I’ve just started a new category: Stuff to make you cool. I figure since we’re talking about empowerment all the time, I might as well post stuff that can make you cool. This post is one of those.
Thank you, thank you, thank you, absolutelyfobulous, for posting the video above. You have officially ended my five year search (more, if you count the time I was thinking but not searching) for Japanese hamburg. Also, check out the tomato ketchup pasta. Most people think of Japanese cuisine as sushi and tempura. Most don’t know about the modified dishes, such as the Japanese versions of hamburger and spaghetti. These recipes are absolute gems and they ought to be shared with the world. And what’s better–this youtube channel does so with style. The talking dog is totally cool.
If you’re a cook, try this stuff out. And if it works well, let me know!
Related posts:
But here is an...
I agree with everything you said. About #1…I think...
Mirin + soy sauce is the foundation of every other sauce or marinade I make! Love it.
I think all Asians cook alike… with one pair of bamboo chopsticks. Ever watch, um, non-Asians cook? Very–let’s just say not as…streamlined.
TZ,
I agree! That women in the cooking dog videos is smooth. She knows her way around the kitchen. I love how she cuts and puts it all in. It makes it look so easy. Check out that tomato ketchup pasta video–I LOVE how she fans out the pasta. I’ll bet anything they don’t do that in Italy!
P.S. The timing of this post coincides with a recent hunt of mine for the origin of what I can best call “ketchup fried rice” or “ang bung” in Taiwanese. It’s basically fried rice, but instead of seasoning/coloring with soy sauce, you season/color with ketchup, and as nasty as that sounds, it’s delicious! Then you fry an omelet and throw the omelet over the fried rice when you serve, and drizzle more ketchup on top of the omelet. My mom always made it, so I simply assumed it was a Taiwanese thing, but I can’t find any reliable sources claiming that it is. I have a strong feeling it’s one of these fusion dishes, like Japanese hamburg or Japanese spaghetti. Help?
TZ:
You’re talking about Omurice! I LOVE that dish! Here…the same toy poodle teaches us how to cook it here:
http://www.youtube.com/user/cookingwithdog#p/u/24/WTf5EgVY5uU
Man, this youtube channel is a treasure trove!!!
Does “bung” mean “rice” in Taiwanese?
The “Omu” in “omurice” comes from the English word omelette, and rice is rice.
It’s Japanese?! Really?! Guess it makes sense. We *were* imperialized by Japan for umpteen years…
I have no idea what ang bung literally translates to. All I know is ang bung = Mom’s ketchup fried rice wrapped in an omelet. Since no one Chinese I know eats ang bung, I thought it was Taiwanese.
Kinda like Korean sushi. Colonization…
Now I’m totally curious about what ang bung means. I googled Ang Bung, and it said, “Ang Bung is on Facebook. Join Facebook to connect with Ang Bung and others you may know.” I guess I could always friend Ang Bung to see if he/she knows what Ang Bung means…
Awesome find. That dog is awesome; I love his voice. Although I wish somebody will just give the poor thing a bite of the food already. Think I’ll make one of those Omurice tonight. That stuff looks delicious.
Let me know how the omurice goes! If it works, we can all try it.
I’m in a bit of a strange predicament. I want badly to try the hamburg recipe, but the Japanese sell the meat in smaller packages, and no matter how I do it, I’ll always have to overbuy. I guess I could always refreeze the remainders. Or maybe I can just approach the butcher counter and ask him for 0.165375 pounds of pork. I could always make more too, although that’s a large hunk of meat.
Man, how the heck did I turn into the resident lab rat all of a sudden? I finally got around to making the omurice last night. It’s pretty good. And I’m still alive. So yeah, it’s safe…..wait….i feel strange. What is this feeling coming over me? I can’t control mysel…urgh…..argh…..uuuuuUUUUAAAARRRRRGGHHHH!!!!!! HULK SMASH!!!!!!
Instead of peas, I use corn. A little sweeter that way. And I use shitake mushrooms. I also don’t put the fried rice on top of the omelet in the pan to wrap because if you do it that way, you can’t put in that much fried rice. Hubby eats a LOT. It’s easier if I just fill up a giant trough with fried rice and then stick the omelet on top. Hubby’s a big boy, so standard Japanese serving sizes won’t do for him.
Also, I find seafood fried rice to taste better. Strike out the chicken and use scallops, shrimp, and geoduck instead.
TZ- Dammit, yours sound much tastier than mine.
I also wanted more rice than what could fit inside the wrap. So I just dumped the rice onto the plate, flipped the omelette over it, and drew a face with the ketchup. I gotta try that seafood style next time.
Thanks, Leon and TZ!
I think what I’m going to do is just make larger portions with my omurice and my hamburg. It seems like too much work if I’m going to be hungry afterwards.
Okay,
I did the Japanese Hamburg. The gravy was amazing. I doubled all the ingredients, which left enough food for the family plus a single person’s lunch the following day. I thought the hamburg was pretty good, but my wife said it wasn’t the same as what she remembered from our trip to Japan.