This makes just about any small fish like smelt TASTE GREAT! I really love Japanese style nanbanzuke. This video's fish is 'wakasagi', which if you say 'lake smelt' most Americans will recognize (even if most Americans think of fish this size as bait).
She makes it easy on this video, but i wanted to let people know you can buy wakasagi in the stores in america it's just called smelt and its usually frozen and use corn starch for the katakuriko
Basic Japanese stock. Main ingredient is dried bonito flakes.. sometimes with the addition of konbu. Just buy the instant powdered form at Japanese/Asian grocers and use that.
Nanbanzuke means "Barbarian's pickle". When Spanish came to Japan in 16C, our ancestors ameliorated their cuisines using rIce vinegar and soy sauce, instead of wine vinegar and olive oil. So Peruvian anchovies really do with it. and the gut is to be removed before fried up. I usually add sudachi (a kind of lime) juice into the sauce.
Wakasagi fish (the fish in the recipe shown here) is like a Great Lake smelt. This is deep fried fish served in a vinegar-based salad. Nice in the summer especially. You have to like fish and a somewhat 'sour' taste.
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
That's like a cross between a wok and a deep fryer--very convenient for quickly cooking a small amount of something, like the wakasagi fish shown here (they are battered and then deep fried) and then put in a vingegar-based salad. The oil is some oil good for deep-frying. Probably a mix.
Thank you everyone. I will be sure to let Tomoko know. BTW, she has agreed to remake all of the videos and for us to submit to publishers. You can expect to see much more of her in the future.
This makes just about any small fish like smelt TASTE GREAT! I really love Japanese style nanbanzuke. This video's fish is 'wakasagi', which if you say 'lake smelt' most Americans will recognize (even if most Americans think of fish this size as bait).
cejannuzi 1 year ago
oishii dude, oishii. not oiishi.
and umai is more like delicious, oishii is like "tasty"
Gaijin 2 years ago
She makes it easy on this video, but i wanted to let people know you can buy wakasagi in the stores in america it's just called smelt and its usually frozen and use corn starch for the katakuriko
ayamatsuiaya 2 years ago
what is the Dashi??
genuinepearl2008 2 years ago
Basic Japanese stock. Main ingredient is dried bonito flakes.. sometimes with the addition of konbu. Just buy the instant powdered form at Japanese/Asian grocers and use that.
antonc81 2 years ago
thanks a lot :)
genuinepearl2008 2 years ago
Is the fish consumed whole like you can do with anchovies or is it gutted prior to this?
MoonlightPhantomMask 2 years ago
Nanbanzuke means "Barbarian's pickle". When Spanish came to Japan in 16C, our ancestors ameliorated their cuisines using rIce vinegar and soy sauce, instead of wine vinegar and olive oil. So Peruvian anchovies really do with it. and the gut is to be removed before fried up. I usually add sudachi (a kind of lime) juice into the sauce.
soyereses 2 years ago
This looks very delicious! But sometimes it's hard to hear what she's saying so thank you for typing the measurements.
missbyanka 2 years ago
Looks totemo oiishi
chodaboy51500 2 years ago
That means "really delicious/yummy" right? Just curious : )
MoonlightPhantomMask 2 years ago
Totemo = very
Oiishi = Delicious :D
chodaboy51500 2 years ago
Wakasagi fish (the fish in the recipe shown here) is like a Great Lake smelt. This is deep fried fish served in a vinegar-based salad. Nice in the summer especially. You have to like fish and a somewhat 'sour' taste.
cejannuzi 2 years ago
This has been flagged as spam show
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
chefcommons 2 years ago
Dashi is the soup stock which is made from kombu or katsuobushi
taniken 3 years ago
is that just vegtable oil in the pan?
dondons1987 3 years ago
That's like a cross between a wok and a deep fryer--very convenient for quickly cooking a small amount of something, like the wakasagi fish shown here (they are battered and then deep fried) and then put in a vingegar-based salad. The oil is some oil good for deep-frying. Probably a mix.
cejannuzi 2 years ago
This comment has received too many negative votes show
terrible english ~
stephentsang2000 3 years ago
that's TEMPURA, right?
one of the foreign infuences in japanese cooking!
Can you tell us more about it's story
thanks
gabb1 3 years ago
hey i love all your videos!
will you all do chawan mushi? me and many of my friends love it:)
xsngaman 3 years ago
what is dashi?
risquecat 3 years ago
Tomoko, you are an excellent cook! its nice to see ur videos on utube! now i know how to make tempura for my family (:
luckystar787878 3 years ago
will yoo ever make takoyaki?
Kuronekogirl784 3 years ago
i love cooking thanks (shhh!)
shadowsk8234 4 years ago
wow , oyakodonburi ! :D tt'd be great . haha wateva it is , looking forward to the next video.
kianslouis 4 years ago
The quality of the video has improved. I can hear her better as well.
UnderProtection 4 years ago
Hey, want to do Omurice next? :)
RockyBaIboa 4 years ago
We are definitely going to do omuraisu. I think next is oyakodonburi or temakizushi.
Oyamake 4 years ago
how about ramen?
luckystar787878 3 years ago
Thank you everyone. I will be sure to let Tomoko know. BTW, she has agreed to remake all of the videos and for us to submit to publishers. You can expect to see much more of her in the future.
Oyamake 4 years ago
Please tell Tomoko that this video is great! I can hear her very clearly and her English wonderful!
Churumbelita 4 years ago
oishiso~
6ixsux 4 years ago
that looks UMAI !!! thanks for the video :)
dosharam 4 years ago
aww I really want to eat it...!!!
LOOK SO GOOD !!
*thumbs up
Sukii 4 years ago
It looks delicious! *****
bestiaccia 4 years ago
Thank you for your comments. We hope to make the quality better in the next videos. Yoroshiku onegaishimasu.
Oyamake 4 years ago
I can hear you this time ^^
tnx this vid is the best!
Claine87 4 years ago
Thank you. I really apreciate what you do. most of the recipes you've posted have become classics at home now. I am so grateful!!
LSecret 4 years ago
I have to say, that looks REALLY good. I love fish. I shall try this some day.
ShadowVampira 4 years ago
That looks delicious and the back round music is awsome. Hope to see more videos soon
phily880 4 years ago