dornachu

I had this drink in Japan, they came in diff flavor, i like ordering the grapefruit one, but when i came back to the states, i've never seen it! But I saw something similiar on the menu "sho ju" (spelling), is that the same thing? Just wondering. Thanks.

I tried it on my recent trip to tokyo. I had it in a nice restaurant in Shibuya, the name escaped me, but honestly, I wasn't that impressed. I only liked the grilled one, which totally taste like beef. Otherwise, it's a bit rubbery to my taste.

I am so glad that I encountered this thread and ate there! I ordered the Char Siu Miso Tsukemen with 3 gyozas! Very yummy, i got there around 6:30, and it's not crowded at all. The soup was very salty but when i dip the noodles in, I like it alot. The gyoza was also very very tasty, super juicy!!

Nagaimo and Okra combo really scares me... I cannot get use to nagaimo, had it twice, didn't quite like it.

I just bought some okra, and frankly, i've only had it in soul food restaurants (deep fried). Care to share some of your recipes?

can i pan fried instead of deep fried tonkatsu? I love tonkatsu but I don't like deep frying...

Mine is really simple, i like to brush olive oil over and grill them in my griddle pan, or broil in oven, garnish with ponzu sauce! Yum.

Thanks!!!! BTW, i'm making the tofu/mizuna salad with umeboshi/wasabi/mirin dressing. It's SO helpful when you post pictures, otherwise, i have no clue how it's suppose to look like. Thank you so much!! Pls keep up with these great simple recipe! I'm also making the chinese cabbage and pork thing since i need another dish and these are stuff i have!! :)

That's so strange, i went back to get another one, and no ara's left, just pure kama, but twice the price!! Oh well, for a piece like the one I shown in pic, how long would you bake or broil it for? should i bake or broil? Thanks!

I'm like you, I like konnyaku, so i love this dish, esp. with the thick sauce!! :) Just always wondering if there are other ways to make it. I LOVE it that it has no calories.

Hmmm... interesting. Its a bit scary, I think it'l take me a while to be have the courage to try it, i thought it was in honey form... so wrong!! Thanks Hiroyuki!

But...I thought this thread was about beef and tomato! ← That's true... my bad.

Male crabs --> sperm - white/yellowish color Female crabs --> roe (eggs) - orange color ←

Now I'm really interested in trying, however a bit scared from it. I'm not allergic to bee sting, but I'm not sure about Hebo, anyone has a pic? Is it widely avail in Jap supermarkets?

I see, no wonder it's so cheap. This is what i got, u think it's kama? http://img.photobucket.com/albums/v697/fayewolf/a119b6c2.jpg

I cook mine meatless, just plain tomato and egg. I don't do scrambled eggs either, because I really really like sunnyside up, with the yolk still sort of running, I cook the eggs separately, set aside, do the tomato with ginger thing (ginger is neededbecause tomato has that raw taste without ginger..), and add water, ketchup, brown candy, and a bit of worchestshire sauce!!

From the Japan board here (I grew up in HK) Sticky rice can certainly be steamed. E.g. Steamed Crab with sticky rice, it's a fairly popular dish nowadays in HK. You need to soak the sticky rice with water for at least 4-5 hrs, and when you put the crab on top of the rice to steam it, you don'tneed to add water anymore. The best crab for this are those that has alot of "go", those orange stuff, i don't know what it's called in english. It will melt into the rice. it's SO yummy!!

I knew i read it somewhere!! I found out that i don't have the kama part, but it's ara (kama was more expensive yesterday, and i picked the bigger piece, cheaper one), what is ara? same preparation okay i supposed..

i'm confused, is yellowtail buri or hamachi? and is kama the same as kamayaki?

[Kristin, If i were to make this with chicken and onions, do i cook the chicken in all the sauce? (100ml water plus mirin, soy sauce, sugar)?

The shioyaki one looks so good!!!

Hi all- Got a small piece of hamachi from Japanese supermarket, not sure how to prepare this.. it's a pice with bones, should I just bake or broil in oven, sprinkle with salt? Thanks!

Origamicrane, this is driving me nuts! You have to explain...either you have some pretty unusual tamago-dofu slicing technology, or you're talking about something else...surely? ← In HK, i've seen the tamago tofu that comes in cylinder like thing, therefore they can slice it. I think.

Thanks Jason. So, if it's a good tofu traditional place, no coagulation of any sort is needed? Calcium carbonate or magnesium sulfate? I really really like the tofu i got from this place, it taste so fresh

Thanks!!! I actually added some sesame dressing, a bit of ponzu and ate it cold, it was amazing!! I was looking for that sesame dressing you are talking about that has yuzu in it, but of course, no luck here in the states. :(