Otaku no Podcast » cooking http://otakunopodcast.com News, reviews, and commentary on all things Anime and Manga Tue, 31 Jan 2012 05:27:21 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 http://otakunopodcast.com/feed/podcast Otaku no Podcast is a podcast dedicated to all things Anime and Manga. Here, you will find news on the latest releases and other goings-on in the industry; reviews of cool (and not-so-cool) titles, both new and old; and commentary on various otaku-worthy topics. We’ll also occasionally venture forth into other territories of interest to many otaku, such as video games, music, and Japanese food and culture. So grab that box of Pocky and strap yourself into your giant robot cockpit, you’re in for one wild ride! Otaku no Podcast clean Otaku no Podcast feedback@otakunopodcast.com feedback@otakunopodcast.com (Otaku no Podcast) Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States News, reviews, and commentary on all things Anime and Manga anime,manga,japan,otaku,animation,cartoons,toons,cartoon,convention,travel,food,bleach,naruto,dragonball z,dbz,dragonball,evangelion,eva Otaku no Podcast » cooking http://media.otakunopodcast.com/images/logos/new_logo_small.jpg http://otakunopodcast.com Video #0013 – Japanese Classic Cuisine: Curry with Rice http://otakunopodcast.com/2012/01/03/video-0013-japanese-classic-cuisine-curry-with-rice/ http://otakunopodcast.com/2012/01/03/video-0013-japanese-classic-cuisine-curry-with-rice/#comments Wed, 04 Jan 2012 00:20:28 +0000 The Ghost in the Machine http://otakunopodcast.com/?p=2788 Click now to visit J-List!
Click for J-List now! Related posts:
  1. Video #0007 – Japanese Classic Cuisine: Yakitori
  2. Video #0011 – Asian Classic Cuisine: Mapo Tofu
  3. Video #0009 – Japanese Classic Cuisine: Shabu-Shabu
]]> Video Podcast SymbolIn today’s episode we show you how to make another classic Japanese dish, one you’ve no doubt seen at one time or another: Curry with Rice.

Sponsor: MozyPro Online Backup: Simple, Automatic & Secure Backup: http://mozy.com/pro

Watch this video on YouTube

INGREDIENTS:

For the roux:

  • 3 tbsp. Butter
  • 1/4 cup flour
  • 2 tbsp. garam masala (or curry powder)
  • 1/2 tsp. cayenne pepper, add to taste
  • black pepper, add to taste
  • 1 tbsp. ketchup or tomato paste
  • 1 tbsp. tonkatsu sauce or worcestershire sauce

For the curry:

  • 2 tsp. Oil
  • 2 Onions, sliced thin
  • 2 lb. chicken thighs, cleaned and cut into chunks
  • 2 carrots, cut into chunks
  • 4 cups water
  • 2 yukon gold potatoes, cut into chunks
  • 1 apple, peeled, cored and pureed
  • 2 tsp. kosher salt
  • 1 tsp. garam masala
  • 1/2 cup peas

METHOD:

  1. Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown.

  2. Add the carrots, and the water then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt and garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.

  3. For the roux, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.

  4. To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.

  5. Serve over rice or noodles.

Related posts:

  1. Video #0007 – Japanese Classic Cuisine: Yakitori
  2. Video #0011 – Asian Classic Cuisine: Mapo Tofu
  3. Video #0009 – Japanese Classic Cuisine: Shabu-Shabu

]]> http://otakunopodcast.com/2012/01/03/video-0013-japanese-classic-cuisine-curry-with-rice/feed/ 1 cooking,curry,curry with rice,food,japanese,rice In today's episode we show you how to make another classic Japanese dish, one you've no doubt seen at one time or another: Curry with Rice. - Sponsor: MozyPro Online Backup: Simple, Automatic & Secure Backup: http://mozy.com/pro - In today's episode we show you how to make another classic Japanese dish, one you've no doubt seen at one time or another: Curry with Rice. Sponsor: MozyPro Online Backup: Simple, Automatic & Secure Backup: http://mozy.com/pro Watch this video on YouTube INGREDIENTS: For the roux: * 3 tbsp. Butter * 1/4 cup flour * 2 tbsp. garam masala (or curry powder) * 1/2 tsp. cayenne pepper, add to taste * black pepper, add to taste * 1 tbsp. ketchup or tomato paste * 1 tbsp. tonkatsu sauce or worcestershire sauce For the curry: * 2 tsp. Oil * 2 Onions, sliced thin * 2 lb. chicken thighs, cleaned and cut into chunks * 2 carrots, cut into chunks * 4 cups water * 2 yukon gold potatoes, cut into chunks * 1 apple, peeled, cored and pureed * 2 tsp. kosher salt * 1 tsp. garam masala * 1/2 cup peas METHOD: 1. Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown. 2. Add the carrots, and the water then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt and garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender. 3. For the roux, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready. 4. To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through. 5. Serve over rice or noodles. Otaku no Podcast clean <iframe width="400" height="400" src="http://otakunopodcast.com/?powerpress_embed=2788-podcast&amp;powerpress_player=html5video" frameborder="0" scrolling="no"></iframe> Video #0011 – Asian Classic Cuisine: Mapo Tofu http://otakunopodcast.com/2011/08/07/video-0011-asian-classic-cuisine-mapo-tofu/ http://otakunopodcast.com/2011/08/07/video-0011-asian-classic-cuisine-mapo-tofu/#comments Sun, 07 Aug 2011 21:10:29 +0000 The Ghost in the Machine http://otakunopodcast.com/?p=2322 Related posts:
  1. Video #0013 – Japanese Classic Cuisine: Curry with Rice
  2. Video #0007 – Japanese Classic Cuisine: Yakitori
  3. Video #0009 – Japanese Classic Cuisine: Shabu-Shabu
]]> Last week, one of my favorite recent-vintage anime, Angel Beats!, was released on DVD and Blu-ray. In honor of this release, we return to the Otaku no Podcast test kitchens where I show you how to make “Tenshi” Tachibana Kanade’s favorite dish, Mapo Tofu.

Watch this video on YouTube (in case the embedded player below doesn’t work)

Angel Beats Complete Collection

Artist Not Provided. Section 23 2011, DVD, $33.98

Angel Beats! Complete Collection [Blu-ray]

Section 23 2011, Blu-ray, $38.78

Buy Angel Beats on iTunes: iTunes

Watch Angel Beats! online at The Anime Network

Ingredients:

15 -16 ounces tofu, regular
1/2 teaspoon salt
water, for parboiling tofu
3 ounces ground pork
1/2 cup green garlic chives, chopped in 1/2 inches (nira)
2 tablespoons vegetable oil
1 tablespoon chinese chili bean sauce (toubanjan or doubanjiang)
1 tablespoon chinese brown bean sauce (tenmienjan, tenmenjan, or tenmenjiang)
2 teaspoons fermented black beans, chopped finely
1/4-1/2 teaspoon ichimi togarashi pepper or 1/4-1/2 teaspoon japanese dried red chili pepper, minced
1 teaspoon chili oil
3/4 cup chicken stock
1 tablespoon sake or 1 tablespoon dry sherry
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon szechuan peppercorn (optional)

For the cornstarch paste:

1 tablespoon cornstarch
1 tablespoon water

Directions:

  1. Cut tofu into 1 inch cubes. Heat enough water in a large saucepan, add 1/2 teaspoon salt and tofu pieces. Bring to boil and cook tofu on medium high heat for 8 to 10 minutes and remove from heat. Precooking tofu in water prevents tofu from breaking apart easily later. Set aside.

  2. While tofu is cooking, make cornstarch paste by mixing 1 T cornstarch and 1 T water. Set aside.

  3. Set wok on high heat for 1 minute until hot. Add 2 T vegetable oil and swirl the pan, then add ground pork, stirring to separate

  4. When ground pork is browned, add Chinese brown bean sauce ie tenmenjan, tenmienjan, or tenmenjiang, Chinese chili bean sauce ie toubanjan or doubanjiang, fermented black beans, and ichimi tougarashi or minced dried red chili pepper. Continue to cook for 1 minute.

  5. Add chili oil, drained tofu pieces, chicken stock, garlic chives, soy sauce, and sake. Stir fry gently for 1-2 minutes.

  6. Add cornstarch paste to thicken and add sesame oil. Swirl gently and cook for another 3-4 minutes on medium high heat. Sprinkle Szechuan peppercorn on top.

  7. Serve with steamed white rice.

Related posts:

  1. Video #0013 – Japanese Classic Cuisine: Curry with Rice
  2. Video #0007 – Japanese Classic Cuisine: Yakitori
  3. Video #0009 – Japanese Classic Cuisine: Shabu-Shabu

]]> http://otakunopodcast.com/2011/08/07/video-0011-asian-classic-cuisine-mapo-tofu/feed/ 0 angel,angel beats,chen kenichi,chen kenmin,chinese,cooking,food,iron chef,mapo tofu,szechuan,tachibana kanade,tenshi Last week, one of my favorite recent-vintage anime, Angel Beats!, was released on DVD and Blu-ray. In honor of this release, we return to the Otaku no Podcast test kitchens where I show you how to make "Tenshi" Tachibana Kanade's favorite dish, Last week, one of my favorite recent-vintage anime, Angel Beats!, was released on DVD and Blu-ray. In honor of this release, we return to the Otaku no Podcast test kitchens where I show you how to make "Tenshi" Tachibana Kanade's favorite dish, Mapo Tofu. Watch this video on YouTube (in case the embedded player below doesn't work) [amtap amazon:asin=B004XC5LI2] [amtap amazon:asin=B004XC5LHS] Buy Angel Beats on iTunes: Watch Angel Beats! online at The Anime Network Ingredients: 15 -16 ounces tofu, regular 1/2 teaspoon salt water, for parboiling tofu 3 ounces ground pork 1/2 cup green garlic chives, chopped in 1/2 inches (nira) 2 tablespoons vegetable oil 1 tablespoon chinese chili bean sauce (toubanjan or doubanjiang) 1 tablespoon chinese brown bean sauce (tenmienjan, tenmenjan, or tenmenjiang) 2 teaspoons fermented black beans, chopped finely 1/4-1/2 teaspoon ichimi togarashi pepper or 1/4-1/2 teaspoon japanese dried red chili pepper, minced 1 teaspoon chili oil 3/4 cup chicken stock 1 tablespoon sake or 1 tablespoon dry sherry 1 teaspoon soy sauce 1 teaspoon sesame oil 1 tablespoon szechuan peppercorn (optional) For the cornstarch paste: 1 tablespoon cornstarch 1 tablespoon water Directions: 1. Cut tofu into 1 inch cubes. Heat enough water in a large saucepan, add 1/2 teaspoon salt and tofu pieces. Bring to boil and cook tofu on medium high heat for 8 to 10 minutes and remove from heat. Precooking tofu in water prevents tofu from breaking apart easily later. Set aside. 2. While tofu is cooking, make cornstarch paste by mixing 1 T cornstarch and 1 T water. Set aside. 3. Set wok on high heat for 1 minute until hot. Add 2 T vegetable oil and swirl the pan, then add ground pork, stirring to separate 4. When ground pork is browned, add Chinese brown bean sauce ie tenmenjan, tenmienjan, or tenmenjiang, Chinese chili bean sauce ie toubanjan or doubanjiang, fermented black beans, and ichimi tougarashi or minced dried red chili pepper. Continue to cook for 1 minute. 5. Add chili oil, drained tofu pieces, chicken stock, garlic chives, soy sauce, and sake. Stir fry gently for 1-2 minutes. 6. Add cornstarch paste to thicken and add sesame oil. Swirl gently and cook for another 3-4 minutes on medium high heat. Sprinkle Szechuan peppercorn on top. 7. Serve with steamed white rice. Otaku no Podcast clean <iframe width="400" height="400" src="http://otakunopodcast.com/?powerpress_embed=2322-podcast&amp;powerpress_player=html5video" frameborder="0" scrolling="no"></iframe> Video #0007 – Japanese Classic Cuisine: Yakitori http://otakunopodcast.com/2011/01/20/video-0007-japanese-classic-cuisine-yakitori/ http://otakunopodcast.com/2011/01/20/video-0007-japanese-classic-cuisine-yakitori/#comments Thu, 20 Jan 2011 19:48:52 +0000 Donald Burr http://otakunopodcast.com/?p=1613 Click now to visit J-List!
Click for J-List now! Related posts:
  1. Video #0009 – Japanese Classic Cuisine: Shabu-Shabu
  2. Video #0013 – Japanese Classic Cuisine: Curry with Rice
  3. Video #0011 – Asian Classic Cuisine: Mapo Tofu
]]> Yes, I’m taking another break from audio podcasting. Today I show you how to make a classic Japanese dish that you’ve probably had many times before, Yakitori.

Ingredients:

  • 1 package chicken thighs (about 6 pieces)
  • 1 small bundle green onions (negi)
  • 2 tbsp. sugar
  • 2/3 cup soy sauce
  • 6 tbsp. sake (Japanese rice wine)
  • 2 tbsp. mirin (Japanese sweet cooking sake)

Directions:

  1. Soak skewers in water, at least 30 minutes before cooking.
  2. Combine soy sauce, sake, mirin and sugar; cook until boiling.  Boil about 1 minute then set aside.
  3. Cut chicken into bite-sized pieces (about 1 inch or so), removing bones if necessary. Peel off the skin, and trim any excess fat and skin with the knife.
  4. Thread chicken and negi onto skewers, alternating between chicken and negi.
  5. Cook over charcoal or bake in an oven (I usually set it to 350 degrees).
  6. Cook until meat is firm but not tough, and/or an instant read thermometer reads 160 degrees.

Notes:

  • Those of you wishing to avoid alcohol can leave it out of the sauce. The taste won’t be quite the same, but should still be good. Also, mirin is available in a version without alcohol as well (basically has the flavor of mirin without the alcohol).
  • If desired, lightly sprinkle salt and pepper (to taste) on the skewers before coating with sauce.
  • If you’ve got the time, marinate your chicken and negi in the sauce. Let it soak at least 1 hour, preferably all day (prepare it in the morning, eat it for dinner).
  • For improved texture and to caramelize the sauce, finish your yakitori under the broiler for an additional 5 minutes or so at the end.
  • Boneless skinless thighs can sometimes be found in your market’s frozen foods section.
  • Some people like to shake some toasted sesame seeds on them right before serving.
  • It goes well with edamame (soybeans in the shell).  And, of course, beer.
  • Traditionally, yakitori is made with just about every part of the bird, including the innards (gizzards, etc.).  I’m not really a big fan of chicken innards (as I suspect is true of much of the American viewing audience), so I leave them out.

Related posts:

  1. Video #0009 – Japanese Classic Cuisine: Shabu-Shabu
  2. Video #0013 – Japanese Classic Cuisine: Curry with Rice
  3. Video #0011 – Asian Classic Cuisine: Mapo Tofu

]]> http://otakunopodcast.com/2011/01/20/video-0007-japanese-classic-cuisine-yakitori/feed/ 0 chicken,cooking,food,japan,japanese,yakitori Yes, I'm taking another break from audio podcasting. Today I show you how to make a classic Japanese dish that you've probably had many times before, Yakitori. - Ingredients: 1 package chicken thighs (about 6 pieces) Yes, I'm taking another break from audio podcasting. Today I show you how to make a classic Japanese dish that you've probably had many times before, Yakitori. Ingredients: 1 package chicken thighs (about 6 pieces) 1 small bundle green onions (negi) 2 tbsp. sugar 2/3 cup soy sauce 6 tbsp. sake (Japanese rice wine) 2 tbsp. mirin (Japanese sweet cooking sake) Directions: Soak skewers in water, at least 30 minutes before cooking. Combine soy sauce, sake, mirin and sugar; cook until boiling.  Boil about 1 minute then set aside. Cut chicken into bite-sized pieces (about 1 inch or so), removing bones if necessary. Peel off the skin, and trim any excess fat and skin with the knife. Thread chicken and negi onto skewers, alternating between chicken and negi. Cook over charcoal or bake in an oven (I usually set it to 350 degrees). Cook until meat is firm but not tough, and/or an instant read thermometer reads 160 degrees. Notes: Those of you wishing to avoid alcohol can leave it out of the sauce. The taste won't be quite the same, but should still be good. Also, mirin is available in a version without alcohol as well (basically has the flavor of mirin without the alcohol). If desired, lightly sprinkle salt and pepper (to taste) on the skewers before coating with sauce. If you've got the time, marinate your chicken and negi in the sauce. Let it soak at least 1 hour, preferably all day (prepare it in the morning, eat it for dinner). For improved texture and to caramelize the sauce, finish your yakitori under the broiler for an additional 5 minutes or so at the end. Boneless skinless thighs can sometimes be found in your market's frozen foods section. Some people like to shake some toasted sesame seeds on them right before serving. It goes well with edamame (soybeans in the shell).  And, of course, beer. Traditionally, yakitori is made with just about every part of the bird, including the innards (gizzards, etc.).  I'm not really a big fan of chicken innards (as I suspect is true of much of the American viewing audience), so I leave them out. Otaku no Podcast clean <iframe width="400" height="400" src="http://otakunopodcast.com/?powerpress_embed=1613-podcast&amp;powerpress_player=html5video" frameborder="0" scrolling="no"></iframe> Cool Find: Cooking with Dog http://otakunopodcast.com/2011/01/10/cool-find-cooking-with-dog/ http://otakunopodcast.com/2011/01/10/cool-find-cooking-with-dog/#comments Mon, 10 Jan 2011 22:01:34 +0000 Donald Burr https://otakunopodcast.com/?p=1576 J-List is a wonderful toybox of things from Japan - come see
J-List is a peaceful island of Japanese pop culture for you Related posts:
  1. Cool Find: Rikai Browser, Rikaichan, and Rikaikun
  2. Cool Find: Shira Oka Demo (Updated)
  3. Cool Find: K-ON, MikuMikuDance Style! (Updated)
]]> Cooking with Dog: it's not what you think

(no, it’s not what you think…)

I’ve talked and blogged about Japanese food before, as have our friends over at TJX.  In fact I’ve even made a video or three on the subject. (In all fairness, the TJX crew did this as well.) But there’s something missing from our videos, something that would give them that extra “bam!” — a cute toy poodle, perhaps?

Meet Francis, the aforementioned toy poodle. In his series of videos, he (with the help of his unnamed human sous chef) shows you how to make a wide variety of traditional Japanese dishes — the traditional fruity sponge cake served during the holidays in Japan, to fried shrimp, nikuman (those steamed pork buns that the TJX crew have gone on about), mapo tofu (favorite dish of Tenshi!), and many more.

You’ll definitely want to have a large supply of snacks handy while you watch these.

In the video (below the cut), Francis shows you how to make the classic Japanese bento (complete with those cute octopus sausages that you see all the time in anime). Be sure and check out their YouTube channel to learn how to make even more traditional Japanese dishes.

(thanks to our cohost Danny Barer for this cool find!)

Related posts:

  1. Cool Find: Rikai Browser, Rikaichan, and Rikaikun
  2. Cool Find: Shira Oka Demo (Updated)
  3. Cool Find: K-ON, MikuMikuDance Style! (Updated)

]]> http://otakunopodcast.com/2011/01/10/cool-find-cooking-with-dog/feed/ 2 Video #0004 – The Sushi Experiment 3.0: Nigiri, Temaki, Chirashi, and Facing the Fish http://otakunopodcast.com/2010/03/15/video-0004-the-sushi-experiment-3-0-nigiri-temaki-chirashi-and-facing-the-fish/ http://otakunopodcast.com/2010/03/15/video-0004-the-sushi-experiment-3-0-nigiri-temaki-chirashi-and-facing-the-fish/#comments Tue, 16 Mar 2010 06:45:34 +0000 Donald Burr http://otakunopodcast.com/?p=594 Hentai dating-sim games in English - click to see
PC dating-sim games @ J-List Related posts:
  1. Video #0003 – The Sushi Experiment 2.0: Rolled Sushi
  2. Video #0002 – The Sushi Experiment 1.0: Inari Sushi
  3. Video #0007 – Japanese Classic Cuisine: Yakitori
]]> Greetings, and welcome to the third and final installment in this series of sushi making videos.  It’s finally time to run with the big dogs and face your fears – raw fish.  But don’t worry, it’s not as difficult as it sounds, and assuming you have access to a reasonably good Asian foods market (or are willing to order frozen products shipped to you in dry ice over the internet) you’ll be just fine.  (Look at it this way, not only do you get good quality raw fish, but also dry ice to play with. Fun!) Today we learn how to make Temaki, or hand rolls; and Nigiri, or pressed sushi. We also take a brief detour and learn the Way of the Blade – handling sushi knives.

This is the final video in the Sushi series. Hopefully you’ve enjoyed it. I’ll be returning to audio podcasting after this. But stay tuned until the end of the video, because I’ll be talking about the future of Otaku no Podcast and these video podcasts.

Links to some of the products mentioned in this video:

Sushi Making Set VI

Japanese Import, $52.00

Sushi Oke Plastic Hangiri Bamboo Mat Rice Paddle Set #D-482

JapanBargain, Kitchen, $17.88

Sushi Rice Japanese style – 5 lb (Expedited Shipping)

ImportFood, Misc., $8.96

RiceSelect Sushi Rice, 36-Ounce Jars (Pack of 4)

RiceSelect 2006, Grocery, $24.99

Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White

Zojirushi 2005, Kitchen, $139.12

Sushi For Dummies

Judi Strada. For Dummies 2004, Paperback, 288 pages, $10.77

Snow River 7V03389 Wood Oil

Snow River, Kitchen, $2.98

Edozen – Seaweed Sushi Nori – (10 Full Sheets) – 0.88 Oz – for Sushi or Hand Roll

Edozen, Misc., $2.95

Global 1804/270 10-1/2-Inch Yanagi Sashimi Knife

Global, Kitchen, $132.95

A good seller of frozen sushi/sashimi-grade seafood Reasonably priced carbon steel yanagi (sushi knives) on eBay – if this one is sold out, use the “see other items” link to find more) The more high-end sushi knife I own – again use the “see other items” link to find more, if you’re interested A source of good Japanese water stones A really lengthy article about proper knife care, sharpening, etc. Another article on the proper care of carbon steel knives How to make proper Nigiri Sushi (this is pretty intense) Another method of making Nigiri Sushi (somewhat less intense than the previous one, but not by much!)

Related posts:

  1. Video #0003 – The Sushi Experiment 2.0: Rolled Sushi
  2. Video #0002 – The Sushi Experiment 1.0: Inari Sushi
  3. Video #0007 – Japanese Classic Cuisine: Yakitori

]]> http://otakunopodcast.com/2010/03/15/video-0004-the-sushi-experiment-3-0-nigiri-temaki-chirashi-and-facing-the-fish/feed/ 2 chirashi,chirashi sushi,cooking,fish,food,hand roll,japan,mackerel,nigiri,nigiri sushi,saba,sushi Greetings, and welcome to the third and final installment in this series of sushi making videos.  It's finally time to run with the big dogs and face your fears - raw fish.  But don't worry, it's not as difficult as it sounds, Greetings, and welcome to the third and final installment in this series of sushi making videos.  It's finally time to run with the big dogs and face your fears - raw fish.  But don't worry, it's not as difficult as it sounds, and assuming you have access to a reasonably good Asian foods market (or are willing to order frozen products shipped to you in dry ice over the internet) you'll be just fine.  (Look at it this way, not only do you get good quality raw fish, but also dry ice to play with. Fun!) Today we learn how to make Temaki, or hand rolls; and Nigiri, or pressed sushi. We also take a brief detour and learn the Way of the Blade - handling sushi knives. This is the final video in the Sushi series. Hopefully you've enjoyed it. I'll be returning to audio podcasting after this. But stay tuned until the end of the video, because I'll be talking about the future of Otaku no Podcast and these video podcasts. Links to some of the products mentioned in this video: [amtap amazon:asin=B000216TKC] [amtap amazon:asin=B000BPNATM] [amtap amazon:asin=B000FJLXHU] [amtap amazon:asin=B000EGZ97Y] [amtap amazon:asin=B00007J5U7] [amtap amazon:isbn=0764544659] [amtap amazon:asin=B0000CFSV9] [amtap amazon:asin=B0009HL7CY] [amtap amazon:asin=B00005OL4E] A good seller of frozen sushi/sashimi-grade seafood Reasonably priced carbon steel yanagi (sushi knives) on eBay - if this one is sold out, use the "see other items" link to find more) The more high-end sushi knife I own - again use the "see other items" link to find more, if you're interested A source of good Japanese water stones A really lengthy article about proper knife care, sharpening, etc. Another article on the proper care of carbon steel knives How to make proper Nigiri Sushi (this is pretty intense) Another method of making Nigiri Sushi (somewhat less intense than the previous one, but not by much!) Otaku no Podcast clean <iframe width="400" height="400" src="http://otakunopodcast.com/?powerpress_embed=594-podcast&amp;powerpress_player=html5video" frameborder="0" scrolling="no"></iframe> Video #0003 – The Sushi Experiment 2.0: Rolled Sushi http://otakunopodcast.com/2010/01/30/video-0003-the-sushi-experiment-2-0-rolled-sushi/ http://otakunopodcast.com/2010/01/30/video-0003-the-sushi-experiment-2-0-rolled-sushi/#comments Sat, 30 Jan 2010 08:38:09 +0000 Donald Burr http://otakunopodcast.com/?p=580 Related posts:
  1. Video #0002 – The Sushi Experiment 1.0: Inari Sushi
  2. Video #0004 – The Sushi Experiment 3.0: Nigiri, Temaki, Chirashi, and Facing the Fish
  3. Video #0013 – Japanese Classic Cuisine: Curry with Rice
]]> Well, I didn’t get any angry e-mails or death threats, so I’m assuming that you folks liked our first videocast (or were at the very least willing to tolerate it).  So we’re back with another.  In this, our second installment in the Sushi series, we’ll be talking about how to make maki sushi, or rolled sushi.  We’ll be making two of the most popular examples of this – kappa maki, or cucumber roll; and the infamous California Roll.

(To those of you wondering when Anime on the Cheap Part 2 is coming, the answer is – “sometime, hopefully soon.”  I’m taking a break from audio podcasting mostly because I’m procrastinating, and also because I have fun new toys [video camera, mic, sushi making equipment, knives, etc.] to play with  :-) )

Links to some of the products mentioned in this video:

Sushi Making Set VI

Japanese Import, $52.00

Sushi Oke Plastic Hangiri Bamboo Mat Rice Paddle Set #D-482

JapanBargain, Kitchen, $17.88

Sushi Rice Japanese style – 5 lb (Expedited Shipping)

ImportFood, Misc., $8.96

RiceSelect Sushi Rice, 36-Ounce Jars (Pack of 4)

RiceSelect 2006, Grocery, $24.99

Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White

Zojirushi 2005, Kitchen, $139.12

Sushi For Dummies

Judi Strada. For Dummies 2004, Paperback, 288 pages, $10.77

Related posts:

  1. Video #0002 – The Sushi Experiment 1.0: Inari Sushi
  2. Video #0004 – The Sushi Experiment 3.0: Nigiri, Temaki, Chirashi, and Facing the Fish
  3. Video #0013 – Japanese Classic Cuisine: Curry with Rice

]]> http://otakunopodcast.com/2010/01/30/video-0003-the-sushi-experiment-2-0-rolled-sushi/feed/ 3 california roll,cooking,cucumber,cucumber roll,food,kappa maki,rice,rolls,sushi Well, I didn't get any angry e-mails or death threats, so I'm assuming that you folks liked our first videocast (or were at the very least willing to tolerate it).  So we're back with another.  In this, our second installment in the Sushi series, Well, I didn't get any angry e-mails or death threats, so I'm assuming that you folks liked our first videocast (or were at the very least willing to tolerate it).  So we're back with another.  In this, our second installment in the Sushi series, we'll be talking about how to make maki sushi, or rolled sushi.  We'll be making two of the most popular examples of this - kappa maki, or cucumber roll; and the infamous California Roll. (To those of you wondering when Anime on the Cheap Part 2 is coming, the answer is - "sometime, hopefully soon."  I'm taking a break from audio podcasting mostly because I'm procrastinating, and also because I have fun new toys [video camera, mic, sushi making equipment, knives, etc.] to play with  :-) ) Links to some of the products mentioned in this video: [amtap amazon:asin=B000216TKC] [amtap amazon:asin=B000BPNATM] [amtap amazon:asin=B000FJLXHU] [amtap amazon:asin=B000EGZ97Y] [amtap amazon:asin=B00007J5U7] [amtap amazon:isbn=0764544659] Otaku no Podcast clean <iframe width="400" height="400" src="http://otakunopodcast.com/?powerpress_embed=580-podcast&amp;powerpress_player=html5video" frameborder="0" scrolling="no"></iframe> Video #0002 – The Sushi Experiment 1.0: Inari Sushi http://otakunopodcast.com/2010/01/20/video-0002-the-sushi-experiment-1-0-inari-sushi/ http://otakunopodcast.com/2010/01/20/video-0002-the-sushi-experiment-1-0-inari-sushi/#comments Wed, 20 Jan 2010 17:34:58 +0000 Donald Burr http://otakunopodcast.com/?p=563 J-List is a wonderful toybox of things from Japan - come see
J-List is a peaceful island of Japanese pop culture for you Related posts:
  1. Video #0003 – The Sushi Experiment 2.0: Rolled Sushi
  2. Video #0004 – The Sushi Experiment 3.0: Nigiri, Temaki, Chirashi, and Facing the Fish
  3. Video #0013 – Japanese Classic Cuisine: Curry with Rice
]]> Welcome to our first ever videocast.  Okay, technically this is our second videocast, but since the first one was an Anime LA highlights video I put together over 9000 years ago, it doesn’t really count.  In this first videocast, we take a brief journey away from anime, and into the kitchen, and I teach you how to make Inari Sushi, a tasty treat perfect for munching on during anime watching parties.  (I mentioned this in Anime on the Cheap part 1)  And no raw fish is involved!

This is really an experiment for me.  I won’t do these videocasts very often – maybe one every few months at best – so don’t worry, your bandwidth won’t be choked up with huge downloads every week.

Products mentioned in the video:

Sushi Making Set VI

Japanese Import, $52.00

Sushi Oke Plastic Hangiri Bamboo Mat Rice Paddle Set #D-482

JapanBargain, Kitchen, $17.88

Sushi Rice Japanese style – 5 lb (Expedited Shipping)

ImportFood, Misc., $8.96

RiceSelect Sushi Rice, 36-Ounce Jars (Pack of 4)

RiceSelect 2006, Grocery, $24.99

Hime Seasoned Fried Bean Curd (Inarizushi-No-Moto)

Hime, Misc., $7.99

Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White

Zojirushi 2005, Kitchen, $139.12

Sushi For Dummies

Judi Strada. For Dummies 2004, Paperback, 288 pages, $10.77

Related posts:

  1. Video #0003 – The Sushi Experiment 2.0: Rolled Sushi
  2. Video #0004 – The Sushi Experiment 3.0: Nigiri, Temaki, Chirashi, and Facing the Fish
  3. Video #0013 – Japanese Classic Cuisine: Curry with Rice

]]> http://otakunopodcast.com/2010/01/20/video-0002-the-sushi-experiment-1-0-inari-sushi/feed/ 5 cooking,food,inari,inari sushi,podcast,rice,sushi,video,Videos Welcome to our first ever videocast.  Okay, technically this is our second videocast, but since the first one was an Anime LA highlights video I put together over 9000 years ago, it doesn't really count.  In this first videocast, Welcome to our first ever videocast.  Okay, technically this is our second videocast, but since the first one was an Anime LA highlights video I put together over 9000 years ago, it doesn't really count.  In this first videocast, we take a brief journey away from anime, and into the kitchen, and I teach you how to make Inari Sushi, a tasty treat perfect for munching on during anime watching parties.  (I mentioned this in Anime on the Cheap part 1)  And no raw fish is involved! This is really an experiment for me.  I won't do these videocasts very often - maybe one every few months at best - so don't worry, your bandwidth won't be choked up with huge downloads every week. Products mentioned in the video: [amtap amazon:asin=B000216TKC] [amtap amazon:asin=B000BPNATM] [amtap amazon:asin=B000FJLXHU] [amtap amazon:asin=B000EGZ97Y] [amtap amazon:asin=B00013YMVO] [amtap amazon:asin=B00007J5U7] [amtap amazon:isbn=0764544659] Otaku no Podcast clean <iframe width="400" height="400" src="http://otakunopodcast.com/?powerpress_embed=563-podcast&amp;powerpress_player=html5video" frameborder="0" scrolling="no"></iframe> How to make Okonomiyaki, TJX style! http://otakunopodcast.com/2010/01/03/how-to-make-okonomiyaki-tjx-style/ http://otakunopodcast.com/2010/01/03/how-to-make-okonomiyaki-tjx-style/#comments Mon, 04 Jan 2010 00:23:27 +0000 Donald Burr http://otakunopodcast.com/?p=511 Hentai dating-sim games in English - click to see
PC dating-sim games @ J-List Related posts:
  1. The TJX Crew Invade J-Town
  2. The TJX crew talk about one of my favorite subjects – FOOD!
]]> Okonomiyaki is a Japanese food best described as a sort of Japanese pancake (or perhaps omelette), with various other ingredients (meats, seafood, vegetables, cheese, etc.) mixed in.  It may be difficult to type, but it’s pretty darn tasty.  Like many other Japanese dishes, it is enjoyed throughout the country, and each region has its own variation on the dish.  It’s sometimes cooked in front of you Benihana-style, and sometimes the restaurant leaves the cooking to you – each table has a grill on it, and you basically get a bowl full of mixed ingredients that you can grill to your liking.  The most well known ones comes from Osaka (where it is said that okonomiyaki was invented) and Hiroshima.  In our 2004 Tokyo trip, we had the pleasure of enjoying some Hiroshima okonomiyaki during a break in our tour schedule. It was indeed mighty tasty.

In their latest episode (and their first video episode), the TJX crew demonstrate how to make this delicious food.  Be warned tho, you might want to at least have some snacks nearby, you’ll get hungry watching it!  Watch it here.

EDIT: If you want to “kick it up a notch,” (ha!) and you have some decent cooking skills and have access to a decent Asian foods market or specialty store, I found this recipe for completely made-from-scratch okonomiyaki.  And if you’re a wimp and/or rather use the pre-made stuff, but can’t find it anywhere locally… well, you can order anything on the Internets these days… Amazon has both the mix and the sauce!

EDIT 01/05/2010: Locally-mirrored copy of the video removed at the request of TJX, because it was causing confusion. This video is theirs, and I ask that you please direct any inquiries, comments, etc. to them directly. You should be able to play the video directly from their website, but if you can’t get the video to play in their embedded player (like I did), there IS a link to directly download it (look for “Podcast: play in new window / download” below the black video box). Or you can subscribe to their podcast – I’m sure they wouldn’t mind having a few more subscribers ;-) Sorry for the confusion guys. Gomen nasai.

EDIT 09/27/2010: The embedded version is back!

The Japan Xperience: The Okonmiyaki Experiment from Ron M on Vimeo.

Related posts:

  1. The TJX Crew Invade J-Town
  2. The TJX crew talk about one of my favorite subjects – FOOD!

]]> http://otakunopodcast.com/2010/01/03/how-to-make-okonomiyaki-tjx-style/feed/ 2