Comments on: Hiyashi Chuka a la Marketman

By: MP

MP — Tue, 04 Mar 2014 13:32:03 +0000

Hmm another must try for my hubby who loves Japanese food he’d like to retire in japan if he could…

By: Boopsie

Boopsie — Mon, 03 Mar 2014 18:47:15 +0000

Your Hiyashi Chuka Recipie sounds good and quite easy to make.
But, i would improve the Japanese omelet or Tamago recipe – aside from sugar & eggs. It should include mirin (sweet rice wine), sake, dashimoto & sometimes a touch of yamasa soy.

Just sugar and eggs would make your Tamago be more dessert like instead of a desired sweet/savory result.

By: Joe-ker

Joe-ker — Mon, 03 Mar 2014 02:33:31 +0000

This is one of my favorite cold dishes. Will try this out soon, thanks for sharing MM.

By: Betchay

Betchay — Sun, 02 Mar 2014 23:18:51 +0000

Great! Easy to make, so colorful, appetizing and very substantial!

By: millet

millet — Sun, 02 Mar 2014 12:16:46 +0000

this is my favorite summer salad of all time! and yes, as i was reading, i noticed that you didn’t mention mustard…that makes a big difference. i don’t put the mustard in the dressing, though – i like to put a small “hill” of mustard on the side of my plate and just dip my chopsticks in it to go with every mouthful.

By: ajay

ajay — Sun, 02 Mar 2014 08:37:18 +0000

looks soooo good!

By: Susie

Susie — Sun, 02 Mar 2014 06:27:37 +0000

One of my favorite summer dishes! Yum MM!

By: Marketman

Marketman — Sun, 02 Mar 2014 06:16:48 +0000

Marichu, no, just used a standard teflon/non-stick skillet for the thin omelette.

By: Marichu

Marichu — Sun, 02 Mar 2014 03:57:07 +0000

Yes, sugar is a prominent ingredient in Japanese cooking. Did you use a tamagoyaki pan? Thanks for this bento box idea!

By: Epicron

Epicron — Sun, 02 Mar 2014 02:06:47 +0000

“I admit to a lack of restraint, and got the proportions of toppings to noodles a bit off, sort of like the way Pinoys put too much stuff on our paellas…”

Very much true. My first paella suffered the same fate when I added too much seafood and it screwed the water proportion. Even though I used arborio at that time, there was too much liquid that made it look like seafood congee with saffron.