tag:blogger.com,1999:blog-3101980281470446262.post1275886985812731469..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Mekabu/めかぶHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3101980281470446262.post-31407067374115387012010-02-12T20:29:50.874+09:002010-02-12T20:29:50.874+09:00Dried mekabu! I hadn't thought of that! I di...Dried mekabu! I hadn't thought of that! I did a quick Google search, and all the sites I've checked say that you can reconstitute dried mekabu by soaking it in boiled or hot water for 2-5 min (depending on the site). Some sites also say that you can also reconstitute it by soaking it in cold water for 5 min.<br />So, it's really strange that you can't soften it even after cooking it for 20 minutes.<br /><br />I really can't help you solve your problem about posting comments because I'm no expert on computers!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-36439342987993033202010-02-12T16:32:00.611+09:002010-02-12T16:32:00.611+09:00Thank you for the information, but I cant buy fres...Thank you for the information, but I cant buy fresh mekabu here, I have only dried and shredded.If I cook it for 20 min it is still very hard...<br /><br />And, no, I dont commit plagiarism.:-)<br />I blog in German, and blogs like yours provide great information for people interested in japanese cooking.<br /><br />The comment problem: you cant imagine how much I wanted to leave a comment here.:-)<br />I tried 4 times in last months, and it never did work.I created extra a blogger account, because it just didnt work with my google account.I hope other people dont have the same problem. <br />I had also problems leaving comments if I used the Opera browser, now I use fire fox, and it works.<br />Strange, isnt it?Amatohttps://www.blogger.com/profile/03883851302891534290noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-87549252524677397092010-02-11T05:59:35.777+09:002010-02-11T05:59:35.777+09:00Amato: Thanks for your compliment! I love mushro...Amato: Thanks for your compliment! I love mushrooms, too, all kinds of edible mushrooms!<br />Mekabu is available in Germany? Glad to know that! How to cook mekabu right? Don't cook it! As I said in the post, separate the edible, soft parts from the inedible, very hard stem, and put the edible parts in a pot of boiling water. They will turn to vivid green instantly. Remove from the pot immediately! 20 min is way too long!!! The mekabu will lose its vivid green!<br />A common way to eat mekabu is to first parboil it, as I just mentioned, and then chop it finely (some use a food proccesser to do this). The mekabu will become very slimy. Don't rinse! Have it as a sunomono (vinegared dish), by seasoning with some vinegar, soy sauce, and dashi or simply with ponzu.<br /><br />PS. You can use any information about anything in my blog without asking me first, provided that you don't commit plagiarism (laugh).Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-75442840836205556572010-02-10T21:43:12.866+09:002010-02-10T21:43:12.866+09:00I really like your blog, I love mushrooms, and you...I really like your blog, I love mushrooms, and you always have many mushrooms recipes.<br />I have dried mekabu at home; do you have maybe a tip how to cook it "right"? Last time I tried in miso shiru, but after I cooked for 20 min it was still very hard. <br />Thank you!<br />I’m from Germany.<br />Amato<br /><br />Ps. I had often problems to leave a comment, it just didn’t work…<br />Can I use your information about mirin on my blog? (only information, no pictures) <br />It seems, here in Germany "mirin fu" taste is sold as “hon mirin”Amatohttps://www.blogger.com/profile/03883851302891534290noreply@blogger.com