my main concern is cleaning the rice cooker? i worry that the curry flavor would stick around and contaminate the rice... but wow, this looks easy and delicious! i've been using larger apple chunks in my curry because they get so nice and tender when stewed, but i've never thought about grated apples (which would probably infuse the apple flavor better). maybe i'll give this a go the next time i make curry udon! (that way i won't have to worry about making rice, lol).
Oh my goodness! This is a gold level of content. I am a learning specialist, and you have found a big idea and real point of difference. This food perspective is what experts (homecooks qnd chefs) learn to master. It is a big idea that works across disciplines -- making with what you have whther we are talking about food, employees, materials, etc. Such a fundamental perspective ❤ I am all for it. I have always wondered the grocery shopping which food creators dont talk enough about much. Will support your new channel as I feel this is the closest to going to a cooking school 😂
This is exactly why I'm subbed to this channel! Never thought soy milk would be the secret ingredient! Do you have any recommendations for alternatives to kombu? That's the hardest ingredient for me to get and use. I try to replace it with chicken broth powder, miso, or concentrated soba tsuyu dipping sauce. You had MSG in there - is that a straight substitute?
Currently living in the US. It is fabulous that you using the soy milk for this recipe, because it is difficult to get pork soup in here. Thanks for the recipe!
Thanks Barbara!!! Yeah recently I’m trying to focus on making recipes that’s absolutely practical. On the other hand,I’m also trying to serve ambitious contents in the Fun Recipe channel. I don’t know where these attempts bring me in future, but you know, just trying to survive 🤣
Looks nice and quick. But there's no such thing as thinly sliced pork belly in the shops in my backwards European country, so it will likely take quite a bit longer. Also, is there a substitute for soy milk?
I guess you can possibly use pork mince too😃 (just discard some fat if you see there’s too much of it during cooking) For replacing soy milk, you can use regular milk, but soy milk will taste much more similar to the real ramen👀👍
I know how you feel... So many Japanese recipes use pork belly and I can't really get it here in Switzerland What i have been doing depending on what i can get and what i want to make: - Using bacon, which is the same cut, but it is already treated. - Using pork fillet, it's much more expensive and has much less fat (sometimes that's good good, sometimes it's bad) - Go to the butcher, ask for pork belly, they can probably get it. But it comes in a large block (around 1kg) and has the cartilage inside, and most of the time i need to cut off the skin myself too - Going to an Asian grocery store. They do have pork belly, but it's pretty expensive, and it's quite a detour for me Maybe you can try one of these options
@@SuzanneWho probably not👀 Prosciutto has characteristics flavour and aroma which doesn’t go well with Asian dish like Ramen. I recommend to use plain pork mince if you don’t have access to thin pork belly😃 Just discard some fat if there’s too much during cooking
Been a while but your cooking is sensational , i have a gamer buddy inviting me to Wakayama and if Japanese food is as good as you make it i will have to visit a beautiful country and eat fantastic food. Safe travels buddy and keep up the wonderful culinary artistry. 😋
