ok, so there is this thread posted by POWY in the chinese thread that no one really replied to, but i was so curious to see what people had to say. So i'm posting up a new thread, that is more broad. I'll also post this thread in the other Korean, Vietnamese, and Chinese sides So everyone, let's post recipes lets so far out please no American adaption cuisine, unless you want to make people barf and lets limit on the requests, how bout this you can only request a dish, only if you post a recipe first sounds fair right?
wahh, i want to share some recipies but i dont know how to make anything japanese well at least anything impressive ok i've got it how to make sashimi . . . . Get a nice ALMOST swimming piece of fish, such a salmon fillet the fish skin the fish use a pair of tweezers to get out all the pin bones and slice into thin slices serve with pickled ginger, wasabi, and soysauce HA HA HA that was pathetic at least i was trying to be humourous was i sucessful? i doubt it . . .
wow impatient i was writing it while you posted that i just didn't want it in the beginning thingy thing
oh awesome let me make you some sashimi and send it via post let's see if you'll eat it then? dont forget dont be wasteful with food!!!
wow whats with all these recipe threads, maybe we should have cooking area -lol if someones cooking i'l take sushi please -lol
okay Ill start. how to make nigiri sushi. buy sushi rice. cook it for about 10 minutes, water level just abouve the rice, sothat its all gone after 10 minutes, and the rice is nice and sticky. add some sugar and rice vinigar, stir softly and let cool off. cut a bit off desired fish, put some wasabi on back side make a little ball of rice, with wet hands, in your hand palm put bit of fish on top mold a little, (and possibly add a string of seaweed) untill you have this: -chef eat with soy sause, ofcourse.
Hanabira Mochi: Ingredients: Gobou Conserve (in suitable amount to cook easily) 牛蒡（ごぼう） Gobou /Burdock 1/2 piece Sugar 100 g Water 100 mL 味噌餡（みそあん） Miso An (in suitable amount to cook easily) 白濃し餡（しろこしあん） Shiro Koshi-An /White sweet bean paste 100 g 白味噌（しろみそ） Shiro Miso /White Soybean Paste 2 tbs. Water 50 mL 求肥（ぎゅうひ） Gyuhi 餅粉（もちこ） or 白玉粉（しらたまこ） Mochi-ko or Shiratama-ko /Sweet Rice Flour 100g Water 200 mL + extra Syrup (White Granulated Suger + Water) suger 150 g + water 50 mL 水飴（みずあめ） Mizu-Ame /Starch Syrup (okay even without this) 1 tbs. 片栗粉（かたくりこ） Katakuri-ko /Potato Starch suitable amount (about 1 lb) Colorant dissolved with water (red) a particle of colorant + 1 ts. of water To Make: # Make Gobou conserve. Peel the skin of Gobou off by rubbing with a scrub brush. Cut it into sticks with 4 inches in length and 1/5 inches in square. Soak them in water and boil until they become tender. Strain off the water from them with a basket. # Put sugar and water into a pan and heat until the sugar is dissolved. Add the Gobou sticks into the pan. When the syrup is boiled up, turn the heating off and leave it for overnight. # On the next day, pick the Gobou sticks out from the syrup and boil it down. Put the sticks back into the pan and boil them in the syrup again. Strain off it from the sticks. 9 of them will be used in the following. # Make Miso An. Put water into a small pan and boil it up at high heating range. Add Shiro Koshi-An into the pan and dissolve into the hot water. # Reduce the heating range to middle or low. Add Shiro Miso into the pan and mix them well with a wood spatula in order not to burn the Miso paste. # When the Miso paste dissolves uniformly, turn the heating off and pour it into a tray with a small amount of each. Then, leave until it is cool down. About 50 g of the paste (Miso An) will be used in the following. # Sieve potato starch once and make a flat layer of it in a large tray with a a spatula and so on. Prepare extra potato starch for the following steps. # Mix well with including air until it drips down easily from the wood spatula (please see the right photo). If it is still firm after mixing all of the syrup, add a small amount of extra water. If you have 水飴（みずあめ） (Mizu-Ame /Starch Syrup), please add it at final. It makes the Gyuhi much softer, so, please treat the total amount of water in the Gyuhi. # Pour the Gyuhi onto the layer of the potato starch in the tray. Sift potato starch on the Gyuhi and extend it about 12 square inches and about 1/6 inches in thickness. # When it cools down, cut it out with a round cockie cutter (3 inches in diameter) into 9 disk sheets. Make another tray with a thin potato starch layer and move the Gyuhi disk sheets into the tray. # Put the rest of the Gyuhi into a riddle and remove extra potato starch from them well. Put them into a glass/ceramic bowl and add heat in a microwave oven for about 1 minutes. During heating, make the layer of the potato starch flat again in the large tray. # Add red colorant dissolved in water into the bowl during it is hot. Mix well with the wood spatula and color the Gyuhi red uniformly. # Pour the red Gyuhi onto the layer of the potato starch, and add potato starch on the Gyuhi. Then, Extend it over 5 square inches and less than 1/12 inches in thickness. # When it cools down, cut it out into 9 sheets of 1 and 1/2 square inches with a knife, etc. Brush the extra potato starch off from both white and red Gyuhi sheets with a kitchen brush. Put a red square sheet on a white disk one. And put a stick of Gobou conserve and a tea spoon of Miso An. Fold it up as shown in the photo on the top of this recipe, and serve. Recipe is translated by Konny
