I picked up this tsukemono-making instant powder thing from Marukai this past week. It looked interesting to me because it says mustard on the packet. It also says "easy". This two-pack was $2.36.
From what I could figure out, you put cucumbers in a bag and pour in the powder. You moosh it, moosh it, try to get all the air out of the bag and then refrigerate for 24 hours. Then you rinse the cucumber and cut up. Sounds easy yah.
As you can see I started off wrong from the start. I cut up the cucumbers before I read the directions. Oops.
It came out potent . . . you know the go-to-the-brains owieeee hurt the sinuses mustard burn? I was gonna soak the cucumbers in water to tone it down, but Wendell said no need. It was okay to him. Landon liked it too. After rinsing off the mustard, it ended up looking like just regular cucumbers. But I wanted to show off the plate so I took this picture.
Funny because I just bought a bottle of liquid tsukemono soaking whatchamacallits on Friday. I put daikon and carrots. Funny thing is, I cannot read Japanese but I think the bottle says only 30 minutes soaking is needed but you can leave it as long as 20 hours. I was trying to make the make something like what you get at Menchanko Tei (by the way, you should go there for lunch!!) I left them soaking 24 hours and it was pretty good! I tried a couple of pieces after 30 minutes but it hadn't "cured" enough so I kept it in and then forgot about it. It was a little sweeter than the Menchanko Tei style but I still liked it. I think next batch, I'll add a little chili pepper. v
j: found this on a FB cooking site I subscribe to. Sounds EZ and yes it's cut up. Noticed someone mentioned Menchanko and OMG I hate their pickles. I eat there 2x a month and I always get the tonkatsu/Hakata ramen combo. I tell them always to hold the pickles and the red ginger. They make it super salty and sour, not sweet. Must be the owner's taste, but yuck no. http://www.justonecookbook.com/pickled-cucumbers/ -N
How do they make the hot mustard when you go out and get your won ton mien? Isn't there a way to just make your own at home? I just love it until my nose and brain cells hurt! .....LOL! ; )
But I can sure breath much better through my nose later! ; )
20167
-
Since we would be staying in Kyoto on Friday night to attend FIL's memorial
service the next day, Satoshi let me go earlier to go holo-holo
(gallavanting)....
Wagaya – Moilili, HI
-
Another trip to Wagaya Ramen, another post. I’ve been coming to Wagaya
basically since they opened and it was a nice little ramen shop run by a
couple. The...
Contractor Art?
-
This is very goofy and I don't know how we can correct this. One of Art's
cousins who we actually don't often see, recently wanted to call and thank
us i...
4 Things your Brain Needs
-
This was a link from Mark Ford, a writer, author, expert in investing, etc.
that I like to follow. And after watching this, I also started following
Dr. ...
Surf Report 09-06-2023
-
Waves: 1 - 3 Feet Wind: Trades Light Trade winds are back but the waves are
still rolling in! It's not Uranus Gotta stop and smell the sunrise! Cotton
cand...
Business Launch Challenge!
-
Did you happen to read my last post? If not, you should watch this video
before reading on...
But if you're interested, there is a Business Launch Cha...
15 comments:
I would have done the same thing too...cuz my tsukemono recipe is all cut up before salting/pickling.
Thank you Mich. Makes me feel less babooze-ish.
You can always try again. I'm sure it was fine since Wendell and Landon liked it.
Yah, Mmiissee . . . we'll see how it "sells". If they end up not eating it, I'll probably give away the second pack.
Funny because I just bought a bottle of liquid tsukemono soaking whatchamacallits on Friday. I put daikon and carrots. Funny thing is, I cannot read Japanese but I think the bottle says only 30 minutes soaking is needed but you can leave it as long as 20 hours. I was trying to make the make something like what you get at Menchanko Tei (by the way, you should go there for lunch!!)
I left them soaking 24 hours and it was pretty good! I tried a couple of pieces after 30 minutes but it hadn't "cured" enough so I kept it in and then forgot about it.
It was a little sweeter than the Menchanko Tei style but I still liked it.
I think next batch, I'll add a little chili pepper.
v
Good for colds, when sinuses is plugged.....lol. I love tsukemono.
hahahaha I sooooo woulda done the same thing!
sounds super spicy!
LOL, you wanted to show the plate! btw, nice dish!
Hey V, I got it on Friday too. We must be on the same wave length or something.
Chet, I love tsukemono too. I feel like something's missing when I don't have any.
LOL, Les.
Kat, I let Mich try some, and she said it was good. Maybe it's just me that thought it was supah hot.
Thanks Aunty. Tee hee.
j: found this on a FB cooking site I subscribe to. Sounds EZ and yes it's cut up. Noticed someone mentioned Menchanko and OMG I hate their pickles. I eat there 2x a month and I always get the tonkatsu/Hakata ramen combo. I tell them always to hold the pickles and the red ginger. They make it super salty and sour, not sweet. Must be the owner's taste, but yuck no. http://www.justonecookbook.com/pickled-cucumbers/ -N
How do they make the hot mustard when you go out and get your won ton mien? Isn't there a way to just make your own at home? I just love it until my nose and brain cells hurt! .....LOL! ; )
But I can sure breath much better through my nose later! ; )
N, simple recipe!!! Thanks. She mentions 3 hours max soak. No wonder sometimes mine ends up so salty.
Mark, we used to use a powdered mustard that you add water to, but now we use a tube paste that I pick up at Marukai.
I love tsukemono...but not too salty : ) Must be something about guys and salt... my husband loves his salt!
Unfortunately, Susan, I like salty things too.
Post a Comment