8:32: I've been buying a lot more salmon lately and this recipe is ideal. However when I've been cooking it, I just place it on a metal tray with some butter and put it in the airfryer oven and bake it for about 5-10 mins. The skin goes all crispy and delicious like potato chips.
I cooked a pork miso from this video and it was delicious! Thank you for your recipes. The only thing - I always skip the sugar because it's forbidden for me by the doctor. Anyway all your recipes I tried were good even without sugar.
I understand the issue with sugar, maybe stevia is an alternative? Some Japanese recipes demand some sweetness. Also keep in mind that mirin contains quite a lot of sugar although sugar is not added, it forms during the fermentation process.
@@mikaellarsson7932 I tried, but all sugar supplies have their own taste that is unpleasant for me. That is OK, I never liked sweet things 😅 Even if my variants are not really "Japanese", the main things that they are tasty for me. Yes, I know about mirin, so I don't cook Japanese food often. A few drops of mirin once per month won't make too much harm, especially if other sugar is not used 😇
Thank you for your comment! I checked online and they said baked type is good to use for miso soup! I guess both type of fu can be used for soup dishes 😁
I’ve made several of these side dishes to eat over rice or tofu lately and really enjoyed them. I have not been able to eat large meals as I’m recovering from illness, but I find cooking a relaxing way to rebuild my energy, and these small plates provide healthy foods in portions that I can eat without being overwhelmed by heavy sauces or thick cuts of meat. The fu champuru is my favorite, followed closely by the dashi, pork miso, and salmon chan chan. Okay, so I liked almost all of them. I do not like shirataki noodles, but I bet the dish could be made successfully with mung bean or rice noodles, what do you think?
That's perfect idea! Hope you enjoy it with mung bean or rice noodles 😊 Thank you so much for trying my recipes. I'm so happy that you can feel better eating those Japanese foods. I wish you well and further recovery from your illness.
Super nice as always, Sayaka. Kagoshima, almost home turf for me. Yes, they have very good pork and also very good sake. Never been to Hokkaido, always though it is too cold there and my gf refuses the cold. Would like to go for the crabs though. Salmon with crispy skin is great, keep the skin, blow torch is useful! Also for various tataki and aburi sushi. I think your daikon mochi is the only mochi I can eat :-)) Can not stand regular sweet mochi, it just grows in my mouth. In my book book no champuru without goya - bitter melon/gourd, it lifts this hash to another level. And pork belly is way better than SPAM. Some baked fu is ok, but not too much. Bean sprouts is very good, but not overcooked. Something else very good from Okinawa is 3-4 weeks fermented tofu with awamori, it is like a fine French dessert cheese. Easy to make with miso, have done it. Never tasted or made the Yamagata "dashi", but will try, it seems delicious. Will omit the shiso, but surely include the salted kombu. And, yes, eggplant is fine raw in small pieces as a pickle. Arigato for another fine clip with many tips! See you next time.
Thank you so much for your comment as always! You know so well about each Japanese ingredient! That's amazing 😆 I've never been to Hokkaido either, and really want to eat crabs there too! Maybe you can try this daikon mochi sometime...? And, Yamagata dashi without shiso 😁
![[Re:all TREASURE] EP.6 in 방콕ㅣ🚩 쩡캠의 방콕 투어 빵 마이 와이 👍](http://i.ytimg.com/vi/uyFw-nItA_s/mqdefault.jpg)
8:32: I've been buying a lot more salmon lately and this recipe is ideal. However when I've been cooking it, I just place it on a metal tray with some butter and put it in the airfryer oven and bake it for about 5-10 mins. The skin goes all crispy and delicious like potato chips.
Oh!!! I should try that way next time. I like to eat crispy salmon skin but it was difficult this time. Thank you for teaching me how to cook it 😆
I cooked a pork miso from this video and it was delicious! Thank you for your recipes. The only thing - I always skip the sugar because it's forbidden for me by the doctor. Anyway all your recipes I tried were good even without sugar.
I understand the issue with sugar, maybe stevia is an alternative? Some Japanese recipes demand some sweetness. Also keep in mind that mirin contains quite a lot of sugar although sugar is not added, it forms during the fermentation process.
@user-eq6oo1pb6d Thank you so much for trying my recipe!!
@@mikaellarsson7932 I tried, but all sugar supplies have their own taste that is unpleasant for me. That is OK, I never liked sweet things 😅 Even if my variants are not really "Japanese", the main things that they are tasty for me. Yes, I know about mirin, so I don't cook Japanese food often. A few drops of mirin once per month won't make too much harm, especially if other sugar is not used 😇
Fu champuru my Fav
I really liked fu champuru too! I will make it more often 😊
美味しそう👏🏻👏🏻👏🏻 I make these for my husband’s bento~
ありがとうございます！！
Wonderful video! Thank you for sharing! I'm looking forward to making the green bean dish!
Thank you so much for watching it! I'm so glad you liked the recipe.
Yea! Hope you enjoy the green bean dish 😆
Yum , Thank You 😻
Thank you!! Please give it a try! 😆
I bought fu once so I could add it to miso soup! I think it was the baked type, so I made it incorrectly... I will look for the other type again!
Thank you for your comment!
I checked online and they said baked type is good to use for miso soup!
I guess both type of fu can be used for soup dishes 😁
I’ve made several of these side dishes to eat over rice or tofu lately and really enjoyed them.
I have not been able to eat large meals as I’m recovering from illness, but I find cooking a relaxing way to rebuild my energy, and these small plates provide healthy foods in portions that I can eat without being overwhelmed by heavy sauces or thick cuts of meat. The fu champuru is my favorite, followed closely by the dashi, pork miso, and salmon chan chan. Okay, so I liked almost all of them. I do not like shirataki noodles, but I bet the dish could be made successfully with mung bean or rice noodles, what do you think?
That's perfect idea! Hope you enjoy it with mung bean or rice noodles 😊
Thank you so much for trying my recipes. I'm so happy that you can feel better eating those Japanese foods. I wish you well and further recovery from your illness.
Cool
Thanks!!
@@JapaneseCookingChannel you’re welcome
Super nice as always, Sayaka. Kagoshima, almost home turf for me. Yes, they have very good pork and also very good sake. Never been to Hokkaido, always though it is too cold there and my gf refuses the cold. Would like to go for the crabs though. Salmon with crispy skin is great, keep the skin, blow torch is useful! Also for various tataki and aburi sushi. I think your daikon mochi is the only mochi I can eat :-)) Can not stand regular sweet mochi, it just grows in my mouth. In my book book no champuru without goya - bitter melon/gourd, it lifts this hash to another level. And pork belly is way better than SPAM. Some baked fu is ok, but not too much. Bean sprouts is very good, but not overcooked. Something else very good from Okinawa is 3-4 weeks fermented tofu with awamori, it is like a fine French dessert cheese. Easy to make with miso, have done it. Never tasted or made the Yamagata "dashi", but will try, it seems delicious. Will omit the shiso, but surely include the salted kombu. And, yes, eggplant is fine raw in small pieces as a pickle. Arigato for another fine clip with many tips! See you next time.
Thank you so much for your comment as always! You know so well about each Japanese ingredient! That's amazing 😆
I've never been to Hokkaido either, and really want to eat crabs there too!
Maybe you can try this daikon mochi sometime...? And, Yamagata dashi without shiso 😁
@@JapaneseCookingChannel will definitively try both 🙂
❤❤❤❤
Thank you!! 🥰