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Hi! Marc writes on No Recipes: "Because of the low pH and high salinity of sushi vinegar, it has a long shelf life and can be stored unrefrigerated. Just keep it in a sealed container or bottle with a lid that won't rust." Hope you enjoy it!😊

Thanks Ron! I'm not a big mayo guy, but I make an exception for this 😅

I kinda thought some folks might know what that is for, so I included it😄 Old school peelers have it too, but they're harder to use because the whole head swivels.

Good call! I've seen people using salted piman (paprika) in their potato salad here instead of cucumbers.

It's a pretty typical way of making potato salad here in Japan, but she'll appreciate your kind words!

I'm doing well, thanks! Hope you had a nice weekend!

Thanks!

😆 Well they were some dirty potatoes. That scene where I throw the potatoes into a bowl water splashed mud onto everything on that side of the kitchen (including the camera). Took over an hour to setup and clean up that shot. 😅

@@NoRecipes Omg

If he put sushi vinegar into it, there will also be sugar in it that way.

@@Maplecook I’ve seen recipes where they add additional sugar to make it sweet. That’s how I remember Japanese potato salad.

@@onlyinparadise4613 Oh, of course, you'll find every variation under the sun. There's no single and definitive, "Japanese potato salad," recipe, after all. If you want extra sweetness, go ahead and sugar bomb it. lol My mother-in-law, who is more Japanese than Mt. Fuji, is the type of person who sugar bombs EVERYTHING. The woman has so many metal fillings in her head, she can pick up radio if she tilts her head just right. hahahaha

@@Maplecook good to know

@@onlyinparadise4613 Cheers! =)

Because she's not Japanese 😅 - We eat lettuce salad with tomatoes and boiled eggs with vinegar-oil dressing.

@@tdman Um...lots of non-Japanese moms make potato salad though...🤔

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I think rice vinegar would be better.

White vinegar also has alcohol in it. And, it's your dish, so yeah, you can use it. Will it be the same dish that Marc made? Not really. It's major change in the character of the thing.

Rice vinegar does not include alcohol. Vinegar is the product of the final stage of fermentation (i.e. sugar > alcohol > acetic acid). You can read more about the process here: en.wikipedia.org/wiki/Vinegar As for using white vinegar, it's a little more harsh than rice vinegar, but you can use it to make sushi vinegar (which is a blend of rice vinegar, sugar, and salt). Here's the recipe: czcams.com/video/ALGoWjyaifI/video.html

@@NoRecipes No booze in vinegar? Well I'll be a monkey's uncle!

😁I've been eating this with chili oil lately.

@@NoRecipes That chili oil you gave me still lives in my dreams, bro! haha

@@Maplecook I make my own now😁 czcams.com/video/oWGL-XDXaH8/video.html

@@NoRecipes I still need to try that!

😆 I'm an old dude and had to look that one up.

It's part of this Gaban set, but I don't taste it in the finished curry powder. I've never tried making it without, but I can't imagine it would have much impact. Maybe dried parsley could substitute? I just made my fourth batch of this, and it really tastes wonderful! Good Luck!

I spent quite a few years trying to figure out the formulation of Japanese curry powder and one of the spices I was missing in my blends was dill seed. It adds anise notes to the blend and I think it plays a pretty crucial role in what sets Japanese curry powder apart from similar spice blends from other parts of the world.

@@NoRecipes Dill "seed"? I've been using dill weed!😯I don't see where you specified it in the recipe.🤔 It still tastes amazing!😍

Thanks!

コメントありがとうございます。バッターを使う理由は、小麦粉と卵の2段階の工程を省くためです。動画でわかるように、パン粉は問題なく牡蠣にくっつきます。

Thanks, I'm happy to hear this was helpful!

😁

I do not recommend using day old rice for sushi for a number of reasons. The biggest is that the texture will not be very nice, but there are also food safety concerns to consider.

It doesn't have the lightness that traditional tempura should have but for adding to rolls the more durable crispness makes sense. Thanks for the suggestion!

Thank you and welcome to the channel!

Bonjour! In Japan it's sold in regular supermarkets. Outside of Japan I'd suggest trying a Japanese grocery store or checking online on websites like Amazon.

You're welcome, I'm happy to hear you're finding my videos helpful! Good call stuffing these with leftovers!

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Great ideas! Thanks for the comment!

The salmon is smoked, so it's technically cooked. If you click on the link in the description, you can see the full recipe. If you tried previously and it didn't work, please try again; it's been updated.

I used cold smoked salmon which has been cured and smoked and is safe to eat as-is. That being said the residual heat from the eggs also cooks the thinly sliced salmon through so it should not be problem.

If you click the link in the description for the recipe (JAPANESE SALTED SALMON & RECIPE), you can convert the ingredients and get measurements that should get you close. The recipe will convert to ounces and also multiply the ingredients to make a triple batch, which should be enough brine for about 3 lbs. of salmon. Good Luck!

Thanks @kathcares

Thanks!

There are lots of veggies that contain proteolytic enzymes (enzymes that breakdown protein and make them more tender). Ginger, kiwifruit, and papaya are a few more you can add to your toolbox😉

@@NoRecipes nice, I like the onion since I think it compliments the flavor of a nice steak well

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Thanks for sharing your version!

You're welcome!

Thanks 😊 Enjoy lunch!

Thanks for the kind words! I hope you enjoy it!

You're welcome!

I hadn't either until I saw Maki make hers. It's become a regular in our household.

You're welcome! I hope you enjoy it!

@@NoRecipes I’m back and happy to report it that it was absolutely delicious. 10/10 I’ve made it twice already. 😂❤️

@@_Lightning_Dog_ Wow! Glad you enjoyed it so much!

Thanks! I hope you enjoy it!