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Hi! I’m Marc Matsumoto, a food blogger(https://norecipes.com), TV host(https://www3.nhk.or.jp/nhkworld/en/tv/bento/), and food consultant, and I’ve loved to cook since before I could see over the kitchen counter! I know that not everyone feels the same way about cooking, which is why I founded No Recipes: to elevate everyday meals by making the preparation of delicious wholesome food accessible and interesting to people of all skill levels.
This site has over 1000 easy to follow step-by-step recipes with the dish’s background and photos so that you learn the why behind basic cooking techniques, not just the how. My goal is to give you the confidence and inspiration to have fun in the kitchen!
Through food, we all have common ground, which is why I encourage you to join me on this delicious journey, learning about new techniques and ingredients, and in turn inspiring new kitchen adventures!
Gyu literally means “beef” (as opposed to ton for “pork”), katsu is the Japanese abbreviation of “cutlet,” and sando is the Japanese abbreviation for “sandwich. Whether it’s roast beef or a steak sandwich, beef is almost always sliced before being added to a sandwich. Also known as “Japanese milk bread” outside of Japan, Shokupan is a sandwich bread that’s light and fluffy, and yet it has a springy texture that turns dense and chewy (in a good way) as you bite into it. Beef that’s marketed as “Wagyu” is often not from Japan, and due to cross-breeding, it does not have the same taste or texture as Japanese beef.
, it’s probably based off a Singaporean rice vermicelli dish called Xing Zhou Bee Hoon which is a stir-fry of rice noodles with shrimp, pork and vegetables. Although everything is stir-fried until the noodles are added, once the noodles go in, they’re steamed with chicken stock seasoned with fish sauce and oyster sauce. Fish Sauce – Fish sauce can be a little stinky, but the curry powder masks any fishy funk, and the fish sauce adds boatloads of umami. For the sauce, you just need to combine the chicken stock, fish sauce, and oyster sauce and set it aside.
If you are buying Chinese soy sauce, it is also sometimes labeled “light soy sauce,” but don’t get this mixed up with Japanese light soy sauce or low-sodium soy sauce, as these are both different products. This aged soy sauce has a thick syrupy texture and very dark color that gives the Kung Pao Sauce a beautifully lacquer-like sheen. Next, you need to prepare the sauce by mixing together the dark soy sauce, Shaoxing, black vinegar, doubanjiang, sugar, potato starch, and Sichuan pepper. To prepare the sauce, add the Chinese dark soy sauce, Shaoxing wine, black vinegar, doubanjiang, sugar, potato starch, and Sichuan pepper to a bowl and stir to combine.
A fruit sandwich, or fruit sando (フルーツサンド), is a Japanese sandwich that is simply two slices of bread, stuffed with seasonal fruit, and whipped cream. Also known as “Japanese Milk Bread” outside of Japan, Shokupan literally means “eating bread,” and it’s a sliced sandwich bread which has a fluffy texture that’s juxtaposed by springy chewiness that makes the bread deceptively substantial. Heavy cream – Cream with a high ratio of butterfat works best for Fruit Sandwiches because the juicy fruit inside waters down the cream. To assemble the fruit sandwich, spread an even layer of whipped cream on half of the sandwich bread.