New answers tagged japanese-cuisine
My experience is that adzuki have a very different taste and texture than red beans and I wouldn't substitute one for the other. If you've really gotten into mochi, it will be worth the effort to find adzuki - I've bought them in natural food stores, Whole Foods and on line And I buy in bulk so I never run out. Beans seem to last forever.
Real dried seaweed isn't very pungent/overwhelming in taste Its taste will increase if it's roasted or made wet I suspect you got either bad seaweed or its flavor was artificially enhanced
As long as the tonkatsu is cooked and then cooled appropriately (ie relatively quickly), then stored at appropriate temperatures (ie refrigerated) until consumption, you should be fine. The length of your journey to work will be the main factor - you need to keep the food cool enough, so a cool bag with ice blocks may be in order. Then you need to make sure ...
I had the dish in Japan as well, he had regular yakitori sticks with the same sauce as normal, he wrapped a perilla (shisho) leaf around em and grilled for a bit, then dipped in the marinade pot then grilled a bit more then dipped/grilled again a few more times, then spooned over the plum sauce and served. I asked about the sauce, he made his own umeboshi ...
In accordance to this page the lye water only has a minor effect on the ability to pull the noodles: http://www.lukerymarz.com/noodles/ingredients.html Lye water is supposed to be the secret ingredient in hand pulled noodles. I've tried recipes with it and without it, and it does not make the dough any easier to pull. In fact, if you use too much of ...
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