I cut the mentaiko in the middle with a knife only on one side then scoop it out with a spoon. I find it’s the easiest. Nice fish roe recipe, somehow similar to what we have in Europe.
Hi Rob, I've never done a hot pot here because I can't figure out the best way to shoot it. i.e. the cooking is done at the table, so my usual video format wouldn't work. The process for sukiyaki is pretty simple. I just make a concentrated stock using soy sauce, sake, sugar, and a bit of water with konbu. Then I cook the paper-thin beef in this one sheet at a time as I'm eating it. The beef ends up pretty well flavored, but when you dip it in the raw egg, it ends up being perfectly seasoned. Then when I'm bored with the beef, I add a bunch of veggies, tofu, Shirataki, etc to the pot, cover it and let the veggies steam. They release a bunch of water thinning out the concentrated stock so they don't end up to salty.
@@NoRecipes i guess probably it is not an actual japanese street food...we do have a lot of it here in Malaysia...i guess it is sort of 'created' outside of Japan.... similar to your mentaiko but it is using rice at the bottom and then broiled with the mentaiko at the end...
@@NoRecipes owh it does....sometimes i wonder too if they are truly Japanese or fusion or inspired from. But nevetheless sometimes cooking them made my cooking activity soo much easier...tend to cook them on my 'lazy' cooking days
Hi Jon, it is pretty similar, but I think taramasalata is made with a base of some kind of starch (potatoes or bread) emulsified with olive oil, vs the dairy for this one.
You've been in this platform for about ten years. Your barely getting any views even after putting so much effort. Why do you still want to continue in this channel when you can start a new channel and have a new beginning. Don't you think you deserve much more for your efforts. But it does not look like the algorithm is supporting you. What do you plan to do about this?
@@aleenalex5308 Thank you! As long as some people are finding what I do helpful, I think this is still work worth doing. In all fairness, I only started posting videos regularly 2 1/2 years ago, and the channel has at least doubled in size every year since.
