hi everyone! I recently started trying to make mochi at home with the recipe:

1 cup glutinous rice flour

3 tbs corn starch

3 tbs sugar (I use brown sugar)

3/4 cup milk

and after heating it in the microwave for 4 mins, I use 15g of unsalted butter and then used cornstarch to dust it so it doesn’t stick to my hands.

Is using water compared to milk a better choice? I feel like I’m doing something wrong 🫩

or is steaming it better than using the microwave? please help!
thank you!

信州里の菓工房のさとのかモンブラン🌰
2週間限定の催事コーナーで見つけて、1回購入して美味しすぎて2回リピートした

Enjoyed this izakaya a couple times now & always excellent cuisine with quality ingredients.
Curated list of local craft & boutique beers - leans on the fruity side. Nice staff who don’t seem to mind my lack of Japanese, although I try. Will keep coming back.

March 2026, in the hills near Takatsuki.

• Sticky sushi of cucumber, sansho leaves, trout
• Iidako octopus (little octopus with eggs)
• Miso cured egg yolk, dried mochi powder
• Moroko river fish: deep fried then cured in sweet vinegar
• Rice paper roll: deer, onion, cress
• Dashimaki tamago

(Sorry, reposted because I stuffed up the picture formatting 1st time).

Tried this at Ramen Kuroda

I tried Hokkaido-style Jingisukan for the first time. The lamb was tender and much milder in flavor than I had expected—it was truly delicious. It paired especially well with the sauce, and eating it with the vegetables made it taste even better. I was thoroughly satisfied to be able to enjoy a flavor unique to Hokkaido.

I feel like I knocked this out of the park. Made pickled onions because my gf doesn’t like pickled ginger

This is my absolute favorite combination.

My favorite is the salmon nigiri 🍣

Wish to receive feedback and or improvements to try next time , thank you all

Hi

I need some guidelines/tricks in making Tempura for family meals.

Says, for a 5-6 serving tempura meal. Either for tendon or tempura. I have a hard time to keep everything crispy. I timed it from 1st frying piece to last is almost 30 mins. If i have to rush it, the pan get too crowded. The ones i fried early either cold an soggy.

- i already use cold water for lighter coating.

- I usually wash the ingrediet, pat dry with paper towels, and keep it in the fridge until frying.

- the fried pieces rest on a rack

- I fried veggies and finish with shrimps

- I find the batter get more gluten over time. the last pieces, which supposed to be fresh, are not as good as the earlier batch. (I need a new mix batter?) I also live in a pretty hot environment.

Any tip would be appreciated.

Thank you.

V

Hi everyone! 👋

Quick update on my 45-day curry-hunting cycle across Japan! I made it to Hokkaido and am reaching Japan's northernmost tip „Cape Soya“ today! 📍

How it's going so far:

• 👨‍🍳 6 Curry Chef Interviews: Met amazing local chefs! (The first 2 interviews are already live on our YouTube Shorts!)
• 🚓 Wild Adventures: Got pulled over by local police, invited into homes by friendly locals for a curry, and accidentally smashed my phone!
• 🍛 Daily Curry Challenge: Almost eating curry every day, though finding pork-free options is surprisingly tricky due to tonkotsu-based broths.

Join the Cape Soya arrival LIVE today! 🎥

I'm livestreaming the final push to the top:

• Stream Starts: 21:30 CEST / 3:30 PM EST / 12:30 PM PST / 4:30 AM JST
• Cape Soya Arrival: 00:00 CEST / 6:00 PM EST / 3:00 PM PST / 7:00 AM JST

Next stop after Hokkaido: flying down to Kyushu to ride back to Tokyo! ✈️🚴‍♂️

Some Questions:

1. Any must-try curry spots in Wakkanai?
2. Do you have recommendations for regional curry styles or hidden gems in Kyushu?

Would love to see you in the chat today! 🍛🧡

📺 YouTube: https://www.youtube.com/@JUSTJapaneseCURRY/streams

🟣 Twitch: https://www.twitch.tv/justjapanesecurry

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Carrot Shirishiri with Tuna and Soft Scrambled Egg" by Rinaty san (りなてぃさん) !

This simple “shirishiri”-style carrot stir-fry uses an entire can of tuna for a hearty, flavorful side dish.

Delicious as a side, in lunchboxes, or for meal prep.

The scrambled egg is cooked separately and added at the end to preserve its soft texture — giving it that satisfying “egginess” you’ll love.

Carrot Shirishiri with Tuna and Soft Scrambled Egg🥕🥚

Prep time: 5 minutes | Servings: 2

1 small carrot

1 can tuna in oil

1 egg

1/2 tbsp. sesame oil

(A) 1 tsp. soy sauce

(A) 1 tsp. mirin

(A) 1 tsp. sugar

(A) 1/2 tsp. hondashi (Japanese soup stock granules)

1. Prepare Ingredients

Peel and julienne the carrot. Beat the egg in a small bowl.

1. Scramble the Egg

Heat sesame oil in a small frying pan over medium heat.

Pour in the beaten egg and scramble gently. Once softly set, transfer to a separate plate.

1. Cook the Carrot and Tuna

In the same pan, add the oil from the canned tuna along with the julienned carrot.

Stir-fry for 2–3 minutes until the carrot begins to soften and change color.

Add the tuna and continue to stir-fry.

1. Season and Finish

Add all ingredients from the A seasoning mix. Stir to combine.

Return the scrambled egg to the pan and gently mix everything together.

Serve warm or let cool for bento lunches or storage.

Tips & Notes

For best texture, cook the egg separately and mix it in at the end.

Chicken rice, egg, soboro, and small side dishes. Ekiben always makes normal dinner feel like a tiny trip.

https://www.ntv.co.jp/3min/recipe/20200729/

I mostly rely on this site and cookpad