>>570 >Still, the question raised that they are functionally the same bean is still a valid point. I you mean could one be substituted for another in cooking then I don't know and I've gotten curious about that myself. I would honestly think that one of the red varieties of cowpea would probably be a better substitute but I'm uncertain at this point.

I decided to try making steamed buns for the first time today. I made a lentil filling with soy sauce and ginger. Otherwise, the dough is yeasted, but you ferment it for only a total of an hour before steaming. I can't say steamed buns are something I really love (I like matured doughs), but they were relatively quick to make and I appreciate that I could fill them with random leftovers.

>>566 How goes the bean growing? Severe lack of updates from you anon.

>>781 I've gotten really badly distracted by all the shit that has been going on the past couple of months and by Thanksgiving and Christmas as well but I'm going to send off for a seed order soon so I should be able to get on this pretty easily in a few weeks. I got the small red beans really easily like I thought. I've also found some adzuki beans that I've saved myself from several years ago. I'm not certain if they're still viable but I guess I could do a germination test and if they sprout I can go ahead do the comparison without having to send off. One small issue is that it's turned damn cold here, even where I've got a grow light setup to pull through my tropical plants so that could affect growth and germination as well. I should be able to do a test as soon as the current winter blast clears out.

>Despite the literal meaning, hoisin sauce does not contain seafood, nor is it typically used with it. Fucking hell, you can't even trust the Chinese names for dishes to be accurate

>>568 I went to my parents' house recently and realised they had a bamboo steamer. Maybe I'll have to borrow it and try out different liners. I've always used parchment paper as liners when I steam in my stainless steel steamer, but I'd be interested in trying it with a cotton towel.

Any suggestions for Nipponese food using pork belly? I already made curry and have plenty left over.

>>863 I'm all about braises, so kakuni 角煮 is always nice.

A friend told me about mushi-pan 蒸しパン, aka steamed cake. I decided to try it out using a gluten-free mix of brown rice flour/cornstarch and a premade gluten-free flour mix. I went with a matcha flavour because why not (recipe I used: https://www.justonecookbook.com/green-tea-steamed-cake/ ). In the end, not much difference between the two except that the brown rice/cornstarch version looked prettier (they are the three at the bottom of the picture). However, the cakes themselves really are optimal right after coming out of the steamer. I had most of them right away and then one a few hours later and it just wasn't as good (it got harder and drier). Maybe it was because of the gluten-free flour, but my guess is it's the nature of the dessert. Make sure the towel doesn't touch the cakes - mine did for one and ripped the top, hence why one of them looks a bit beat-up in the picture.

>>916 What kind of steamer? Just regular dumb rice steamer or $500 top-o-the-line space age steamer?

>>918 Regular ol' steamer, my friend. I used a pot of water and put a steamer basket in it and steamed with that. I have silicone muffin liners, so I used those. >$500 top-o-the-line space age steamer How do you get a $500 steamer? Are we talking about a rice cooker that is also a bread machine and mochi maker?

>>916 >gluten free this guten free that. You better have Celiacs disease or you're a colossal faggot.

>>931 >Gluten-free on purpose Fuck that. I was testing mixes for someone who has Celiac's.

Somewhat related to Asian cooking, for the very first time after many years of trying and failing I've finally gotten wolfberries and Chinese lanterns to grow. I don't know if they'll produce any fruit this year but once they do I'll be certain to try to make something with them.

I was drinking ponzu sauce the other night and it struck me that it would make a really good marinade for beef jerky. Has anyone here ever tried that?

>>1272 I've done some beef marination in ponzu. I can't see how jerkying it be anything but great. Ponzu some sugar and Shichimi Togarashi would make a delicious jerky I think.

>>785 Anon you never grew the beans did you?

>>1282 Damnit. No I'm sorry anon. I've had a really difficult year with my garden. It's rained the entire summer and the humidity and has been awful. I feel like a complete failure. And then the deer have showed up. The only thing that's doing even halfway well is a patch of cushaws.

>>1282 I decided to plant a small tray of the beans. I'll upload the picture I took either later today or sometime this weekend. I'll post subsequent updates as they grow, assuming the friendly neighborhood deer cooperate.

>>1291 I'm a little late with the pics but that's apparently par for the course for me. The little beans are the adzuki beans and the larger ones are the "small red beans" from Goya. I also planted a couple rows of jade beans in the middle mostly because I just wanted to do a small test run of them.

>>1293 God bless you anon. You've made me incredibly happy.

>>1294 Update: The beans are all up and are looking good. I took a picture of their progress but the sun is at a bad angle and is too bright. I'll try to get a few better pictures this evening. I can tell a difference already but it's subtle and might be hard to tell from photos. They have true leaves but the first true leaves of a bean is always singular and they tend to look very similar. The second set of leaves tend to show off differences better.

>>1293 I didn't know you could plant dry beans like that (Goya bag). I guess I never really thought about it. I should make refried beans tomorrow.

>>1300 I started some lentils the same way one time. You can generally do it any kind of legumes except split peas (for obvious reasons). The germination percentage may vary though because they might not be stored in a way to keep the seed viable, as opposed to edible. There's actually lots of things from the grocery store that can be used to plant a garden. Dry bulb onion, garlic, shallots, etc. are absolutely the tops. A lot of the tropical fruit are good choices too although depending on where you live you're basically just growing a house plant or a conservatory plant.

>>1298 Here's the pictures as promised. Note that the jade beans in the center have different coloration but still basic shape and size as the red beans from goya, since both are Phaseolus vulgaris. The fifth pic has nothing to do with beans but I just noticed that I have a small cushaw growing while I was out in the garden, so that was nice.

>>1302 I'm surprised how how incredibly quickly they are growing. Massive.

I made tried my hand at Gyudon today, turned out great. I bought the thinnest Ribeye steak from the grocery store which was probably on the larger side of half a centimeter thick. I cut 3 of the hand sized steaks into thin strips probably about the same width as the thickness. One medium onion cut to the same size as the beef, about 2/3rds of a TBSP of chicken bouillon a cup and a half of water and initially 3 TBSP of teriyaki glaze, I added probably another 2-3 TBSPs of glaze didn't measure just dumped it in, it didn't smell sweet enough, I immediately regretted not actually tasting it but the final product tasted great probably gonna do just 3 or 4 TBSP tomorrow when I make it again. Half the water was for the bouillon and the other was to thin the teriyaki glaze, I have everything to make a teriyaki marinade but I've been lazy and don't have an appropriate container. This recipe was delicious and so incredibly easy. Gonna be a staple going forward probably gonna make it at least a few times a month. Probably like 3/4th of a pound of the thinnest sliced ribeye I could find my package was 1.71 pounds, recipe I followed called for a pound I used a bit less than half my package 1 medium onion 1 and a half cup of water 2/3rd of TBSP of chicken bouillon 3 or 4 TBSP teriyaki glaze If you have teriyaki marinade then use only 3/4th cup of water and 3/4th cup of marinade. I approximated how much glaze to use get close to 3/4th cup teriyaki the recipe I followed called for. and some Shichimi Togarashi sprinkled over the end result >>1302 How go the plants? Big as barn?

>>1324 Made it again today and took a picture this time. Used more onion this time, a medium and a small and used 5 TBSP of teriyaki glaze because the amount of meat and onion was more. 4 or 5 TBSP is likely the best ratio.

>>1324 >How go the plants? Big as barn? The deer got to them after a week and a half after I took those pictures, which I wasn't too surprised that it happened since I've been having some deer problems this year. It was a little late in the season to have expected much out of them any way so I'm not too upset. I've still got plenty of seeds so I'll just replant as soon as danger of frost is done in the spring.

How would I go about making Japari Buns? Actually lets take a step back, how do you make steamed Chinese buns? Are there any variations or secrets to it?

>>1426 I haven't seen that anime so I don't know the specifics of it but I would take a look at some bun recipes and get a steamer if you don't already have one. Buns don't look too hard to make make your dough decide on a filling put the filling in the bun encase it and steam it. Steaming buns seems like hard thing to mess up. I imagine because of the steam it would be hard to overcook it terribly and dry it out.

>>1428 I've seen some of those Chinese buns that even don't seem to have any filling at all.

Anyone ever made rice cakes? Like the dry ones you can buy in a packet? Liking the bean plants pics. >plant growing intensifies.jpg

>>1482 Yeah, I bought a kilo bag and cooked some in the microwave now and then. They have a sweet, slightly savory taste. I ended up throwing out what I had left because they'd grown moldy at some point.

>>1482 No, I've always thought they taste like shit. Probably more healthy than popped corn or potato snacks though.

Made some curry. Was based on this recipe but I used 3/4th lb of bacon and 1 lb of ground turkey instead of chicken and I used 4 carrots instead. And I added about a cup and a half more water maybe 2 Instant pot btw 3 medium onions 1 ½ medium carrot 3 Yukon gold potatoes 2 cloves garlic 1 tsp. ginger 1 ½ lb. (680 g) boneless skinless chicken thighs kosher salt Freshly ground black pepper 1 Tbsp. vegetable oil 3 cups (720 ml) chicken stocks 1 package (8.4 oz, 240 g ) Japanese curry roux (I use 2 different brands) 1 Tbsp. ketchup 1 Tbsp. soy sauce 15 minutes on high