#onion soup Japanese

[morethansalad]

Tan Tan Ramen (Vegan)

[fattributes]

Tantanmen Ramen

[chrishangry]

Udon for breakfast

[shoku-and-awe]

Whole onion soup from the Natural Lawson! It was 30% off so I figured why not. Unfortunately it didn't have any caramelized French onion soup flavor—more of a mild tomato base with something savory. It took more than twice as long to heat up as the directions said and required a lot of pepper and hot sauce before it really tasted like anything, so it’s not a repeater, but there IS something really visually satisfying about how ugly it is? Like an eyeball floating in a bowl of blood. How I feel looking at today.

[animefood-allday]

Bacon and onion miso soup

[marenwithanm]

So apparently green onions in particular make my eyes swell shut. Very cool very fun

[daringdo]

It's frustrating that I can't purchase or prepare food in individual bites. Sometimes, the amount of food one person eats for dinner is more than I can eat in an entire day, and it feels wasteful. Even when the food is delicious and I enjoy eating it, I can only have a small portion before feeling ill.

[rubys-kitchen]

Miso Soup*

Chef’s Note: Simple

Instructions

4 cup (1 qt) water (substitute dashi, if possible)

3 tbsp white miso

1/2 cup shredded carrot

2 green onion, thinly sliced

1/2 cup silken tofu, diced

Instructions

1. In a pot, combine 4 cup water and white miso. Stir until blended

2. Heat to boiling. Remove from heat

3. Stir in the carrot, green onion, and tofu.

[annandrews]

Soup - Japanese Onion Soup The traditional Japanese soup served as an amuse-bouche at most Japanese restaurants. Very mild, slightly salty, and slightly tangy. It's a very flexible recipe, and you can adjust the amounts of the majority of the ingredients to suit your preferences.

[markatoto]

fan of breasts?

chicken breasts? yeah! they are, maybe & arguably, one of the most delicious part of the chicken. well, maybe next to drumsticks (which i personally prefer for things like fried chicken, or soups). in particular, i like to use chicken breasts for making katsu, which, lemme tell ya, i'm no expert cook, but id like to think that i do a pretty good job.

matter of fact, if you want an extremely simple recipe, here's how i personally make chicken katsu (all off the top of my head, so some slight details might be missing, so please bear with me):

you'll need a few ingredients

panko (any sort of breadcrumbs will work, but panko is just the brand i use)

cookin' oil (usually simple vegtable oil will work)

the actual chicken breast, of course

the ol' traditional: salt and pepper

one egg (u dont need any more than one egg, typically)

if u wanna make things extra crunchy, having some corn starch mixed in with garlic powder + onion powder for some extra seasoning. maybe even a scoosh of paprika for that yummy (i personally like using this filipino chicken mixture called "crispy fry", which is usually used for fried chicken, but it works here too. it's usually meant for fried chicken drumstick, but what is katsu but a different kind of fried chicken)

anyways, here's how u wanna do things:

take out your chicken breast, pat it down with a paper towel so that it aint wet on the surface and either: slice it so that the chicken breast is about inch and a quarter (or so) thick OR use a mallet to make it around that thickness. youll want your chicken flat as possible, but not too flat! i think you know what i mean.

salt and peppa that mothafucka, both sides (OPTIONAL STEP 2B: it's at this point id probably mix my chicken breast with the starch mixture/crispy fry. it just gives a lil extra flavour and crunch that i enjoy. but this is just me, u dont really gotta do it)

crack open an egg and put it in a bowl. MIX IT UP

put your flattened (and maybe crispy fry seasoned) chicken in the egg. get it drenched, you want that panko to stick to that shit

what i like to do is i like to put panko in a plastic container with a lid, then i put the chicken in the container, close the lid up and just SHAKE it so that its nice and evenly coated. super simple and fun and WAY cleaner to deal with after the fact LOL

pop your oil in your pan. put in generous amount, enough that your chicken wont necessarily be drowning, but enough that your chicken will be sufficiently fried. heat that up until the oil reaches that perfect temperature of around 350'F (that is THE temp for doing any deep frying)

pop your chicken on the pan and leave it frying on the one side for, id say, approximately 4-5 minutes. youre going to have to keep a close watch on it. make sure that panko is that GOOD crispy brown on each side. over all it should take you like…. 7-9 minutes for your katsu to be done.

BEFORE YOU EAT... make sure the internal temp of the chicken is around 160 - 165'F. if it is, it's good to go. take it out and, what i like to do is get a plate and pop on a paper towel to let the katsu dry off all the excess oil. even though its off the pan, that shit is STILL cookin, so youll want to leave it alone for like… a minute or two. plus if you eat it now you'll totally burn your tongue and that's the WORST feeling in the world

and after all that, your katsu is done! get some jasmine (white) rice, put on some katsu sauce and some japanese mayo with a lil bit of furikake for that slight seaweed flavoring and youll be GOOD to go!!

so yeah, i guess you can say i'm a fan of breasts.

[morethansalad]

Vegan Spicy Mochi Kinchaku Stew | トッポギ風餅巾着鍋

This stew is inspired by Japanese nabe and Korean tteokbokki. It has a variety of veggies, tofu, and mochi kinchaku, similar to Japanese nabe/hot pot which includes lots of veggies and protein. The flavor of the stew is inspired by Korean tteokbokki which is a dish of rice cakes cooked in a spicy red sauce.

[fattributes]

Vegan Miso Soup

[literaryvein-reblogs]

Writing Reference: Food History

B.C.

10,000 - almonds, cherries, bread, flour, soup

8,000 - wheat ⚜ 7,000 - wine, beer, pistachios, pig, goat, sheep, lard

6,500 - cattle domestication, apples ⚜ 6,000 - tortilla, dates, maize

5,000 - honey, ginger, quinoa, avocados, potatoes, milk, yogurt

4,000 - focaccia, watermelons, grapes, pomegranates

3,200 - chicken domestication ⚜ 3,000 - butter, onion, garlic, apricots

2,737 - tea ⚜ 2,500 - olive oil, seaweed, duck ⚜ 2,300 - saffron

2,000 - peaches, liquorice, marshmallow, pasta, ham, sesame seeds

1,500 - chocolate, vanilla ⚜ 1,200 - sugar ⚜ 1,000 - mangoes, oats, pickles

900 - pears, tomatoes ⚜ 700 - cinnamon ⚜ 600 - bananas, poppy seeds

500 - artichokes ⚜ 400 - pastries, appetizers, vinegar

300 - parsley ⚜ 200 - turkeys, asparagus, rhubarb ⚜ 65 - quince

1st—13th Century

1st Century - chestnuts, lobster, crab, shrimp, truffles, blueberries, raspberries, capers, kale, blood (as food), fried chicken, foie gras, French toast, omelettes, rice pudding, flan, cheesecake, pears in syrup

3rd Century - lemons ⚜ 5th - pretzels ⚜ 6th - eggplant

7th Century - spinach, kimchi ⚜ 9th - coffee, nutmeg

10th Century - flower waters, Peking duck, shark's fin soup

11th Century - baklava, corned beef, cider, lychees, seitan

12th Century - breadfruit, artichokes, gooseberries

13th Century - ravioli, lasagne, mozzarella, pancakes, waffles, couscous

14th—19th Century

14th Century - kebabs, moon cakes, guacamole, pie, apple pie, crumpets, gingerbread

15th Century - coconuts, Japanese sushi and sashimi, pineapples, marmalade, risotto, marzipan, doughnuts, hot dogs

16th Century - pecans, cashews (in India), Japanese tempura, vanilla (in Europe), fruit leather, skim milk, sweetbreads, salsa, quiche, teriyaki chicken, English trifle, potato salad

17th Century - treacle, pralines, coffee cake, modern ice cream, maple sugar, rum, French onion soup, cream puffs, bagels, pumpkin pie, lemonade, croissants, lemon meringue pie

18th Century - root beer, tapioca, French fries, ketchup, casseroles, mayonnaise, eggnog, soda water, lollipops, sangria, muffins, crackers, chowder, croquettes, cupcakes, sandwiches, apple butter, souffle, deviled eggs

19th Century - toffee, butterscotch, cocoa, Turkish delight, iodized salt, vanilla extract, modern marshmallows, potato chips, fish and chips, breakfast cereal, Tabasco sauce, Kobe beef, margarine, unsalted butter, Graham crackers, fondant, passionfruit, saltwater taffy, milkshakes, pizza, peanut butter, tea bags, cotton candy, jelly beans, candy corn, elbow macaroni, fondue, wedding cake, canapes, gumbo, ginger ale, carrot cake, bouillabaisse, cobbler, peanut brittle, pesto, baked Alaska, iced tea, fruit salad, fudge, eggs Benedict, Waldorf salad

20th Century

1901 - peanut butter and jelly ⚜ 1904 - banana splits ⚜ 1905 - NY pizza

1906 - brownies, onion rings ⚜ 1907 - aioli

1908 - Steak Diane, buttercream frosting ⚜ 1909 - shrimp cocktail

1910 - Jell-O (America's most famous dessert)

1910s - orange juice ⚜ 1912 - Oreos, maraschino cherries, fortune cookies

1912 - Chicken a la King, Thousand Island dressing

1914 - Fettuccine Alfredo ⚜ 1915 - hush puppies

1917 - marshmallow fluff ⚜ 1921 - Wonder Bread, zucchini

1919 - chocolate truffles ⚜ 1922 - Vegemite, Girl Scout cookies

1923 - popsicles ⚜ 1924 - frozen foods, pineapple upside-down cake, Caesar salad, chocolate-covered potato chips

1927 - Kool-Aid, s'mores, mayonnaise cake ⚜ 1929 - Twizzlers

1930s - Pavlova cakes, Philly cheese steak, Pigs in blankets, margaritas, banana bread, Cajun fried turkey ⚜ 1931 - souffle, refrigerator pie

1933 - chocolate covered pretzels ⚜ 1936 - no-bake cookies

1937 - Reubens, chicken Kiev, SPAM, Krispy Kreme

1938 - chicken and waffles ⚜ 1939 - seedless watermelon

1941 - Rice Krispies treats, Monte Cristo sandwiches ⚜ 1943 - nachos

1946 - chicken burgers, tuna melts, Nutella ⚜ 1947- chiffon cake

1950s - chicken parm, Irish coffee, cappuccino, smoothies, frozen pizza, diet soda, TV Dinners, ranch dressing ⚜ 1951 - bananas foster

1953 - coronation chicken ⚜ 1956 - German chocolate cake, panini

1957 - Quebec Poutine ⚜ 1958 - Instant ramen noodles, crab rangoon, lemon bars ⚜ 1960s - beef Wellington, green eggs and ham, red velvet cake

1963 - black forest cake ⚜ 1964 - Belgian waffles, Pop Tarts, Buffalo wings, ants on a log, pita bread ⚜ 1965 - Gatorade, Slurpees

1966 - chocolate fondue ⚜ 1967 - high fructose corn syrup

1970s - California rolls, pasta primavera, tiramisu ⚜ 1971 - fajitas

1975 - hicken tikka masala ⚜ 1980 - turducken

1980s - Panko, portobello mushrooms, bubble tea, chicken nuggets, Sriracha, Red Bull energy drink, everything bagels

1990s - artisan breads, Jamaican jerk ⚜ 1991 - turkey bacon, chocolate molten lava cake, earthquake cake ⚜ 1993 - broccolini

1995 - Tofurkey ⚜ 1997 - grape tomatoes

21st Century

2002 - flat iron steak, tear-free onions ⚜ 2007 - Kool-Aid pickles, cake pops

2008 - Mexican funnel cake ⚜ 2013 - cronuts, test tube burgers

Source

[klarastjarnljus]

Soups I've made recently:

Salmon soup with carrot, onion, garlic, bok choi, celery, lime, sesame oil, mirin, Japanese soy sauce, chili flakes, veggie boullion and glass noodles.

Spinach soup. (Spinach, onion, garlic, veggie boullion and cream.)

Veggie soup with cabbage, carrot, onion, garlic and celery.

Broccoli and cheese soup. (Broccoli, onion, garlic, cream and cheese.)

Veggie soup (above) with salmon and parsley.

Creamy salmon soup with carrot, celery, chili flakes and dill.

Sweet potato soup with carrot, onion, garlic, lentils and parsley.

[nevermorgue]

For modern AU, what do you think that the misfits would like food-wise?

Fantastic question! Let’s see:

Lenore: Girl loves protein!! Anything with chicken, steak, you name it. And of course, venison. I don’t think she’s a picky eater, loves a good full plate with varied stuff on it. Loves a big burger on occasion. She has a little bit of a refined palette due to her upbringing but she ends up being a gigantic fan of like food truck style food

Duke: Stereotype to a T. Claims the French do pastries better, but America’s better at everything else. He likes having light breakfasts, think like fruit bowls or toast. Only really has snacks when in front of the TV. He’s also the type to make ramen and put a ton of extra shit in it like onion powder or cheese or egg

Pluto: Literally whatever he can find. He has a preference for fried foods. Will eat a salad if it has breaded fish or chicken in it. LOOOVES sea food. He will order like a salmon somewhere and Duke just starts fucking meowing at him. he’s a stupid cat. Didn’t ever have sushi until Eulalie taught him all he needs to know. Now that’s ALL he orders whenever they get Japanese take out.

Morella: Hearty, filling meals that can easily be shared. Broths, soups, things like that. She loves veggies especially when they’re roasted or steamed. Also loves when a bunch of things are mixed together stir fry style. She’s a huge fan of trying different cheeses when she makes sandwiches to try different flavor combos.

Berenice: Is the type of person to see ‘candied crickets’ on sale, buy them, and then crunch on them loudly. Will try the craziest shit for the hell of it. Has a surprisingly refined palette, also a seafood lover. She loves trying new things and mixing things. Like she would get a burger and put peanut butter on the inside of the bun just to see what it tastes like. Just because she can. Huge fan of gummy worms, and her favorite pastries are always anything cherry flavored.

Eulalie: Is also willing to try weird things. Will share the crickets with Berenice. She loves eating traditional foods that remind her of Japan, especially to judge how close they taste to the real deal. Huge fan of pastas and parmigianas. She’s trying to make sushi pasta a thing but nobody’s down for it.

Also Morella totally tries to host potlucks at her house because that’s her favorite thing in the whole world. She even gets Annabel’s group to come and it’s one big happy not drama filled time!!

[oceans-beloved]

★｡:*･.Thaumoyaki Recipe .･*:｡★

Thaumoyaki, or Grilled Thaumo Balls, originated in Osaka and are one of Japan’s best-known street foods. Whether you make a traditional style with bits of Thaumo or choose creative alternatives, these ball-shaped dumplings are fun to make with your friends and family!

Thaumoyaki is a Japanese snack in the shape of little round balls containing pieces of Thaumo. Thaumo-yaki literally translates to “thaumo-grilled/fried” and some people may call it “Grilled Thaumo Balls” or “Thaumo Dumplings”.

PREP TIME: 15minutes mins

COOK TIME: 10minutes mins

TOTAL TIME: 25minutes mins

SERVINGS: 26 pieces

INGREDIENTS

For the filling:-

3 g katsuobushi (dried bonito flakes) 

2 green onions/scallions

1 Tbsp pickled red ginger (beni shoga or kizami beni shoga)

120 g Thaumo sashimi (boiled Thaumo)

For the Batter:-

120 g all-purpose flour (plain flour)

2 tsp baking powder

½ tsp Diamond Crystal kosher salt

2 large eggs (50 g each w/o shell)

1 tsp soy sauce

360 ml dashi (Japanese soup stock)

For Cooking:-

2 Tbsp neutral oil

15 g tenkasu/agedama (tempura scraps)

For the Toppings:-

120 ml Thaumoyaki sauce

Japanese Kewpie mayonnaise

katsuobushi (dried bonito flakes)

aonori (dried green laver seaweed)

pickled red ginger (beni shoga or kizami beni shoga)

INSTRUCTIONS

Gather all the ingredients.

To Prepare the Filling:-

Grind 3 g katsuobushi (dried bonito flakes) into a fine powder. Set aside; we‘ll use this powder when we‘re cooking the Thaumoyaki.

Cut 2 green onions/scallions into fine slices and mince 1 Tbsp pickled red ginger (beni shoga or kizami beni shoga).

Cut 120 g Thaumo sashimi (boiled Thaumo) into ½-inch (1.3-cm) bite-sized pieces

To Make the Batter:-

In a large mixing bowl, combine 120 g all-purpose flour (plain flour), 2 tsp baking powder, and ½ tsp Diamond Crystal kosher salt and whisk it all together.

Add 2 large eggs (50 g each w/o shell), 1 tsp soy sauce, and 360 ml dashi (Japanese soup stock).

Whisk it all together until well blended and transfer the batter to a measuring cup with a handle (or any other pitcher with a spout for easy pouring.)

To Cook the Thaumoyaki:-

Heat the Thaumoyaki pan to 400ºF (200ºC) over medium heat. Use a brush to generously grease the pan‘s rounded chambers and flat top surface with 2 Tbsp neutral oil. When smoke starts to rise, pour the batter to fill the chambers. It’s okay to slightly overfill the cavities. In the next steps, the batter will likely overflow as you add more ingredients to it.

Add 1–3 Thaumo pieces, depending on their size, to each chamber and sprinkle on top the katsuobushi powder that you ground earlier.

Sprinkle 15 g tenkasu/agedama (tempura scraps), the green onion slices, and the chopped pickled red ginger on top. After 3 minutes or so, when the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter between each chamber. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, stuffing the connected dough back into the ball as you turn it. The uncooked batter will flow out from inside to create another side of the ball. After you finish turning them, set a timer for 4 minutes.

After 4 minutes, rotate them again, starting with the first ball: Turn each Thaumoyaki another 90 degrees toward the bottom of the pan so the remaining uncooked batter pours out into the chamber to complete the ball shape. Home Thumoyaki griddles don‘t distribute heat evenly, so it’s a good idea to swap the balls around to different chambers so they brown evenly. After turning and cooking for another 4 minutes, they are done.

To Serve:-

Transfer them onto a plate and drizzle 120 ml takoyaki sauce and Japanese Kewpie mayonnaise on top. Finish the dish with a sprinkling of katsuobushi (dried bonito flakes) and aonori (dried green laver seaweed) and a side of pickled red ginger (beni shoga or kizami beni shoga). Serve immediately. (But, be careful—they‘re VERY hot inside!)

To Store:-

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2–3 weeks.

Join us next time for a quick 15 minutes "Crispy Hot Butter Nalis" recipe!

This beautiful ingredient character belongs to @symptomsofdeceit

PLEASE GO PLAY SYMPTOMS OF DECEIT!!! YOU WILL NOT BE DISAPPOINTED!!!!TRUST ME!!!!

And if you want to actually make takoyaki this is the original recipe