I love the curry cube as soup! Especially with the bit of milk to make creamy. The use of chopsticks to add a bit more tempura batter is so clever! These kind of tips are why I watch your channel! So simple and so easy. I wish I could find the dark miso here in the USA. So far, I have not succeeded. These are all just wonderful ideas for soups. And winter is just the time for warm and healthy soups! Thanks for sharing all of these.
Thank you so much for always watching my video! I'm always so happy to hear from you 😆 I'm glad you liked my tips for making crispy tempura. And yes! Udon noodles are the best in the cold winter. About the dark miso, it may be available for purchase here. Please check it out! It seems to contain "dashi" just like the one I used in this video. amzn.to/3UVmuCz
Oh thank you so much for these recipes! I was so nervous to prepare Udon, I'm so insecure about seasoning and especially the broth, so this is really helpful! ❤
Super, Sayaka! As always lots of tips and alternatives how to easily make genuine Japanese tastes. My favs are the katsu curry and the shrimp tempura with wakame. Do not get the Java curry roux here, only S&B, but it is good, I use medium. In Japan I do not eat udon so often, but love cold, mild udon soup when it is warm outside. My gf on the other hand can eat udon and all kinds of pasta every day! When in Europe she always want pasta, Italian or Japanese :-)) Arigato for another great clip! Happy New Year!
Thank you so much as always! I love katsu curry and shrimp tempura udon too! Yea! I think S&B curry is also great 😊 Oh your gf really love pasta! Does she like Japanese style pasta too...? I love it too, but I haven't made it recently, so I want to eat it. I believe that udon is still less well known worldwide than ramen. So, I really hope it will be as popular as ramen 😁 Thanks again! Happy New Year! 🎍
@@JapaneseCookingChannel Yes, ramen is far more well-known than udon outside of Japan. And, yes, my gf likes Japanese pasta of all sorts, she is Japanese, from Fukuoka. We have two friends who work in noodle shops, now and then they bring us noodles when they visit. Looking forward to the next clip!
Needing help, love the recipes and I have had golden curry before and its lovely. Some even add garam marsala to this as well. I want to experiment with curry, dashi tyusu and miso paste. But I am a beginner and will buy the mirin, dashi, sake seperately later but for now I am not sure about the tastes and if its ideal for beginners. Also which do i add white or red miso paste? what is the difference?
White miso is usually much sweeter than the red one. In my recipe, I usually use red miso paste. So, I recommend to buy it. About the mirin, dashi, and sake, please buy them to start making Japanese dishes. They appear in my videos so often! Please check this link to see the seasonings I used in the videos 👉misosoup.site/toolslist/
@@JapaneseCookingChannel Thank you will look over the list to see what I can actually get near me. I am more of a sweet tooth I must admit, only occasionally do i like savoury. So I wasnt sure about the miso paste. I remember going back long ago i made omelette with either dashi or mirin and it really taste amazing like I would buy at the restaurant. So i am keen to do a basic stock soups variety (save money) that I can change it up and add things to.
Japanese light and dark soy sauces refer more to color than to taste. Light soy sauce is slightly lighter in color, while dark soy sauce is darker in color. However, light soy sauce actually has a slightly higher salt content. Outside of Japan, some soy sauces described as "dark soy sauce" may have a higher salt content than other soy sauces. When making Japanese food, basically any kind of soy sauce will do as long as you use a Japanese brand, such as "Kikkoman" soy sauce.
Leeks and green onions are different but in the same family. Leeks are larger grown in sand and soul. Green onions are grown in soil. Green onions are stronger tasting, while Leeks are mild and have a melty texture. Green onions are grassy tasting in the green, and the white bulb, the longer it cooks becomes a lighter taste. Green onions, you can eat it all. Leeks have dark green leaves that are not eatible. Scallions and green onions are the same in flavor. Scallions have a stronger flavor. Leeks are from the onion family known as the allium ampeloprasum and green onions are from the allium cepa species.
I love the curry cube as soup! Especially with the bit of milk to make creamy. The use of chopsticks to add a bit more tempura batter is so clever! These kind of tips are why I watch your channel! So simple and so easy. I wish I could find the dark miso here in the USA. So far, I have not succeeded. These are all just wonderful ideas for soups. And winter is just the time for warm and healthy soups! Thanks for sharing all of these.
Thank you so much for always watching my video! I'm always so happy to hear from you 😆 I'm glad you liked my tips for making crispy tempura. And yes! Udon noodles are the best in the cold winter.
About the dark miso, it may be available for purchase here. Please check it out! It seems to contain "dashi" just like the one I used in this video.
amzn.to/3UVmuCz
@@JapaneseCookingChannel Thank you for the link! I was searching under the wrong descriptor!
You are welcome! Hope you enjoy the dark color soybean miso!
Oh thank you so much for these recipes! I was so nervous to prepare Udon, I'm so insecure about seasoning and especially the broth, so this is really helpful! ❤
Oh I am glad to hear you say so! Thank you so much for always watching my video!
Hope you enjoy various udon dishes at home 😊💕
メリークリスマスさやか
メリークリスマス！😊🎄
All looks so delicious! My fav is the tempura udon of course.Thank you for sharig.
I love tempura udon too! Thank you for watching my video!!
I’m learning quite a bit from this channel. Merry Christmas 🎄🎁
Merry Christmas 🎄🎁
Thank you so much for always watching my video! Hope you enjoy some of these udon!
Super, Sayaka! As always lots of tips and alternatives how to easily make genuine Japanese tastes. My favs are the katsu curry and the shrimp tempura with wakame. Do not get the Java curry roux here, only S&B, but it is good, I use medium. In Japan I do not eat udon so often, but love cold, mild udon soup when it is warm outside. My gf on the other hand can eat udon and all kinds of pasta every day! When in Europe she always want pasta, Italian or Japanese :-)) Arigato for another great clip! Happy New Year!
Thank you so much as always! I love katsu curry and shrimp tempura udon too!
Yea! I think S&B curry is also great 😊
Oh your gf really love pasta! Does she like Japanese style pasta too...? I love it too, but I haven't made it recently, so I want to eat it.
I believe that udon is still less well known worldwide than ramen. So, I really hope it will be as popular as ramen 😁
Thanks again! Happy New Year! 🎍
@@JapaneseCookingChannel Yes, ramen is far more well-known than udon outside of Japan. And, yes, my gf likes Japanese pasta of all sorts, she is Japanese, from Fukuoka. We have two friends who work in noodle shops, now and then they bring us noodles when they visit. Looking forward to the next clip!
Oh! I see! Japanese style pasta is sooo good and there are so many varieties.
Thank you for saying that. I will try my best to make next clip!
Thank you so much! I'll definitely try the recipes 🥰
Thank you so much!! Please enjoy it 😆💕
どうもありがとう! 美味しそうです! このうどんとても食べたい !☺ After watching your video, I miss my years living in Japan!
動画を見て頂きありがとうございます！😆 ぜひ家で、日本の味を再現してみてください！
@@JapaneseCookingChannel してみます！😆
Lovely recipe, thanks
Thank you so much!!
Oh wowza!!!!❤❤❤ Thank you so much for this!!!!
Thank you so much for watching my video!! Please give them a try 😊💕
Fluffy udon (4) is my Fav.
Thanks for watching it! I'm so glad you liked the fluffy egg udon 😆
Impecable, como siempre .
Muchas gracias 😆🙏
yummy
Thank you!!
Merry Christmas Eve
Merry Christmas Eve!
Needing help, love the recipes and I have had golden curry before and its lovely. Some even add garam marsala to this as well. I want to experiment with curry, dashi tyusu and miso paste. But I am a beginner and will buy the mirin, dashi, sake seperately later but for now I am not sure about the tastes and if its ideal for beginners. Also which do i add white or red miso paste? what is the difference?
White miso is usually much sweeter than the red one. In my recipe, I usually use red miso paste. So, I recommend to buy it.
About the mirin, dashi, and sake, please buy them to start making Japanese dishes. They appear in my videos so often!
Please check this link to see the seasonings I used in the videos 👉misosoup.site/toolslist/
@@JapaneseCookingChannel Thank you will look over the list to see what I can actually get near me. I am more of a sweet tooth I must admit, only occasionally do i like savoury. So I wasnt sure about the miso paste. I remember going back long ago i made omelette with either dashi or mirin and it really taste amazing like I would buy at the restaurant. So i am keen to do a basic stock soups variety (save money) that I can change it up and add things to.
@@JapaneseCookingChannel BTW is there a difference when to use light or dark soy sauce?
Japanese light and dark soy sauces refer more to color than to taste. Light soy sauce is slightly lighter in color, while dark soy sauce is darker in color. However, light soy sauce actually has a slightly higher salt content.
Outside of Japan, some soy sauces described as "dark soy sauce" may have a higher salt content than other soy sauces.
When making Japanese food, basically any kind of soy sauce will do as long as you use a Japanese brand, such as "Kikkoman" soy sauce.
😃😍❤🙏❤👍
Thank you!! 😆🙏
🐼🐨
Thanks!!
The green onion you called "negi" is called leek.
Leeks and green onions are different but in the same family. Leeks are larger grown in sand and soul. Green onions are grown in soil. Green onions are stronger tasting, while Leeks are mild and have a melty texture. Green onions are grassy tasting in the green, and the white bulb, the longer it cooks becomes a lighter taste. Green onions, you can eat it all. Leeks have dark green leaves that are not eatible. Scallions and green onions are the same in flavor. Scallions have a stronger flavor. Leeks are from the onion family known as the allium ampeloprasum and green onions are from the allium cepa species.