Japanese Food & Science With Whatcha Got
Print Recipe Beef Udon Noodles Servings Ingredients 200g g thin slices of beef1 tbsp Sugar for beef1 tbsp sake for beef1 tbsp soy sauce for beef1/2 onions for beef700 ml udon broth3 tbsps mirin or sake and sugar mix1.5 tbsps salt1.5 tbsps soy saucegreen onions Servings Ingredients 200g g thin slices of beef1 tbsp Sugar for beef1 tbsp sake for […]
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Print Recipe Ramen Servings Ingredients 160 g ramen noodles for two people750 ml chicken soup salted750 ml or Japanese soup + chicken soup (optional)pork fat see “chashu” recipesalt, soy sauce, miso additional seasoningbrown boiled egg see “chashu” recipevegetables to garnish bean sprouts, bok choy and more Servings Ingredients 160 g ramen noodles for two people750 ml chicken soup salted750 ml […]
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Print Recipe Chashu Pork Servings Ingredients 300~400 g pork belly or pork roast2 tbsp oyster sauce for the broth60 ml soy sauce for the broth70 g Sugar for the broth50 ml Japanese sake for the broth1 tbsp miso(soy bean paste) for the broth (if you like)ginger for the brothgarlic for the broth200 ml water for the broth (when heated)50 ml […]
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I’ve always wondered why so-called world-famous chefs are mostly men. Women are the ones who have been cooking everyday every day throughout our long human history, making the best use of whatever is available within the household budget and trying to put something delicious and nutritious on the table. When did men overtake women’s endeavor and wisdom in cooking? My […]
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Japanese food seems to have gained immense popularity in Canada. Edmonton, where I currently live, has an amazing number of Japanese restaurants (around 100) in contrast to the small Japanese population in the city. According to the 2016 census Canada, there are 940 Japanese speakers, 590 people born in Japan and 2,985 people of Japanese origin living in Edmonton. Well, […]
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