Has anime ever inspired you to cook anything? Make anything else creative?
Pic related: onigiri and yaki-onigiri I made.
I made this necklace based off a character who I'm completely gay for.
How does it taste? Where did you get the recipe?
It inspired me to get a rice cooker rather than trying to cook my rice on a stove.
It inspired me to make curry at home from time to time.
Not sure those are creative though.
It tasted great. The fillings were tuna (canned, which is a perfectly acceptable onigiri fillings) and umeboshi paste with green onions.
You really don't need a recipe. Just steam some japanese rice, put some in your palm, put in some filling and shape into a triangle. Then salt it a bit and cover with seaweed.
The yaki-onigiri is a bit trickier and admittedly I use a triangular mold, but really all you need is rice and some sort of filling.
A good rice cooker is a great thing. I have a fairly expensive Zojirushi one and I love it to death. That said, cooking rice on the stove perfectly is a good skill to have.
And curry can be delicious and creative. Cooking is usually creative by default unless you're a hardcore "stick to the recipe" type. You can play with curry a lot.
My nigga, I fucked up cooking rice regularly. It was always so watery or dry or just plain fucked up. Now that I have a rice cooker it's perfect every time, and warm whenever I want some.
People actually cook rice on a stove? I'm guessing you don't eat rice all the often?
Nice lookin donuts
A rice cooker is a great help, but far from a necessity. I cooked rice on the stove for years before getting my rice cooker, and I still do from time to time (especially for non-japanese rice which the cooker isn't as good for). It takes more attention and exactness, but I can get results about as good as my cooker.
I cook rice on the stove and eat it often. Once you learn how to do it properly it's not an issue. Not as convenient as a cooker but definitely not a hassle.
Seems many people use too much water, neglect to rinse/soak, cook for too long, etc.
My dad makes spanish rice and basmati on the stove all the time but no matter how many times I try I always fuck it up. It's like the one food I can't make myself.
Soaking isn't really all that imporant, but rinsing is critical. And I agree about the water. I see people cooking with a 1:2 rice:water ratio and they wonder why they end up with mush.
How does it fuck up? Burnt, or just the wrong texture?
What's the problem? Too dry? Too wet?
Long grain rices take a little more time and water than short grain ones, could that be your problem? How much water are you using, and how long are you cooking it? Do you rinse it first?
It just tastes bad. Like never how rice is supposed to taste.
Though I've never rinsed it.
Hunger inspires me to cook.
I've made curry rice many times using my golden curry roux cubes
Shit was oishii
To be honest, rinsing isn't as critically important for basmati rice as it is for japanese rice, so that *probably* isn't your problem, although you should give it a try.
Have you tried looking at / asking your dad and seeing where the difference lies?
>Though I've never rinsed it.
>he doesn't wash rice before cooking it
What the fuck man?
Nice rice mate.
The only Japanese thing I've cooked is gyoza, but that was only because I had some one time and thought they were the shit.
Yep. No idea, in fact he pretty much just leaves it alone and it tastes delicious. Touches it maybe twice to stir it. I think he just has some sort of innate impeccable timing.
I'm a white american, I can cook corn and potatoes the right way so forgive me if I am retarded about rice.
I can't usually get roux blocks where I live, but I've used them a couple of times. Definitely convenient, although I've practiced making japanese curry enough that my homemade stuff tastes better. It's a lot more work though.
It inspired me to cook korokke once. It was fun.
I'd love to try but my local grocery store has shit Asian selection and there isn't an Asian food store in at least 30 minutes from where I live.
I made curry rice once but it looked nothing like it did in my animes.
> I think he just has some sort of innate impeccable timing.
Well then, there's your answer. Time him.
Cooking may be a lot about 'feeling', but sometimes a little accuracy is needed. When I started making rice alone I timed myself to see exactly how much time makes the perfect rice, and now I know that using my cooking conditions (my stove, the pot I usually use, the amount of water I use and the type of rice I use) it takes 18 minutes to get perfect rice.
If I'm making rice on the stove rather than with the cooker, I set up a timer every time.
I haven't tried making Korokke before. I should add them to my list. I'll admit I'm not a huge fan of deep frying though.
I learnt how to make tonkatsu curry. Surprisingly easy really once you get over the frying part.
I made a bowl of steamed white rice with an egg cracked over the top and soy sauce. Didn't like it
I'm okay with raw eggs, but I don't particularly enjoy them. I would eat rice with raw eggs if I were ever served it, but I wouldn't make it on my own.
The thing was that it was kind of bland, and I wasn't a fan of the raw egg either. I ended up throwing it in a pan and making a kind-of egg fried rice
Nice blogging thread, faggots.
I bet you're the same people who post ''/a/ is so shit now, I hate all this shitty threads that are actually discussing anime and/or manga'' on a daily basis.
Fuck off and start a thread about why your waifu is so perfect. It's probably because of disgusting cow tits
Donuts aren't Japanese you dingus
Yeah I thought that was weird when I saw it in gin no saji.
I made omurice once
Fucking this. Every package of rice I pick up always says to use twice the amount of water (measuring with "cups") as rice you're using. It always ends up mushy and reminds me of why I hated rice as a kid.
I've found using just about the same amount (with maybe an extra table spoon of water per cup of rice) yields fantastic results while cooking rice on the stove.
K-keep trying anon-kun. I'm sure it'll look better next time.
I use a ratio of 1-1.2, depending on what I'm going to do with the rice afterwards.
You need to work on your presentation, but if you're just cooking for yourself then that's pretty good.
The rule of thumb in our chink house is for the water to be a knuckle deeper than the rice, so about a half inch.
Interesting rule. I'll give that a shot next time I make rice.
I make yakisoba occasionally.
We do this too after washing 3 times.
It really does help to rinse your rice a lot.
I've found that pressure cooking rice gets the best results. I've tried regular stovetop and a rice cooker (admittedly it was a pretty cheap one) but once you figure out how to use the pressure cooker nothing can beat it.
It inspired me to spend 3hrs in the kitchen yesterday making a cake and cupcakes.
I also made japanese style curry cause of it which I have about once a fortnight. I want to try making omurice but I always fuck up omelettes and break them so I'm too scared I'll break it.