Budget Gourmet Recipe *B級グルメレシピ*

[nekomusume]

Garlic Miso

You can also use Miso for this recipe.
Put Garlic in Miso. After few weeks, you can use Miso for Garlic flavor Miso soup!
:gohan:

 

[pipokun]

Kakuni is a boiled pork dish widely available in Asia. I thought I should post this in the kakuni thread below, but I like this thread and I think using a rice cooker and coke for kakuni is a bit different.

Pork
1 can coke (Use real one. NO DIET OR FRUIT FLAVORED COKE)
4 tablespoon Soy sauce
Leek, ginger, garlic (if any)

Saute pork with salt and pepper (you can skip this step if you want it quicker)

Cut pork into cubic size as you like

Place pork in your rice cooker, and pour a coke, soy sauce, leek, ginger and garlic till it covers the pork.

Turn on the cooker, and wait till the cooker turn ﾂ"keep warmﾂ".

Eat it.

YUM!(ﾟдﾟ )( ﾟдﾟ)YUM!

For those who don't eat pork, use chicken, beef, other meat or tofu. I only know how pork and tofu taste like in the recipe.

It'd be good to cool down the pan for 15 min or more after you cook nimono, Japanese boiled foods, for the time enable ingredients to absorb more sauce. In this recipe, just turn off the cooker for a while. This is also applicable to Japanese curry. Left-over curry is better than curry just after being prepared.

 

[Kirirao]

Not really a japanese dish, but it fits the budget gourmet recipe

Name : No idea
Visual : Sticky salty yellow rice. O.O
Cautions : might not suit your taste and not really that healthy
- almost the same as Hiroyuki Nagashima's TAMAGO KAKE GOHAN

1. Cooked Riced (best if its were just cooked).
2. Put in a raw/fresh egg. (amount depending on the size of serving).
3. Put in (depends on the size of serving too) a few large spoon of magerine or butter (the salty type)
4. Pour in some soy sauce.(not too much 1/4 - 1/2 tablespoon, don't need this if its already salty)
5. Stir, mixed.
6. Ready to be served.
For 1 person serving should be enough with just 1 egg and a few large spoon of butter
*drools*

Anyway, what does the Japanese soy sauce taste like? The one we got here are the salty and sweet one. For the recipe it would be best to use the salty one :3

 

[pipokun]

...

Anyway, what does the Japanese soy sauce taste like? The one we got here are the salty and sweet one. For the recipe it would be best to use the salty one :3

My answer is that soy sauce in Japan must be salty, I brought up in the Eastern part of Japan, but Hiroyuki's answer would surely be different.

My Malaysian friend served me his favorit cococut curry before, it was so nice. I highly appriciate if you'd post any quick and, of course, budget coconut milk recipes here.

 

[Kara_Nari]

Pipokun! Arigatou!!!!!
Thats the best easiest way I have ever seen to make Kakuni!!! Fantastic, I am the happiest person now! Tonight I am going to have Kakuni for dinner! So cheap too without the Mirin and Sake etc!!!!!
Onaka ga suita! You can all come to my house for dinner

 

[Kirirao]

My answer is that soy sauce in Japan must be salty, I brought up in the Eastern part of Japan, but Hiroyuki's answer would surely be different.

My Malaysian friend served me his favorit cococut curry before, it was so nice. I highly appriciate if you'd post any quick and, of course, budget coconut milk recipes here.

Thanks for the reply pipokun, sadly my skills for cooking curry is really bad so I'm kind of reluctant to post the recipe. Don't want to kill anyone with it >.< :sorry: sorry. Is your malaysian friend chinese, indian or malay? since the curry each of them make is pretty different. Like Malay curry(coconut milk curry) is less concertrated and more watery, and the indian usually uses yogurt instead of coconut milk. O.O

Anyway since we're talking about curry, what kind of curry powder you have there in Japan? I don't have any clue when it comes to grocery stuff in Japan or anywhere else for that matter. Like here we have chicken->meat->fish curry powder with a slightly different spices. What about the availability of coconut milk in Japan?

 

[pipokun]

Oh, thank you for your consideration.
What I wanted to ask you here was to get some ideas. I like this thread, not because I want cheap stuffs, but because I want to localize or personalize recipes in other countries.
Mayo with sweet chili sauce is my favorite salad sauce. I got this idea from an American guy in other forum.

My friend is a Chinese Malaysian and he cooked Chicken curry.

 

[pipokun]

Pipokun! Arigatou!!!!!
That's the best easiest way I have ever seen to make Kakuni!!! Fantastic, I am the happiest person now! Tonight I am going to have Kakuni for dinner! So cheap too without the Mirin and Sake etc!!!!!
Onaka ga suita! You can all come to my house for dinner

The coke kakuni really goes with rice.
Moderate pressure inside the cooker enables pork to absorb the sauce.

I don't know if there are people who want to cook the coke kakuni without rice cookers. But when you cook it with an ordinary pot, you should use otoshibuta. I could not get clear Eng translation for it. I always use aluminium foil as an alternative.

From Wikipedia
Otoshi buta (落し蓋 , literally: drop-lid) are Japanese-style drop-lids for use in Japanese cooking. These round lids float on top of the liquid in a pot while simmering foods. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles. This reduces the mechanical stress on the food and keeps fragile ingredients in their original shape.
otoshibuta

 

[Kara_Nari]

Great, im going to cook it in a rice cooker, but its not one of those fancy new rice cookers, so I hope it still works well. You dont put any sake in yours when you cook it?
Just that I forgot to buy mustard today when I was at the supermarket, so I will have to wait until tomorrow.
About how long does it take in the rice cooker? Do I have to turn it on two times?
I have made it in the pot before with coke, but it took 6 hours before it was perfect.
This time though, the buta niku isnt very thick... but i got the thickest I could find.

 

[pipokun]

The rice cooker I use for the kakuni or other recipes now is the one I bought years ago. I don't use it for rice now, but for a sort of slow cooker. And it is small and has simple functions, just boil and "keep warm". No high-tech at all.

Do I have to turn it on two times?
Once will do.

When sake is available at home, put less coke and more sake, about 2 to 3 tablespoons. Well, I think it is better to place a piece of dried kelp in the cooker, but no end if you pursuit the perfect recipe.
I don't know your favorite salty taste, rich or light, so at first it may be a good idea to add smaller amount of soy sauce, say, 2 tablespoons. I use my garlic soy sauce which I described in this thread.

 

[Kara_Nari]

Thankyou so much!
I actually didnt get around to making it last night, so I will make it today or tomorrow. I hate the thought of cooking just for myself.
I love cooking though, but always make far to much, and dont really like leftovers.
(Pasta and curry are different though)

 

[Kara_Nari]

Ok, I made Kakuni in the rice cooker!
Yum yum!
Actually I slightly changed the recipe.
I put 3/4 beer, and 1/4 coke (I couldnt be bothered going downstairs to buy more coke.)
Tofu
Pork
Carrot
Potato
Sliced ginger
4 tablespoons of soy sauce
Wow, was it yummy, but super super rich. Just a little at a time.
Definately MUCH easier than in the pot for six hours.

 

[Rich]

Wow! Great thread, I got really hungry now.

Anyone of you tried this (?): my friend told me to crack a egg straight over ramen when it's boiling. I think it sounds funny... maybe it's good?

 

[Kara_Nari]

Ooh yeah Rich, its good!!!! It sort of curdles a bit, but tastes yummy!
Hmm maybe I will have that for lunch.....

 

[Rich]

Ah nice. I will try that later today!

 

[Kara_Nari]

Yeah, I had it with lunch, but with a different sort of noodle that I havent had before. Aside from the lack of spiciness, the rest was rather delicious!

 

[Luthien Rogue]

pipokun, I'm going to try that tonight with tofu in place of meat; thanks for the recipe! Is it called "kakuni" regardless of whether or not you use pork? What does "kakuni" mean?

 

[Kara_Nari]

Ooh the tofu instead of the meat is fantastic! I didnt think that the flavour would go right inside, but it does!
The tofu I used was a tofu that you can use for soups and stews.
Enjoy it! I also put some cut potato and carrot in with mine, just added to the deliciousness!

 

[Luthien Rogue]

Ok, I used extra firm tofu, and it turned out great. It's very sweet - like a can of coke in every bite! *____* (I'm not addicted to coca-cola :? )

I also tried the egg over ramen - was very good, too.

 

[Kara_Nari]

Ok, I will try with extra firm tofu next time!

 

[pipokun]

Kakuni means "boiled & diced dishes", it is mainly for pork.

Removing water from tofu well is one of the way to get the tofu well-prepared.
Or use deep fried tofu called Namaage or Atsuage tofu when available.


Now I'm addicted to quick homemade tofu so much.

 

[Kara_Nari]

Pipokun... I havent seen you for a while.
Im intrigued by your 'homemade' tofu! Share the prep details please!

 

[Minty]

Hmmm this thread is interesting; I would like to try some of the recipes suggested here in the future!

 

[Kara_Nari]

Minty you should! The Kakuni is delicious!

 

[dangdaga]

I have to try this one