JJapanese Food

Few dishes over past couple weeks


Few dishes over past couple weeks

Few dishes over past couple weeks from JapaneseFood

30 comments

  5. Looks great good job! Why would you salt something after it’s fried, just for the meme? Taste much better to just season the batter.

  19. Not sure if you’re looking for criticism, but if you are looking for some constructive criticism, I have a bit.

    All your katsu dishes look fantastic. Pouring salt on is a bit unconventional but I understand there’s a bit of artistic license there. The gyuudon looks amazing as well.

    Your egg dishes all look a bit overcooked. On gyuudon a raw egg would be more conventional, and the oyakodon needs a half-cooked texture to really hit the spot. That style of omuraisu is really hard to get right but it should be a bit more liquid. I don’t know if you’re American but Americans have a real aversion to undercooked eggs. If that’s you, I implore you to explore raw and half-cooked eggs more closely. They are *delicious.* And I haven’t gotten sick eating one even once. I had raw eggs 2 out of 3 meals today.

  20. They all look great!

    My little nitpick reinforces just how great: katsu curry belongs on a plate, not in a bowl.

  22. Omurice is the ultimate comfort dish! My family always adds ketchup to the top, but that gravy looks amazing!

  23. People plating food… always gotta act like magicians.

    Bartenders… always gotta dress like magicians.

    Just something I noticed.

  27. it is worth sourcing potato starch for the karaage. everything looked pretty great though. you can tell you practiced the omurice a lot.

  28. What was the sauce you put over the omurice? Never seen that before and I’m curious!

    It all looks delicious, btw! 😊

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