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Jan 8, 2025 | 
falstaff.com | Tim Anderson
Die Tonkotsu ist eine Paitan aus Schweineknochen und für viele die Suppe, die ihre Leidenschaft für Ramen geweckt hat – ein Rezept von Tim Anderson aus dem neuen Kochbuch »Ramen Forever«. Zubereitungszeit: 10 Stunden Paitan Brühen wie die Tonkotsu werden normalerweise als entweder assari oder kotteri beschrieben – als leicht oder üppig. Dieses Rezept ergibt eine eher als kotteri zu bezeichnende Brühe: Sie ist relativ fettig und enthält recht viel Gelatine, was sie klebriger macht.
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Jan 8, 2025 | 
falstaff.com | Tim Anderson
Dieses Nudelrezept von Tim Anderson aus dem neuen Kochbuch »Ramen Forever« eignet sich perfekt für vegane Ramen, passt aber auch in viele andere Gerichte. Zutaten (4 Personen) 400 g Weizenmehl Type 550 150 g Wasser 8 g Kansui 4 g Salz Maismehl zum Bestäuben Wasser, Kansui und Salz verrühren: Alle Zutaten sollten genau abgewogen bzw. abgemessen werden.
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Jan 8, 2025 | 
falstaff.com | Tim Anderson
Zwei Arten von Knoblauch unterstreichen das üppige Schweinearoma dieser Ramen aus Kumamoto – ein Rezept von Tim Anderson aus dem neuen Kochbuch »Ramen Forever«.
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Jan 8, 2025 | 
falstaff.com | Tim Anderson
Zwei Arten von Knoblauch unterstreichen das üppige Schweinearoma dieser Ramen aus Kumamoto – ein Rezept von Tim Anderson aus dem neuen Kochbuch »Ramen Forever«.
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Nov 30, 2024 | 
kaveyeats.com | Tim Anderson
We received a review copy of this book from publisher Hardie Grant.
This post contains Amazon affiliate links. We are on a bit of an onigiri kick at the moment–you may have seen the Tori Meshi (Japanese Chicken & Rice Balls) recipe we shared a few weeks ago–so we were immediately drawn to these Hot Bacon Okaka Onigiri (Hot Bacon Rice Balls) from Tim Anderson’s Hokkaido cookbook. in which he shares cuisine and culture from the seas, fields and farmlands of Japan’s northern region.
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Nov 28, 2024 | 
kaveyeats.com | Tim Anderson
We received a review copy of this book from publisher Hardie Grant.
This post contains Amazon affiliate links. Venison (deer meat) has long been a key source of meat for the Ainu people of Hokkaido, but in recent years its popularity is increasing and it is now used in both Japanese and yōshoku (Western origin) dishes too. Popular on izakaya menus these days are recipes such as this rare venison steak served with a simple, sweet and savoury sauce.
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Nov 27, 2024 | 
kaveyeats.com | Tim Anderson
We received a review copy of this book from publisher Hardie Grant.
This post contains Amazon affiliate links. Although potatoes are not a traditional Japanese crop, they are one of numerous fruits and vegetables introduced to Hokkaido during the late 19th century. These mochi (dumplings) use mashed potato and potato starch in place of the more commonly used glutinous rice used for classic mochi across Japan.
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May 18, 2024 | 
dailymail.co.uk | Tim Anderson
This is spicy, fresh, oily, sweet and salty – delicious with rice as a light lunch or as part of a larger meal. • 1 small, fresh red chilli (any spice level or variety you like), thinly sliced1 Lay the bacon out flat on a plate, not overlapping or touching, uncovered. Cook on power level 6 for 3 minutes, turning the bacon and moving it around the plate halfway through.
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May 16, 2024 | 
citylifestyle.com | Bryant Terry |Meera Sodha |Tim Anderson
Featured ArticleLooking to try more plant-based recipes? These cookbooks will inspire the at-home chef to create some exciting meatless Monday menus.
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May 14, 2024 | 
nigella.com | Tim Anderson
One of my very favourite lunch spots in Japan was a little fast food shop called Pepper Lunch. Pepper Lunch is a chain, with over 200 branches in Japan and even more outside Japan. It’s not exactly the pinnacle of Japanese gastronomy, and my Japanese colleagues teased me for liking it so much, but damn, did they do some good pepper steak. It was cheap — suspiciously so — but it was always cooked perfectly and it was also really good beef, highly marbled and incredibly tender.
