@crazykoreancooking: Recreating mom & dad’s favorite Japanese food memories from Korea. The first course was A5 wagyu sushi which can never go wrong for mom and dad 😂. And if you haven’t tried homemade pickled ginger, you are seriously missing out. For the second course, I fried up tempura right at the table. Kuruma shrimps from Japan are far superior in flavor and texture compared to black tiger shrimp we see here although I got both for this meal. Using flour from Hokkaido which is naturally sweet and milky for the batter and premium un-toasted sesame oil for frying was a game changer. This un-taosted sesame oil is not like typical sesame oil. It has a higher smoking point and adds a very clean rich flavor to the tempura and you don’t feel the greasiness of oil like typical tempura we eat. Finished with zaru soba. Soba masters in Japan spend years perfecting the art and it was definitely the most difficult thing to even try to imitate. If you don’t do things perfectly in 20 min, noodles fall apart. And you gotta make it just before eating. I mixed Japanese buckwheat flour with 20% wheat flour from Hokkaido. I can’t believe soba masters can do it with 100% buckwheat only. Made the sauce using dashi (broth) made with kelp, atsukezuri (thick cut smoked and fermented tuna) and katsuobushi (shaved smoked and fermented tuna) and it turned out delicious. #japanesefood #tempura #wagyu #soba #sushi

Crazy Korean Cooking

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Sunday 25 October 2026 00:51:48 GMT