Kraust:


I find that mixing stuff together works fine with savory sort of dishes, but it seems for making cakes and pastries and such, following exactly is best.

Nelo_Neko


So recipes from Yakitate! Japan was mentioned a while ago on one of these threads, so I thought I'd post a recipe from the series. This one is from Volume 2 of the Viz-licenced version. It has pictures with it, which I can't post:

JA-PAN NUMBER 2

Ingredients:
1 1/2 cups Enriched Flour
1 1/2 tsp Salt
1 tsp Dry Yeast
Slightly more than 1 ounce Milk
1 1/2 Tbs Butter
6 ounces Water
1 1/2 Tbs Sugar

Need: A Rice Cooker!

Directions:
1) Throw in all the materials and knead it thoroughly. When it is no longer sticky, form the dough into a round shape! [*According to the pic, this is done in the rice cooker pot]
2) The first fermentation! Leave it in a warm place for 60 minutes, and it will expand to this size [*This appears to be about 1/3 - 1/2 the rice cooker pot]. The next step is to pull out the excess gas that built up during fermentation.
3) Don't pull out the gas by pushing it - like in the picture on the right [*The dough is being punched down]. All you need to do is drop the dough from a hieght of about 50 centimeters.
4) After pulling out the gas, begin the second fermentation (also for 60 minutes), then put the dough into the rice cooker [*Put it into the rice cooker base/heating element part]. Now, all you have to do is to close the lid and push the switch!
5) Following the first cooking, turn it over and cook it again. After the second cooking, turn it over again and cook it one more time.
6) After you cook it three times, its done! Ja-Pan Number 2 is ready to eat: with butter or as is. Now lets make bread everybody!

I haven't tried myself yet, but it sounds pretty neat! I think I'm getting hungry

I don't have a rice cooker so I can't make it, but...I've heard from a few people who tried & ended up with a mess in the rice cooker & no edible bread. Maybe Viz's translation of the recipe is better than the one they were working from, though..?

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"[English] not only borrows words from other languages; it has on occasion chased other languages down dark alley-ways, clubbed them unconscious and rifled their pockets for new vocabulary."
-James Nicoll, can.general, March 21, 1992

too bad its so hard finding the ingredients in the city where I live.

________________
"we are people because of other people"
"I am who I am because of who we all are"

Yeah, it's hard to find a lot of stuff here, too. We have an "International Grocery" which has some good stuff (S&B Golden Curry! Try it!! ) but it's a small store. We've gone to Seattle for spring break the last couple of years & I usually pick up some goodies from the Uwajimaya there...but that doesn't help when I find something new I want to try.

I have a recipe I want to try that calls for ginkgo nuts, but I can't find them anywhere. Even Amazon.com, which does have some Asian food items (through Uwajimaya) doesn't have them. (T_T)

________________
"[English] not only borrows words from other languages; it has on occasion chased other languages down dark alley-ways, clubbed them unconscious and rifled their pockets for new vocabulary."
-James Nicoll, can.general, March 21, 1992

ooh s&b golden curryyyy!! I made some just 2 days ago!! yummm!! although, using the condensed powder form... you gotta use a lot to make it really yummily curry. haha. plus tons of salt and pepper cuz it tastes too bland without tons of salt. :/

anyone ever try apple curry? a friend suggested it to me... but I'm not quite sure i should go about making that... because it sounds kinda... not all that yummy haha

actually, regarding the yakitate japan #2, one of my friends tried it out... (he used an expensive japanese bought rice cooker) and he said it worked out perfectly. i think he didn't use the viz translation of the recipe though..

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-Max

Hmmm I haven't seen the powder form, where I live it comes in...uh...bricks? Not sure what to call it, but it's solid pieces that kind of melt into the water & veggies in the pot (I make it vegetarian, using carrots & potatoes).

The only problem I have with the S&B Golden Curry is that every time I make it I end up eating waaaay too much.

________________
"[English] not only borrows words from other languages; it has on occasion chased other languages down dark alley-ways, clubbed them unconscious and rifled their pockets for new vocabulary."
-James Nicoll, can.general, March 21, 1992

hahah yeah. I meant ... bricks.... or cubes... ish. Hahah... I thought maybe condensed powder form sounded better. XD

it looks so nasty when you don't cut it right, though. Hahaha... I used a spoon once... and like, it didn't go all the way thru... but I had shavings haha...

I put baby carrots into my curry... and I just love the way they taste -- slightly soft on the outside and crisp and carroty on the inside. Haha... and the potatoes I think gives it the consistency that you'd expect from curry.

...maybe.

Haha... what else do you put in your curry? So far I have: sauteed yellow onions, potatoes, carrots, and beef cubes.

I'm afraid to try anything else... since everytime I make curry, I make a whollleee bunch. Haha... so, I'm wondering what works for everyone else?

________________
-Max

I am interested on this recipe, it sounds really tasty.. but if I remove the mushrooms would effect the flavor of the dish much? I loathe mushrooms. k thanks.

Well, I mostly follow the recipe on the box, sort of. Saute about 1/2 onion in oil, add water, then add diced carrots, & when they're mostly cooked, add diced potatoes - I don't measure them, just put in as much as I can fit in my 3-quart pot (this is for 1/2 of an 8.4 oz package of the curry mix). Then when the potatoes are cooked through, add the curry mix. I've added cubed tofu, but I don't think it adds much. Some green peas might be good too, the sweetness of the peas would be good with the spice of the curry (I've had peas in other curries).

That's about it. I love it soooo much that I have no reason to try making it any other way!

________________
"[English] not only borrows words from other languages; it has on occasion chased other languages down dark alley-ways, clubbed them unconscious and rifled their pockets for new vocabulary."
-James Nicoll, can.general, March 21, 1992

Go ahead and take out the mushrooms, it won't effect the taste much, if at all. I'm not a big fan, but I don't even notice them in kima, so I leave them in (I said that before didn't it?). Hope you do find it tasty. I've also seen recipes with potatoes and peas added, but that will definitely change the texture/taste. But I think it's good for a change of pace every now and then.


As for curry, I don't like the apple & honey kind. Much to mild and bland for my taste, even when it is medium, it's way too mild. I have to use soya sauce just to make it edible. I usually prefer House to S&B, the Java & Kokumaro styles. The last couple times I used S & B the texture was off, kinda mealy or grainy, wasn't smooth, but then again it was around the expiration date.

DeLtA_IjK, you shouldn't have to use all that salt, try stepping up to medium or hot if it's bland. They really aren't that hot at all. Also give soya sauce a try, I use the low sodium version, since I'm used to it and I try not use a lot of salt. Lol, I don't even like the taste of regular kikkoman anymore, that's how used to it I am.

I also like adding frozen peas to curry on top of the usually ingredients. Lately I've been using ground pork. I'm much to lazy and I don't really like handling raw meat, so I don't have to cut up steak for it. I just have to remember to cook it throughly before adding veggies. Last time, I added some frozen veggies too soon, and the pork ended up a little too chewy for my taste.

I use S&B medium curry for my....: : Ducks thrown brick : : chicken curry. I put chopped up skinless boneless chicken thigh, onion, carrots, potatoes, chick peas and barley in it.

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Mad people either have no sense or too many extra senses...
On the net, men are men, women are men and children are the FBI. =D

Chicken curry's not bad, I've made that before. There's seafood curry too, but I won't touch that. Funny, both my parents come from countries surrounded by water, where did they go wrong? Haha, I'll tell you, don't take your little kids to Japanese fish markets :shivers: the horror! They should have just taken me to a slaughter house afterwards and be done with it. Would have turned me into a complete vegetarian.
The barley sounds interesting.

Bart: Knife goes in, guts come out. *continues*
*Bart picks up talking fish*
Magic Fish: Please, spare me and i will grant you three *screams*. *Bart stabs fish*
Bart: Knife goes in, guts come out.

Actually any Asian fish market is like......you should see....the headless...skinless...frogs...that still move....around in agony......

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Mad people either have no sense or too many extra senses...
On the net, men are men, women are men and children are the FBI. =D

LOL, gross! My personal favorite is the fresh octopus tentacles, that are still squiggling around. They come with life like sucking action! I really can't understand people liking that tentacle hentai... ewwww

I'm not so squeamish that I can't walk through those places, but it only reinforces my distaste for seafood. I'm always wary of food that I don't know the ingredients of.

...And I think I've gone too far off-topic. Sorry I'll shut up now.

Last edited by Keita at 3:13 pm, Jun 20 2007

Yeah, poor seafood creatures ... they do feel pain! Skinning frogs alive?!?!
Just watching lobsters boil alive when I was a kid made me not touch them anymore (my Dad's from Maine)
I've heard you can sever their main nerve cord with a knife between their exoskeleton plates and then plop them in the water ...

Anyway, S&B Curry ...
I just made some a few days ago and I think I threw in some frozen string beans as well as carrots and onions and beef. I suppose you can put anything in it you feel like!
And that curry I made ... I discovered a box in my parents' cabinet ... it expired in 2004 ... it was still good, really!
It was the block kind. A few years ago I remember biting into a block of 'chocolate' ... only it wasn't.

And speaking of curry, I got some green curry paste. I made some and it was waaaaayyyy to hot for me. So hot I couldn't even tolerate it enough not to waste it. (I had to throw it out) Is there anything that can be added to decrease the hotness?