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Japanese BBQ pigs feet. After tasting one, you'll eat five more!
Take a bunch of pigs feet and boil under medium flames for several hours until you can tug out the bones but not too soft so they fall apart. Drain out water and add miso, sake, shoyu, and sugar. Add enough to marinade over night. BBQ the feet the next day. The water/marinade soaked feet are a bit bloated so they can take the flames for a while. As they start to dry out, they will start to get grill marks. Flip them and repeat on other side. Serve hot. Goes great with beer. the marinade proportions are up to you. I do something like: 1 cup sake 1/4 cup shoyu 3 tablespoons miso 1 table spoon sugar If you like it spicy, then add 1~3 tablespoons Korean chili paste(Kochijon) to the marinade.(marinade penetrates the feet better if the feet are cut up by the butcher) |
Yama Food
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Cheers |
Wow, do people still post here? I apologize for posting my long thingy, and I hope it helped a lot of people. I'm sorry I forgot I visited here. It was during a dark time and I was trying to distract myself from the anxiety. Oddly enough, I'm doing that again, but anxiety from another source.
I swear I'll post here when I'm not worrying about something. |
Very tasty, thanks for the recipes.
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Ive tried making "Saba no Miso" or Mackerel with Miso
I changed the style a little bit for my own taste. But the 3 main ingredient is the one listed below. Ingr. Mackerel, Miso, 1 teaspoon of vinegar, broth cube ( optional ), water Mix water and vinegar and bring to boil ( the water will depend on your amount of fish , you can also increase the amount of vinegar ) Add Mackerel as soon as water starts boiling, boil for about 1 minute. Mix miso and water and maybe broth cube ( i did not use broth cube ) Optional: I added a teaspoon of mirin and cooking wine. Then put the boil mackerel and bring to boil in a medium heat for about a minute or 2. And then your done |
"Mr. KEN-MASU" is the owner chef of his own RAMEN shop.
Here is his recipe for instant-RAMEN (MISO taste; Not served in his shop). As instant-RAMEN-in-bag is much cheaper than RAMAN-in-cup, you can enjoy low cost RAMEN at your home. 1) Heat chopped garlic in oil until fravor rise up with week fire. 2) Put chopped onion and make fire more strong. 3) After onion got soft, put miso. 4) Scorch miso in oil. 5) After feeling MISO flavor, put bean sprouts. 6) After bean sprouts are coated with oil, put water (500 cc) ad make the fire more strong. 7) After boiled up, put the noodle and put soup powder (in other video, he told half of the powder is enough. you can add afterwards if it is not enough). 8) boil them for 2 and 1/2 minutes with checking taste. 9) put green onion and other ingredients. He has grilled pork and other ingredients in his shop but you can omit them. How to make his grilled pork: https://youtu.be/9kCvTlAr1JA |
Simple Oil Noodle:
"Instant Noodle in Bag" is very cheep in Japan. I can buy them 200 JPY for five packs. "KEN-MASU" introduces very simple "oil noodle" known as "Taiwanese oil noodle". As he is a big eater, he uses two packs for him with 4/5 of the powder soup involved. Just put 4/5 soup, salad oil and sesame oil in the bowl and put boiled noodle. Try! |
Because of the COVID19, Restaurants are having hard days.
On the other hand, Chefs have time to make the video to disclose their recipe. I searched Youtube for the recipe for Japanese food with English explanation. Try! |
Do you eat NATTO?
Here is KEN-MASU's recipe for NATTO. NATTO includes "5-ALA" and "5-ALA" might suppress COVID-19 infection. (there are two different links in this line) NATTO with: Fresh Egg MISO Green Onion Katsuo flake roasted sesame Mayonage |
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