okay @DasUberEdward here you go, Simon's Patented Nikujaga Recipe That He Totally Didn't Steal From A Japanese Cookbook
what you need for four servings worth:
one brown onion
five large potatoes
three tablespoons seseame oil
7oz thin sliced beef (what I do is buy chuck and freeze it for two hours or so, so it firms up and gets easy to cut with a sharp knife)
360ml dashi (or beef stock or whatever, you could use water but the extra flavour in the stock helps)
three tablespoons soy sauce
three tablespoons mirin
three tablespoons sake or another cooking rice wine
three tablespoons sugar
one tablespoon sesame seeds, toasted in a saucepan
Cut your onion into slices, about two thirds of an inch wide. Peel your potatoes and cut 'em into either quarters or sixths depending on the shape. Heat your sesame oil in a saucepan and add your meat, slice by slice, so it doesn't stick. Saute for about a minute. Add your onions and potato, saute for another minute.
Add your dashi/stock, soy sauce, mirin, sake, and sugar. Bring to a boil, then reduce heat to medium and cover to simmer for 10 minutes. Remove the lid and simmer for another 15 minutes to reduce the liquid, stirring every so often. Take it off heat when the liquid drops by a third or so.
Serve in a bowl, sprinkle with sesame, and have some rice on the side.
advanced notes: nikujaga is a super variable dish and you can add whatever to it, really - usually I chop up a couple of carrots and throw them in with the other veggies, as well, for some variation and bulk. I know people who put snow peas and other nonsense in there, but I keep it simple.
I do not know what mirin is and I don't think i've ever seen a brown onion but dang does this speak to my simple nature. Sounds absolutely delicious. It's been raining here for days on end and that may just be the kick off to the fall for me.
also the thing with chilling ground chuck? good idea!
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ChanusHarbinger of the Spicy Rooster ApocalypseThe Flames of a Thousand Collapsed StarsRegistered Userregular
edited October 2016
mirin is a rice wine that's sort of in between vinegar and sake
Chanus on
Allegedly a voice of reason.
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21stCenturyCall me Pixel, or Pix for short![They/Them]Registered Userregular
i don't understand why, but imgur no longer lets me upload anything.
it asks me to prove i'm not a robot 5 times and then just stops functioning and hopes i go away.
i don't understand why, but imgur no longer lets me upload anything.
it asks me to prove i'm not a robot 5 times and then just stops functioning and hopes i go away.
maybe it's tired of your shit
maybe imgur wants you to ask how its day was once in a while
Allegedly a voice of reason.
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21stCenturyCall me Pixel, or Pix for short![They/Them]Registered Userregular
Anyway, look at my Artist's Corner thread if you wanna see a new sketch that isn't pixel arts. i was happy with it at the end even if it is a bit spartan.
whatevs, criticism would be nice but not mandatory.
okay @DasUberEdward here you go, Simon's Patented Nikujaga Recipe That He Totally Didn't Steal From A Japanese Cookbook
what you need for four servings worth:
one brown onion
five large potatoes
three tablespoons seseame oil
7oz thin sliced beef (what I do is buy chuck and freeze it for two hours or so, so it firms up and gets easy to cut with a sharp knife)
360ml dashi (or beef stock or whatever, you could use water but the extra flavour in the stock helps)
three tablespoons soy sauce
three tablespoons mirin
three tablespoons sake or another cooking rice wine
three tablespoons sugar
one tablespoon sesame seeds, toasted in a saucepan
Cut your onion into slices, about two thirds of an inch wide. Peel your potatoes and cut 'em into either quarters or sixths depending on the shape. Heat your sesame oil in a saucepan and add your meat, slice by slice, so it doesn't stick. Saute for about a minute. Add your onions and potato, saute for another minute.
Add your dashi/stock, soy sauce, mirin, sake, and sugar. Bring to a boil, then reduce heat to medium and cover to simmer for 10 minutes. Remove the lid and simmer for another 15 minutes to reduce the liquid, stirring every so often. Take it off heat when the liquid drops by a third or so.
Serve in a bowl, sprinkle with sesame, and have some rice on the side.
advanced notes: nikujaga is a super variable dish and you can add whatever to it, really - usually I chop up a couple of carrots and throw them in with the other veggies, as well, for some variation and bulk. I know people who put snow peas and other nonsense in there, but I keep it simple.
I do not know what mirin is and I don't think i've ever seen a brown onion but dang does this speak to my simple nature. Sounds absolutely delicious. It's been raining here for days on end and that may just be the kick off to the fall for me.
also the thing with chilling ground chuck? good idea!
Mirin is one of the essential Japanese condiments, it's basically a rice wine with a lower alcohol and higher sugar content. I think you should be able to pick it up at any grocery store with an Asian section, or just an Asian grocery store.
Brown onions are onions, I guess? Just, with a brown outside. I think you might call them yellow onions in the US because you're a weird mob.
You could probably make nikujaga with ground/minced beef but I prefer to do the sliced chuck beef route. It is more traditional and you get that delicious fall-apart beef thing going on.
Nikujaga is totes Japanese comfort food, it's one of those recipes that every family has their own variation on.
Shirtless with a leather skirt is actually terrible freaking clothing for a hoplite, and a spear is a freaking thrusting weapon for crying out loud.
Though their diets weren't great, the should have been at least mid 5 ft. All of them were about the same height, you needed that for a shieldwall to work. He shouldn't have been that small.
okay @DasUberEdward here you go, Simon's Patented Nikujaga Recipe That He Totally Didn't Steal From A Japanese Cookbook
what you need for four servings worth:
one brown onion
five large potatoes
three tablespoons seseame oil
7oz thin sliced beef (what I do is buy chuck and freeze it for two hours or so, so it firms up and gets easy to cut with a sharp knife)
360ml dashi (or beef stock or whatever, you could use water but the extra flavour in the stock helps)
three tablespoons soy sauce
three tablespoons mirin
three tablespoons sake or another cooking rice wine
three tablespoons sugar
one tablespoon sesame seeds, toasted in a saucepan
Cut your onion into slices, about two thirds of an inch wide. Peel your potatoes and cut 'em into either quarters or sixths depending on the shape. Heat your sesame oil in a saucepan and add your meat, slice by slice, so it doesn't stick. Saute for about a minute. Add your onions and potato, saute for another minute.
Add your dashi/stock, soy sauce, mirin, sake, and sugar. Bring to a boil, then reduce heat to medium and cover to simmer for 10 minutes. Remove the lid and simmer for another 15 minutes to reduce the liquid, stirring every so often. Take it off heat when the liquid drops by a third or so.
Serve in a bowl, sprinkle with sesame, and have some rice on the side.
advanced notes: nikujaga is a super variable dish and you can add whatever to it, really - usually I chop up a couple of carrots and throw them in with the other veggies, as well, for some variation and bulk. I know people who put snow peas and other nonsense in there, but I keep it simple.
I do not know what mirin is and I don't think i've ever seen a brown onion but dang does this speak to my simple nature. Sounds absolutely delicious. It's been raining here for days on end and that may just be the kick off to the fall for me.
also the thing with chilling ground chuck? good idea!
Mirin is one of the essential Japanese condiments, it's basically a rice wine with a lower alcohol and higher sugar content. I think you should be able to pick it up at any grocery store with an Asian section, or just an Asian grocery store.
Brown onions are onions, I guess? Just, with a brown outside. I think you might call them yellow onions in the US because you're a weird mob.
You could probably make nikujaga with ground/minced beef but I prefer to do the sliced chuck beef route. It is more traditional and you get that delicious fall-apart beef thing going on.
Nikujaga is totes Japanese comfort food, it's one of those recipes that every family has their own variation on.
It is indeed what we call a regular ol onion.
I'll have to do some searching for mirin probably. I can't recall ever seeing it but I may have just overlooked it. Either way that is a dish I am making soon.
The watchmen opening credits was everything Zach snyder does well, yeah. Vibrant images and pop music.
Then he makes an entire movie and
I did enjoy watchmen just fine though.
yeah I liked it a lot personally but I think even the biggest hater could agree that the intro is awesome
the only problem with zach snyder is that he made more movies than 300 and Watchmen.
Sucker Punch was such a goddamn mess.
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simonwolfi can feel a differencetoday, a differenceRegistered Userregular
Oh, the other thing with nikujaga is that it gets better over time. It's still delicious when you've just made it, but there's something about leftover nikujaga that makes it even better the second and third time you heat it up.
There are many early books that deserve to be updated to contemporary times and get hooked into the development of the metaplot, a lot of great but underused ideas that popped up in fiction anthologies have also caught my eye. To name some personal impulses: ”Shoah: Charnel Houses of Europe” and ”Gypsies” (Should be called something like “Opre Roma!”) could use new editions in our age, as the horrors of the fear of the Other is again on the rise in Europe. I read a lot about the Ashirra and Middle Eastern WoD for obvious reasons. I think a lot of greatness is found in books like ”Love Beyond Death” and ”Ghouls – Fatal Addiction” and you’ll probably see us inspired by stories where the supernatural meets the mortal world a lot more. Also, Dark Ages of all kinds! Holy shit, there’s a lot of treasures there. I also love the first and second edition of Mummy…
Yeah, because if there is something I trust the new White Wolf to get right, it's updating that book.
I didn't mean to piss people off with a joke spoiler. Do those happen a lot?
yeah unfortunately : (
it seems like you were just kidding but a common thing i see is someone get called out for spoilers, and the person who got called out gets extremely mad and defensive and either argues fiercely about whether it was really a spoiler or goes like SPOILER THERE ARE HUMANS WHOOPS GUESS I RUINED IT
i get a little bit that way when someone shh's me in a library or church or something
it sucks to get called out
lashing out about it makes people look goofy tho lel
it's so commonplace and goes wrong so often i just left chat for a bit after i asked for no talk outside of spoilers
it's philosophically infuriating because it seems like deliberately doing a thing in response to a polite request not to
but it's become so common and predictable you can often prevent it from being a problem so not always so bad
What is up with China and Vietnam eating everything that moves?
"often likened to an artichoke with legs."
I mean, c'mon
Now I want to eat one too
Kana on
A trap is for fish: when you've got the fish, you can forget the trap. A snare is for rabbits: when you've got the rabbit, you can forget the snare. Words are for meaning: when you've got the meaning, you can forget the words.
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simonwolfi can feel a differencetoday, a differenceRegistered Userregular
what is up with eating anything that moves at all
#meatismurder
#veganforpay
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Powerpuppiesdrinking coffee in themountain cabinRegistered Userregular
in these verkosigan books the have vat meat and actual meat is like viewed as unspeakably primitive and i'm like uhhhhhhhhhhhhhh
you crazy, real meat from real animals is fucking delish
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Tony! Toni! Tone!
i mean, what kind of feel are you going for with the game? High fantasy with loads of optimism? Swashbuckley fun? Dark and brooding?
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I do not know what mirin is and I don't think i've ever seen a brown onion but dang does this speak to my simple nature. Sounds absolutely delicious. It's been raining here for days on end and that may just be the kick off to the fall for me.
also the thing with chilling ground chuck? good idea!
it asks me to prove i'm not a robot 5 times and then just stops functioning and hopes i go away.
Check out my site, the Bismuth Heart | My Twitter
Normal Freaking Onions are brown. Could be one of them.
must be opposite day, ahyuck,
Check out my site, the Bismuth Heart | My Twitter
maybe it's tired of your shit
maybe imgur wants you to ask how its day was once in a while
whatevs, criticism would be nice but not mandatory.
Check out my site, the Bismuth Heart | My Twitter
I think the comic book ending would have been cooler.
Mirin is one of the essential Japanese condiments, it's basically a rice wine with a lower alcohol and higher sugar content. I think you should be able to pick it up at any grocery store with an Asian section, or just an Asian grocery store.
Brown onions are onions, I guess? Just, with a brown outside. I think you might call them yellow onions in the US because you're a weird mob.
You could probably make nikujaga with ground/minced beef but I prefer to do the sliced chuck beef route. It is more traditional and you get that delicious fall-apart beef thing going on.
Nikujaga is totes Japanese comfort food, it's one of those recipes that every family has their own variation on.
Though their diets weren't great, the should have been at least mid 5 ft. All of them were about the same height, you needed that for a shieldwall to work. He shouldn't have been that small.
I never could figure out why they would make that change. Audiences were too sensitive about 9/11?
It is indeed what we call a regular ol onion.
I'll have to do some searching for mirin probably. I can't recall ever seeing it but I may have just overlooked it. Either way that is a dish I am making soon.
the only problem with zach snyder is that he made more movies than 300 and Watchmen.
Sucker Punch was such a goddamn mess.
Dawn of the Dead was good.
'this recipe can be served to four people'
you mentioned it's an omnipresent comfort food so i thought she said poor people
You don't serve poor people. They serve themselves after everybody else has left.
i guess i'll draw Lapis later today after sleeptimes.
Check out my site, the Bismuth Heart | My Twitter
jesus.
Oh my god.
(I laughed too hard)
Check out my site, the Bismuth Heart | My Twitter
Yeah, because if there is something I trust the new White Wolf to get right, it's updating that book.
it's so commonplace and goes wrong so often i just left chat for a bit after i asked for no talk outside of spoilers
it's philosophically infuriating because it seems like deliberately doing a thing in response to a polite request not to
but it's become so common and predictable you can often prevent it from being a problem so not always so bad
It seems like his gluttony got the better of him.
What is up with China and Vietnam eating everything that moves?
that was a good remake. had no idea he directed it because he had not yet discovered his obnoxious style i guess
I mean, c'mon
Now I want to eat one too
#meatismurder
#veganforpay
you crazy, real meat from real animals is fucking delish