No.113778
Has a Chinese cartoon ever motivated you to make certain food? I've made Japanese chicken curry a couple of times to great success. I was thinking about making one of those hamburger steaks today, although I've got ground pork instead of beef. Might post pics of it later.
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No.113780
The opposite, anime food has never looked appealing in any way and i'm quite the food lover
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No.113790
My hambagu. Pork patty, potato wedges, broccoli and a thick glaze/sauce.
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No.113792
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No.113794
I make カレーライス regularly. Works really well in a pressure cooker (Chicken works well in a pressure cooker because they cook at just above the melting point of chicken fat). Still working to perfect home made roux.
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No.113808
I always wanted to make the egg topped hamburger thing from rozen maiden.
Looks tasty to me for some reason.
Too bad i never stop at the store anymore.
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No.113825
>>113790
>>113792
Patty seemed to be deep fried, did you use tempura flour for that if you’re going to extra crispiness? Also packaged sauce or homemade?
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No.113826
>>113825
The patties were made with breading made from rusk bread soaked in milk, an egg, minced pork and various spices; I just put a big dollop of the mixture into a lightly buttered pan, flatted it out with a fork and flipped it over once decently browned underneath.
The sauce was made with a little water, half a bouillon cube, soy sauce, Worcestershire sauce, sugar, sriracha and tomato paste, thickened with corn starch.
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No.113847
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No.113852
>>113847
I heard some rumour once about how the VAs tried to make beef stroganoff following the instructions of the song resulting in a horrific amalgamation. Anyone know anything about this?
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No.113863
What's the best vegetables to put in ramen?
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No.113892
>>113863
>>113863
chives, water chestnuts, onions, mung bean sprouts, carrots, spinach, bell peppers
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No.113895
>>113892
I'll try it sometime but idk about spinach in ramen. The rest sounds yummy.
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No.113896
>>113847
>>113852
>putting halfed onions and tomatoes into milk to cook them, resulting in either raw onion or burnt milk, and definitely gigantic chunks of vegetables
>it's not even mentioned how the meat is cooked, so presumably it's served raw with a flour coating
I can believe it.
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No.113915
They might have inspired me a few times. Katsudon is a genius idea for making use of soggy fried food from a few days ago. Mapo tofu also became one of my staples somehow. I realized that that expensive Sichuan chili-soybean thing it requires tastes very similar to a common condiment in my country, so I just use that and black bean paste usually.
I'm also trying to figure out a way to make gyoza without too much effort. I tried making a big bach last time refrigerating most of it raw and frying only one portion at a time. The problem is that raw dumplings will stick to fucking anything after a few hours so after the second day I ate these aborted fetus looking gyozas, still tasted delicous thougn.
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No.113940
YouTube embed. Click thumbnail to play.
>>113915
>gyoza without too much effort
I have something that may interest you. Just replace the filling with your favorite gyoza filling.
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No.113978
I've actually bought a few japanese cook books because some of the things in animu looked appealing. I've made nothing extravagant, just
>Katsudon
>yakitori
>oyakodon
>ramen
>beef curry rice
Oh and sushi, which I recently discovered is way overpriced in restaurants. Good thing I can make my own. Commiefornia blows, but at least I have a Japanese market near me.
>>113852
I am not a fan of stews or soup, but the beef part of that song irks me the most. It does not tell you how to cook it, just to dump flour on it. If you throw it in your broth, the flour will just sort of congeal on the top I would imagine. If anything you would have some kind of weird noodle covered beef.
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No.113982
>>113940
That channel is so fucking comfy and i said that even though i find chinese female voices obnoxious as fuck.
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