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Gabriel Lewis

Japanese Cooking at Home

190 posts in this topic

"" quick pickled broccoli stems ""

were these 'vacuum' pickles ?

"" Japanese-style potato salad ""

Id like to hear more about this

If you Google Japanese potato salad you will come up with almost as many variations as you would if you Googled North American-style potato salad. The one I made consisted of potatoes, cooked carrots, egg, cucumber and scallions. I tossed the cooked potatoes with salt and some rice vinegar, roughly mashed them and let them cool before adding the other ingredients. Final dressing was mayo. I did not have kewpie mayo on hand so it was Hellmann's.

The broccoli stems were tossed with minced garlic and salt and left to macerate for half an hour at room temperature. The exuded liquid was poured off and they were seasoned with soy, toasted sesame oil, and a little sugar. As with many Japanese condiments the word "pickled" is used quite loosely.

Edited to fix a pronoun.


Edited by Anna N (log)

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Half a Japanese style steamed sweet potato.  Haiga rice (I actually much prefer white rice but am trying very hard to use it up).  Okura, blanched and chilled, sliced, dressed with marudaizu shoyu and shichimi togarashi.  A fresh pickle of julienned red radish and rice vinegar.  MR...don't know what the Japanese term is for that.

 

Oh, and ice cream for dessert.

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Hmm ... Maybe ロトツ 酒 ?

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My food isn't pretty like your guys but here's dinner tonight. Baked homemade potstickers filled with cream cheese, Parmesan cheese, and corn on white rice with soy sauce. Kids loved it.

 

tumblr_ns83mo4Ksc1rrl0yeo1_540.jpg

 

Originally I was going to make stir fry to go with them but we ended up at the pool till 6 pm and those plans fell through

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My food isn't pretty like your guys but here's dinner tonight. Baked homemade potstickers filled with cream cheese, Parmesan cheese, and corn on white rice with soy sauce. Kids loved it.

 

tumblr_ns83mo4Ksc1rrl0yeo1_540.jpg

 

Originally I was going to make stir fry to go with them but we ended up at the pool till 6 pm and those plans fell through

Japanese?

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Japanese?

 

Japanese inspired. Mostly because we used the rest of our cabbage for a stew this weekend and I didn't want to do a traditional Potsticker. But this was a hit so I'll probably do it again sometime. The kids ate it so it's good LOL

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More like Polish without the potatoes


Wawa Sizzli FTW!

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Eh my friend in Japan is the one who gave me the recipe. *shrugs*


Edited by Dango (log)

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Interesting. Very different from anything I have ever eaten or prepared that was Japanese, or even Chinese, in origin. Your friend suggested you bake them? And he/she calls them 'potstickers'?


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Interesting. Very different from anything I have ever eaten or prepared that was Japanese, or even Chinese, in origin. Your friend suggested you bake them? And he/she calls them 'potstickers'?

She's done them baked and fried and I chose baked because of reasons. She calls her gyoza because of the dough. Mine were larger and thus more fitting to the name potstickers. It's probably a recipe she made up or altered. Just like not everyone in the cooks fried chicken the same there's alternatives for everything lol gyoza are typically smaller than potstickers and the filling finer.
Edited by Dango (log)

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Ooh, an authenticity debate!

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Ooh, an authenticity debate!

Nah! If my Mexican friend gives me a recipe for deep-fried Mars bars does that make the bars Mexican food? Nah. On this plate the only "vague" connection to Japan might be the inclusion of rice and soya sauce. Cheese is simply NOT a traditional (authentic or otherwise) ingredient.

I am just fine with people incorporating ingredients from other cuisines when necessary. There are many Japanese ingredients which are difficult if not impossible to find in North America. I often substitute but cheese ....c'mon.

This is a new member and I hope one who is able to spend some time exploring our forums and learning a bit more about various cuisines. It is not about authenticity so much as it is about taking the time to learn a little bit about a community you choose to join and what it stands for. Similarly learning a little bit about Japanese cuisine before posting on the Japanese forum.

Doubt anyone would have objected had this meal had been posted in the Dinner topic.

Let's all try to forget it now and welcome Dango to eG and I will offer my personal apologies but I was completely taken aback and apparently forgot my manners.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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