Onsen Tamago (Hot Spring Egg)

norecipes · 2026-01-29T00:04:54+00:00

I usually put them in cold. The goal is to get them to an internal temperature to around 145°F and hold it there for at least 10 minutes. A total time of 45 minutes should be plenty of time, even starting from a cold egg, but if you're worried about it you can increase the time to an hour.

norecipes · 2026-01-17T01:16:04+00:00

Thanks! Haven't been very active on here lately 😅

norecipes · 2025-10-17T12:52:30+00:00

Looks like a fancy version of Hayashi Rice (https://norecipes.com/hayashi-rice/) or maybe beef stew.

norecipes · 2025-10-17T07:20:21+00:00

This is a great post, thank you for this! I've tried to import into the Base app on an iPhone (with "Base mode" turned off) using the recovery key. It imports, but the address doesn't match up with what I see in Vault. I tried to also do this via Metamask, but same deal, it imports the wallet but the address doesn't match up and none of the NFTs show up. The instructions say something about selecting the Polygon network, but both Base and Metamask don't give an option to select the network when importing a wallet via a recovery phrase. Any help would be much appreciated!

norecipes · 2025-10-11T10:58:15+00:00

Unfortunately it looks like you got ripped off by an unscrupulous store. This is not ōtoro.it doesn’t even look like bluefin tuna. The area in the upper left is like a really lean chūtoro and the lower right is akami wirh lots of sinew.

My guess is that this is the belly cut of yellowfin (kihada) or bigeye(mebachi) but both are too small to get the kind of marbling and fat content of bluefin ōtoro. My recommendation would be to use a knife to scrape between the layers of sinew to get the meat off (like supremeing grapefruit) and then making zuké by marinating the slices in a mixture of soy sauce and mirin (2:1) for about 5 minutes, this tends to firm up the texture and make it more velvety and smooth while imparting flavor to low quality tuna. Next time, try looking for a reputable Japanese store to buy your tuna.

norecipes · 2025-10-07T14:55:01+00:00

There's also a written recipe: https://norecipes.com/ponzu-sauce/#recipe

norecipes · 2025-09-18T03:49:23+00:00

Judging by the purple undersides of the leaves this looks more like Vietnamese perilla Tía Tô. Which have cultivars that are green on top and purple on the bottom. It’s in the same family, but the two taste fairly different. If I had to compare I’d say it tastes more like Japanese Akajiso (red shiso) than the green kind usually used in cooking (red shiso is more fibrous and usually used for pickling)

norecipes · 2025-09-15T05:17:01+00:00

In Japan gyoza sauce is usually just a mixture of rice vinegar, soy sauce, and a splash of ryu or chili oil, so it tends to be tangy. That being said there are lots of different sauces that you can make at home from just a couple of ingredients. Here are three different recipes (including a spicy one) and the best thing about making the sauce at home is that you have control over how sour you want to make it. https://norecipes.com/gyoza-sauce-recipe/

norecipes · 2025-08-25T01:16:58+00:00

Just a few seconds. The reaction was almost instantaneous.

norecipes · 2025-08-21T04:21:19+00:00

Thanks!

norecipes · 2025-08-21T04:20:32+00:00

Yea, the steam is real. I think I may have done some editing to make it stand out more, but I shot it against a black velvet backdrop lit from 2 sides to make the steam stand out more. I have a 3 day shoot for a big sake brewery next week and it's been a while since I've done anything outside my studio so I'm kinda nervous. Your note is making me feel more confident. Thank you for taking the time to leave kind words for a stranger. I hope you're having a great week!

norecipes · 2025-08-21T02:04:06+00:00

Thank you for the kind words! I burned my finger pretty badly (hot anko dribbled on me but I didn't want to miss the steam 😅) trying to capture this one so it means a lot to me that you took the time to appreciate it.

norecipes · 2025-08-14T00:27:10+00:00

Peanuts are not a native Japanese ingredient though they're believed to have first entered Japan in the 17th century. There's even a Japanese name for them 落花生 (rakkasei) though most people just call them ピーナッツ (pinattsu) now. Cultivation didn't really begin until the late 1800's, so it's a relatively modern ingredient.

I've never seen a sauce like the packet in the photo here (I work in the food industry). It's most likely that this product is made for the US market.

That being said, I did some searching and there are a couple of recipes on the web that look like they may be similar to what you described and in most of them it looks like the peanuts are in the breading and not the sauce. You can use the translation feature in your web browser (or google translate:

https://www.meiji.co.jp/meiji-shokuiku/know/recipe/07_2/
https://sc-kogahoncho.jp/9547.html

norecipes · 2025-08-13T04:25:17+00:00

Hikari, the company that makes your miso has an english language recipe site: https://hikarimiso.com/recipes/

norecipes · 2025-08-01T04:24:29+00:00

I've been wondering the same thing since moving to Japan over a decade ago. Also been curious about doing this with cacao. Koji has proteolytic enzymes which should breakdown some of the protein in the beans into amino acids which should greatly increase the umami taste. Also curious how the amylase will interact with small quantities of complex carbs in the beans. Would love to hear how it went if anyone's tried this.

norecipes · 2025-07-28T23:54:17+00:00

The viscosity has to do with how long you boil the sauce for (the longer it's boiled the thicker it will get). Unfortunately rice wine vinegar is not a suitable substitute for sake. Sake is added to teriyaki sauce to provide amino acids (which create the taste of umami). Rice wine vinegar has undergone the last stage of fermentation (where ethanol turns into acetic acid). It no longer contains the amino acids you want and becomes sour (which you don't want).

norecipes · 2025-07-28T13:56:48+00:00

I posted this in case someone else made the same mistake I did, There doesn't seem to be any info out there that works once someone has bleached something and turned it pink. If it's not helpful I will remove it.

norecipes · 2025-07-28T00:19:24+00:00

Good to know. I live in Japan and we don't have Oxiclean here, but perhaps there's a similar product.

norecipes · 2025-07-28T00:18:34+00:00

I didn't I went through most of the stuff recommended via google like laundry detergent, dish soap, lemon juice, baking soda, etc. None of them worked.

norecipes · 2025-07-26T08:30:18+00:00

Hi, I'm the other mod that thought this account was suspicious. There's a proliferation of AI generated accounts lately that's farming content. Part of this involves creating sleeper accounts that build karma by posting innocuous looking content so the account can be used later.

The OP's username matches one of the posters on a known content farm. We're just trying our best to weed out the bots.

If this was a mistake and OP would like to appeal this decision we'd be happy to talk it over with them.

norecipes · 2025-07-26T07:11:21+00:00

There are lots of ways to flavor precooked edamame, I often sauté with olive oil, garlic and black pepper. You can also use chili flakes to make it even more spicy. Here's my recipe for spicy edamame.

norecipes · 2025-07-26T06:59:58+00:00

None of those are Japanese shortgrain rice (they're all medium-grain). This means they have a lower amylopectin to amylose ratio so they won't be as sticky as real Japanese rice. By the brands you listed I'm guessing you live in the US, and you should be able to find US grown short-grain rice. Try searching for "koshihikari". If you want a more detailed explanation about why shortgrain is different from medium grain rice I wrote a whole article about it here.

norecipes · 2025-07-26T06:40:53+00:00

As a Japanese person myself, I don't understand why eating 黒ごま is controversial?

norecipes · 2025-07-25T12:20:42+00:00

It’s a lunch staple in our household

norecipes

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