Really good, The picture instead of a video can be handy so i can print it off, ill tell you when i maek it! Just a tip, i found it hard to read the writing in the top left hand corner, i dont know why, The rest was easy! Really really goo! cantwait to trry!
oh well, that might be true for example in this case, despite how it might look, omusoba is not a hard recipe to cook... but when I am preparing gyoza next time, I will make a tut as well and I am pretty sure the cooking will take more, cause last time I made gyoza it took me about five or six hours so
well it is my favourite japanese dish, it is basically pretty easy to make, but almost all recipes I encountered over the web count with you buying the dough skins at a mall or something... I do not do that, I make them myself, and I always make about 100 dumplings so I can freeze them and have them as a backup lunch anytime I want which is why it takes so long, but it is totally worth it
i hear you are a good cook, and i would do the same. in fact i always cook more then i can eat, i always keep something for the next day, or freeze it in. also after a day it always tastes better, got more flavour in it....
well, the sesame oil is used only to season the topping, so it's not really crucial that you have it. The taste of the topping will be a bit different, but I am pretty confident you could use just a normal oil with some chilli powder and it should work out well be sure to tell me how it turned out