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/ck/ - Food & Cooking


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File: 191 KB, 1200x900, tsukiji-fish-market-tokyo-4.jpg [View same] [iqdb] [saucenao] [google]
16088995 No.16088995 [Reply] [Original]

Japanese food thread

>> No.16089100

>>16088995
tuna mayo > yakitori > beef yakiniku > grilled salmon > spicy tempura shrimp > devil's > karaage > wasabi cry > edamame > umeboshi

>> No.16089101
File: 416 KB, 1108x1478, 1619652918959..jpg [View same] [iqdb] [saucenao] [google]
16089101

>> No.16089110
File: 90 KB, 960x794, 1620715665810.jpg [View same] [iqdb] [saucenao] [google]
16089110

>> No.16089151
File: 163 KB, 723x666, o6w6q8wf0ui31.png [View same] [iqdb] [saucenao] [google]
16089151

>>16089100
>why yes, I think the only onigiri flavor worth eating is salmon, what gave it away?

>> No.16089153

>>16089100
You must get so much anal.

>> No.16089159

>>16089100
I don't think I've ever seen a list like this made that I 100% agree with

>> No.16089161
File: 401 KB, 1080x2070, 7442d787685e584620846ff17b7f8d2b.jpg [View same] [iqdb] [saucenao] [google]
16089161

>>16089110
Meanwhile in Macedonia...

>> No.16089180

which japanese pastry should i try

>> No.16089182

>>16089153
I just got back together with my ex who loves anal. she literally says 'fuck my ass, do whatever you want with it'

>> No.16089184

>>16089182
How big is her cock?
Can she still maintain an erection/cum?

>> No.16089189

>>16089184
no cope it is an actual woman

>> No.16089193

>>16089100
>>16089182
>>16089184
>>16089189
cringe

>> No.16089199
File: 40 KB, 491x592, 1613540043655.jpg [View same] [iqdb] [saucenao] [google]
16089199

>>16089193

>> No.16089228

>>16089151
why is japanese cuisine so hilariously bad?
the main staple dish of nipponland is sushi which is literally just fish on rice
their curry is just watered soup
ramen is just inferior version of authentic Chinese noodles
even instant noodles is taiwanese (Chinese) and not from japan

why could the nips not make a satisfactory cuisine?

>> No.16089234
File: 70 KB, 452x363, 50A6F299-C19A-43FE-9F57-4406BD00D747.jpg [View same] [iqdb] [saucenao] [google]
16089234

>>16089228
>why is japanese cuisine so hilariously bad?
>the main staple dish of nipponland is sushi which is literally just fish on rice
>their curry is just watered soup
>ramen is just inferior version of authentic Chinese noodles
>even instant noodles is taiwanese (Chinese) and not from japan
>why could the nips not make a satisfactory cuisine?

>> No.16089283

>>16088995
Why does japanese convenience store food look so good? Why can't we have that?

>> No.16089306

>>16089110
I don't get the point. The second image is objectively prettier.

>> No.16089313

>>16089101
is that just spaghetti with flakes on it?

>> No.16089315

>eat fish raw
>eat fish in hotpot
>eat fish while its still alive so you can enjoy it's suffering
I kneel for this culture

>> No.16089317

>>16089234
>not recognizing pasta
lol cringe

>> No.16089321

>>16089283
general respect by the populace unlike you fucking americans

>> No.16089341

ONION THREAD? ONION THREAD

>> No.16089352
File: 130 KB, 589x300, Avocado-Citrus-Salad-w-Marinated-Onion-4x6-Horiz_Manna.jpg [View same] [iqdb] [saucenao] [google]
16089352

Marinated Onions
2 oranges
1/2 cup olive oil
1/4 cup rice vinegar or white wine vinegar
1 tablespoon honey
1 avocado, halved, pitted and skin removed
1 grapefruit, peeled and sliced, seeds removed
Endive and/or small romaine lettuce spears

DIRECTIONS

Marinated Onions: Peel and thinly slice 1 medium red onion. Combine 1/4 cup rice vinegar, 1/4 cup honey, and 1/4 cup water in jar with tight lid; shake until well blended. Add onions to the jar. Shake jar to coat onions in liquid, then refrigerate overnight or for at least 6 hours. If necessary, shake the jar 2-3 times during the 6 hours to be sure the onions marinade evenly.

Grate 2 teaspoons of orange peel. Combine orange peel, oil, vinegar, and honey in a small jar with a lid. Pare and slice oranges; remove seeds. Slice avocado.

For each serving, arrange endive and/or romaine leaves in a spoke-fashion on individual plates. Portion oranges, avocado and grapefruit pieces onto the center spokes of endive and/or romaine. Lift Marinated Onions from liquid with a fork and transfer to the top of each salad. Drizzle with dressing before serving.
Makes 4 to 6 servings.

>> No.16089374

>>16089228
>staple dish
I don't think they eat sushi 3 meals a day
But true
Their dashi is less tasty than bone broth

>> No.16089376
File: 72 KB, 589x300, WEBBasilWalnutOnionPesto_HZ_LRes.jpg [View same] [iqdb] [saucenao] [google]
16089376

The best thing about onions is that they can be the star of the show without anyone knowing it. We are aware that there are a few people who don’t prefer the texture of onions, but this sweet onion pesto is proof that you don’t have miss out on the onion’s tasty flavor! Sautéing onions makes them rich, sweet, and soft allowing them to blend into this savory treat.

The onions hiding inside this sweet onion pesto give a boost to any meal or snack. Use it to top crackers, garnish pizzas, fill sandwiches, or as a spread for your favorite avocado toast.

Makes about 1 cup

Ingredients
4 tablespoons extra virgin olive oil
1 medium white onion, chopped (1 cup)
1 ½ cups packed fresh basil leaves
¼ cup chopped raw walnuts
5 tablespoons shredded parmesan cheese
1 tablespoon fresh lemon juice
½ teaspoon fine sea salt, or to taste

Directions
Heat 1 tablespoon of the olive oil in a medium skillet over medium-high. Add the onion and cook for 5 to 7 minutes, until lightly browned and softened. Set aside to cool.

Add the basil and the cooled onions to a small food processor. Pulse 4 to 5 times until finely chopped. Add the walnuts, cheese, lemon juice, remaining 3 tablespoons of olive oil, and salt. Puree 30 to 45 seconds, until all ingredients are combined and the walnuts and cheese make the pesto almost creamy in appearance. Add more salt if desired. Serve right away or refrigerate for up to 2 days.

Note: If you enjoy the zesty bite of raw sweet onions, you can make this pesto without sautéing the onions first. Simply add all the ingredients to the food processor.

>> No.16089398
File: 1.23 MB, 640x360, onions.webm [View same] [iqdb] [saucenao] [google]
16089398

>>16089341
someone say onions?

>> No.16089400
File: 137 KB, 589x300, Best-Ever-Onion-Rings.jpg [View same] [iqdb] [saucenao] [google]
16089400

Best Ever Onion Rings
3 large onions (about 9 to 11 ounces each), peeled and trimmed
1 cup flour
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup nonalcoholic or regular beer
Vegetable oil

Directions

Cut onions crosswise into 1/2-inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.) Combine flour, paprika, salt and pepper in large bowl. Stir in beer, beating with wire whisk until foam is gone.

Baked version: Toss onion rings in batter. Transfer to plate, letting excess drip off as you transfer. Heat about 1 tablespoon oil in large 12-inch nonstick skillet over medium-high heat. Place about half the onion rings in single layer in heated skillet, cook until browned, turning once, about 1-1/2 minutes on each side. Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer. Bake at 425 degrees for 6 minutes, or until crisp.
Makes 6 servings.

Deep-fried version: Heat at least 2 inches oil in deep-fryer for 5 to 10 minutes or according to fryer directions. (If fryer has a temperature adjustment, set it at 375 degrees and heat until light goes out.) Drop batter-coated onion rings into hot oil (about 10 to 20 at a time). Fry 2 to 4 minutes or until crisp. Drain on paper towels before serving. Makes 6 servings.

Variation: Add 2 teaspoons each of dried thyme, chili powder and ground cumin to batter. After baking or frying, sprinkle crispy rings with additional chili powder, ground cumin or bottled pepper blends, if desired.

>> No.16089413
File: 123 KB, 589x300, Bistro-Potato-Salad-w-Caramelized-Onions.jpg [View same] [iqdb] [saucenao] [google]
16089413

2 medium yellow onions, sliced
2 tablespoons olive oil
Salt and pepper
1-1/2 pounds small red potatoes
Boiling salted water
3/4 cup mayonnaise
1 tablespoon fresh chopped dill leaves (or 1 teaspoon dried dill weed)
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons sugar

Directions

Saute onions in olive oil in large skillet over medium heat for 15 to 20 minutes until golden.
Season with salt and pepper to taste, cover and chill. Boil potatoes 20 to 35 minutes or until fork tender but not mushy. Drain and chill in covered container.

Combine mayonnaise with dill leaves, mustard, lemon juice and sugar. Slice chilled potatoes and brush a thin glaze of the dilled mayonnaise over tops. To arrange salad, spoon onions onto plate, spreading into 10 to 12-inch round. Make overlapping circles of glazed sliced potatoes over onions. Spoon some of the dilled mayonnaise into center, and pass remainder in a small bowl. If desired, garnish with fresh herbs or a few arugula leaves. Makes 6 servings.

>> No.16089424

>>16089110
theres a good reason for that, if its in macedonia its going to be full of ma*edonians,crime and poverty while if its in japan its gonna be full of japs

>> No.16089429
File: 90 KB, 589x300, 10_Onions-on-Wood-Horiz-1.jpg [View same] [iqdb] [saucenao] [google]
16089429

The cabbage in this beer slaw is a fitting backdrop for the bell pepper, onion, celery seeds, toasted caraway seeds, and a pairing pal. Use as a side dish or on a platter for a colorful way to offer guestsHappy Hour Onion Petals!
Pair with: Oktoberfest, German Hefeweizen, Belgian Witbier

Ingredients

8 cups shredded green cabbage
1/2 medium-size green or red bell pepper, or a combination, chopped
1-1/2 tablespoons minced onion
1 cup mayonnaise (use recipe below or store-bought mayo)
1/4 cup sour cream, or to taste (use recipe below or store-bought sour cream)
1/4 cup beer of your choice, preferably the same beer you’re pairing with the dish
1 teaspoon celery seeds*
1/2 teaspoon toasted caraway seeds*
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
*Note: Grind the celery and toasted caraway seeds if you like, but I prefer them whole.

Directions

Combine the cabbage, bell pepper, and onion in a large bowl. Combine the mayonnaise, sour cream, beer, celery and caraway seeds, salt, and pepper in a small bowl. Pour the mayonnaise mixture over the cabbage mixture, and toss to coat well. Refrigerate the slaw for at least 30 to 45 minutes before serving. Yields 12 servings

>> No.16089437
File: 210 KB, 1024x1536, VTonion-soup-B-1024x1536.jpg [View same] [iqdb] [saucenao] [google]
16089437

This soup can be enjoyed hot or chilled. Serve after preparing or refrigerate for up to three days and enjoy later. Serves: 4. Takes: minutes

Ingredients

3 tablespoons olive oil

3 medium sweet onions

1 1/2 teaspoon fine sea salt

1 tablespoons lemon juice

1/4 teaspoon black pepper

2 cups water

1 cup corn kernels (frozen or fresh)

Yogurt, optional (garnish)

Instructions

Slice the tops and root-ends off the onions, and peel away the outer layer. Then slice the onions in half from top to root-end. And then finally, slice the onion into thin half moons. Heat a large soup pot over medium-high heat. Add in the olive oil and reduce the heat to medium-low. Add in the onions and stir so all of the onions are coated in the oil.

Continue to sauté for 10 minutes. Then add in sea salt, stir and continue to sauté for 10 more minutes.

Turn the heat up to medium-high. Then pour in the lemon juice to deglaze the pan by stirring any brown bits from the bottom of the pan into the onions.

Next add in the black pepper and stir. Then add in the water and corn, and bring to a gentle boil.

Reduce the heat to medium-low and simmer uncovered for 15 minutes (or until at least half of the liquid has reduced).

Remove the soup from the heat and cool slightly. Transfer to a blender and process until completely smooth.

Enjoy warm or chilled with a swirl of yogurt and more olive oil and black pepper on top.

Per serving: 199 calories; 3 grams protein; 25 grams carbohydrates; 11 grams fat; 0 mg cholesterol; 970 mg sodium; 3.2 grams fiber.

>> No.16089438
File: 79 KB, 1008x413, Screenshot_2021-05-11 KITCHEN CONFIDENTIAL by Anthony Bourdain - Anthony Bourdain - Kitchen Confidential pdf.png [View same] [iqdb] [saucenao] [google]
16089438

>>16088995

>> No.16089443
File: 42 KB, 589x300, WEBOnionIceCream-1.jpg [View same] [iqdb] [saucenao] [google]
16089443

Ingredients

1 large yellow onion, thinly sliced
1 ¼ tsp vegetable oil
6 teaspoons brandy
2 cups heavy cream
1 ½ cups milk, whole
1 ½ cup sugar, granulated
¼ teaspoon salt
3 cardamom pods
2 teaspoon dried shallot (optional)
2 teaspoon chives (optional)

Directions

Thinly slice onion.Heat oil in sauté pan and deeply caramelize onion over medium heat. Deglaze the pan with brandy and cook off all alcohol. Reduce any liquid until dry. Weigh out 2/3 cup of the onion. Combine the heavy cream, milk, sugar, salt, cardamom, and 2/3 cup of the caramelized onions in a sauce pot. Bring to boil and remove from heat. Be cautious not to allow it to boil over. Remove from heat and allow to steep for 15 minutes.

Transfer to a blender and blend till smooth. Transfer to a clean, shallow, metal pan appropriate for the size of the liquid. Add dried shallot and chives if desired. Place the pan in the freezer. Stir every 20 minutes until the ice cream reaches the desired consistency. This could take up to 3 hours. Yields approx. 1 1/3 quart

>> No.16089448
File: 105 KB, 589x300, Caramelized-Secret-Chocolate-Cake-1.jpg [View same] [iqdb] [saucenao] [google]
16089448

6 ounces unsweetened chocolate
1 cup finely diced yellow onion
1 cup vegetable oil, divided
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk, soured with 1 tablespoon vinegar
Easy Fudge Icing (recipe follows)

Directions

Melt chocolate in saucepan, stirring over low heat, or in microwave oven. Caramelize onion by sautéing over medium low heat for 8-10 minutes in 2 tablespoons oil in skillet until soft. In large bowl, beat remaining oil with sugar, eggs and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes. Beat in warm melted chocolate and caramelized onions. Mix flour with baking soda and salt; stir into batter alternately with milk. Divide batter evenly into 2 well-greased and floured 8-inch round layer cake pans. Bake at 350 degrees for 25-35 minutes or until a pick inserted into center comes out dry. Cool 15 minutes then invert onto wire racks to thoroughly cool. Spread on icing. Makes 12 servings.

Easy Fudge Icing: melt 8 ounces unsweetened chocolate with 1/2 cup butter in saucepan, stirring often over very low heat. Mix in 1/2 cup hot water then turn into mixing bowl. Beat in about 5 cups powdered sugar, a portion at a time. (Adjust as needed to make a good consistency.) Quickly fill and frost cake while icing is still warm. If some icing gets too cool to spread easily, place it in microwave safe bowl and microwave shortly just until softened and lustrous. Makes about 3-1/2 cups.

>> No.16089450

>>16089443
>onion ice cream
Fat duck's faggy bacon and egg ice cream wasn't bad enough?

>> No.16089482
File: 96 KB, 589x300, Web-Asian_Bitter_Onions.jpg [View same] [iqdb] [saucenao] [google]
16089482

Description

Serve these onions as an accompaniment to grilled beef or game, roasted meats or poultry. It can also be an accompaniment for cooked grains or roasted vegetables.

Ingredients

Yield: 12 servings (1/2 cup each)

3 pounds sweet onions, thickly sliced
2 tablespoons grapeseed oil
2 tablespoons garlic, minced
1 ½ cups rice wine vinegar
½ cup soy sauce
1/3 cup honey or molasses
2 tablespoons bitters, orange
1 tablespoon mustard seeds
3 whole star anise
½ teaspoon red pepper flakes

Directions

In a large skillet, heat oil over medium-high heat; add onions and cook 4 to 5 minutes or until onions start to soften and take on color. Add garlic and continue to sauté 1 minute. Stir in vinegar, soy sauce, honey, bitters, mustard seeds, anise and pepper flakes and bring to a boil. Reduce heat and simmer 15 to 20 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Strain out onions, reserving cooking liquids. Remove anise pods and discard.

Add strained cooking liquids back to pot and bring to a boil. Reduce liquids by half until thick and syrupy (about 1 cup). Remove from heat. In bowl, toss onions with reduced cooking liquids to coat. Serve warm or at room temperature. Or cover and refrigerate until ready to serve.

Special Notes

Per serving: 129 calories, 2 g protein, 4.5 g fat, 20 g carbohydrates, 1.5 g fiber, 172 mg sodium.

>> No.16089486
File: 52 KB, 589x300, WEBCurry_Chicken_HZ.jpg [View same] [iqdb] [saucenao] [google]
16089486

Ingredients

1-1/2 pounds boneless chicken, cut into strips
2 large yellow onions (about 9 to 11 ounces each), vertically sliced
1 clove garlic, crushed
2 tablespoons peanut or vegetable oil
2 to 3 teaspoons curry powder
1/2 teaspoon turmeric
2 cups milk
1/4 cup flour
1 can (14 ounces) coconut milk*
Salt and pepper, to taste
1 can (8-1/2 ounces) pineapple chunks, drained
Steamed rice

Directions

Cook and stir chicken, onions and garlic in oil until chicken is barely tender and juices run clear. Add curry powder and turmeric; cook and stir 2 to 3 minutes longer. Blend milk with flour. Add to hot mixture with coconut milk; salt and pepper, to taste. Cook and stir until sauce comes to boil and thickens. Add pineapple; heat thoroughly. Serve over steamed rice. Serve with minced red onion, raisins, chutney or shredded coconut if desired. Makes 6 servings.

* Milk or half-and-half may be substituted. Or, to prepare coconut-flavored milk: Combine 1 cup shredded coconut and 1-1/2 cups half-and-half. Bring to boil then cool to lukewarm. Strain liquid; press out all liquid from coconut and discard.

Special Notes

Per serving: About 344 cal, 17 g pro, 18 g carb, 24 g fat, 60% cal from fat, 42 mg chol, 137 mg sod, 3 g fiber.

>> No.16089492
File: 108 KB, 589x300, Chilled-Salmon-Salad-w-Orange-Citrus-Onions.jpg [View same] [iqdb] [saucenao] [google]
16089492

Chilled Salmon Salad With Orange Citrus Onions



Description

A main entrée salad packed with flavor and lean protein.

Ingredients

Chilled Salmon Salad with Orange Citrus Onions
4 fresh salmon filets (5 ounces each)*
Salt and pepper
1/2 cup finely chopped red onion
1/2 cup dry white wine (or 1/4 cup each lemon juice and water)
3 medium yellow onions, sliced
3 tablespoons olive oil
2 teaspoons orange peel, grated
1 teaspoon lime peel, grated
3/4 cup orange juice
5 ounces mixed dark leafy salad greens (about 4 cups loosely packed)
Fresh dill sprigs or Italian parsley

Directions

Sprinkle salmon with salt and pepper. Portion red onion onto salmon filets and press on evenly with back of spoon. Pour wine into 10-inch skillet and heat until bubbling at the edges. Set salmon in wine, return liquid to a gentle boil and cover. Let cook gently without turning for 6 or 7 minutes or until salmon is cooked through and topping is rosy. Chill fish and liquid.

For Orange Citrus Onions: Heat oil in a large skillet, add yellow onions and cook over medium heat, stirring often, until golden. Remove from heat and mix in orange and lime peels and orange juice. Cover and chill.

To serve, portion lettuce onto 4 plates. Top with salmon filets. Lift onions from liquid with slotted spoon or fork and top salmon. Spoon juice from onions over salmon and lettuce. Garnish with dill.
Makes 4 servings

*If salmon fillets have skin on them, purchase 4 (6 ounce) filets and pull off skin.

Special Notes

Recipe and image provided by the National Onion Association

Per serving: 339 cal, 30 g pro, 15.3 g carb, 2.7 g fiber, 15.28 g fat, 137 cal (41%) from fat, 74 mg chol, 104 mg sod, 709 IU VitA, 36 mg VitC, 63 mg cal, 1.8 mg iron.

>> No.16089505

>>16089100
grilled salmon with salt > *

>> No.16089508
File: 127 KB, 589x300, Chinese-Chicken-Salad-Sand.jpg [View same] [iqdb] [saucenao] [google]
16089508

Chinese Chicken Salad Sandwich



Ingredients

1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup vegetable or peanut oil
1/4 cup roasted sesame seed oil
2 tablespoons fresh ginger root, minced
4 teaspoons sugar
4 teaspoons dry mustard
2 pounds chicken breast, boned, skinned, steamed and cubed
1 large red onion (about 9 to 11 ounces), cut into narrow wedges
1 cup pea pods, fresh or thawed frozen, slivered
6 crusty round rolls, split, buttered
Lettuce or watercress
4 teaspoons sesame seeds, toasted

Directions

Mix dressing of soy sauce, vinegar, oils, ginger, sugar and mustard. Add chicken, onions and pea pods. Toss well. Chill at least 4 hours to blend flavors. Fill each roll with lettuce and chicken salad. Sprinkle with sesame seeds. Serve with crispy noodles, if desired. Makes 6 servings.

Special Notes

Recipe and image provided by the National Onion Association

Per serving: 560 cal, 43 g pro, 39 g carb, 3.45 g fiber, 25 g fat, 225 cal (41%) from fat, 98 mg chol, 1087 mg sod, 92 IU VitA, 13.7 mg VitC, 68 mg cal, 3.7 mg iron.

>> No.16089513
File: 51 KB, 704x300, WEBChinesesBauBun-1.jpg [View same] [iqdb] [saucenao] [google]
16089513

Chinese Style Bao Bun With Pickled Red Onion
Chinese Style Bao Bun with Pickled Red Onion National Onion Association
See Video Below
Ingredients
**Beef Bao Bun**
12 Bao Buns (available in most Asian markets in the freezer section)
1 pound boneless beef ribs
1 tablespoon Chinese Five Spice
2 tsp salt
1 tsp black pepper
4 cloves garlic, chopped
1 ½ cups beef stock
1 cup Hoisin sauce
1 tablespoon ginger, grated
3 green onions, cut on the bias
**Pickled Red Onion**
1 medium red onion
2/3 cup red wine vinegar
1 ½ tablespoon sugar
1/2 tablespoon salt
¼ cup red wine
2 cloves
Slice Onions in half, then slice ¼ inch. In a sauce pot, combine the vinegar, sugar, salt, wine and cloves. Place the onions in the liquid. Bring to a simmer and simmer for 3-4 minutes swirling the pan to ensure all the onions are exposed to hot mixture. Remove from heat and allow to steep for 15 minutes. Place into a clean container and place in refrigeration for at least 2 hours. Onions should be submerged in the liquid.
Directions
Rub the beef with the Five Spice, salt and pepper. Heat a sauté pan and sear the beef on all sides. Remove the beef and place in a baking dish. Add the garlic to the pan and sauté briefly. Deglaze the pan with beef stock and bring to a simmer, scraping up any bits that may have been caramelized to the bottom of the pan. Add the hoisin sauce and the ginger to the simmering stock. Pour the stock over the beef.
Cover the baking dish with parchment and aluminum foil and place into a 350 degree oven for 2 hours or till the beef can be pulled apart with a fork.
Remove beef from the stock and allow to cool slightly before shredding with a fork.
Place the remaining stock into a saucepan and place over medium heat. Reduce it by half or until it is thickened, so it can coat the back of a spoon.
Toss the shredded beef with the sauce.
Place beef between the bao buns and garnish with pickled red onion and green onion. Serve while warm.

>> No.16089516
File: 104 KB, 589x326, BloomingOnionWeb.jpg [View same] [iqdb] [saucenao] [google]
16089516

Classic Onion Bloom
Ingredients

Beer Batter:
3 tablespoons cornstarch
1 1/2 cups flour
2 teaspoons garlic salt
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
2 12-ounce cans beer

Seasoned Flour:
2 cups flour
4 teaspoons paprika
3 teaspoons garlic powder
1/2 teaspoon black pepper

2-4 colossal onions, (4-inch in diameter or larger)
Oil, as needed
Creamy Chili Sauce (recipe follows)

Directions

For Beer Batter: Combine cornstarch, flour and seasonings. Add beer; mix well.

For Seasoned Flour: Combine ingredients and mix well.

Cut about 3/4-inch off top of onions and peel. Cut into 12 to 16 vertical wedges, but do not cut through bottom (root end) of the onions. Remove about 1-inch of “petals” from center of onion. Soak cut onions in ice water 10 to 15 minutes. If onion petals do not separate and “bloom,” cut petals slightly deeper.

Dip cut onion in seasoned flour mixture and remove excess by shaking; dip into batter and remove excess by gently shaking. Separate “petals” to coat thoroughly with beer batter. Allow onion to set right side up for 2 minutes once breaded. The batter and breading must merge. Using tongs, place onion upside down in oil and deep-fat fry at 375 degrees for 4-5 minutes, or until golden brown. Repeat with remaining onions. Drain right-side up on paper towels. Place onion upright in shallow bowl and serve with Creamy Chili Sauce, if desired. Makes 2-4 blooms.

Creamy Chili Sauce: combine 2 cups mayonnaise, 2 cups dairy sour cream, 1/2 cup chili sauce, and 1/2 teaspoon cayenne pepper. Spoon chili sauce into small cups. Place one cup in center of each bloom and serve. Makes 1 quart.

>> No.16089526
File: 98 KB, 589x300, WEBCranberryOnionTarts.jpg [View same] [iqdb] [saucenao] [google]
16089526

Cranberry Onion Tarts
Ingredients
Crust
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon fine ground sea salt
1/2 cup cold unsalted butter, cubed
3 tablespoons ice cold water
Filling
2 tablespoons extra virgin olive oil
1 cup finely diced yellow onion
2 cups fresh cranberries
1/4 cup chopped pecans
3 tablespoons honey, or to taste*
1/4 teaspoon fine ground sea salt
Directions
Preparation time: 20 minutes
Cooking time: 45 minutes
Place the flour, sugar, and salt in the bowl of a food processor. Add the cold butter. Pulse in 10 second intervals until all ingredients are combine and crumbled. Add the water, one tablespoon at a time, and process on low until the a dough ball forms in the bowl, about 20 seconds. Transfer the dough to a sheet of plastic wrap. Wrap and place in the refrigerator for 15 to 20 minutes.
Preheat the oven to 375 degrees F.
While the dough chills, make the filling by heating the oil in large skillet over medium-high. Add the onion, cook until it softens and begins to brown, about 10 minutes. Add the cranberries. Cook until they begin to burst and shrink, about 3 minutes.
Stir in the pecans and cook 1 minute. Remove the skillet from the heat and stir in the honey, salt, and rosemary.
Remove the dough from the refrigerator. Roll on a floured surface to 1/4 to 1/3-inch thickness. Cut the dough into 6, 3 1/2 to 4-inch circles. Place each circle of dough into the slot of a 6-cup jumbo muffin tin. Gently press and spread the dough so that it fits into the bottom of the muffin tin and the edges reach about 1/2 way up the side.
Fill each crust with an equal amount of the cranberries and onions. Bake for 28 to 30 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 5 minutes and then use a fork or knife to carefully remove the tarts from the pan. Sprinkle with chopped fresh rosemary, if desired. Serve warm or at room temperature.

>> No.16089531

>>16089110
lowkey this.

you could show weebs a garbage dump and they'll be like OOOOHAYOOO desu ne.... sugoi... truly the future.. .des...

>> No.16089539
File: 131 KB, 589x300, Crispy-Microbrew-Onion-Rings.jpg [View same] [iqdb] [saucenao] [google]
16089539

Crispy Microbrew Onion Rings With Three Dipping Sauces
Ingredients
1 large yellow onion, sliced 3/4-inch rounds
1 large red onion, sliced 3/4-inch rounds
1 large white onion, sliced 3/4-inch rounds
Batter:
2-1/3 cups tempura batter mix
1-1/2 cups Microbrew ale, very cold
Breading:
6 cups Panko breadcrumbs
3 tablespoons Italian parsley, minced
1-1/2 teaspoons whole celery seed
1-1/2 teaspoons thyme, dried leaves
Directions
Separate onion slices into rings. For best results prior to breading, soak onion rings in cold water to peel away membranes around each ring.
Whisk together batter ingredients in stainless steel bowl until smooth. In a separate bowl, mix together breading ingredients. Dip rings into batter; coat well. Let excess batter drip off, then place in breading. Gently press breading onto rings to get it to stick. Let rings sit in breading until the pan is full. Transfer breaded rings to parchment-lined sheet pans that have been lightly sprinkled with plain Panko. Refrigerate until ready to cook.
Deep fry at 375 degrees for 2-3 minutes until golden brown. Drain well on absorbent towels, and serve warm. Yields 12 servings.
Grain Mustard Aioli
1/4 cup yellow onion, minced
1 cup mayonnaise
1/4 teaspoon salt
1/4 cup Dijon mustard
1/4 cup whole seed mustard
1 tablespoon fresh lemon juice
2 teaspoons garlic, minced
1 teaspoon honey
1/4 teaspoon black pepper, fine ground
Whisk together all ingredients in stainless steel bowl. Store in refrigerator until ready to use. Yields 2 cups.
Wild West Sauce
1/2 cup barbecue sauce
1/2 cup steak sauce
1/2 cup ketchup
1 teaspoon Tabasco sauce
1/2 cup white onion, minced
Whisk together all ingredients in stainless steel bowl. Store in refrigerator until ready to use. Yields 2 cups.
Roasted Onion Ranch Dip
2 cups white onion, diced
1 tablespoon olive oil
2 cups sour cream
1 cup mayonnaise
1/2 buttermilk
1 package ranch dressing mix
1/4 cup red bell pepper, minced
1/4 cup Italian parsley, minced
1 tablespoon lemon juice, fresh

>> No.16089541
File: 79 KB, 589x300, WEBCurried_Caramelized_Onion_Apple_Soup_Horz_LoriRice_2017_4.jpg [View same] [iqdb] [saucenao] [google]
16089541

Curried Caramelized Onion Apple Soup
Curried Carmelized Onion Apple Soup National Onion Association
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
2 pounds yellow onions, thinly sliced
3 red skinned apples, peeled, cored and chopped, such as Royal Gala
2 cloves garlic, crushed
1 tablespoon minced ginger
1 tablespoon curry powder
1/2 cup apple cider
3-1/2 cups vegetable broth
1 cup chopped potato
1 cup coconut milk
3/4 teaspoon salt
Yogurt (optional)
Garnish (optional, see note)

Directions
In a large heavy bottom saucepan, melt butter with oil over medium heat. Add onions and cook until caramelized, about 30 to 35 minutes. Add apples, garlic, ginger and curry powder; cook for 2 to 3 minutes.

Add apple cider to deglaze the pan; increase heat to high until reduced by half. Add broth and potato, bring to a boil then reduce heat. Cover and simmer for 20 minutes. Stir in coconut milk and salt; simmer for 5 minutes.

Purée soup with an immersion blender until it’s smooth. Alternatively, a blender can be used to purée the soup in batches. Return soup to the pot and simmer until warmed through before serving.

Note: Reserve some caramelized onion and apple matchsticks for Garnish. Ladle soup into bowls and top with a drizzle of yogurt, caramelized onion pieces and apple matchsticks. Makes 8 cups.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes

>> No.16089543
File: 138 KB, 600x300, Curried_Onion_Fritters_RGB_resized.jpg [View same] [iqdb] [saucenao] [google]
16089543

Ingredients

For the raita
1 cup plain whole-milk yogurt
2 small cucumbers, such as Persian, finely chopped
1 tablespoon finely chopped mint
Kosher salt and freshly ground black pepper

For the fritters
3 medium yellow onions, thinly sliced
2 serrano chiles, thinly sliced
3 tablespoons chopped cilantro
1 tablespoon curry powder
1/4 to 1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper
1/2 cup chickpea flour
1 large egg, lightly beaten
Peanut or vegetable oil, for frying

Directions

To make the raita, combine the yogurt, cucumbers and mint in a small bowl. Season with 1/4 teaspoon salt and several grinds of black pepper. Refrigerate until ready to serve.

To make the fritters, combine the onions, chiles and cilantro in a large bowl. Add the curry powder, cayenne, 1 teaspoon salt and several grinds of black pepper and toss everything together until well combined. Sprinkle the chickpea flour over the onion mixture, add the egg and mix together gently so everything is lightly coated.

Heat about 1/2-inch oil in a heavy skillet over moderately high heat. While the oil heats up, lay some paper towels on a cooling rack or a platter. When the oil is hot and shimmering, use two forks to scoop up about 2 tablespoons of the onion mixture. Drop the mixture into the oil, pressing down lightly so it spreads out a bit. Some of the onions will straggle out, which is totally fine—these bits will become extra crunchy. Fry the fritters until deep golden brown on the underside, 2 to 3 minutes, then flip and continue to fry about 2 minutes more. Transfer the fritters to the paper towels to drain, and scoop out any floating bits from the oil before frying another batch. Eat the fritters while they are hot, dabbed with a spoonful of raita.

>> No.16089545
File: 147 KB, 600x300, ChickenFennel_Web.png [View same] [iqdb] [saucenao] [google]
16089545

Easy Chicken Citrus, Fennel And Onion Sheet Pan Meal



Ingredients

8-10 chicken legs (drumsticks)
1 fennel bulb
1 large yellow onion, sliced
1 large red onion, sliced
2 garlic cloves, sliced
3 medium-sized potatoes, cubed
Juice of 1 orange, about ¼ cup
Zest of 1 orange
1/4 teaspoon thyme, dried
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
Brown rice and Quinoa, cooked according to package directions
2 tablespoons fresh chopped parsley
Orange rind curls

Directions

Preheat oven to 400 degrees Farenheit. Line a large 13 x18-inch sheet pan with parchment paper. Place chicken legs on sheet pan. Spread vegetables around and in between chicken on pan.

In a small bowl, whisk together orange juice and zest, thyme, and olive oil. Pour mixture over chicken and vegetables. Season everything with salt and pepper.

Roast at 400 degrees for 45 minutes or until chicken is cooked through and vegetables are tender. While vegetables and chicken is roasting, cook brown rice and quinoa mixture.

Serve over hot rice, quinoa mixture and garnish with parsley and orange curls.

Makes 4 to 6 servings.

>> No.16089549
File: 81 KB, 589x300, Five_A_Day_Tostadas.jpg [View same] [iqdb] [saucenao] [google]
16089549

Five-A-Day Tostadas



Ingredients

1 pound lean ground beef
1-1/2 cups chopped yellow onion
1-1/2 cups chopped green bell pepper
1 can (14.5 oz) no salt added stewed or diced tomatoes drained
1/2 cup golden raisins
2 teaspoons chili powder
1 teaspoon ground cumin
salt to taste (optional)
8 corn tortillas
1 teaspoon chili powder
1 ripe avocado, peeled, seeded, sliced
1/3 cup nonfat sour cream

See video here.

Directions

Heat oven to 425 degrees. In medium skillet, brown ground beef, onion and bell pepper until beef is no longer pink, stirring occasionally. Pour off drippings. Stir remaining topping ingredients into beef mixture; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.

Meanwhile, place tortillas on 2 large baking sheets; sprinkle lightly with 1 teaspoon chili powder. Bake in 425 degree oven 8 minutes or until crisp.

To serve, spoon 2/3 cup of beef mixture onto each tortilla. Top with equal amount of avocado; serve with sour cream. Makes 3 servings

>> No.16089594

>>16088995
why is japanese cuisine so hilariously bad?
the main staple dish of nipponland is sushi which is literally just fish on rice
their curry is just watered soup
ramen is just inferior version of authentic Chinese noodles
even instant noodles is taiwanese (Chinese) and not from japan

why could the nips not make a satisfactory cuisine?

>> No.16089596

>>16089199
cute
thanks for the pic

>> No.16089605
File: 136 KB, 1024x678, FlemishOnionTart-1024x678.jpg [View same] [iqdb] [saucenao] [google]
16089605

Ingredients
For the pie shell:
3 cups All-purpose flour
1 tsp. Kosher/Sea salt
6 tbsp. Cold butter, cut into small cubes
¼ cup Cold rendered pork/bacon fat or vegetable shortening, cut in pieces
½ cup Ice water
Aluminum foil, pie weights or dried beans (for blind-baking)
For the Tart:
4 tbsp. butter, cut into chunks
3 lbs. yellow onions, peeled, cored, and julienned
kosher/sea salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
1 tsp. fresh thyme leaves
2 large eggs
½ cup heavy cream
1 cup shredded Gruyère cheese (Comté cheese is also commonly used)

>> No.16089606

Directions
Pie Shell:
Place flour and salt in a food processor fitted with a metal blade and pulse once or twice to blend and aerate. Add butter and shortening pieces and pulse until a coarse mixture is attained; gradually pulse in the ice water. Remove blade and gather dough pieces into a ball; do not handle it much. Wrap with plastic wrap, shape into a large disk, and refrigerate 30 minutes.
Preheat oven to 350ºF. Remove the chilled short-crust dough, allow it to warm at room temperature for 5-7 minutes, and roll-out to a 14-inch diameter. Fold the dough in half and place it evenly on one side of a greased and floured 10-inch tart pan. Gently unfold the dough and carefully shape it evenly into the pan. Run a rolling pin along the edge around the perimeter of the pan to trim-off excess dough. Bake the pie shell blind at 350ºF by lining with foil and filling with pie weights or dried beans for 7-9 minutes. Allow the par-baked crust to cool and remove beans or weights and the foil before tart assembly.
For the Tart:
Preheat oven to 425º F.
Heat the butter in a 10-inch skillet set over medium-high heat until hot but not smoking. Add the onions and sauté for 5-7 minutes or until they begin to brown. Reduce heat and continue to cook the onions, stirring occasionally, for 15-20 minutes or until well-caramelized. Season the onions to taste with salt, pepper, and nutmeg; add thyme leaves and set aside to cool. Mix the eggs and cream and all but ¼ cup of the cheese and add the cooled onions. Pour into the par-baked crust, top with the remaining cheese, and bake for 35-40 minutes.

>> No.16089608
File: 69 KB, 589x300, WEBFour-Onion-Scalloped-Potatoes_Horiz_LowRes-copy.jpg [View same] [iqdb] [saucenao] [google]
16089608

Four Onion Scalloped Potato
6 Russet potatoes
¼ leek, thoroughly washed
1 pint heavy cream
2 large eggs, beaten
¼ large white onion, julienne cut
¼ large red onion, julienne cut
2 shallots, finely chopped
4 oz. shredded Gruyere cheese
4 oz. shredded part-skim mozzarella cheese
4 oz. shredded Parmesan cheese
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons chopped fresh chives or other herbs for garnish

Directions
Yield: 8-10 servings
Preparation time: 15 minutes (plus cooling overnight)
Baking time: 1 hour 30 minutes

Preheat the oven to 325 degrees.

Peel potatoes and place in water. Cut the white part of the leek into a julienne. With a mandolin or slicing machine, cut the potatoes into thin slices. In a large bowl, combine potato slices, leek, cream, eggs, red and white onion, shallots and 3 ounces of each cheese. Stir in the salt and pepper. There should be enough liquid to almost cover the potatoes.

Spray a 10 x 10 x 2-1/2 baking dish with olive oil spray. Pour the potato mixture into the dish, packing and spreading the ingredients evenly. Cover with foil and bake approximately 1 hour, or until potatoes are easily pierced with a small knife. Uncover and sprinkle the remaining cheeses over the top. Turn the oven up to 400 degrees F and bake uncovered for 5 to 10 minutes until golden. Remove from oven and let cool. Refrigerate overnight.

Prior to serving, cut into squares and remove from baking dish with a spatula. Leave the servings as squares, or cut each square into 2 triangles and arrange on a baking dish coated with olive oil spray. Bake at 350 degrees F for 15 to 20 minutes, until hot all the way through. Place a square or 2 triangles on each plate and garnish with chopped herbs.

>> No.16089613
File: 72 KB, 589x300, Web_FrenchOnionHam.jpg [View same] [iqdb] [saucenao] [google]
16089613

French Ham And Vegetable Stew



Description

This comforting and hearty ham and vegetable stew is a twist on the French dish called Garbure. It starts with the mirepoix, a flavorful mix of onion, carrot, and celery.

Ingredients

2 tablespoons olive oil
1 large yellow onion, chopped
1 medium carrot, peeled and chopped
1 large rib celery, chopped
2 medium gold potatoes, chopped
4 cups unsalted chicken stock
1 (3-to-4-inch) sprig each of fresh rosemary and thyme
1 dried bay leaf
1 (15-ounce) can white kidney beans, drained and rinsed
8 ounces diced cooked ham
1 cup thinly sliced napa or savoy cabbage
¼ teaspoon fine sea salt, or to taste
¼ teaspoon ground black pepper, or to taste
Chopped fresh parsley for garnish

Makes: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes

Directions

Heat the olive oil over medium-high in a large soup pot or Dutch oven. Add the onion, carrot, and celery and cook for 5 minutes, stirring often, until the vegetables begin to soften. Add the potatoes and cook for 3 more minutes.

Pour in the stock and add the sprig of rosemary and thyme and the bay leaf. Increase the heat to bring the soup to a boil and then reduce the heat slightly, and allow the soup to simmer for 5 minutes, or until the vegetables are tender.

Stir in the beans and ham. Cook until heated through, about 2 minutes. Add the cabbage, salt, and pepper. Discard the sprigs of rosemary and thyme and the bay leaf. Serve warm sprinkled with parsley.

>> No.16089614
File: 98 KB, 589x300, Web_FrenchOnionCountryAppleSoup.jpg [View same] [iqdb] [saucenao] [google]
16089614

French Onion Country Apple Soup
French Onion Country Apple Soup National Onion Association
Description
A twist on the classic perfectly pairs with apples and cinnamon cheese toast. Sure to warm you from the inside out on a cool crisp Fall or Winter day.

Ingredients
1/4 cup olive oil
4 large yellow onions, thinly sliced into rings
3 apples, peeled and diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
5 cups low sodium beef broth
1/2 cup apple cider
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon black pepper, freshly ground
6 slices French bread, cut 1/2-3/4 inch thick
1 teaspoon ground cinnamon
1-1/2 cups Hickory Smoked Gruyere cheese, shredded
6 slices turkey bacon, cooked and crumbled (optional)
1 red apple for slicing

Directions
Heat oil in a large skillet, add onion slices and cook on medium heat until transparent, stirring frequently to avoid sticking. Add apples and garlic; stirring until warmed through. Transfer the onion-apple mixture to a slow cooker and add in beef broth, apple cider, Worcestershire sauce, brown sugar, salt, thyme, and black pepper. Cook on low for 6-8 hours.

When ready to serve: Butter French bread slices and place on a baking sheet. Cover each slice with 1/4 cup cheese and sprinkle lightly with cinnamon. Broil for 1-2 minutes, or until cheese melts and bread is slightly browned. Serve bread alongside hot bowls of soup. If desired, garnish with crumbled bacon and 1-2 slices of apple.

Serves 4-6

>> No.16089618
File: 99 KB, 589x300, Garden-Style-Fish-w-Onions-n-Bell-Peppers-Horiz.jpg [View same] [iqdb] [saucenao] [google]
16089618

Garden-Style Fish With Onions And Bell Peppers
Garden-Style Fish with Onions and Bell Peppers National Onion Association
Ingredients
2 cups sliced yellow onion
1 cup thinly sliced green and/or red bell pepper
3 tablespoons olive oil
1 pound white fish filets (tilapia, sole, perch or orange roughy)
1/2 teaspoon marjoram
Garlic salt, to taste
1/2 cup vegetable broth or white wine

Directions
Saute onion and bell pepper in large skillet in 2 tablespoons oil over medium heat for 8 to 10 minutes or until tender and lightly sautéed. Push the vegetables to one side of the skillet and add 1 tablespoon oil to pan. Place fish in single layer in pan.

Spoon vegetables over fish and saute 2-5 minutes (depending upon thickness of filets) or until fish are cooked halfway through. Turn fish, sprinkle with marjoram and garlic salt and finish cooking.

Add broth or wine to pan and continue to cook, uncovered until liquid reduces slightly.

Serve fish with juices from the pan and the vegetables over the top.
Makes 4 servings.

Special Notes
Recipe and image provided by the National Onion Association

Per serving: About 230 Cal, 24g Protein, 7g Carb, 1g Fiber, 12g Fat, 2.5g Sat. Fat, 55mg Chol, 510mg Sodium,
0.61 RE Vitamin A, 40mg Vitamin C,2mg Calcium,6mg Iron.

>> No.16089909

>>16089321
That's a weird way to type niggers.

>> No.16090043
File: 504 KB, 680x468, 1620316313442.png [View same] [iqdb] [saucenao] [google]
16090043

>>16089110
kek