Posts by Yukkie1

Urban Griller

Is your Takoyaki pan non-stick one or cast iron one?

A bit difficult to make Takoyaki with a cast iron one, but you could make the shell crispy and the inside creamy.

Mine is cast iron one ✌️

Narm Naleg

Me too😃😍

Wazza

I hope you could find authentic Japanese Takoyaki in your country.

BBQbushy

Thank you for your comment. Yes, they are very tasty.

I was enjoying making Takoyaki.

I have made Japanese curry Udon noodle soup.

This flat udons are called Himokawa Udon noodle. It is from Gumma prefecture, Japan.

Yukkie’s Café is a very exclusive / imaginative café 🤣

Davo

I am glad you love Japanese food.

I love Fugu as well.

Enjoy in Chiba!

Gumb

Thank you.

Rubit

Yes. That is Yakkas. In Japanese, it is called 真鯵/Máájí.

It is very popular fish to eat in Japan.

Hi everyone!

I have salt cured horse mackerel to make Íchíyá-boshí / semi dried fish.

Íchíyá-bóshí verbally means overnight dried fish.

So it is semi-dried, tender and juicy, but Umami is condensed.

I have dried it in the net outside.

I have found roe and soft roe, and liver in horse mackerel . I have stewed them in the homemade soy sauce based mixture.

Yukkie’s Bar is an very exclusive bar which opens only for my parents and my good friends🤣

Bentley Meredith

I prefer orange to pineapple, so I did it.

Thank you for your compliment.

Gumb

Thank you. It was yummy 😋

Quote from Geoffo

That looks pretty good to me!

Thank you.

Hi everyone,

I have baked an orange upside down cake with orange compote

Urban Griller

Thank you. I would follow 35 % moisture loss.

Quote from Wazza

What is in the cure? Any nitrates or nitrites?

Hi Awaza,

I used instacure #2. Thanks 😊

Quote from BBQbushy

Yukkie1 I am no expert but everything I have read and tried recommends at least 35 % overall weight loss. Which on a 500g pork belly would be 175gm. Finished weight 325g,

I woulD be leaving it for another week or two.

Thank you 😊

Hello.

I have a question on making pancetta.

I had been curing 500 grms of pork belly to make pancetta for a couple of weeks.

Now, I have been drying the cured

pork belly in the fridge for several weeks.

It is 385grms now.

Do you think it is dry enough to eat it raw or do you think I still have to keep drying it?

I heard you have to reduce the moist from the cured pork belly for 40 %.

Am I right?

Thank you in advance.

Quote from Wazza

Watching with interest.

Hi WAZZA,

I would let you know when it’s done.

Quote from Bentley Meredith

Do you look for a certain % of loss?

Hello Bentley Meredith,

How are you?

Yes. I would like to lose 30 to 40% of the moisture.

Quote from Geoffo

very interesting! Cant wait for the results!

Hello Geoffo,

How are you doing?

Thank you. When it’s done I would let you know.