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Hi, I love everything about the explanation but can you tell me how much of the vinegar mixture you take? How do you calculate it for one Cup of Rice for example?
Takeaways: - Separate cabbage layers by color if you so wish - Cut against the grain (The thinner the slices, the more aesthetic) - Soak in cold water for 15-20 minutes (I think he recommended doing that in running water? But that'd be a waste of water) - Dry
This is the best video I have found. I have been teaching myself. It’s fairly easy. It’s just the technique and you need to get used to rolling it in your hand. I think I did a pretty good job. Thank you.🎉
I remember having temaki with the end closed by a strip of nori, YEARS AGO, during my first trip to Japan, and my mind blown. Thank you for this video!
Logically, I know the trick to preventing yourself from cutting your fingers when cutting so closely, but it still makes me so anxious to watch every single time haha
I have a hard time just cutting spam in the same width or length ,so for ppl like me who struggles with cutting, just use a vegetable peeler like the ones you use to peel carrots.
