Yeah... My mom's restaurant serves a lot of Japanese dishes, so I've eaten a lot of them at least. [And, you know, just by virtue of being born and growing up there her whole life.] Some of them I'd actually have to look up to get the details on how to MAKE them.
[Like the niku-jaga. VERY thankfully, this is a world where books are in no short supply, even cookbooks, and a library especially generous to Aspects.]
So to start... we want to soak the konbu seaweed in the 200 milliliters of water while we work. [Easy enough, with the sheets sitting next to a bowl with a pre-measured pool of water.] Then we want to boil some water for the shirataki noodles; after you cut them to size, boiling them for a couple minutes will remove any bitterness.
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[Like the niku-jaga. VERY thankfully, this is a world where books are in no short supply, even cookbooks, and a library especially generous to Aspects.]
So to start... we want to soak the konbu seaweed in the 200 milliliters of water while we work. [Easy enough, with the sheets sitting next to a bowl with a pre-measured pool of water.] Then we want to boil some water for the shirataki noodles; after you cut them to size, boiling them for a couple minutes will remove any bitterness.