About YUUWhy didn’t it work?
For when a recipe didn’t turn out right. Pick what happened to see the cause and how to fix it next time.
What happened?
Step 5 wasn't cooked down enough. Next time, cook it longer. This time, add a pinch of sugar.
The spices burned in step 4. Next time, only 30 sec on low heat.
Almost always not enough salt. Add a pinch at a time and taste each time.
It boiled in step 7. Next time, keep it on low heat after adding the cream.
The cumin seeds in step 2 or the ground spices in step 5 burned. Next time use lower heat and a shorter time.
Usually it needs salt, or the onions in step 3 weren't cooked enough. First add salt a pinch at a time, tasting each time.
Use less chili next time. For this batch, adding yogurt 1 tbsp at a time makes it milder.
Take off the lid in step 7 and simmer over low heat for 5 minutes to thicken.
In step 2, the meat was moved or not pressed down firmly enough. Next time, once it is skin side down, do not touch it and press it with a spatula.
In step 4, the heat was too high or the sauce cooked down too much. This time, add 1 tbsp water to thin it. Next time, turn off the heat as soon as it thickens.
Step 3 was not long enough. If the meat is thick, make deeper cuts, and add 2 min at a time to the steam-frying, checking each time.
The sauce cooked down too much and got too strong. Next time, make step 4 shorter.
You skipped the boiling water in step 1, or didn't pat it dry. Next time, always pour boiling water over it. You can also add a little more ginger.
You moved or flipped the mackerel while it simmered. Next time, once it's skin-side up, don't touch it until the end.
The heat was too high in step 4, or you looked away. This time, add 2 tbsp water to thin it.
If it's too strong, add water 1 tbsp at a time and reheat. If it's bland, cook it down a little more in step 4.
The water was not wiped off enough in step 1. Next time, wipe well with paper towels after the 10 minutes.
Cooked too long. Next time, go to step 4 as soon as the inside turns white in step 3.
The heat was too high in step 4, or it cooked down too much. For now, add 1 tbsp water to thin it.
Too much flour in step 2. Next time, coat thinly and tap off the extra well.
You moved it before it browned, or used neither paper nor oil. Next time, don't touch it during step 2.
You added more salt to lightly salted salmon. When buying, check the label on the pack ("amajio" or "nama" (raw)).
Overcooked. Next time, turn off the heat in step 3 as soon as the color inside has changed.
You didn't pat off the water from step 1. Next time, pat it dry well with paper towels before cooking.
You didn't shake off the flour and it was too thick, or you touched it right after it went into the oil. Next time use a thin coat of flour, and don't touch it for 1 minute.
The oil was too hot. Next time put the meat in when the bubbles in step 3 are "fine and steady", and keep the heat at medium.
The oil wasn't hot enough, or you put in too many at once. Next time check the bubbles, and fry one piece at a time.
You didn't cut the tendons enough in step 1. Make cuts along the line between the fat and lean meat on both sides.
Too much miso, or it boiled and cooked down. Add hot water 50 ml at a time and taste.
Add miso 1/2 tsp at a time. If you cannot taste the dashi, add a pinch of dashi granules.
It was stirred hard after the tofu went in. Next time, just move it gently from the bottom with the ladle.
Dried wakame grows a lot when soaked in water. Next time, try 1 tsp first.
It didn't simmer long enough in step 4. If you haven't added the miso yet, simmer on low heat 5 more minutes at a time and check with a skewer.
Too much miso, or it boiled down. Add hot water 100 ml at a time and taste.
Add miso 1/2 tbsp at a time. If you can't taste the dashi, add a pinch of dashi granules.
You didn't skim off the scum in step 4. Next time skim well when it comes to a boil.
You added it before the pan was hot, or there wasn't enough oil. Oil the pan with the paper towel every time.
The heat is too high. Next time use medium-low heat, and if it's about to burn, take the pan off the heat for a moment while rolling.
You waited too long for it to set. Roll while the top is half loose.
Next time use 1/4 tsp more soy sauce. For this batch, add a little soy sauce when you eat.
The pieces were cut too thick, or it was not stir-fried long enough. Add 1 tbsp water, put on a lid, and cook 1–2 min on low heat.
There was too much soy sauce, or it is starting to burn. Next time, use 1 tbsp soy sauce and add more while tasting.
It was not drained enough in step 2, or liquid was left in step 4. Next time, drain well in a colander and stir-fry until the liquid is gone.
In step 4 you stopped stirring while the heat was still strong. Next time, turn to medium-low heat when the liquid starts to go down.
Dirt was left at the root ends. Next time, spread the stems apart and wash, changing the water.
It boiled too long, or went into cold water too late. Next time, pick a leaf and check 30 sec after the leaves go in.
The boiling time was too short. Next time, boil closer to 1 min after the leaves go in.
It was not squeezed enough. This time, add soy sauce a few drops at a time.
In step 4 it boiled hard on high heat. Next time, turn it down to medium-low once it boils. You can also choose long, oval potatoes (May Queen type) that hold their shape better.
It did not simmer long enough. Keep going 5 min at a time until a bamboo skewer slides in easily.
The resting time in step 5 was too short, or there was not enough soy sauce. Add 1 tsp at a time and taste each time.
The liquid ran out. Do not scrape the burnt part; move only the food on top to the plate. Next time, check the amount of liquid while it simmers.
Cooked too long in step 4 or 5. Move on as soon as the pink is gone. If you forget the cuts in step 1, the meat curls up and feels tough.
The heat was too high or too long in step 5. Next time, turn off the heat within 1 minute after adding the sauce.
Eating it with the cabbage makes it just right. Next time, cut the soy sauce to 1 1/2 tbsp.
Not enough starch in step 2. This time, mix 1/2 tsp potato starch into 1 tbsp water, add it, and stir 10 seconds.
The pieces were too big, or the rest time in step 5 was too short. For now, put them back in the oil for 1 minute at a time, cutting 1 piece each time to check.
The oil was too hot. In step 4 you added the chicken while big bubbles were rushing out. Next time, add it when you see small bubbles.
The oil was not hot enough, or you added too many at once. Touching the chicken right after adding it also causes this.
The seasoning time in step 2 was too short. For now, sprinkle a pinch of salt or squeeze lemon over it.
You turned off the heat too late in step 4. Next time, turn off the heat right after adding the second batch of egg.
You poured on too much sauce. Next time, scoop up only the toppings with the spatula, then add sauce a little at a time.
This time, sprinkle a few drops of soy sauce on top at a time. Next time, use 2 1/2 tbsp soy sauce in the sauce.
You boiled it too hard over high heat in step 3. Use medium heat, and go to the egg step as soon as the inside is white.
You simmered too long on high heat. Next time, simmer 5 minutes on medium-low heat in step 4.
The broth boiled down. This time, add water 2 tbsp at a time and warm it up again.
The simmering time in step 2 was short. Simmer until the onion is soft before adding the meat.
You did not skim off the scum in step 3. Next time, skim it right after adding the meat.
The sauce boiled down too much. Next time, simmer the onion for less time, or add 2 tbsp water.
The lid was on too long. Next time, turn off the heat at 30 sec and check.
Keep the lid on over low heat and add 30 sec at a time, until no part of the white is see-through.
It simmered too long after adding the tonkatsu. Next time, add the egg as soon as it is warm.
The rice is too cold, or there's too much tuna oil. Next time, shape while the rice is warm and drain the filling well.
You squeezed too hard or too many times. Next time, stop after 3–4 squeezes.
Not enough salt on your hands. Next time, add one more pinch of salt.
Your hands aren't wet enough. Wet your hands again for each rice ball.
Too much water. The rice was not drained enough, or you added the water before the seasonings. Next time, follow the order in step 3.
The soaking time was short, or you mixed the toppings into the rice before cooking. Next time, soak 30 min, and just put the toppings on top.
Next time, add 1 tsp more soy sauce (and a little less water). For this batch, sprinkle a pinch of salt when you eat.
Soy sauce and mirin burn easily when they settle on the bottom. After adding the seasonings in step 3, stir well once from the bottom before adding the toppings.
You forgot the microwave in step 1. Add 1 tbsp water in the pan and stir-fry for 30 seconds while loosening them.
Too much water, or the vegetables were stir-fried too long and released water. Next time use 1 tbsp water, and stop the vegetables at 2 minutes total.
Too much sauce. Next time start with 3 tbsp and add more while tasting.
Not enough oil. Next time spread the oil around before adding the pork, and don't stir-fry long after adding the sauce.
It was too thick, or the time with the lid on in step 4 was too short. Next time, make it no more than 1.5 cm thick, and do not move it to a plate until you have checked with a skewer.
The cabbage pieces were too big, or you flipped before the bottom set in step 3. Next time, lift the edge and check the browning before flipping.
The heat is too high. Next time, use lower heat after putting the lid on in step 4.
Too much time passed after mixing the batter, or you pressed it with the spatula. Next time, cook right after mixing and do not press.
The soaking time was short, or you opened the lid partway. Next time, soak 30 minutes or more, and do not open the lid until the end.
Too much water. Next time, use 20 ml less: 400 ml.
The low heat was too high. Next time, make the flame smaller. Do not scrape off the burnt part; just scoop the rice from the top.
You left it on medium heat too long. Turn to low heat as soon as it boils. It also happens if the pot is too small.
You stirred after adding the bonito flakes, or squeezed while straining. Next time just leave it alone gently.
It boiled with the kombu still in. Next time take it out as soon as small bubbles appear.
The kombu didn't soak long enough, or there weren't enough bonito flakes. Next time soak the kombu 1 hour or more and use a few more bonito flakes.
It cooked too long after adding the bonito flakes. Turn off the heat right after adding them.
Add soy sauce 1 tsp at a time, tasting each time. You can also add a pinch of salt.
Add water or dashi 50 ml at a time and heat again.
The boiling time was too short. Boil 30 seconds more. Loosen any frozen clumps while boiling.
They were boiled too long. Next time, take them out exactly at the time on the package and put them in the broth right away.
The oil wasn't hot enough, or you put in too many at once. Next time check the temperature with the step 5 checks, and put in only 3–4 pieces.
You mixed the batter too much, or used too much flour. Mix about 10 times, and let extra batter drip off before putting it in the oil.
The slices were too thick, or the oil was too hot. Next time cut them 7–8 mm thick and fry at 170°C for 3 minutes.
The belly cuts were too shallow, or you didn't stretch them enough. Next time make 3–4 cuts and stretch until you hear a snap.
The heat was too high. Egg with sugar burns easily, so next time keep it on medium-low heat from the start.
Not enough oil, or you poured before the pan was hot. Oil it every time and pour after you hear a sizzle.
You rolled after the top set too much. Next time, roll while it is still a little runny.
Cooked too long. After rolling, pour in the next egg right away and work quickly.
It didn't simmer long enough in step 5. Add 3 tbsp water, put the foil on, and simmer 5 more minutes at a time.
The broth was cooked down too much in step 6. Next time stop when a little broth is left. This time, add 2 tbsp water and warm it lightly.
A lot of broth is left. Cook down the broth a little more in step 6, or add soy sauce 1 tsp at a time and taste.
Don't scrape the burnt part; move only the ingredients on top to another dish. Next time check the amount of broth during step 5.
The broth has cooked down. Add water 2 tbsp at a time and taste. Next time, do not add a lot of sauce at once.
Cooked too long. Next time, eat as soon as it changes color, or push it to the edge of the pan.
Water came out of the vegetables. Add the sauce half a ladle at a time and taste.
Not enough broth. Add sauce and turn down the heat.
It was moved too many times while simmering. Next time, turn it only once, with a spatula. The taste is the same, so you can eat it as is.
It did not simmer long enough. Turn off the heat and let sit about 10 min. The flavor soaks in as it cools.
Too much broth boiled away. Add water 2 tbsp at a time, warm it and taste.
The tofu was not drained enough in step 1, and water came out of it. Take off the foil and cook down the broth over medium heat for 2–3 min.
Too much time passed after coating with starch, or you moved it right after adding it. Next time, coat right before frying and don't touch it for 2 minutes after adding.
The oil was not hot enough. Next time, add the tofu after you see small bubbles keep coming from the chopsticks. Do not add too many at once.
The tofu was not drained enough in step 1. Next time, let it sit a full 15 minutes and pat it dry with paper towels before adding.
The heat was too high. Keep it at medium, and if it looks like it will burn, turn it down to medium-low.
The heat was too high in step 5. Next time turn to low heat as soon as it boils, and shift the lid slightly.
It wasn't steamed long enough, or there was too much egg mix. Put the foil back and steam 2–3 more minutes at a time. Next time stick to 300 ml dashi for 2 eggs.
Water drops fell in through a gap in the foil. Next time press the foil tightly onto the rim of the cup.
Next time add a pinch of salt to the dashi. This time, add a few drops of soy sauce when you eat.
It didn't cook long enough in step 4. Put it back in the pan, put the lid on, cook on low heat 2 minutes at a time, and cut to check each time. Next time don't cut the chicken bigger than 3 cm.
The heat was too high or it cooked too long in step 5. Next time turn off the heat about 2 minutes after adding the sauce.
It didn't cook down enough. Keep it on medium heat 30 seconds at a time, and wait until the bubbles get bigger.
The skewers are too long. Cut off the handle end with kitchen scissors to make them shorter, or cook the pieces without skewers and put them on skewers at the end.
The mixture wasn't kneaded long enough. Next time knead well for 1 minute until sticky. It's also important not to touch them too much before cooking.
They're too thick, or they didn't cook long enough with the lid on in step 4. Put them back in the pan, put the lid on, cook on low heat 2 minutes at a time, and break one open to check each time.
They cooked too long. Go to step 5 as soon as the inside is white.
The heat was too high or it cooked too long in step 5. Next time turn off the heat about 2 minutes after adding the sauce.
You did not mix before turning on the heat in step 1. Next time, always mix before turning on the heat. This time, break it up with the tips of the chopsticks or a spatula.
Not cooked down enough in step 2. Put it back in the pot and cook 1 more minute at a time, stirring.
You stopped stirring in step 4. Keep stirring without stopping with 4 cooking chopsticks.
The heat was too high. Next time, keep it on medium-low heat and stir while lifting the pan off the heat.
The pre-boiling in step 2 was not long enough. Add 15 minutes at a time until a bamboo skewer slides in easily.
Chill it once in the fridge and white fat will harden on top. Remove it with a spoon, then reheat.
It was not cooked down enough in step 5. Cook it down a little more over medium heat while spooning the liquid over. If you turn off the heat and let it sit, the flavor soaks in even more.
The liquid ran out. Do not scrape the burned parts; move only the meat on top to plates. Next time, check the amount of liquid partway through step 4.
You added the meat all at once in step 4. Pull it apart with 2 cooking chopsticks. Next time, add a little at a time.
Simmered too long. Turn off the heat as soon as the liquid is gone.
The heat was too high or it cooked too long in step 5. Don't scrape the burned part; move only the meat on top to a dish. Next time, turn to medium-low heat when the liquid goes down.
Not simmered long enough in step 5. Keep stirring and cook 1 min more at a time.
You skipped the salt, boiling water or scale removal in step 2. Next time, always pour boiling water over, then wash with water.
Not pre-boiled enough in step 1. Boil until a bamboo skewer goes in easily, then simmer.
It didn't sit long enough in step 5. Letting it sit longer with the lid on lets the color soak in.
You stirred while it simmered in step 3. Next time, don't move it. Just pour the broth over.
You moved it right after adding it in step 4. Next time, do not touch it until one side is cooked.
The oil was not hot enough. Next time, add the fish once bubbles come from the chopsticks right away.
It did not soak long enough. Let it sit a little longer so the flavors blend. If it is still too sour, use 1 tsp more sugar next time.
It did not fry long enough in step 4, or the fish is thick. Put it back in the frying pan and cook both sides 1–2 min at a time.
The pan wasn't hot enough, or you moved it too soon. Next time, heat the oil 30 sec before laying in the fish, and don't touch it until it's browned.
The heat is too high. Next time, cook the second side over medium-low heat with the lid on.
Not cooked long enough. Cover and cook over low heat 2 min more at a time.
The salt clumped in one place. Next time, sprinkle it from high up so it spreads all over.
Not steamed long enough. Close the packet again, put the lid on, and add 3 minutes at a time.
The water in the pan ran out. Next time, check the water partway through.
The water from the mushrooms thins the flavor. Add soy sauce little by little when you eat.
You salted salted salmon. With salted salmon, skip the salt in step 1.
You turned it over in step 3, or simmered it on strong heat so it bubbled hard. Next time, use medium-low heat and do not move it.
You did not pour boiling water over it in step 1, or you added it before the sauce boiled in step 2.
The X cut in step 1 was too shallow. Next time, cut the X firmly into the skin.
You did not pour the sauce over it enough times. After putting it on the plate, pour plenty of sauce over it.
The soaking time in step 1 was not enough. If it is hard when you pinch it, soak 10 minutes more.
You turned off the heat in step 4 with liquid still left. Next time, simmer until almost no liquid is left. This time, add soy sauce 1/2 tsp at a time and stir on low heat for 1 minute.
Too much soy sauce. Next time, use 1 tbsp soy sauce and add more when you taste in step 5.
You left the stove at the end of step 4. Do not scrape the burnt part; move only the top part to a bowl.
It soaked in water too long in step 1. Next time, aim for 15 min.
It did not soak long enough in step 1. If it snaps when you bend it with your fingers, soak 5 more min.
It was not squeezed enough and is watery, or it needs more soy sauce. Add soy sauce 1/2 tsp at a time and stir 1 min on low heat.
The liquid was all gone. Don't scrape the burnt parts; move only the top part to a bowl. Next time, check the amount of liquid partway through.
The heat was too high in step 3, or you stirred partway. Next time, turn to medium-low heat when it boils and simmer without stirring.
It was not simmered long enough. Add 3 minutes at a time until a bamboo skewer slides in easily.
Some kabocha has more water. Remove the foil and cook over medium-low heat for 2–3 minutes to reduce the liquid.
The resting time in step 4 was too short, or there was not enough soy sauce. Add soy sauce to the liquid 1/2 tsp at a time, tasting each time.
Not enough draining in step 1, or not enough squeezing in step 3. Next time, after the tofu cools, press lightly on top of the paper towel to push the water out.
It needs more salt. Add a pinch at a time and taste each time.
In step 2 you left it without putting it in cold water. Next time, put it in water right after boiling.
It was boiled too long in step 2. Next time, take it out after 1 minute total.
Not simmered long enough in step 2. Add 10 minutes at a time until a bamboo skewer slides in easily.
The bitterness is mostly just under the peel. Next time, peel a little more thickly in step 1.
You cooked it down too much in step 3. With the heat off, add water 1 tsp at a time and mix.
Not heated enough in step 3. Heat 30 seconds more at a time on low heat, stirring.
There was too much water in step 1, or you didn't drain the liquid from the toppings in step 3. Next time use a little less water to cook the rice, and drain the toppings well in a strainer.
The amount of sushi vinegar was off. If sour, use 1 tbsp less vinegar next time. If bland, add a little soy sauce when you eat.
The heat was too high, or you poured in too much egg at once. Use low heat and cook thin, half at a time.
It cooled too much or was in the fridge too long. Warming just the amount you'll eat lightly in the microwave makes it a little softer.
You used too much force opening it in step 2, or squeezed too hard in step 5. To hide a tear, put a scrap of another piece of fried tofu on the inside before filling.
The simmering or cooling time in step 3 was too short. Next time, simmer until the liquid is low and let it cool fully.
There is too much sushi rice. Use a little less per piece, and shape it into an oval first before filling.
The liquid ran out. Do not use the burned parts; take out only the tofu on top. Next time, check the amount of liquid partway through.
Too much sushi rice, or the rice was hot. Use about 2 tbsp of rice and let it cool before putting it on.
Put 1–2 grains of rice at the end of the roll and press to hold it closed.
Too much water in step 1. Next time, cook with a little less than the line.
Do not keep it raw for the next day. On the same day, cook both sides in a frying pan, cut it to check the color has changed all the way through, then eat.
The rice simmered too long in step 3. Next time move on to the eggs after about 3 minutes. If the stickiness bothers you, rinse the rice in step 1.
You poured it where the soup wasn't boiling. Next time bring it to a bubble, then pour in a thin stream all around.
Add salt a pinch at a time, tasting each time.
The heat was too high, or you didn't stir. In step 3, use medium-low heat and stir from the bottom now and then.
They weren't pressed firmly enough in step 1, or you moved them too soon in step 3. Next time press a little firmer and wait until they brown.
Not enough oil, or you moved them before they browned. Spread the oil all over, and cook 4 minutes without touching.
The heat was too high in step 4. After brushing on the sauce, turn to low heat and check every 30 seconds.
You shaped cold rice as is. Warm it in the microwave before shaping.
You didn't loosen them right after adding in step 3, or there wasn't enough water. Next time use 2 L of water and loosen from the bottom right after adding.
Not washed enough in step 4. Rub and wash again under tap water, then drain.
They boiled too long. Next time taste 1 noodle 30 seconds before the package time.
If too salty, add water 1 tbsp at a time. If too mild, add soy sauce 1/2 tsp at a time. Taste each time either way.
You added them in step 2 before they were loosened, and mixed hard. Next time loosen them with chopsticks after heating, then add them and mix by turning from the bottom.
Water from the vegetables is left. Keep the heat at medium and stir-fry until the liquid on the bottom is gone.
Add soy sauce 1 tsp at a time, tasting each time.
The heat was too high or there wasn't enough oil. Don't scrape off the burnt part; move only the noodles on top to plates.
In step 3 you did not separate them right after adding, or there was not enough water. Next time, use 2 L of water and separate them right after adding.
Not washed enough in step 4. Rub and wash again under tap water, then drain.
Boiled too long. Next time, taste 1 noodle 15 seconds before the package time.
Not drained well in step 4. Shake the colander up and down well. If the sauce is weak, add mentsuyu 1 tsp at a time.
It boiled down while cooking. Add water 2 tbsp at a time, and add a little soy sauce while tasting.
The lid was off, or the heat was too low. Put the lid on and cook 1–2 more min on low heat.
It did not simmer long enough. Put the lid on, simmer 2 more min, and cut again to check.
It was heated empty, the bottom was wet, or it was put straight on high heat. Stop using a cracked clay pot. Next time, heat it the way step 2 says.
Too much liquid was left in step 3. Next time, simmer until about 2 tbsp is left in the bottom of the pot.
It simmered too long, until the liquid was gone. Serve it with the burnt side down. Next time, watch in front of the pot for the last few minutes.
The oil removal in step 1 was too short. Next time, boil it a full 1 min in the water.
Add salt a pinch at a time, tasting each time.
It kept boiling hard on high heat. Next time lower to medium-low heat in steps 4 and 5.
You stirred too much, or the heat was too high. After adding the cod, don't stir with the ladle; just let it simmer.
Not enough soy sauce, or water came out of the vegetables. Add soy sauce 1 tsp at a time, tasting each time.
The broth boiled down and got too strong. Add water 100 ml at a time and taste.
It boiled hard in step 3. Next time, turn to low heat once it boils and you have skimmed off the foam.
Not all the foam was skimmed off. In step 3, keep skimming until no more foam comes up.
It did not simmer long enough. Keep simmering on low heat, 5 more min at a time.
Dip in more ponzu. If the broth itself is too mild, add salt a pinch at a time and taste.
It boiled in step 4. Next time use low heat with only small bubbles.
You picked it up with chopsticks. Scoop it from underneath with a ladle. Silken tofu breaks especially easily, so you can also choose firm tofu.
Water on the tofu thinned the sauce. After scooping, tilt the ladle a little to drain the water before putting the tofu in the bowl.
The kombu cooked too long. If you don't let it boil, there's less slime. If it bothers you, take out the kombu.
The water was too hot, you cooked it too long, or you cooled it in cold water. Next time, take it out of the low-heat water as soon as it changes color, and cool it in a colander at room temperature.
You put it in all at once. Spread out each slice as you put it in, 3–4 slices at a time.
Not cooked long enough. Don't eat it like that; put it back in the water for 10 sec at a time.
There was still water on the vegetables. Drain the lettuce well in a colander. Pour on the ponzu just before eating.
It was not pre-boiled enough in step 1. Boil until a bamboo skewer slides in easily. Letting it sit longer in step 6 adds more color and flavor.
The heat was too high in step 5. Keep it on low heat after adding the fish cakes.
The broth boiled down and got too strong. Add water 100 ml at a time and taste.
They were not cooled long enough. Cool them well in water, then peel them in the water.
You moved it right after adding it in step 5. Don't touch it for 4 minutes per side. If it sits too long after flouring, the egg also sticks less well.
The heat was too low or the time too short. Turn to medium-low heat, put on a lid, and cook 2 more minutes at a time.
You added it while the oil was not hot enough. Next time check the bubbles on the chopsticks before adding.
It soaked in the sauce too long. This time, add extra tartar sauce. Next time just turn it over on both sides and take it out right away.
You moved them many times in step 4. Do not touch each side for 5 minutes. Cooking right after coating helps them get crispy.
Not cooked through. Put the lid on and cook 3 more minutes on low heat.
The sauce cooked down too much in step 5. Turn off the heat as soon as it is thick.
You turned off the heat before the sauce coated them. Keep coating until the sauce is thick.
It did not simmer long enough, so it is still sour from the vinegar. Simmer 5 more minutes.
Not simmered long enough. Add 50 ml water, put the lid on, and simmer 10 minutes on low heat.
Not cooked through. Put the foil back on and simmer on low heat 5 minutes at a time more.
It cooked down too much in step 4. Do not scrape the burnt part. Move only the drumettes on top and the broth to a plate.
The water boiled too hard in step 3. Next time use low heat so there are only small bubbles.
The meat was too thick. Make cuts to even out the thickness. This time, wrap it again and cook it in hot water again (see "Ready" in step 5).
It wasn't seasoned long enough in step 1. This time, sprinkle a little salt when eating.
Water got in through a gap in the wrap or bag. Next time tie the plastic bag tightly.
The umeboshi was very salty. Next time, use just 1 umeboshi.
You didn't start cooking them seam-side down. Push the toothpick in deeper.
Overcooked. After covering, cook about 3 min over low heat, and cut to check.
The chicken is too thick. Open it out to an even thickness of about 1 cm. Cover and cook 1–2 min more over low heat.
You didn't wipe off enough water in step 2, or the cooking time was too short. Keep it skin side down and cook 2–3 minutes more.
The heat was too high. Lower it to medium-low and take more time.
It isn't cooked through. Put the lid on and cook on low heat 2 more minutes at a time.
You didn't measure the salt. Next time measure 1/2 tsp and sprinkle it.
You moved it right after adding in step 4. Do not touch it for 3 minutes.
You added it before the oil was hot enough, or added too many at once. Fry in 2 batches.
Put it back in the oil and shallow-fry 1–2 minutes. Next time, cut the pieces the same size.
Not seasoned long enough. Let it sit at least 15 minutes.
Too much time passed after pouring on the sauce. Pour the sauce right before eating.
The meat was too thick. Even out the thickness in step 1. This time, put the cut pieces back in the oil and shallow-fry for 1–2 minutes.
Too much vinegar. This time, add 1 tsp sugar.
Water was left on the meat. Pat it dry well with paper towels before coating with starch.
Too much flour, or you moved them right after they started cooking. Shake off extra flour, and don't touch them for 3 min.
The heat is too high. Cook over medium-low heat.
Overcooked. After putting on the lid, cut one open at 2–3 min to check.
The meat is too thick. In step 1, make all slices 1 cm thick. This time, cover and cook 1 min more at a time.
It didn't cook long enough in step 4. Put the lid on and cook 1–2 minutes more.
The heat was too high in step 5, or you stir-fried too long. Next time use medium-low heat for 1–2 minutes.
You added too much oil with the eggplant. Stick to 1 tbsp.
Different kinds of miso have different saltiness. This time, eat it with rice. Next time use 1 tbsp miso.
The oil wasn't hot enough, or you put in too many at once. Check the chopstick bubbles in step 4 and fry a few at a time.
You didn't dust enough flour in step 2, or water was left on. Pat dry, then dust with flour.
The cuts in step 2 were too shallow. Make cuts on the belly side, press gently with your fingers to stretch the shrimp straight, then fry.
You used too much. Next time start with 1 tbsp each, taste, and add more.
You did not pat the surface dry in step 3. Press it lightly with paper towels before cutting.
It marinated too long. Take it out after about 10 minutes.
You mixed it like kneading in step 1. Hold the rice paddle upright and mix with slicing motions.
You used cold rice. Next time, pour the sushi vinegar over warm rice.
It was heated too long in step 2. Turn off the heat after 3–4 minutes. Don't forget to sprinkle the sake.
The heat in step 1 was too high. Use low heat for just 1 minute.
If it bothers you, after step 2 take it out with the foil and cook it skin side down on low heat for 1 minute.
Not enough sauce. Add more to the rice 1 tsp at a time.
Cooked too long in step 2 or 3. Move on once the pink is gone.
The heat was too high in step 3, or it cooked too long. Turn off the heat as soon as it thickens.
You turned off the heat before the sauce cooked down. Cook it down a bit more, or add 1 tsp soy sauce.
Next time, reduce the sugar to 2 tsp.
It wasn't brought to a boil after adding the slurry in step 4. Heat again, stirring, until it boils.
You added the slurry all at once without stirring. Next time add it a little at a time and stir right away.
Water came out of the napa cabbage. Stir-fry a little longer in step 3, or add just a little more slurry: 1 tsp potato starch + 2 tsp water.
Add salt a pinch at a time, tasting each time.
It stayed too long with the lid on in step 3. Turn off the heat as soon as it is as firm as you like.
You stirred the egg in step 3. Do not touch it after pouring.
The broth cooked down too much. Do not simmer more than 3 minutes in step 2.
Not simmered long enough in step 2. Wait until it is soft.
You did not pat the surface dry in step 2. Press lightly with a paper towel before cutting.
You moved the knife back and forth many times. Pull it toward you and cut in 1 stroke.
You mixed it like kneading in step 1. Hold the rice paddle upright and mix with slicing motions.
Keep it in the fridge until right before arranging.
Overcooked in step 1. Turn off the heat once it's cooked through.
You missed some bones in step 2. Feel with your fingers as you flake to check.
Both the lightly salted salmon and the ikura are salty. Next time, use a little less salmon or more rice.
It sat on rice that was too hot. Eat right after putting it together.
The liquid was not fully cooked off in step 3. Stir-fry until no liquid is left at the bottom.
Add salt a pinch at a time, tasting each time.
You put it right on the hot meat. Put it on top of the cheese and eat right after serving.
Not broken up enough in step 2. Break it up by pressing it with a spatula.
It was not mixed enough in step 1, or not enough air was pushed out. Mix until sticky and push out the air well.
The steam-cooking in step 2 was too short. Put on the lid and add 2 min at a time on low heat, checking for clear juice with a bamboo skewer.
You did not make a dent in the middle in step 1.
The heat was too strong in step 3. Keep stirring on medium-low heat.
Too much rice, or the heat is too low. When making more than 2 servings, stir-fry in 2 batches.
The egg set before you broke up the rice in step 3. Next time, add the rice right after the egg.
Add salt a pinch at a time, tasting each time.
Not enough oil, or the pan wasn't hot enough. Heat it well for 1 minute before adding the eggs.
Too much water. Simmer over low heat about 5 minutes longer to thicken. Next time measure the water on the back of the box.
It didn't simmer long enough in step 3. Next time check that a bamboo skewer goes in easily before adding the roux.
You added it without turning off the heat in step 4. Keep on low heat and stir, crushing the lumps with the ladle.
Don't scrape the burnt part; move only the top part to another pot. Next time use low heat and stir from the bottom now and then.
It was not cooked down enough in step 5. Cook it down 2–3 more min while stirring.
The curry powder burned in step 4. Next time, turn the heat down before adding it, and mix right away.
It needs more salt. Add a pinch at a time and taste each time.
Add ketchup 1 tsp at a time to make it less spicy.
You added the milk all at once in step 3. Next time add it in 3 parts, making it smooth each time before adding more.
It didn't simmer long enough in step 3. Keep stirring over medium heat until it's thick.
Add 2–3 more minutes at a time in the toaster oven. Stay and watch while it bakes.
Taste the sauce while making it, and add salt a pinch at a time.
In step 3 you added less water than the line, or mixed in the toppings. Next time, add the seasonings, then water up to the line, and put the toppings on top.
Too much water. Next time, after adding the seasonings, add water exactly to the line.
Add a pinch of salt at a time and mix.
The seasonings settled at the bottom. In step 3, after adding water, mix well from the bottom.
It was kept warm too long after cooking. Mix and eat soon after it's done.
The peas were old, or too much time passed after taking them out of the pods. Buy peas in the pod and take them out right before using.
In step 3 the water was below the line. Next time, fill it to the line.
Next time, use 3/4 tsp salt.
You mixed too hard in step 4. Just turn it over from the bottom with the rice paddle.
In step 3 the water was below the line. Next time, fill it to the line.
You did not remove the water for the sake in step 3. Next time, remove 2 tbsp.
When eating, sprinkle a pinch of salt along with the sesame seeds.
You mixed the toppings into the rice in step 3, or there was not enough water. Put the toppings on top and fill the water to the line.
You did not take out the water for the seasonings in step 3. Next time, take out 4 tbsp.
When eating, drip on a little soy sauce or sprinkle a pinch of salt.
The seasonings settled at the bottom. Mix well from the bottom in step 3.
Too much water in step 4. Sticky rice is cooked with less water than white rice. Next time, measure 330 ml.
It didn't soak long enough in step 4, or there wasn't enough water. Soak a full 1 hr.
In step 2, exposing the cooking water to air more times makes the color deeper.
Boil 5 min longer in step 1.
The salmon is not salty enough. Sprinkle on salt a pinch at a time, and taste each time.
The salmon was the extra-salty kind. Add a little tea to thin it out. Next time, buy fillets labeled "lightly salted" (amajio).
When flaking in step 2, feel with your fingers and remove bones as you go.
It did not cook long enough in step 1. Heat in the microwave (600 W) 30 sec at a time, and check that the color has changed all the way through.
Add soy sauce 1 tsp at a time, tasting each time. You can also add a pinch of salt.
Add water 50 ml at a time and heat again.
Too much time passed after topping. Next time, add them right before eating, or put them on a small plate and add a little at a time.
Not boiled long enough. Boil 30 seconds more.
Add 1/2 piece of roux, melt it and simmer 1 minute. You can also add 1 tsp soy sauce.
It wasn't bubbled enough after adding the potato starch. Stir and let it bubble for 1 minute. If it's still runny, add 1 tsp potato starch + 2 tsp water.
You added the potato starch without mixing, or all at once. Next time mix it right before and add a little at a time while stirring the soup.
Use mild roux next time. This time, adding mirin 1 tsp at a time makes it a little milder.
It simmered too long. Next time, turn off the heat when the red parts are gone and a little liquid is left.
The liquid ran out. Next time, stop while liquid is still left at the bottom.
Add salt to the broth a pinch at a time, and taste each time.
The liquid from the beef goes in too, so add water to the broth 50 ml at a time and reheat.
Not enough ice water in step 3. Add more ice and dip another 30 seconds.
The noodles were not drained enough. Next time, shake the strainer well. For now, add soy sauce 1 tsp at a time.
Pour less of it. You can also mix in more grated daikon.
The tip (thin end) of the daikon is spicy. Next time, use the thick end near the leaves.
The noodles had cooled. Next time, put them in the egg right after draining, and mix right away.
Add soy sauce 1/2 tsp at a time, mixing and tasting each time.
Too much soy sauce. Next time, start with 1 tsp and add more while tasting.
They were not loosened enough while boiling. Stir widely with chopsticks to loosen them.
You did not spread it out or stir it when you added it. Next time, stir widely with chopsticks right after adding.
It wasn't washed enough. Next time rub and wash it well under running water.
The soba was not drained enough. This time, add soy sauce 1 tsp at a time.
This can happen with nagaimo. After eating, wash around your mouth with water.
It was simmered too long. Next time, turn to low heat as soon as there is no pink inside.
You rolled it too soon. Next time, cook each side about 1 minute without moving it.
You forgot the 10-second reheat. Heat the broth until hot before pouring it over.
Add water 50 ml at a time and heat again.
The broth was boiling too much. Next time use low heat and add the eggs after the surface is calm.
It didn't cook long enough. Put the lid on and cook 1 more minute at a time.
You rushed lifting it with the ladle. Gently scoop it from underneath together with the broth.
Heat the broth before pouring it. Don't forget to reheat the soba.
It simmered in the broth too long. Next time, move it to the bowls as soon as it is hot.
Somen has salt in it. Next time, rub it well when rinsing. This time, add water 50 ml at a time.
You did not loosen the noodles right after adding them. Spread them apart with chopsticks as soon as they go in.
Add salt a pinch at a time, tasting each time.
You did not spread it out or stir it when you added it. Next time, stir widely with chopsticks right after adding.
There was not enough ice water. Add ice and soak for 30 more seconds.
The soba was not drained enough. This time, add soy sauce 1 tsp at a time.
Too much time passed after adding them. Next time, add them right before eating.
It was boiling hard in step 2. Next time, turn to low heat as soon as it boils. It does not change the taste much.
Not enough salt when you tasted in step 3. Add soy sauce to each bowl 1/2 tsp at a time and stir.
Boiled too long, or it took too long from boiling to serving. Next time, taste 1 noodle 30 seconds before the package time.
The bowls were not warmed. Next time, put hot water in the bowls in step 4.
How salty it is depends on the type of miso. Add hot water 2 tbsp at a time and taste. Next time, start with 3 tbsp miso.
They were stir-fried too long in step 3. Next time, use medium-high heat for just 2 min. This time, add miso 1 tsp at a time.
It boiled after adding the miso in step 4. Next time, dissolve it on low heat.
You boiled the noodles before reheating the soup. Next time, follow the order in step 5 and reheat while they boil.
The noodles were not drained enough in step 4. Next time, shake the colander longer.
You did not wash off the slime in step 4. Next time, rub them well under running water.
You flipped the egg in step 2 before the top was dry. Next time, wait until there is no liquid left on top.
If you like, add sugar 1 tsp at a time and mix.
Water came out of the vegetables. Add salt a pinch at a time, tasting each time.
Stir-fried too long in step 3. Next time, add the soup as soon as they change color.
It boiled hard in step 4. You can scoop off the skin with a ladle.
Simmered too long in step 5. Add water 50 ml at a time and warm it up.
You didn't let it bubble after adding the potato starch in step 4. Keep stirring and heat 30 sec more.
You added the potato starch while it was settled at the bottom. Next time, mix it right before adding, and add a little at a time.
Water came out of the vegetables. Add soy sauce 1/2 tsp at a time and taste.
You took the noodles out too early and they got damp. Next time, put them on plates just before the sauce is ready.
Too much doubanjiang and chili oil. Next time, start with 1/4 tsp doubanjiang and no chili oil.
The soy milk boiled in step 4. It tastes almost the same. Next time, stop at low heat.
The sauce in the bowl and the soup are not well mixed. Mix from the bottom. If it is still too mild, add soy sauce 1/2 tsp at a time.
Not mixed enough in step 3. Next time, mix while adding the soy sauce a little at a time.
The ketchup was not fried long enough in step 4. Next time, fry it a full 1 min.
It did not boil long enough. Next time, boil for the package time + 1 min.
Not enough salt in the boiling water. Next time, measure 1 tbsp salt properly. This time, eat it with grated parmesan.
It was not mixed right after it was added in step 2. Put the pasta into the frying pan right after boiling.
It was heated in a frying pan. Next time, just mix it in a bowl.
There was not enough pasta water. Next time, save extra pasta water and add 1 tbsp at a time while mixing.
The mentaiko is very salty. Next time, leave out the soy sauce.
The pasta cooled down. Next time, put it in the bowl right after draining.
The salt in the pasta water and the soy sauce added up. Next time start with 1 tbsp soy sauce.
You boiled it for the full time on the package in step 2. Next time boil 1 minute less and finish it in the frying pan.
Not enough pasta water. Next time save extra pasta water, add 2 tbsp, and mix.
They weren't stir-fried long enough in step 3. Stir-fry until soft.
The heat was too high in step 4. Next time, always turn off the heat before adding the eggs.
Not heated enough in step 4. Mix over very low heat 10 seconds at a time until thick and creamy.
Not enough pasta water. Add the saved pasta water 1 tbsp at a time to loosen it. Next time, save more pasta water.
The bacon and cheese are salty. Next time, reduce the salt for boiling to 2 tsp.
You did not pat the quail eggs dry in step 1, or there was not enough batter in step 3. Next time, pat them dry, then coat them all over in batter.
The oil was too hot. Next time, check the bubbles in step 4, and turn the heat down if they are big. This time, cut one open, and if it's pink, fry 1–2 more min.
The oil was not hot enough, or you added too many at once. Next time, fry 3–4 at a time and check the bubbles before adding.
You cut off the core, or pushed the skewer along the layers. Next time, keep the core and push the skewer across the layers.
The thickness wasn't even. If there is pink, put it back in the oil and fry 1–2 minutes. Next time open up the thick parts in step 2.
The flour was too thick, or the chicken was too wet. Next time coat thinly with flour and tap off the extra.
The oil was too hot. Next time, if big bubbles come out in step 4, turn the heat down before adding.
Fried too long. Next time fry 2 minutes after flipping, then let it sit so the heat reaches the inside.
You moved it right after adding it. Next time, wait 1 minute before turning. It also falls apart when there is too little batter, so add flour 1 tsp at a time.
The oil was not hot enough, or there was too much batter. Next time, check the bubbles in step 4, and use just enough batter to thinly coat the vegetables.
You overmixed the batter in step 3. Next time, mix lightly and use ice-cold water.
It is too thick. Next time, spread each one out thinly as you add it.
The oil was not hot enough. Next time, check the bubbles in step 3 before adding. Drain the oil well after frying.
It did not fry long enough. Keep going 1 min at a time until a bamboo skewer slides in easily.
It did not soak long enough. Let sit 5–10 more min. If it is still too mild, add 1 tsp soy sauce.
Water was left on the eggplant in step 2. Next time, pat it dry well with paper towels.
The pieces were too thick. If pink, put them back in the oil and fry 1 minute. Next time cut them evenly to 1 cm thick in step 1.
Too much seasoning liquid was left. Next time drain the liquid from the bowl before adding the batter.
The oil wasn't hot enough, or you put in too many at once. Next time fry 4–5 pieces at a time.
It sat in the seasoning too long. Next time add the batter after 15 minutes. Dip in the sauce a little at a time.
Water was left on it in step 2, or there were gaps in the coating. Next time, pat it very dry and coat with flour with no gaps.
It was fried too long. Squid cooks fast. Next time, take it out 1 minute after turning it.
There was too little flour, or water was left on it. Next time, pat it dry, then coat all over with flour.
The oil was not hot enough. Next time, check the bubbles in step 4 and add fewer pieces at a time.
There were gaps in the coating, or the kabocha was watery. Next time, coat with no gaps. If the kabocha is loose, mix in panko.
The cooling time was too short, or you touched them right after adding. Next time, cool 10 minutes and wait 1 1/2 minutes before turning.
The oil was too hot. Next time, check the bubbles in step 5, and turn the heat down if they are big.
It was not heated enough in step 1. Add 1 minute at a time until a bamboo skewer slides in easily.
You did not wipe off the water that came out after salting in step 1. Next time, pat it very dry. Squeezing lemon over it makes it easier to eat.
Not fried long enough. Put back in the oil and fry 1 minute at a time. Cut thick fillets in half before frying.
You touched it many times while frying. Next time, wait 2 minutes and turn it only once.
The oil was not hot enough. Next time, check how the bubbles come out in step 4.
Water was left on the chikuwa. Next time, pat the surface dry in step 1 before coating.
The oil was not hot enough. Next time, check the bubbles in step 3 and add a few at a time.
The heat was too high. Aonori burns easily, so take them out as soon as they are golden brown.
It was fried too long. Next time, take it out 1 minute after turning it.
You didn't use potato starch in step 3, or didn't press hard enough. Next time, coat the inside of the lotus root with potato starch and press firmly.
The heat was too high, or the time was too short. If it's pink, cook over low heat 2–3 min more at a time. Next time, make the meat layer thinner (1 cm).
You didn't soak it in water in step 1. It tastes the same. Next time, soak it in water right after cutting.
The oil wasn't hot enough. Next time, in step 4 check how the bubbles look before adding them.
They were overcooked in step 3. Next time, check once with a bamboo skewer at 8 minutes.
You did not heat it until bubbling after adding the starch in step 4. Bring it to a bubble again over medium heat and cook 1 minute.
You added too much at once, or added it over high heat. Next time, turn to low heat first, then add a little at a time while stirring.
Add salt a pinch at a time, tasting each time.
It didn't simmer long enough in step 4. Simmer 5 more minutes at a time until a bamboo skewer goes in easily.
It didn't sit long enough in step 5. Let it sit 10 more minutes, or let it cool once and reheat to make the color deeper.
It kept boiling hard on high heat. Next time lower to medium-low heat once it boils.
The broth ran out. Don't scrape the burnt part; move only the food on top to the bowls. Next time check the amount of broth partway through.
The pouch had a hole, or the toothpick was pinned too loosely. Next time, gather the opening and weave the toothpick through twice. Also use lower heat.
It did not simmer long enough. Add 3 min at a time and cut one open to check.
You did not roll the chopstick enough in step 1. Next time, roll it well before opening.
Let it sit 5 min after turning off the heat so the broth soaks into the fried tofu. If it still tastes weak, add 1 tsp soy sauce and warm it up again.
It was not soaked enough in step 1. Next time, press it with your finger to check it is soft all the way to the center before moving on.
The heat was too strong in step 4, or you moved it. Next time, use low heat and do not touch it while it simmers.
It was not squeezed enough in step 2. Next time, keep changing the water and squeezing until no cloudy water comes out.
It did not sit long enough in step 5. Letting it sit until cool lets the flavor soak in.
Not enough oil was removed in step 1. Next time, press firmly with paper towels.
Cooked too long in step 3. Next time, turn off the heat 1–2 minutes after adding the leaves.
Dirt was left at the base. Next time, spread the base open and wash well with water.
Let it sit longer in step 4, or add soy sauce 1/2 tsp at a time and taste.
Even boiled bamboo shoots sometimes keep some harshness. Next time, after cutting, boil in plenty of water for 2–3 minutes before step 2.
Too much broth was cooked off in step 3. Next time, turn off the heat with about 2 tbsp left. This time, add 1 tsp water or mirin and mix.
Cooked down too much in step 3. Next time, turn off the heat sooner.
You looked away in step 3. Remove any burnt pieces, and next time keep stirring.
It did not simmer long enough in step 4. If the liquid is low, add 50 ml water, and keep going 5 min at a time.
It was stirred with a spatula in step 5. Next time, only shake the pot.
The liquid was not cooked down enough in step 5. Coat the food in the liquid a little longer over medium heat.
You stopped watching it in step 5. Do not scrape the burnt part; move only the food on top to the dish.
It was not simmered long enough in step 3. Before adding the beef, add 5 minutes at a time until a bamboo skewer slides in easily.
Not enough slime was removed in step 1. Next time, rub well with salt and wash. The taste does not change, so it is fine to eat as is.
It was simmered too long in step 4. Next time, move on 3 minutes after adding the beef.
This is caused by the taro skin. Rinse your hands with water. Next time, wear plastic gloves.
Not pre-boiled enough in step 3. Stew longer in step 5 on low heat, 20 minutes at a time. Add water if the liquid goes down.
The pre-boiling and washing in step 1 was not enough. Next time, boil 5 minutes after it boils and wash well with water.
If you cool it and put it in the fridge, white fat hardens on top. Scoop it off with a spoon, then warm it up again.
The liquid went down too much in step 5. Add water 50 ml at a time and warm it up again.
The quick boil and rinse in step 1 were not enough. Next time, boil a full 3 min and rinse with water. You can also add 1 tsp more ginger.
It did not simmer long enough in step 3. Keep going on low heat, 10 min at a time. If the broth gets low, add water.
You did not stir from the bottom in step 4. Do not scrape the burnt part; move only the top part to the bowls.
Too much broth boiled away. Add water 50 ml at a time and reheat.
Kimchi spiciness depends on the product. This time, take extra tofu and cabbage in your bowl. Next time, use less kimchi, 150 g.
Older kimchi is more sour. This time, add 1 tsp miso. Stir-frying the kimchi for 2–3 min in step 3 makes it less sour.
Add soy sauce or miso 1 tsp at a time, and taste each time.
They went in too early. Add the garlic chives last and turn off the heat after 1 min.
You didn't mix enough in step 2, or the soup wasn't boiling when you added them. Next time mix until sticky and drop them where it's bubbling.
They cooked too long. Once the meatballs are cooked through, just cook until the vegetables are done.
Add soy sauce 1 tsp at a time, tasting each time.
Add 100 ml water and 1 tsp soy sauce and bring back to a boil.
You skipped the pre-boiling in step 1, or it was too short. Next time, boil a full 2 min and rinse with water.
Scoop off some of the fat floating on the broth with a ladle and throw it away.
Cut the chili in half. This time, serve yourself more tofu and cabbage.
It boiled down. Add 100 ml water and bring it back to a boil.
It boiled in step 4. The taste is the same, so you can still eat it. Next time keep it on low heat after adding the soy milk.
This is the skin (yuba) that forms when soy milk is heated, and it's safe to eat. Skim it off if you don't like it.
Dissolve in more miso 1 tsp at a time, tasting each time.
Soy milk sticks to the bottom easily. Turn to low heat and stir from the bottom now and then.
You left it in hard-boiling water too long. Use medium-low heat, and lift it out as soon as it changes color.
Put it back in the dashi and wait until the color has all changed. Don't eat it raw.
Water from the vegetables got into the sauce. Drain the vegetables on the ladle before dipping. Add more sauce a little at a time.
You didn't skim the scum. Skim it often.
It didn't simmer long enough. Simmer 5 more minutes. This time, add a pinch of sugar.
Usually it's not enough salt. Add a pinch at a time, tasting each time.
You added it too early. Add the broccoli last and cook for 3 minutes.
Tomato sticks to the bottom easily. Stir from the bottom now and then, and lower the heat a little.
It boiled hard, or you stirred it. Next time, after adding the salmon, keep it at a gentle bubble and do not touch it.
You skipped salting and wiping off the water in step 1. Next time, let it sit 10 minutes and wipe it well.
The time in step 3 was too short. Add 3 minutes at a time until a bamboo skewer goes through.
You used salted salmon, or there was too much miso. Add 100 ml water and bring it back to a boil.
It boiled hard, or you stirred it. Next time, keep it at a gentle bubble and do not touch the cod.
You skipped salting and wiping in step 2. Next time, let it sit 10 minutes and wipe well. Also skim off the foam (scum) that comes up.
It boiled with the kombu still in in step 4. Next time, take it out as soon as bubbles appear.
It went in too early. Add the shungiku last and cook 1–2 minutes.
Grated daikon gets milder when cooked. Simmer 1–2 more min.
You did not drain the liquid in step 1. This time, add soy sauce 1 tsp at a time and taste.
It simmered a long time on strong heat. When it boils, turn to medium-low heat.
Add the leaves in step 5 and simmer 2 min. Don't add them with the stems.
It cooked down too much. Add water 2 tbsp at a time and taste.
Add soy sauce 1 tsp at a time.
Cooked too long, or it was touching the shirataki. Eat the meat as soon as it changes color.
The sugar burned. Turn the heat down a little and add 2 tbsp water.
The slits were too short, or the heat was too low. Next time, cut slits 2/3 of the length, and fry legs down, pressing them.
The slits went all the way to the base. Leave 1/3 as the head.
The heat was too high. Turn to medium-low heat and roll them more often.
The holes were too shallow, or you added them while hot. Let them cool, then make the holes a little deeper with a toothpick.
The cucumber is too thick. Cut it in half lengthwise once more.
You forced it in. If you put the split ones cut side down on the plate, it won't show.
There was water left on the cucumber. After cutting, pat it dry with paper towels before putting it in.
Not stir-fried long enough in step 3. Stir-fry until you eat 1 strip and there is no hard center. The thinner you cut, the faster it cooks.
You poured the egg in one spot. Next time, circle it over the whole pan.
The tuna was packed in water, or you turned off the heat right after adding the egg. Stir until no liquid is left.
Add salt a pinch at a time, tasting each time.
Cooked too long. Season as soon as they turn bright green.
White ribs or seeds were left in. Next time, remove them carefully by hand.
You added them with the heat still on. Add them after turning off the heat.
Add soy sauce a few drops at a time and taste each time.
It was not heated enough. Add 1 minute at a time and heat until a bamboo skewer slides in easily.
You did not pour out the water in the bowl. Next time, pour out the water after heating, then mash.
You added the mayonnaise while hot. Add it after cooling.
There was not enough salt. Add a pinch at a time, tasting each time.
Boiled too long. Next time, drain after 2 minutes. It keeps softening from the leftover heat.
Too much peel was left on the stems, or the pieces were too big. Next time, peel thickly and slice thinly.
You didn't pat it dry, or tossed it too early. Pat dry before tossing, and toss right before eating.
Not enough soy sauce for the amount of ground sesame. Add a few drops of soy sauce or water.
You didn't cook them seam side down. Cook for the first 1 minute without touching so the bacon sticks, then roll.
The steam-cooking in step 4 was too short. Keep the lid on and add 1 minute at a time until a bamboo skewer goes in easily.
The heat is too high. Keep it at medium or lower and roll them often.
The bacon is salty. Use only pepper and don't add salt.
The egg was overcooked and hard. Roll while the top is still half runny.
There was not enough oil, or you poured before the pan was hot. Oil the pan each time and pour after you hear a sizzle.
You did not line up the crab sticks at the far edge. Line them up neatly on the far side of the 1st layer of egg.
The heat is too high. Turn it a little lower than medium, and wait longer to make up for it.
It wasn't dry-fried enough in step 3. Dry-fry until no liquid is left at the bottom.
The heat was too high, or you stopped stirring. Keep stirring over medium-low heat.
You used strongly salted salmon (karakuchi). Next time, choose amakuchi (lightly salted). This time, use less on your rice.
You didn't check enough with your fingertips in step 2. Stroke all of it to check as you flake.
It did not simmer long enough in step 2. Add 2 tbsp water and simmer until a bamboo skewer slides in.
Too much liquid is left. In step 3, turn to medium heat and cook it off while shaking the pot.
It stayed on the heat after the liquid was gone. Turn off the heat as soon as they are shiny.
Add sugar a pinch at a time, and taste each time.
The kimchi was very sour. Add sugar a pinch at a time and taste.
You stir-fried too long after adding the garlic chives and kimchi. Next time, finish step 4 within 2 minutes.
Every kimchi has a different saltiness. Add soy sauce 1/2 tsp at a time.
You stir-fried too long over high heat in step 2. Next time, use medium heat and move on once the pink is gone.
They were not cooked loose end down, or they were rolled too soon. Next time, cook loose end down and do not touch for 1 min.
They stayed on the heat too long in step 4. Next time, stop 1 min after adding the sauce.
Not enough microwave time in step 1. Next time, add 30 sec at a time.
There was not enough sauce, or there was too much liquid before coating. Add 1 tsp each of soy sauce and mirin and coat again.
The vegetables were stir-fried too long. Next time, take them out in step 3 while they are still a little firm.
There was too much doubanjiang. Next time, use 1/4 tsp or leave it out.
It stayed on the heat too long after adding the sauce in step 5. Next time, stop within 1 minute after putting the vegetables back.
Add 1 more tsp tianmianjiang and coat again.
You added it while the starch was still sunk at the bottom. Keep it on the heat 30 seconds–1 minute more, stirring, until the sauce bubbles hard. Next time, stir the sauce from step 2 well right before adding.
It did not boil long enough, so the vinegar smell stayed. Keep it on the heat 30 seconds more, stirring. Next time, use a little more sugar.
You rolled them right after adding in step 3. Next time, do not touch them for 1 minute after adding.
The oil was not hot enough. Next time, add the meat after bubbles come from the chopsticks.
The egg set too much in step 3, or the pan was too small. Hide the tear with the filling; it's fine to eat with sauce on top. Next time fold it while the top is still runny.
There wasn't enough oil after wiping the pan. Next time spread the oil over the whole pan before adding the egg.
The cabbage in step 2 was still watery. Next time stir-fry the cabbage until soft.
Add a little more sauce. Also check you didn't forget to season the meat with salt and pepper.
It did not simmer long enough. Add 5 minutes at a time until a bamboo skewer goes in easily (if the broth is low, add 50 ml water).
It didn't sit long enough in step 5. Put the lid on, leave another 10–20 minutes, and warm it up again before eating.
The broth cooked down too much. Add water 2 tbsp at a time and warm again over low heat.
The broth ran out. Don't scrape the burnt part. Move only the food on top into bowls. Next time, check the amount of broth every 10 minutes.
Add salt a pinch at a time, tasting each time.
Too much chicken stock granules and salt. Next time, use less salt, taste at the end, then add.
You didn't rub in the potato starch, or stir-fried too long. Next time, go to step 4 as soon as the pink is gone.
The chopped leek was very sharp. Heating it for about 30 seconds after adding the sauce makes it a little milder.
Not enough miso was wiped off, or the heat was too high. Next time, wipe well in step 3 and cook over medium-low heat.
Cooked too long. Next time, stop the steam-cooking in step 4 at 4 minutes once and check.
It didn't marinate long enough. Next time, leave it in the fridge for 1 hour or more, or overnight.
Not enough cuts in step 1. Next time, make more cuts along the fatty edge.
They were packed too loosely. Next time, pack them tightly in step 3 until there are no gaps. If there are extra, put them in another pot.
It did not simmer long enough. Put the lid on and add 5 min at a time.
Water came out of the cabbage. Pour ponzu on after serving, or add a pinch of salt and taste.
It boiled down. Add 100 ml water and a pinch of salt.
The bean sprouts weren't drained enough, or were stir-fried too long. Next time, drain well in step 1 and finish steps 4 and 5 quickly.
Water came out and weakened the flavor. Add 1 tsp oyster sauce and mix quickly.
You didn't rub in the potato starch, or stir-fried too long in step 3. Next time, go to step 4 as soon as the pink is gone.
They were on the heat too long after adding. Next time, turn off the heat 30 seconds after adding them.
The beans were sticking out of the liquid in step 4, or the heat was too strong. Next time, add water and keep the heat very low.
It did not simmer long enough. If still hard, add water and simmer more, 1 hr at a time. Old beans take longer.
It boiled hard. Next time, keep the heat so the surface only moves a little. The taste doesn't change, so you can still eat them.
The cooling time in step 5 was short. Leaving them in the liquid overnight lets the sweetness soak in.
The skin was peeled too thinly in step 1, or it was not soaked in water. Next time, peel the skin thickly and soak 10 min.
It was not cooked down long enough in step 4, or there is not enough moisture. Add syrup or water 1 tbsp at a time and cook it down again on low heat.
It was cooked down too much in step 4. Add 1 tbsp syrup or water and stir on low heat until soft.
Add sugar 1 tsp at a time and melt it in on low heat. Taste each time.
The heat in step 2 was too high. Next time use the lowest heat, and after 10 minutes lift the edge once to check the color.
You rolled it after it cooled in step 4, or didn't make the cuts. Next time make the cuts and roll as soon as it's cooked.
It wasn't cooked through. Next time, in step 3, poke with a bamboo skewer and check no egg mix sticks before rolling.
You didn't roll tightly enough. Roll while pressing hard with the mat, and hold it firmly with rubber bands.
Not dry-roasted enough in step 1. Next time, roast until they snap.
They burned in step 1 or 2. Next time, use low heat in step 1, and in step 2 turn off the heat as soon as the bubbles get big.
They cooled without being spread out in step 4. Next time, spread them on parchment paper so they do not overlap.
Not cooked down enough in step 2. Next time, boil until thick, then add the gomame.
It did not simmer long enough. Add water and simmer 10 min at a time until a bamboo skewer goes through.
The rolling or the knot was loose in step 3. Next time, roll tightly and tie the kanpyo firmly.
The cooling time in step 5 was short. Leaving it in the liquid overnight lets the flavor soak in.
The liquid was all gone. Take out only the kombu rolls that are not burnt. Next time, check the amount of liquid partway through.
Not boiled long enough in step 2. Next time, boil until a bamboo skewer goes in.
Boiled too long in step 2, or pounded too hard in step 3. Next time, boil a shorter time and tap lightly.
You tossed it after it cooled. Next time, put it in the sauce while hot from boiling. This time, leave it in the fridge for a few hours.
Add 1 tsp sugar and mix.
You simmered too long in step 3. Next time, turn off the heat as soon as it is cooked, and let the leftover heat and the sauce add flavor.
The rest time in step 4 was short. Leave the shrimp in the sauce in the fridge for a few hours.
Some of the vein was left in. Next time, check in step 1 that it is out of all 8 shrimp.
Those parts were not in the sauce. In step 3, spoon the sauce over while simmering and turn them over halfway.
The lid was closed in step 3, or the heat was too high. Next time, put the lid on off-center and turn to low heat as soon as it boils.
You stirred it while it cooked in step 3. Next time, loosen it only once when it boils.
It did not cook long enough. Keep going on low heat, 5 min at a time.
They boiled too long in step 2, or stayed on the heat too long after being added in step 4. Next time, boil for 1 min, and turn off the heat right after adding them.
The lid was closed in step 4, or the heat was too high. Next time, put the lid on off-center and use the lowest heat.
The bottom was not loosened in step 3, or the heat was too high. Do not scrape the burnt part; move only the top part to the bowls.
You stirred it partway through step 4. Next time, loosen it only once when it boils.
If too thick, add hot water 50 ml at a time and cook on low heat for 2–3 min. If too watery, keep cooking on low heat 5 min at a time.
They didn't boil long enough in step 3, or they were too big. Boil 1–2 minutes after they float, and make a dent in the center.
The dough in step 1 didn't have enough water. Next time add water 1 tsp at a time and knead until it doesn't crack.
Add water 1 tbsp at a time and thin it out while tasting.
The heat was too high in step 4. Don't scrape the burnt part; move only the top to the bowls.
There was not enough water in step 1. Next time, add 1 tbsp more water. They get hard as time passes, so eat them the day you make them.
The boiling time in step 2 was short. Make sure to boil 2 min after they float.
In step 5 you did not stir long enough after it bubbled. Stir 30 sec more on low heat.
In step 5, the potato starch was not dissolved before heating. Strain it through a tea strainer to make it smooth.
Not enough water. Add 1 tsp water to the dough and knead again.
They get hard over time. Eat right after making them. They get even harder in the fridge.
Too big, or not boiled long enough. Keep to 2 minutes after they float, and make them about 2 cm.
When small children or older people eat them, cut them in half and chew well.
It did not soak long enough in step 1. Next time, let it soak a full 30 min.
Wet your hands with water often.
The edges were too thin when you spread the bean paste. Make it the same thickness all the way to the edge before wrapping.
It gets hard in the fridge. Wrap leftovers in plastic wrap and freeze, then let them come back to room temperature before eating.
You forgot the baking powder, or the batter was too thick. Next time use 1 tbsp more water in step 2.
Too much oil in the pan. Wipe it off with a paper towel before cooking.
The heat is too high. Use medium-low heat and don't make the batter too thick (no more than 2 tbsp).
Cooked too long. Take out after 30 seconds on the second side, and cover with plastic wrap right after cooking.
It wasn't kneaded enough in step 2. After it turns clear, knead 1–2 minutes more.
It was chilled too much in ice water or the fridge. Leave it at room temperature for a bit and it gets a little softer.
Water was left on it. Pat dry with paper towels before coating.
You stopped stirring in step 2. Don't scrape the burnt part; use only the top.
You did not simmer 2 minutes after boiling in step 1. Put it back in the pot, bring to a boil again, simmer 2 minutes, then pour again.
It did not cool long enough in step 3. Stir until it thickens, then pour.
Too much agar. If it comes in 4 g packets, use only half (2 g).
Water comes out as time passes. Keep it in the fridge and eat within 2 days.
You mashed it after it cooled in step 3. Mash while hot and knead well.
It was not kneaded enough in step 3 and has too much water, or it was not chilled enough. Next time, knead until a line stays.
You did not soak it in water in step 1, or some skin was left. Peel the skin thickly.
Sweet potatoes differ in sweetness. Taste it in step 3 and add sugar 1 tsp at a time.
If it boils in step 3, the gelatin has trouble setting. Turn off the heat when bubbles appear at the edge. Also chill it for a full 3 hr.
In step 2 you added the rest of the milk before working it into a paste with a little milk. Straining it through a tea strainer makes it smooth.
It was not cooled enough in step 4. Stir until lukewarm before pouring.
Bitterness depends on the matcha. Next time, add 2 tsp more sugar.
It didn't soak long enough in step 3, or wasn't heated enough. Cover with plastic wrap and heat 30 sec more at a time.
Wet your hands with water often.
They didn't soak long enough in step 1. Soak in water 5 min more.
It gets hard when it cools. Don't put it in the fridge; eat it the day you make it.
It was not heated enough in step 3. Heat 30 seconds more at a time and mix.
The dough cooled down. Wrap while it is warm. When spreading it, do not make just the center thin.
Water was left on the strawberries. Pat them very dry in step 1.
It gets hard over time. Eat it the day you make it.
Turn off the heat, then press the lumps against the side of the pot with the back of the ladle to crush them.
There was too much water. Simmer over low heat for about 5 minutes, stirring, to thicken.
It didn't simmer long enough in step 3. After adding the roux it burns easily, so next time simmer in step 3 until a bamboo skewer goes in.
Don't scrape the burnt part; move only the top to bowls. Next time use low heat in step 5 and stir from the bottom.
You added the milk too fast in step 4. Turn off the heat and whisk hard with a whisk; most lumps will go away.
The simmering time in step 4 was short. Simmer 2–3 minutes more on medium-low heat, stirring.
Boiled too long in step 2. Next time, boil 1 minute less than the bag says.
The toaster oven is not hot enough. Add 2–3 minutes at a time, watching closely.
They were not chilled enough, or there were gaps in the coating. Next time, chill 1 hour or more in step 3 and coat all over in step 4.
It was not cooked down enough in step 2. Next time, cook it down until the spatula line no longer closes up. This time, chill 1 more hour in the fridge.
The oil is too hot. When the bubbles from the chopsticks rush out hard, turn the heat down and wait a little.
The oil was not hot enough. Wait until bubbles keep coming from the chopsticks before adding.
Overcooked. Next time, go to the next step in step 4 as soon as the inside turns white.
Not enough tendon cuts in step 2. Next time, make more cuts.
The heat was too high in step 5. Next time, turn to low heat before adding the seasonings.
Pour the sauce left on the plate over the meat. Next time, sprinkle the salt in step 3 evenly over both pieces.
The ketchup wasn't stir-fried long enough. Next time stir-fry it until it bubbles in step 4 before adding the rice.
You used cold rice. Warm it in the microwave before adding.
The ketchup wasn't stir-fried enough. Next time stir-fry it 30 sec–1 minute in step 4.
The heat is too high. In step 5, keep it at medium heat and keep mixing from the bottom with the spatula.
The heat was too high. Next time, turn to low heat once it boils.
Not simmered long enough. Simmer 5 min more at a time until a bamboo skewer goes in easily.
Add salt a pinch at a time, tasting each time.
The lid was open too much. Add 100 ml water and 1/2 tsp consomme.
It was not cooked down enough in step 3. Next time, cook it longer. This time, add a pinch of sugar.
It did not simmer long enough. Add 5 min at a time until thick.
You did not stir when it started boiling. Next time, loosen it with chopsticks right after adding. Mix with the sauce as soon as it's done boiling.
It was boiled too long. Next time, bite 1 strand to check 1 min before the package time.
It is not cooked through. Put the lid on, keep going on low heat 3 min at a time, and cut again to check.
Not enough air was taken out, or the onion was mixed in while hot. Next time, get the air out well in step 3.
It did not simmer long enough. Take off the lid and cook down on low heat for 2–3 min.
Simmered too long. Next time, turn off the heat when the juice from the skewer runs clear.
It didn't simmer long enough. Remove the lid and simmer on low heat for 3–5 minutes to thicken. This time, add a pinch of sugar.
It wasn't browned enough in step 2. Next time cook the skin well for 4 minutes.
Don't scrape the burnt part; move only the top part to the plates. Next time use low heat and stir partway through.
Usually it's not enough salt. Add a pinch at a time, tasting each time.
The heat was too high. Scoop off the skin with a spoon. Next time keep it on low heat.
Don't scrape the burnt part; move only the top to bowls. Next time stir from the bottom often.
Add milk 2 tbsp at a time and warm again over low heat.
Add salt a pinch at a time, tasting each time.
You stir-fried too long after adding the vegetables. Next time turn off the heat about 1 1/2 minutes in total after adding the vegetables.
You forgot the potato starch and oil in step 2, or didn't separate the meat in step 4. Next time spread the meat right after adding.
The heat was too low and water came out of the vegetables. Next time turn to medium-high heat after adding the vegetables.
Taste before serving, and add soy sauce 1/2 tsp at a time.
The shrimp were still wet. Next time, pat them very dry in step 1.
The oil was not hot enough. Next time, check the bubbles on the chopsticks before adding.
Cooked too long. Take them out as soon as the inside turns white.
You tossed them after they cooled. Next time, toss right after taking them out.
Microwaved too long. Next time, after 3 min + 2 min, let the resting time finish cooking it.
The meat was thick. Add 30 seconds at a time, cutting to check each time.
The sesame paste was cold. Add chicken juice or water 1 tsp at a time and mix.
Water came out of the vegetables. Pour the sauce on right before eating.
You stirred right after adding the egg. Next time, wait 10 seconds before stirring.
You did not bring it to a boil after adding the starch slurry. Stir and let it bubble again.
You added it all at once to the boiling soup. Next time, add it a little at a time while stirring.
Add salt a pinch at a time, tasting each time.
You added too much oil in step 2. Next time, cook with just 2 tbsp.
The cooking time in step 2 was short. Cook until soft before taking it out.
You added the potato starch slurry without stirring it. Next time, stir it right before adding and pour it in a little at a time.
It's the amount of doubanjiang. Next time, use 1/4 tsp or leave it out.
The glass noodles were still wet in step 2. Next time, squeeze them well.
Not boiled long enough. Boil for the time on the bag.
Use less vinegar, 1 1/2 tbsp, or add 1 tsp sugar.
The chilling time was short. Let sit 10 minutes before tasting.
Water came out of the napa cabbage. Make a little more potato starch mixed with water and add it while boiling.
Stir-fried too long in step 3. Go to the next step as soon as the shrimp turn red.
You added the starch water all at once without stirring. Next time, add a little at a time while stirring.
Add salt a pinch at a time, tasting each time.
You touched the noodles too much in step 2, or the frying time was too short. Next time, wait 3 minutes without touching.
Not enough oil, or you added the noodles before the oil was hot. Next time, heat the oil first, then add.
It did not boil after you added the starch water. Let it bubble again.
You added the starch water all at once without stirring. Next time, add a little at a time while stirring.
Stirred too much, or cooked too long. Next time, stir in big strokes only 3–4 times.
Water was left on the garlic chives. Next time, pat them dry well after washing.
They were stir-fried too long in step 2. Take them out within 1 min.
Drizzle a little soy sauce on after putting it on the plate.
Dried wakame grows a lot when it soaks up water. Next time stick to 1 tbsp.
It simmered too long. Turn off the heat 1–2 minutes after adding the wakame.
Add water 50 ml at a time and heat again.
Add salt a pinch at a time, tasting each time.
You mixed in the onion from step 1 while it was hot, or did not push out enough air in step 3. Next time, cool the onion well and toss the meat between your hands more times.
Not steamed long enough. Put the lid on and add 2 minutes at a time on low heat, until the juice from the skewer is clear.
The heat was too high in step 4. Next time, keep it on medium heat and turn over as soon as it browns.
You cooked it down too much. Add water 1 tbsp at a time to thin it.
Some parts were not coated with the egg and flour batter. Next time, coat all over well before adding panko.
The oil was too hot, so only the outside browned first. Turn to medium-low heat, and if the inside is red when you cut it, fry 1–2 more min.
Not enough air was pushed out. Next time, toss them between your hands more times.
The oil was not hot enough. Check the bubbles from the chopsticks before adding, and add no more than 2 at a time.
They were not cooled enough in step 4, or the potatoes had too much water. Next time, dry off the water well in step 2 and cool before frying.
The egg and flour batter did not cover them completely. Coat with no gaps before adding the panko.
The oil was too hot. Turn to medium-low heat and check that the bubbles from the chopsticks are not too strong.
The oil was not hot enough. Add them after bubbles come from the chopsticks, and fry fewer at a time.
The seam was facing up, or there were gaps in the pot. Next time, pack them tightly seam-side down.
They weren't boiled long enough and are stiff. Boil 30 sec more. Use 2 torn leaves layered together.
Not simmered long enough. Simmer over low heat 5 min more at a time.
Add salt a pinch at a time, tasting each time.
It did not simmer long enough in step 3. Before adding the roux, simmer over low heat 10 more minutes at a time until it breaks apart with chopsticks.
You added the roux with the heat on. Next time, always turn off the heat before adding it. For now, stir while crushing the lumps with the back of the ladle.
You didn't stir enough after adding the roux. Don't scrape the burnt part. Move only the top part into bowls.
Simmered too long over high heat. Next time, keep the heat on low in step 4.
Too much water. Simmer about 5 minutes on low heat to boil it down. Next time, use the amount of water on the roux box.
You added the roux with the heat on. Next time, turn off the heat before adding it. This time, mash it with the back of the ladle while stirring.
You burned the onion in step 2. Next time, turn the heat down a little and stir now and then.
You didn't stir enough after adding the roux. Don't scrape the burnt part. Move only the top part into bowls.
The stir-fry time in step 3 was not enough. Next time, stir-fry the burdock alone for longer, and eat a slice before adding the beef.
The heat was too high in step 5, or you stopped stirring. Next time, after adding the seasonings, turn the heat a little lower than medium and keep stirring.
You cooked it down too much. Next time, turn off the heat while a little liquid is still left.
Time passed before you put it in water. Put it in water right after cutting. The taste does not change.
Not kneaded enough. Next time, knead until sticky. Do not touch them much when they first start cooking.
The heat was too high, so only the outside cooked. Turn to medium-low heat and keep going 2 min at a time, rolling them.
The potato starch was still at the bottom when you poured it in. Turn off the heat, add 1/2 tsp potato starch mixed with 1 tsp water, stir, and simmer again over medium heat.
It did not simmer long enough after adding the vinegar. Simmering about 30 sec longer makes it less sour.
Cooked too long, or cooked while still cold. Next time, let it sit 20 minutes before cooking and time it.
The pan was not hot enough. Add the meat after the oil smokes a little.
Not enough cuts in step 1. Make them where the red meat meets the fat.
The heat is too high. Turn to low heat and turn it off as soon as the butter melts.
Stir-fried too long. Next time, add the leek as soon as no red is left.
Not stir-fried long enough. Add 30 seconds at a time.
Too much salt in the sauce. Next time, use 1/4 tsp salt and add more after tasting at the end.
The heat was too low, or you stir-fried too much at once. Keep it on medium heat and spread everything out in the pan.
Water was left on the fish in step 3, or you did not coat it thinly all over with flour. Next time, wipe off the water well in step 2. Touching it too much while frying also makes it come off.
The oil was too hot. If the inside is see-through, fry more over medium-low heat for 1 minute per side. Next time, check the bubbles before adding.
The oil was not hot enough, or you added too many at once. Next time, fry 2 at a time, at the temperature where bubbles keep fizzing.
You did not wipe off the water that came out in step 2. Next time, after salting and waiting 5 minutes, wipe it off well.
The flour sat too long before cooking in step 2, or there was still water on it in step 1. Next time, cook right after coating.
Overcooked. Next time, in step 4 cook a little shorter after putting on the lid, and break it open to check.
The heat was too high. Next time, check that it's at medium-low heat before adding the butter.
You didn't wipe off the water that came out in step 1. Next time, wipe both sides well.
You moved it before it browned. Next time, wait about 4 min on the skin side without touching.
You salted shio saba (salted mackerel), or used too much salt. Next time, use less salt in step 1. Don't add salt to shio saba.
The fillets were thick. Put on the lid and cook over low heat 2 more minutes at a time, then break open to check.
You didn't wipe off the water that came out in step 1. Next time, wipe both sides well.
You didn't pat off the liquid in step 3, or the oil wasn't hot enough. Next time, pat dry well before coating, and add the fish once the bubbles are fizzing.
It has soy sauce in it, so it burns fast if the oil is too hot. Next time, keep it at medium heat and watch the bubbles.
It wasn't marinated long enough in step 2. Next time, give it the full 20 min.
You moved it around many times while frying. Next time, wait 2 min on each side without touching.
You touched them while simmering, or they boiled hard over high heat. Next time, use medium-low heat and do not touch them after putting on the foil.
You did not wash out the blood inside the belly in step 1, or you added them before the liquid boiled.
It was cooked down until the liquid was gone. Next time, lift the foil partway through to check the amount of liquid.
A lot of liquid was left. After moving the sardines to plates, cook down just the leftover liquid over medium heat for 1–2 minutes, then pour it over.
You added it without stirring in step 5, or the heat was too high. Next time, turn to low heat first, then add it while stirring.
You added the slurry with the starch still sunk at the bottom, or did not cook it long enough. Add a little more re-stirred slurry and cook 1 minute.
Boiling vinegar softens its sharpness. Boil it well in step 4. This time, add 1 tsp sugar.
You moved it many times while cooking. Next time, do not touch each side until it browns.
It marinated too long, or you poured on too much sauce. Next time, take it out at 10 min and use less sauce on top.
The sauce from step 1 had not cooled. Next time, let it cool fully before marinating.
You did not pat it dry in step 2. Next time, pat it dry well with paper towels.
Too much time passed after buying it. Eat sashimi-grade fish the day you buy it.
It did not soak long enough in step 1, or it was cut too thick. Next time, slice it as thinly as you can and soak 10 min.
The onion was not squeezed enough, or the ponzu went on too early and water came out. Next time, squeeze firmly and pour it on right before eating.
You pushed the knife down to cut. Next time, cut in one stroke while pulling the knife toward you.
You did not pat off the moisture on the bonito, or too much time passed after buying it. Eat sashimi-grade fish the day you buy it.
The heat was too high in step 5. Next time use medium-low heat and check once while cooking. Don't scrape the burnt part; just serve the top.
Water came out of the cabbage. Take off the lid and cook over medium heat for 1–2 minutes to cook off the liquid.
The fillets were thick. Put on the lid and cook over low heat 2 more minutes at a time, then break open to check.
You used salted salmon. With salted salmon, skip the salt in step 1 and use only 1 1/2 tbsp miso.
You did not oil the rack, or you moved the fish before it browned. Next time, oil the rack in step 2 and do not touch it until it browns.
It was overcooked. Dried fish has little water to begin with, so take it out as soon as it is browned and white inside.
The back of the grill is hotter. Turn it front to back halfway through. Remove the burned parts before eating.
Dried fish is already salted. Use less soy sauce on the grated daikon, or none.
The shrimp weren't dried enough in step 2, or the panko wasn't pressed on in step 4. Pat the shrimp dry well before coating with flour.
The cuts in step 3 were too shallow. Next time make 4 firm cuts on the belly side and press the back until it snaps.
The oil was too hot. If bubbles rush out hard, turn the heat down and add the shrimp once the bubbles are small.
Water was left on the shrimp or tails. Squeeze the water out of the tails in step 3, and pat dry once more with paper towels before frying.
It was cooked or simmered too long in step 3 or 5. Step 3 needs only 1 minute per side, and step 5 needs 1 minute.
Mix the potato starch slurry well right before adding. Stir right away after adding. If it's not thick enough, make the same amount again and add a little at a time.
Too much doubanjiang. Next time use 1/4 tsp. This time, add ketchup 1 tsp at a time.
The sauce didn't simmer long enough. Bring it to a boil a little longer before thickening. This time, add salt a pinch at a time and taste.
It was simmered too long in step 4. Next time, take it out after 2 minutes, and in step 5 put it back only for the last 2 minutes.
The pre-boiling in step 2 or the simmering in step 5 was too short. Add 5 minutes at a time until a bamboo skewer slides in easily. Turn off the heat and let it sit about 30 minutes to let the flavor soak in.
Too much liquid cooked off. Next time, check the amount of liquid partway through. This time, add water 2 tbsp at a time and warm it up.
The skin was peeled too thin. Next time, peel it thickly until you can no longer see the fibrous ring just inside the skin.
Water was left on it. Pat very dry with paper towels in steps 1 and 3. Fry right after coating (if you wait, water comes out).
Fried too long. About 3 minutes for both sides is enough.
The oil was not hot enough. Wait until small bubbles fizz out before adding. Do not add too many at once.
The rest time in step 2 was short, or you wiped off too much liquid. This time, sprinkle on a pinch of salt.
The clams were not cleaned of sand enough. In step 2, use the right amount of salt water (tops just sticking out) and wait the full 1 hour. If it's not dark, the clams won't spit out sand.
Steamed too long. Turn off the heat as soon as the shells open.
The clams were not washed after cleaning out the sand. Scrub them in step 3. You can also leave out the soy sauce, taste, and add it after.
The heat is too low, or the lid is not on properly. Keep the heat at medium and close the lid tightly.
The clams were not cleaned of sand enough. In step 1, use the right amount of salt water, wait the full 1 hour, and keep them in the dark.
Cooked too long. As soon as the shells open, add the miso and finish.
The clams are salty too. Start with 2 tbsp miso, taste, then add more. For now, add a little hot water.
You did not remove the scum in step 3. Scoop it out when white foam appears.
Water was left on them, or you touched them while cooking. Pat them well and do not move them for 2 minutes.
They were overcooked. Aim for 2 minutes on one side and 1 minute on the other. Turn off the heat as soon as they are white inside.
You added it over medium heat. Turn to low heat before adding the soy sauce, and turn off the heat right after coating.
Add soy sauce 1/2 tsp at a time. Check that you did not forget the salt at the start.
The oysters were not patted dry enough in step 2. Sandwich them between paper towels and pat very dry, and fry right after coating.
Water was left on them, or there were holes in the coating. Cover them all over with panko.
The oil was too hot. When bubbles rush out hard, turn the heat down.
Oysters shrink when cooked. Aim for 3 minutes. Do not fry them much longer than that.
You moved them before they browned in step 3. Wait 3 minutes and turn them only after they move when you shake the pan.
The heat was too high. Use medium heat, and turn down to medium-low if they look like they will burn.
Not cooked long enough. After turning, add 1 minute at a time and break open the belly to check.
Drain the liquid in a colander after grating.
Water was left on it. Pat dry well in steps 1 and 3, and fry right after coating.
Fried too long. Boiled octopus is already cooked, so about 2 minutes is enough.
The oil was not hot enough, or you added too many at once. Fry half at a time.
It did not sit long enough in step 2, or you wiped off too much liquid. This time, sprinkle a pinch of salt.
It was not stir-fried long enough after adding the ketchup. Next time, stir-fry 1 more min after all the rice turns red.
They cooked too long in step 4. Next time, turn off the heat as soon as the edges set.
They stuck to the frying pan. Next time, wait until the butter foams before adding the eggs. If they tear, just fix the shape from above with a spoon.
Add a pinch of salt when you taste in step 3. You can also use more ketchup on top.
It didn't simmer long enough after adding the starch slurry. Simmer again on medium heat for 1 minute while stirring.
You added the starch without turning off the heat. Break up the lumps with the ladle, or take them out.
You stirred or cooked too much in step 3. Next time stir in big circles 4–5 times, then put it on the rice right away.
Too much vinegar. Next time use 2 tsp vinegar. This time, add a pinch of sugar.
Boiled too long. Next time, use 6 min 30 sec. If they do not go into cold water right away, the leftover heat sets them.
Not chilled enough. Next time, chill a full 5 min in ice water, then peel in the water.
Not marinated long enough, or the eggs were sticking out of the sauce. Press the air out of the bag and let sit overnight.
They marinated for more than 2 days. Next time, take them out of the bag after 1 day.
The water was not hot enough. Next time, measure the water in the pot, close the lid tightly, and let sit 13–14 min.
The water was too hot. Next time, add 250 ml water instead, or let sit 10 min.
You dropped the egg in. Next time, lower it to the bottom with a ladle before letting go.
You stirred too much. Next time, after stirring 5–6 times, only shape it with the spatula.
There was too little oil, or the pan was not hot enough. Next time, heat the oil for 30 seconds before adding the egg.
You did not simmer it 1 minute after adding the starch. Simmer again over medium heat while stirring.
There was not enough salt. Add soy sauce to the sauce 1/2 tsp at a time and taste.
It was mixed too much. After adding the tofu, just move it gently by pushing from the bottom with a spatula.
It did not simmer long enough after adding the potato starch. Bring it to a bubble again and simmer 1 min.
Next time, use 1/2 tsp doubanjiang. This time, eat it with extra rice.
You stir-fried the seasonings on high heat in step 3. Next time, turn to low heat before adding them, and cook only 30 sec.
It wasn't drained enough, or you moved it too soon. Next time drain it well for 10 minutes, and don't touch it until it browns.
Not enough potato starch or oil. Next time coat all sides, and heat the oil for 30 seconds before adding the tofu.
The heat was too high. Next time always turn to low heat before adding the sauce.
Not enough sauce. Add 1 tsp soy sauce and coat again.
It was not drained enough. Next time, let it sit in the fridge for the full 10 minutes.
You picked it up with your hands. Next time, move it on the flat side of the knife. It tastes the same even if it breaks.
Water from the tofu is thinning the soy sauce. Pour out the water in the bowl, then add a little more soy sauce.
The tofu was not drained enough, or not stir-fried enough in step 3. Next time, stir-fry until no water is left at the bottom of the pan before adding the seasonings.
The heat was too high in step 4, or you did not stir. Next time, keep stirring from the bottom, and add the egg as soon as the liquid is gone.
Add soy sauce 1/2 tsp at a time, tasting each time.
You poured it in one spot. Next time, pour it in a circle over the whole pan.
You skipped rinsing off the oil, or the rest time was short. Next time, rinse off the oil in step 1 and let sit 10 minutes in step 5.
The broth boiled down too much. Next time, use the drop lid and keep it on medium-low heat. This time, add 2 tbsp water and warm it up again.
It is overcooked. Next time, add it last and simmer only 2 minutes.
You boiled it hard on high heat. Next time, use medium-low heat and turn them over gently.
You didn't squeeze enough water out of the cucumber in step 4, or you didn't dry the potatoes in step 3. Next time, do both well.
Not boiled long enough in step 2. Boil 5 min more at a time until a bamboo skewer goes in easily.
You mixed it while the potatoes were warm. Next time, in step 3 wait until it feels cool to the touch.
Usually it's not enough salt. Add a pinch at a time, tasting each time.
The boiling time in step 2 was short. Next time, add 1 min at a time until there is no hard center.
It was boiled too long. Next time, eat 1 piece to check as soon as the bag time is up.
It was not drained enough in step 3, or the cucumber was not squeezed enough in step 1.
The macaroni soaked up the mayonnaise. Before eating, add mayonnaise 1 tsp at a time and mix.
You did not pat them dry in step 3, or they sat too long after tossing. Next time, pat dry and toss right before eating.
They were boiled too long. Next time, bite 1 at 2 minutes to check.
They were not boiled long enough. Add 30 seconds at a time.
Add soy sauce a few drops at a time, tasting each time.
It was not squeezed enough in step 2. Next time, squeeze until almost no water comes out.
Add sugar 1 tsp at a time, mix, let sit 10 min, then taste.
Too much salt for rubbing in step 2, or it was not squeezed enough. Next time, measure the salt.
The strips are too thick. Next time, cut them thin, about 2 mm.
Not squeezed enough in step 1 or 2. Next time, squeeze both well.
Add sugar 1/2 tsp at a time, mix and taste.
It soaked too long. Next time, drain it after 5 minutes.
Too much salt in step 2. Next time, measure the salt.
They sat too long. Next time, taste 1 piece at 30 minutes. For now, quickly rinse with water.
They didn't sit long enough, or you didn't rub enough in step 2. Rub through the bag again and wait 15 minutes more at a time.
Not drained enough before serving. Squeeze with your hand to get the liquid out.
They sat too long. Eat them the day you make them or the next day.
It did not sit long enough in step 4. Let sit 15 more min. If it is still too mild, add 1/2 tsp soy sauce.
It did not simmer long enough in step 3. Keep going 2 min at a time until a bamboo skewer slides in easily.
Oil was added in step 2. Next time, cook with just the 2 tbsp.
It simmered too long in step 3. Next time, turn off the heat as soon as a bamboo skewer slides in easily.
The heat was too high in step 2, or it stayed on the heat too long. Next time, use low heat and turn it off as soon as it turns shiny.
It did not cook long enough with the lid on in step 3. Keep going 1 min at a time until the flesh presses in softly.
It cooled and got stiff. Add 1 tsp mirin and mix.
Too much oil. Next time, measure 3 tbsp.
Not simmered long enough in step 3. Simmer 5 min more at a time until a bamboo skewer goes in easily (add 50 ml water if the sauce is low).
You boiled them hard over high heat, or stirred with a spatula in step 4. Next time, simmer over medium-low heat, and at the end only shake the pot.
Not enough slime removed in step 2. Next time, rinse well after rubbing with salt.
You cooked it down too much in step 4. Don't scrape the burned part; move only the taro on top to a dish.
The oil was too hot in step 2, so only the outside browned first. Next time keep the oil at the small-bubble temperature and fry until a bamboo skewer goes in.
You added them while the oil was not hot enough. Next time check that small bubbles keep coming from the chopsticks before adding.
It cooked down too much in step 3 and burned. Next time turn off the heat as soon as the bubbles get big.
It wasn't cooked down enough in step 3. Cook a little longer until it thickens.
You didn't soak it in vinegar water in step 1, or it sat too long after cutting. It tastes the same, so you can eat it as is.
Cut too thick, or stir-fried too short a time in step 2. Next time, cut evenly 2–3 mm thick and stir-fry until see-through.
The heat was too high in step 3, or you stopped stirring. Remove the burned parts. Next time, keep stirring once the liquid starts to go down.
Not enough soy sauce, or the liquid wasn't cooked off enough in step 3. Add soy sauce 1/2 tsp at a time and taste.
It was not heated enough. Add 1 minute at a time. If the potatoes are different sizes, take the smaller one out first.
It was heated too long. Next time, add 1 minute at a time while checking with a bamboo skewer.
There was not enough salt. Add a pinch inside the slit.
The potato has cooled. After adding the butter, cover with plastic wrap and warm at 600 W for 20 seconds.
It was not drained enough after washing, or it was stir-fried too long. Next time, drain well in a colander and stop the leaves at 1 minute.
Dirt was left in the root ends. Next time, spread the root ends open and swish them in the water.
When spinach is stir-fried raw, a little harsh taste can remain. If it bothers you, next time boil it in boiling water for 30 seconds before cutting, put it in cold water, squeeze it, then stir-fry.
Bacon is salty too. Next time, leave out the salt, taste, then add some if needed.
They were not squeezed enough in step 3. Next time, let them cool well, then squeeze.
Boiled too long. Next time, drain after 1 min.
Not enough salt, or water was left. Add salt a pinch at a time and taste.
Next time, use half the garlic (1/8 tsp).
Too much salt, or not enough cabbage. Rinse quickly in water and squeeze to make it less salty.
Not rubbed enough, or not left long enough. Let it sit 5 more minutes.
Not squeezed enough in step 3. Next time, squeeze hard.
Add a pinch of salt and mix again.
Boiled too long. Next time, drain at 1 min 30 sec and cool in water right away.
Not rubbed enough with salt in step 1. Next time, roll them so salt gets all over.
They were not patted dry in step 3. Add 1/2 tsp soy sauce.
Some of the hard part around the stem was left. Next time, peel all the way around thinly with a knife.
It simmered too long. Next time, turn off the heat 1 min after adding the leaves.
Dirt was left in the root ends. Next time, spread the root ends open and swish them in the water.
It did not sit long enough, or it needs more soy sauce. Add 1/2 tsp at a time and taste.
The stems did not simmer long enough. Next time, simmer just the stems 3 min before adding the leaves.
It wasn't squeezed enough in step 2, or it sat too long after mixing. Next time mix it right before eating.
Too much salt in step 2. Rinse the daikon quickly with water and squeeze again.
The slices weren't the same thickness. Next time make the slices the same thickness before cutting into thin sticks.
Add mayonnaise or soy sauce a little at a time and taste.
It sat too long and water came out of the tomatoes. Next time eat it within 15–30 minutes.
The onion didn't soak long enough, or it was cut too thick. Next time slice it thinly and soak for at least 5 minutes.
Add sugar a pinch at a time and taste.
You mixed too hard. Next time mix only 2–3 times with a spoon, lifting from the bottom.
Not enough salt in the water, or not enough rubbing. Add a pinch of salt to finish.
Not boiled long enough. Add 30 seconds at a time, tasting 1 pod each time.
Boiled too long, or cooled in water. Next time, time it, and spread in a colander to cool.
Skip the finishing salt. Next time, boil without cutting the ends of the pods.
It did not simmer long enough in step 3. Add 2–3 min at a time until a bamboo skewer goes into the burdock easily.
You stirred too much after adding the tofu in step 2. After adding the tofu, just give the pot 1–2 big stirs.
Usually it needs more soy sauce or salt. Add soy sauce 1/2 tsp at a time and taste each time.
You did not skim the scum in step 3. Scoop off the brown foam that appears when it boils.
They did not soak long enough in step 1. Mash them well in the bowl before adding to the pot.
The salt from the salted salmon went into the soup. Next time, start with 2 tsp miso and add more while tasting. This time, add hot water 50 ml at a time.
It simmered too long in step 4. The salmon only needs 5 min at the end.
It boiled in step 5. After adding the sake lees and miso, keep it on low heat.
The soup was not fully boiling in step 4, or you stirred right after adding. Next time, add it where it is boiling and wait 10 seconds.
In step 3, you added the slurry with the starch still settled at the bottom, or did not let it boil. Make the starch slurry again, add it, and boil 30 seconds.
You did not stir right after adding it in step 3. Next time, turn to low heat before adding, and stir right away.
There was not enough salt. Add a pinch at a time, tasting each time.
The right amount of miso depends on the type of miso. Add hot water 50 ml at a time. Next time, start with 2 tbsp and add more while tasting.
You stirred hard in step 2. Do not stir with the ladle after adding the tofu.
It boiled in step 3. Next time, turn off the heat when the edges start to bubble.
The sliminess is what nameko are known for. If it bothers you, rinse them longer in the colander in step 1.
Adding a lot of soy sauce makes the color dark. Next time, use no more than 1/2 tsp soy sauce and adjust the taste with salt.
There was not enough salt. Add a pinch at a time, tasting each time.
It was boiled in the soup too long. Just put the mitsuba on top in the bowl.
It didn't sit long enough. Wait 1 min after pouring in the soup.
It did not simmer long enough in step 2. Keep going 1–2 min at a time until soft.
Color came out of the eggplant skin. Soaking it in water in step 1 helps stop this. The taste does not change.
Add hot water 50 ml at a time. Next time, start with 2 tbsp miso and add more while tasting.
It boiled in step 3. Next time, turn off the heat when the edges start to bubble.
You boiled it hard over high heat in step 3. Turn down to medium-low heat once it boils.
Not simmered long enough. Simmer 3 min more at a time until a bamboo skewer goes in, then add the miso.
Not enough miso. Add 1 tsp at a time and taste each time.
You didn't skim the scum in step 3. Skim off the foam once it boils.
It was not simmered long enough in step 2. Add 2 minutes at a time until a bamboo skewer goes through, then add the miso.
It was simmered long over high heat. When it boils, turn down to medium-low heat.
Add hot water 50 ml at a time. Next time, start with 2 tbsp miso and add more while tasting.
It was not simmered long enough in step 2. Simmer until the onion is see-through too.
Toasted too long. You can take it out once it starts to puff up.
You toasted it without aluminum foil. Next time, always line the rack.
You didn't skim the foam in step 2, or boiled it hard over high heat. Turn to medium-low heat once it boils.
There was not enough salt. Add a pinch at a time, tasting each time.
The fish was not grilled enough in step 1, or you left the skin on. Grill the dried fish all the way through and remove the skin.
It was not chilled long enough. Adding ice makes it faster.
Add cold water 50 ml at a time. Next time, start with 2 tbsp miso and add more while tasting.
You did not squeeze the water out of the cucumber in step 3.
You put the fish in without heating the grill, or moved it before it browned. Next time, heat the grill first and don't touch until it's cooked.
Too much salt. Next time, use no more than 1/2 tsp per fish.
Blood was left in the belly in step 1, or you did not wipe off the water in step 3. Wash well and wipe well.
It did not cook long enough. Put it back in the grill for 2–3 more minutes at a time.
Blood was left in step 1, or you didn't wipe off the water in step 2. Wash well and wipe well.
Too much salt. Next time, reduce it to 3/4 tsp.
It did not cook long enough. The collar is thick, so add 2–3 minutes at a time.
The heat is too high. Next time, use medium heat and watch the color as it cooks.
The starch in the egg mix had sunk, or the heat was too high. Next time, mix again each time and cook over low heat. Fold any torn parts inside when wrapping.
The rice ball was too big. Take off a little rice and shape it again.
You used it without boiling, or boiled it too long. Boil just 5 seconds and cool.
The rice got cold and hard. Wet your hands when shaping, and press gently as if squeezing.
The batter was too thick or there wasn't enough oil. Next time spread it thinner, and after flipping, add sesame oil and fry while pressing down.
You flipped it before the bottom was cooked in step 3. Flip after it slides when you shake the pan.
It wasn't fried long enough. Turn to medium-low heat and fry each side 1–2 more minutes.
The heat was too high. Keep it at medium heat and watch the color as it fries.
The water wasn't drained in step 1. Add potato starch 1 tbsp at a time until it's thick enough not to fall off the spoon easily.
The frying time was too short. Put on the lid and fry 2 more minutes.
The heat is too high. Turn to medium-low heat and add oil in the gaps.
Use more sauce. Next time add a pinch of salt.
Too much sushi rice, or you did not leave the far edge empty. Next time, weigh the sushi rice to about 230 g and leave 3 cm empty at the far edge.
You put the fillings too far back. Next time, put them a little nearer than the middle of the rice.
You are pressing the knife down. Dampen the blade and pull it back and forth to cut.
Too much water when cooking the rice, or you rolled it while the sushi rice was hot. Next time, use 2 tbsp less water and roll after it cools.
Boiling time in step 3 was short. Next time, boil 4 minutes. If the strips are uneven, the thick ones stay hard.
You did not squeeze out the water in step 4. Squeeze it out by hand before tossing.
You did not soak it in water in step 1. Put it in water right after cutting. The taste does not change.
You took them off before the water was gone. Next time, wait until you hear crackling, then add the sesame oil and fry.
The frying time in step 5 was short. After taking the lid off, add 1 minute at a time until browned.
Not steamed enough. Add 2 tbsp water, put the lid on, and cook 2 minutes more.
You did not squeeze enough water out of the cabbage in step 1. Next time, squeeze it well.
Rinse quickly with water before squeezing. Next time, use less salt: 3/4 tsp.
It was not in the fridge long enough. Leave it another 30 minutes–1 hour.
You did not rub it well in step 2. Pour on a little soy sauce when you eat.
You rolled the filling while hot, or it had too much liquid. Next time, cook off the liquid in step 2 and cool it well in step 3.
The oil was not hot enough. Add the rolls after bubbles keep coming from the chopsticks. Adding many at once lowers the temperature, so do 5 at a time.
The oil was too hot. Turn the heat down a little and roll them often.
Not enough glue, or you put them in seam side up. Spread glue over the whole corner and put them in seam side down.
You flipped it in step 3 before the edges of the crepe were dry. Next time, wait until the spatula slides in easily. If it falls apart, push it back into shape with a spatula and it is still fine to eat.
The steaming in step 4 was short. Put the lid on and cook 2–3 minutes more.
Too little oil, or the heat was too low. Next time, spread the oil and heat well on medium heat before adding the noodles.
Add sauce 1 tsp at a time at the end.
There was too much sushi rice, or you did not leave the far edge empty. Next time, weigh about 80 g and leave 1.5 cm empty at the far edge.
The filling moved when you started rolling. Keep holding the filling down with your fingers as you lift the mat.
Too much time passed after rolling. Nori absorbs moisture, so eat right after cutting.
You did not wipe the water off the surface, or too much time passed after buying it. Next time, use it on the day you buy it, after wiping it with a paper towel.
They were not patted dry enough in step 2. Press firmly with paper towels before coating.
The heat was too high or too long after adding the sauce. Use medium-low heat for 1–2 minutes.
You moved them before they browned. Wait the 2 minutes in step 3 without touching.
If you do not wipe out the oil in step 4, the sauce does not coat well. Wipe out the oil, then add the sauce.
It was overcooked. Move on to step 5 as soon as you see the sign in step 4.
You did not wipe off the water in step 1. Wipe well, then coat with flour.
The butter or soy sauce burned. Turn to low heat before adding them, and stop after 1 minute.
Add soy sauce 1 tsp at a time, coat, and taste.
It was not boiled long enough in step 2. Next time, boil until your fingernail leaves a mark.
You turned off the heat while lots of liquid was still left in step 3. Next time, simmer until about 1 cm is left in the bottom of the pot.
The liquid was all gone. Do not use the burnt parts. Next time, use low heat for the last few minutes and stay close to watch.
It was boiled down too much. Add 2 tbsp water and simmer 1 min to soften it a little.
You did not pat it dry enough in step 2, or you moved it right after adding it. Pat it dry well and do not touch it for 3 min.
The oil was not hot enough. Add the fish after small bubbles come from the chopsticks.
The oil was too hot. Turn the heat down, and make the cuts before frying.
Moisture was left on it. Next time, pat it dry well, even inside the cuts.
Add a pinch of sugar and mix. Next time, use 1 1/2 tbsp vinegar.
It was not stir-fried enough in step 3. Stir-fry until the mushrooms shrink to about half.
Add a pinch of salt, mix, and let sit 10 min before tasting.
The mizuna was not drained well enough in step 1. Pat it dry well with paper towels. Pour on the dressing right before eating.
It burned in step 2. Next time, use medium-low heat and turn off the heat as soon as it turns light golden.
It was not stir-fried long enough. Stir-fry until it makes a dry rattling sound.
Cut the vinegar down to 2 tsp, or add a pinch of sugar.
In step 4 you flipped it before the bottom was cooked. Flip once the edges are set and the bottom is golden brown. Push any broken pieces back together with the spatula to fix the shape.
The steaming with the lid in step 5 was too short. Put the lid on and cook 2–3 more min.
No batter was poured over the noodles. In step 4, pouring 1 ladleful of batter over the noodles makes them stick together.
The heat is too high. After flipping, use medium-low heat.
The ring was too low, or you added too much liquid at once. Push the runaway liquid back to the middle with a spatula. Next time, add the liquid half at a time.
The temperature is too low. Turn it back to 200°C and cook it down, stirring, until it thickens.
The temperature is too high. Lower it to 160°C once you spread it out.
Add Worcestershire sauce 1 tsp at a time, mix and taste.
Too much wasabi. Add a little more nagaimo, or use 1/4 tsp next time.
Add 1 tsp soy sauce and mix. Tossing it right before eating keeps water from coming out.
This comes from something in nagaimo. Wash your hands well with water. Next time, put plastic bags over your hands when peeling.
They were not squeezed enough in step 3. Squeeze once more after cutting.
Nanohana is a little bitter by nature. If the stems are thick, boil them 30 sec longer.
Add a little soy sauce to tone down the heat. Next time, use 1/4 tsp karashi.
They boiled too long, or went into cold water too late. Put them in cold water right after boiling.
In step 3 you flipped it before the bottom was cooked. Next time, flip once the edges are set and the bottom is golden brown.
The steaming with the lid was too short. Put the lid on and cook 2 more min.
The heat is too high. After flipping, use medium-low heat.
Brush on more soy sauce, 1/2 tsp at a time.
The water was too hot, or the place was too cold. Next time, check the warm water with your finger, and let it sit in a warm place.
The dough did not rise enough in step 2. Wait until the hole from your finger does not spring back.
There was too much flour on the edges, or the twist was too loose. Next time, brush the flour off the edges, then twist tightly.
Drops of water fell from the underside of the lid. Wrapping the lid in a cloth helps stop this.
You spread the rice too wide. Next time, keep it within a 12 cm square in the middle of the nori.
It didn't sit long enough, or you pressed down with the knife. Keep the plastic wrap on, wet the blade, and cut with a back-and-forth motion.
There was still water on the lettuce. Next time, dry it well with paper towels.
There wasn't enough salt in the rice. Next time, sprinkle a pinch of salt over every 75 g of rice, spreading it all over.
You didn't press hard enough, or it didn't sit long enough. Rewrap it in plastic wrap, press again, and let sit 10 min.
You overcooked it. Next time, turn off the heat as soon as the color has changed all the way through.
The salmon was too salty. Next time, choose salmon labeled "amajio" or "usujio" (lightly salted).
The plastic wrap was too small. Next time, line it so it hangs well over the edges.
The heat was too high, or you didn't pat off the liquid in step 2. Next time, use medium-low heat and pat it dry before cooking.
It wasn't marinated long enough. Next time, marinate a full 30 min, and coat well with sauce in step 5.
You moved it before it browned. Wait the 4 min in step 3 without touching.
You didn't pat the mackerel dry. In step 1, pat the surface dry well before marinating.
You didn't wipe off enough miso in step 3, or the heat was too high. Next time, wipe off the miso well and cook over medium-low heat.
It was marinated too long (3 days or more, for example). Next time, cook it within 1–2 days.
Thick fillets need more time. After flipping, cover and cook 1–2 min more at a time.
If you touch it before it browns, the fish falls apart. Don't move it until 4 min have passed.
The heat is too high, or you didn't pat off the liquid. Pat it dry and cook over medium-low heat.
It wasn't marinated long enough. Marinate 30 min or more, and squeeze yuzu over it when eating too.
Marinated too long. Next time, keep it to 1 hr at most.
Overcooked. Turn off the heat as soon as you see the signs in step 4.
The sardines are salty too. Next time, use half the soy sauce, taste, then add more.
The sardines are old. Eat them on the day you buy them or the next day.
Warm cold rice in the microwave before putting it in the bowl.
Put them on right after cutting. It is best to cut them just before serving.
Not soaked long enough. Leave in the fridge for 30 more minutes.
Once in a while a shishito pepper is spicy. This is not a mistake in cooking.
You forgot to make slits in step 2. Slit every one before cooking.
Use less broth when you put them on the plate. Next time, use 2 tsp soy sauce.
The wrappers dried out. Next time, keep the wrapper bag closed until you wrap. Also check that steam is not leaking from a gap in the lid while steaming.
The water ran out partway. Next time, add 50 ml water when the sound gets quiet.
Not steamed long enough. Add 50 ml water, put the lid on, and steam 3 more minutes.
The bottoms were not flattened. At the end of step 3, tap the bottoms on the counter.
You did not press hard enough, or the rice was cold. Use warm rice and press firmly with your fingertips.
Luncheon meat is already salty. Next time, cut the soy sauce in the sauce to 1 1/2 tbsp.
The heat was too high. Next time, always turn to low heat before adding the sauce.
The overlapping part of the nori did not stick. After wrapping, press the overlap with your finger for a few seconds, wrap in plastic wrap and let sit 3 minutes.
Too much water when cooking. Next time, do not forget to take out 2 tbsp of water in step 1. This time, fan it longer to dry off the moisture.
You did not measure the vinegar, or there was not enough rice. Next time, try adding 1/2 tbsp more sugar.
It cooled before mixing. Next time, mix right after it is done cooking.
You mixed as if kneading in step 4. Move the paddle sideways as if cutting.
Not enough oil, or you turned them too soon. Next time, oil generously and turn after the bottom is golden brown.
Not enough batter. Next time, fill so it overflows the holes, and push the extra batter into the holes as you turn.
Not cooked long enough. Cook 2–3 more minutes, rolling them with a skewer.
The heat is too high. Next time, keep it on medium heat and roll them often once they brown.
Not boiled long enough, or the water was not boiling enough. Next time, keep it at a steady simmer and time 12 minutes with a timer.
Not cooled long enough. Peeling in water lets water get between the shell and the white, so it comes off more easily.
No butter was spread, or the eggs were too wet. Pat the peeled eggs dry well and spread butter over the whole surface.
The egg was spread all the way to the edges. Next time, stop 1 cm from the edge, and let it sit in plastic wrap before cutting.
The sushi rice is too hot and soft. Let it cool, wrap it in plastic wrap again, and twist more tightly.
The twist is too loose. Gently press the ball through the wrap with your palm, wrapping your hand around it, before unwrapping.
The heat was too high, or you flipped it before the egg was fully cooked. Cut off the torn parts and don't use them.
If you use plastic wrap, it won't stick to your hands. Use a rice paddle or spoon to put the sushi rice on the wrap.
The tofu in step 1 or the vegetables in step 2 weren't drained enough. Pour the dressing on right before eating.
Silken tofu is soft. Firm tofu breaks less easily.
Add a pinch of sugar. Next time use 1 1/2 tbsp vinegar.
The mixture wasn't mixed enough in step 3, or there wasn't enough potato starch. Mix well, and shape it after it becomes sticky.
Add 1/2 tsp more ginger. Make it on the day you buy the sardines.
They cooked too long. Move on 2–3 minutes after they float.
Add water 50 ml at a time, reheat, and taste.
It wasn't grilled enough in step 2. Grill until the skin is black all over. Lengthwise cuts make it easier to peel.
The grilling time was too short. Grill until it sinks in softly when pressed.
You soaked it in water too long in step 3. Just dip it quickly.
After peeling, wipe them off with a paper towel. Washing with water makes it watery.
It boiled in step 3, or it did not chill long enough. Next time, turn off the heat when small bubbles appear. Chill for 3 hours or more.
In step 1 you poured water over the gelatin, or you added it after the milk cooled. Next time, sprinkle the gelatin over water, and dissolve it in warm milk.
Undissolved kyoninso. In step 3, mix it well into a paste with a little milk, and in step 4, pour it through a tea strainer.
It was not cooled enough in step 4. Stir until lukewarm before pouring into the container.
It got too hot. You can remove the skin with a spoon. Next time, turn off the heat as soon as small bubbles appear at the edge.
Not enough kyoninso. Next time, add 1/2 tbsp more, or add 1–2 drops of almond extract.
The heat was too high in step 3. Next time, turn it down to medium-low before adding the sauce.
It wasn't cooked down enough in step 3. Next time, keep rolling the tofu until the sauce thickens.
Not enough oil was removed in step 1. Next time, press firmly with paper towels.
Cooked down too much in step 3. Next time, turn off the heat once the tofu is glossy.
The water was not removed enough after boiling. Next time, cool and then squeeze firmly by hand. For what you have now, pour off the water in the bowl, then add a little more sesame oil and salt.
Boiled too long. Next time, take it out after 1 minute and put it in water right away.
Cut too thick, or not boiled long enough. Next time, cut into thin strips 2–3 mm wide. For what you have now, microwave (600 W) 30 seconds at a time.
Too much gochujang. Adding more namul or rice and mixing makes it less spicy. Next time, start with 1/2 tsp gochujang.
Mixing well spreads the flavor, so taste after mixing everything. If it's still bland, add soy sauce or gochujang a little at a time.
You didn't break it up right after adding it. Next time, press and break it into small pieces with a spatula right after putting it in the pan.
Cooked too long. The beef is thin, so once there are no red parts, it's ready to eat. Next time, keep to the times in step 3, and move on 2 minutes after adding the green pepper.
You added it before the pan was hot, or put a lid on. Next time, heat the oil well before adding, and don't use a lid. For what you have now, cook over medium-high heat for 1–2 minutes to cook off the liquid.
Sauce with sugar burns quickly over high heat. Next time, keep it at medium heat and stir from the bottom now and then.
The sauce cooked down too much. When serving, don't add too much of the liquid, and next time use 1 1/2 tbsp soy sauce.
The meat was still stacked when you soaked it. Next time, in step 2, peel the slices apart one by one as you rub in the sauce.
Water was left on the lettuce. Next time, pat it dry well with paper towels. Water comes out if it sits after you pour the dressing, so pour it right before eating.
The dressing was poured too early. Next time, pour it right before eating, or put the dressing in a separate bowl so everyone can add their own.
It wasn't toasted long enough, or the dressing got on it first. Next time, toast until golden brown in step 3 and put it on last.
The heat was too high. The black parts are bitter, so remove them. Next time, use medium-low heat and roll them now and then.
They're hard to peel if not cooled enough. Soak in cold water for a full 5 minutes, and peel in the water, starting from the round bottom end.
Not enough grated parmesan or salt. Add grated parmesan 1 tsp at a time, or add a pinch of salt, and taste.
The heat was too high or the time too long in step 1. Use low heat, and take them out as soon as they're light golden brown.
They were stir-fried with the sauce too long. Add the nuts last and just mix quickly.
You moved it right after adding it in step 4. If you wait 3 minutes without touching until it browns, it comes off by itself.
It isn't fully cooked. Put the lid on, cook over low heat 1 minute at a time, and cut to check the inside is white. Next time, cut all the pieces to 2 cm.
You used salted nuts. Next time, reduce the soy sauce in the sauce to 1 tsp.
Not stir-fried long enough after adding the sauce. Stir-fry over medium heat for 1 minute until thick.
It didn't simmer long enough in step 5. Simmer over low heat 3–5 more minutes, stirring from the bottom.
You added the milk all at once. Next time add it in 3 parts and mix until smooth each time. If lumps form, press them against the side of the pan with the back of the wooden spatula.
The heat was too high after adding the milk. Next time use low heat and don't let it boil hard.
It's not cooked through. Put on the lid and simmer over low heat 2–3 minutes, then cut again to check it's white inside.
Once it thickens, it burns easily. Don't scrape the burnt part; move only the top to plates. Next time use low heat and stir from the bottom now and then.
Not enough salt. Add salt a pinch at a time, tasting each time.
It wasn't dried enough in step 2, or the cooking time in step 3 was too short. Keep it skin side down and cook 2–3 more minutes. Putting a weight on it cooks all of the skin.
The heat was too high. Next time use a little lower than medium heat and cook longer.
It's not cooked through. Put it back in the pan, put on a lid, cook over low heat 2 more minutes at a time, and cut to check it's white.
The tendons weren't cut enough in step 1. Next time cut into the white tendons on the meat side every 2–3 cm.
You moved it before it browned. Next time don't touch it until the skin is golden brown.
The heat was too high in step 5. Next time always wipe off the fat and turn to low heat before adding the seasonings.
When you taste in step 3, add soy sauce 1/2 tsp at a time.
The heat was turned off before the liquid was gone in step 3. Next time, keep going until no liquid is left.
They were stir-fried too long in step 2. Next time, give the peppers just 2 minutes.
Cut them lengthwise in step 1. Cutting across brings out more bitterness.
You added a lot of water at once. Press the lumps against the side of the pot with the spatula to crush them. Next time add the water a little at a time in step 4, mixing each time.
It boiled after the milk was added. It still tastes fine to eat. Next time keep it on low heat in step 5 and stop when small bubbles appear at the edges.
Don't scrape the burnt part; move only the top to bowls. Next time, once it thickens, stir from the bottom often.
There wasn't enough flour in step 3, or it wasn't stir-fried enough. Simmer over low heat for 2–3 minutes, stirring, to thicken.
Canned clams are already cooked. Cooking them long makes them tough, so next time add them at the end and just warm them.
Without bacon, it often needs more salt. Add salt a pinch at a time, tasting each time.
It wasn't squeezed enough in step 3. Drain in a strainer and add a little more mayonnaise. Next time squeeze until no water drips out.
Too much salt was used for rubbing. Rinse the cabbage quickly with water, squeeze again, then mix.
It was cut too thick, or not salted long enough. Next time cut it 2–3 mm wide and let it sit the full 10 minutes.
Not enough vinegar or salt. Add 1 tsp vinegar or a pinch of salt, tasting each time.
It's normal for a little water to come out of the cabbage. Mix again before eating, and if there's a lot of water, pour it off. For bento, squeeze well so no liquid comes out, and pack it with an ice pack.
The heat was too high. Use very low heat so the water doesn't boil hard. Beating without making bubbles in step 2 also matters.
It wasn't steamed long enough. Put on the lid and cook on very low heat 2 more minutes at a time, and check with a bamboo skewer.
It was burned too much. Turn off the heat as soon as it's dark brown. If the color is close to black, it gets bitter.
You stirred it while the sugar was melting. Don't stir; just shake the pot.
The milk was too hot and the egg set. Stop at a little hotter than a bath, and always strain.
You didn’t squeeze enough in step 1. Next time rinse it, then squeeze 2–3 times with both hands.
It didn’t soak long enough in step 1. Next time leave it for the time on the package.
You didn’t cook them long enough in step 2. Keep stirring until no water collects in the pan.
When you taste in step 4, add 1/2 tsp soy sauce and mix quickly once more.
You stopped stirring in step 4 when the liquid got low. Keep stirring for the last minute.
They cooked too long in step 4 or 5. Step 4 needs only 1 minute per side, and step 5 about 2 minutes in total.
It wasn't microwaved long enough. Poke the stem with a bamboo skewer; if it's hard, add 30 seconds at a time.
It was microwaved too long. Next time check once at 2 minutes. When stir-frying, just mix it in quickly.
The water from the broccoli plate went in too. Pour off the water on the plate before adding to the pan. If it's not thick enough, make the same amount of potato starch slurry and add a little at a time.
Mix the potato starch slurry well right before adding, and stir right away after adding.
Add salt a pinch at a time, tasting each time.
Not cooked long enough. Put the lid on and add 1 minute at a time on low heat. Higher heat only burns the outside, so keep it on low and cook longer.
The heat was too high. Next time, cook on low heat with the lid on to steam it.
Soaking time was short. Soak a full 5 minutes per side. If you are in a hurry, cut the bread into 4 smaller pieces so it soaks up faster.
The egg white was not fully mixed in. In step 1, mix until you cannot see any lumps of egg white.
You picked up the soaked bread with chopsticks. Slide a spatula under it to move it.
It did not soak long enough. Next time, soak until there is no core, and pinch to check before squeezing.
You did not squeeze hard enough and water was left. Next time, press between both hands and squeeze until no more water drips.
Too little oil, or the heat was too high. Next time, use 1 tbsp vegetable oil on medium heat and do not touch until it browns.
Stir-fried too long. Go to step 6 as soon as the cabbage is soft.
Fu soaks up flavor, so it can taste bland. Add soy sauce 1 tsp at a time, tasting each time.
You stir-fried too long after adding the vegetables, or the sauce mix had too much water. For now, cook it on medium-high heat for 1 minute to boil off the liquid. Next time, go to the sauce mix 1 minute after adding the vegetables.
Fish sauce is very salty. Eat it with more rice. Next time, use 2 tsp fish sauce, taste, then add more.
Cooked too long. Once the pink is gone, it is already cooked. Next time, turn off the heat as soon as the liquid is gone.
You added it with the heat on and cooked it too long. Next time, add it after turning off the heat and just mix quickly.
Too much sliced chili. Breaking the fried egg yolk and mixing it in makes it a little milder. Next time, use half the chili or leave it out.
You dropped the egg from high up, or cracked it straight into the pan. Next time, crack it into a small dish and slide it in low from the side of the pan.
The meringue bubbles popped. Do not stir round and round too much in step 5. In step 4, beat until stiff peaks stand straight up.
The water bath was too hot, or water got in. Make the water hot to the touch of a finger (50–60°C), and do not let water get into the bowl.
Not baked long enough. Check with a bamboo skewer and bake 5 minutes more at a time.
Sinking a little is normal. If it sinks a lot, the meringue was weak or it was underbaked.
The top of the oven is hotter. Cover with aluminum foil at 25 minutes.
Batter got into gaps in the parchment paper. Line the sides with paper that sticks up 1 cm above the pan.
They got too soft in the microwave, or you stirred a lot in step 5. Next time, stop when a bamboo skewer just barely goes in, and turn them only 1–2 times when frying.
The potatoes were still wet, or you moved them right away. Next time, pat them dry with paper towels and fry 2 minutes without touching.
Not heated enough in step 2. Put a lid on the pan and steam-fry on low heat for 2–3 minutes. Next time, microwave until a bamboo skewer goes in.
The salt added on top of the salty bacon. Next time, add half the salt, taste, then add more.
Too much fat came out of the bacon. Next time, if a lot of fat comes out in step 4, soak some up with a paper towel.
You mixed many times in step 3. Next time, mix from the bottom only 2–3 times when you add the soy sauce. With a drop lid, the flavor spreads even without mixing.
Not simmered long enough, or the cubes were too big. Add 5 minutes at a time until a bamboo skewer goes in (if there is little liquid, add 50 ml water).
The rest time in step 4 was short. Put a lid on and let sit about 30 minutes for the flavor to soak in well. It tastes better the day after you make it.
The liquid ran out. Do not scrape the burnt part; move only the food on top to a bowl. Next time, check the amount of liquid partway through.
You used konnyaku that was not labeled "no pre-boiling needed". Next time, boil it in boiling water for 2 minutes after cutting before using (when pouring the boiling water into the colander, keep your face away so the steam does not burn you).
White pith was left, or you did not rub it with salt. Next time, scrape out all the pith with a spoon, slice thinly, and rub with salt for 10 minutes.
Not drained enough, or mixed too much. Next time, drain it in the microwave, and do not touch it in step 4 until it browns. At the end, toss only 2–3 times in big scoops with a spatula.
The goya was not squeezed enough, or water came out of the tofu. Next time, squeeze hard with both hands in step 2, and drain the tofu in step 1 too.
You stirred for a long time after adding the egg. Next time, wait 10 seconds, toss 2–3 times, and turn off the heat as soon as no runny egg is left.
Water from the goya and tofu thinned it out. Add salt a pinch at a time, tasting each time.
Too much paste (how spicy it is depends a lot on the brand). Add milk 50 ml at a time and warm it up to make it milder. Next time, start with half the paste.
It boiled too hard, so the coconut milk separated. It is still OK to eat. Next time, keep it on medium-low heat in step 4, just gently bubbling.
Not enough salt and sweetness. Add fish sauce and sugar 1/2 tsp each at a time, tasting each time.
The simmering time was short, or the pieces were too big. Put everything back in the pot, simmer 3 more minutes on medium-low heat, and cut again to check.
Not simmered long enough, or cut too thick. Put the lid on and simmer 3 minutes on low heat. Next time, cut 1.5 cm wide.
The starch wasn’t rubbed in during step 2, or it was overcooked in step 3. Add the onion as soon as the color changes.
You didn’t stir the sauce before adding it in step 4. Stir it first and keep the heat on until it thickens.
It was microwaved too long in step 1. It’s fine if it’s still a little firm (it heats again in step 4).
Oyster sauce is salty. Next time cut the soy sauce to 1 tsp.
You did not simmer 2 minutes after boiling in step 1. Put it back in the pot, bring to a boil again, simmer 2 minutes, then pour again.
It started to set before the kanten and milk were fully mixed. Take the milk out of the fridge ahead of time, add it little by little and mix well.
You added cold milk all at once, and the kanten set first. Add it little by little, stirring while warming on low heat.
You let the milk boil. Turn off the heat when small bubbles appear at the edge.
The liquid was hot and thin. Lay the oranges on the bottom first and pour gently. If it bothers you, stir while cooling until it thickens a little, then pour.
Too much kanten. Next time, use 3 g powdered kanten.
Glass noodles soak up soup and swell over time. Make it just before eating. For leftover soup, add a little hot water and chicken stock powder.
The simmering time was short. Simmer for the time on the bag, and bite one to check.
Cut them to about 10 cm with kitchen scissors before adding. If already cooked, cut them a few times in the pot with kitchen scissors.
You stirred right after adding the egg. Next time, wait 10 seconds, then stir in big circles.
The glass noodles soak up the soup's flavor, so it can taste bland. Add salt a pinch at a time, tasting each time.
The onion wasn’t cooked enough in step 2. Next time, cook until light brown. For now, add 1 tsp soy sauce.
When you taste in step 5, add salt a pinch at a time.
It didn’t simmer long enough in step 4. Simmer 3–5 minutes more without a lid, and crush a few more chickpeas.
Next time, use 1 tbsp curry powder. For now, add ketchup 1 tsp at a time.
Don’t scrape the burned part. Move only the top to another container. Next time, stir from the bottom now and then in step 4.
The heat was too high. Cook over low heat and wait until bubbles leave holes on top before flipping.
The heat of the pan was uneven. Cool it once on the wet cloth in step 3 before cooking. Wipe the oil so it is thin.
You overmixed in step 2. Stop at 15–20 times, and it is OK to leave small lumps.
You moved while pouring the batter. Drop it all in one spot from about 10 cm up.
The heat is too low, or there is too much oil. Wipe the oil with a paper towel, and after watching how the 1st one cooks, turn the heat up just a little.
Different brands of tianmianjiang have different saltiness. Add water 2 tbsp at a time and bring to a boil to thin it. Next time, start with 1 tbsp tianmianjiang and taste.
You did not bring it to a boil after adding the starch slurry. Stir and let it bubble again.
The heat was too high after adding the sauce mix. Next time, use medium-low heat and keep stirring from the bottom.
You did not loosen them when adding them, or did not wash them in water. Stir with chopsticks right after adding, and rub-wash them in water after boiling.
They were boiled too long. Next time, taste 1 noodle 30 seconds before the package time.
You did not rinse them after boiling, or they sat too long. Next time, rinse them after boiling and stir-fry right away. If they clump, sprinkle 1 tbsp water over them and loosen.
They were boiled too long. Next time, boil for the time on the package. They soak up a little liquid when stir-fried too, so a little firm is fine.
The sauce did not reach all the noodles. Mix by lifting until the color is even. If still too weak, add 1 tsp each of soy sauce and sugar.
You kept stir-frying long after the liquid was gone. Next time, add the chives and turn off the heat as soon as the liquid is gone.
Glass noodles get hard when cold. Cover the plate loosely with plastic wrap and warm in the microwave (600 W) for 1 minute to soften them again.
The butter had melted, or the dough was warm. Do not let it melt too much in step 1. After cutting shapes, chill the whole baking sheet in the fridge for 10 min before baking.
There is not enough moisture. Add milk 1 tsp at a time and press it together by hand.
You kneaded it too much in step 3. Mix in the flour with cutting motions and stop as soon as it comes together.
The back and front of the oven have different heat. Turn the baking sheet at 10 min. Make them all 5 mm thick.
They were not baked long enough. Next time, add 2 min and bake until the bottoms are light golden brown.
You added the milk all at once in step 4. Next time, add it in 3 parts and mix until smooth each time. If lumps form, mash them with the back of the wooden spatula while stirring on low heat.
It did not simmer long enough in step 4. Simmer 1–2 more min on medium-low heat while stirring.
The milk boiled hard on strong heat. Next time, use medium-low heat so it only gently bubbles at the edges.
It was cooked down too much, or the pasta soaked up the sauce. Add pasta water or milk 1 tbsp at a time to loosen it.
It needs more salt. Add salt a pinch at a time and taste each time. Adding more grated cheese also makes the flavor stronger.
The rice was not drained enough, or you added water before the seasonings. The mushrooms also release water, so next time follow the order in step 3, and you may put the water a little below the '2' line.
The soaking time was short, or you mixed the toppings into the rice before cooking. Next time, soak 30 min, and just put the toppings on top.
Next time, add 1 tsp more soy sauce. For this batch, add a pinch of salt when you eat.
It was not mixed enough in step 5. Put the rice paddle all the way to the bottom of the inner pot and turn everything over, lifting from underneath.
Soy sauce and mirin burn easily when they settle on the bottom. After adding the seasonings in step 3, stir well once from the bottom before adding the toppings.
It wasn’t soaked long enough in step 1. Soak for the time on the package and press the middle to check for hard spots.
You squeezed too hard in step 2. Stop once it no longer drips. Squeeze lemon over it when you eat.
You turned it too soon in step 4. Leave it untouched for 2 min after laying it in.
There were still wet spots after step 3. Coat until it’s white all over.
The heat was too high in step 4. Turn it down to medium-low and turn the pieces often.
The sourness of the canned tomatoes is still there. Add a pinch of sugar and simmer 5 min more on low heat. Next time, simmer at least 15 min in step 3.
They were cut too big, or did not simmer long enough. Put on the lid and add 5 min at a time on low heat, checking with a bamboo skewer.
It simmered too long, or boiled hard on strong heat. The taste doesn't change, so it's fine to eat. Next time, use low heat and turn it off as soon as a bamboo skewer goes through.
The lid was open too much and the water boiled off. Add water 50 ml at a time and taste again. Don't scrape the burnt parts.
Usually it needs more salt. Add salt a pinch at a time and taste each time. Add more salt especially when making it without bacon.
Heated too long. Next time, stop at 1 min 30 sec, and add 10 sec at a time only if needed.
Not heated enough. Cover with plastic wrap and add 10 sec at a time.
Steamed cake shrinks as it cools. Eat it while warm. If it gets hard, cover with plastic wrap and warm at 600 W for 10 sec.
Too much in the mug. Fill only halfway.
You overmixed in step 1. Stop as soon as you cannot see dry flour. Mix that was opened a long time ago also puffs up less.
They did not soak long enough. If any part feels hard when you pinch it, soak 5–10 more min. Also cut off the hard base.
Water was left on the mushrooms. Press them between paper towels to dry them before stir-frying.
You did not move it right after adding it to the pan. Spread and break it apart with cooking chopsticks as soon as it goes in. Rubbing in potato starch makes it tender.
The eggs set too much in step 3. Take them out as soon as they are half set.
If too mild, add oyster sauce 1/2 tsp at a time. If too salty, next time make it without soy sauce (oyster sauce is salty too).
You added oil again and again. Next time, cook with only the first 2 tbsp, and brown it over medium heat without a lid.
It did not cook long enough. Keep going 1 min at a time until it presses in softly.
It did not go into water right after cutting. Next time, put it in water as soon as you cut it, and start cooking skin side down.
No potato starch was rubbed in, or it was stir-fried too long. Add the sauce as soon as the pink is gone.
The heat was too high, or it stayed on the heat too long after adding the sauce. Next time, finish within 1 min over medium heat.
Use less kimchi or more rice.
Add 1/2 tsp soy sauce on top of the natto sauce.
Heat frozen rice in the microwave for the time on the bag or container.
The liquid ran out too fast in step 3. Add water 3 tbsp at a time and simmer until soft.
They weren’t separated enough in the first 2 minutes of step 3. Next time, separate them with chopsticks right after adding.
In step 4, turn up to medium-high and stir-fry until the liquid is gone.
When you taste in step 4, add ketchup 1 tbsp at a time.
You burned the onions black. Don't scrape up the black parts; leave them in the pot. Next time, in step 3 turn to medium-low heat once they turn brown, and add 1 tbsp water before they stick and burn.
The heat is too low, or you stirred too much. Use medium heat for the first 5 min, and repeat: wait for the bottom to turn brown, then stir.
You didn't fry long enough and added water while they were still whitish. Next time, fry until the onions are dark brown and have shrunk to 1/4.
Too much consomme, or you boiled it down too much. Add water 50 ml at a time, and taste each time.
Chill them in the fridge for 30 min before cutting. Use a sharp knife and cut slowly, pressing down.
The heat was too high in step 3, or you heated it too long. Next time, put the oil and garlic in a cold pan before turning on low heat, and turn off the heat when it's light golden brown.
The oil and pasta water didn't mix in step 4. Shake the pan and mix until it turns cloudy white. Adding 2 tbsp pasta water helps it come together.
If there's too little salt in the boiling water, salt added later doesn't blend in well. This time, add a pinch of salt at a time and mix. Next time, measure 1 tbsp salt properly.
You added too much pasta water. Next time, start with half a ladleful in step 4.
Too much red chili, or it was on the heat too long. Next time, use about 5 slices of chili and add it after turning off the heat.
You cooked it the full time on the package in step 2, and it cooked more in the frying pan. Next time, cook 1 min less than the package says.
You didn't coat with potato starch in step 3, or there were gaps. Next time, spread potato starch over the whole inside of the pepper and press the meat in firmly with your fingers.
Not steamed long enough. Put the lid on and add 2 minutes at a time on low heat, until the juice from the skewer is clear.
It wasn't packed tightly enough. Next time, pack it firmly to the edges. Adding panko and milk when kneading helps stop it from shrinking.
Green peppers get less bitter as they cook. If you don't like the bitterness, steam 2 min longer over low heat in step 4.
The heat was too high at the start of step 4, or you cooked it too long. Next time, keep it at medium heat and flip as soon as it's browned.
The heat was too high, or you added the egg after the butter burned. Next time, use medium heat, pour in the egg as soon as the butter bubbles, and use low heat when shaping.
You stirred too much, so no soft egg was left on top. Next time, stop stirring in step 3 while there's still some runny egg.
Cooked too long. Finish step 3 in about 30 sec and step 4 in about 1 min. A pan too big for 2 eggs makes them set faster, so work quickly.
Not enough butter, or you added it before the pan was hot. Next time, pour in the egg after the butter bubbles. Pans with worn-off coating stick easily.
The egg wasn't mixed enough. Next time, in step 1 mix 30 times scraping the bottom, until there are no lumps of egg white.
The egg was too set. Even if it tears, cover it with a paper towel on the plate and reshape it with your hands.
The kabocha wasn't cooked enough. If you haven't added the milk yet, cover and simmer over low heat for 3 min, then mash again. For a smoother soup, put it in a strainer and press it through with the back of a spoon.
The piece of kabocha was big. Add milk 2 tbsp at a time, and reheat over low heat.
Not enough kabocha, or too much water. Simmer over low heat for 2–3 min, stirring, to thicken it.
Each kabocha has a different sweetness. Try adding a pinch of sugar.
The heat was too high. Remove the skin with a spoon. Don't scrape the burned part; pour only the top into bowls. Next time, keep it on low heat and stir from the bottom.
In step 2, cook the garlic first until fragrant before adding the mackerel. Add more black pepper.
When you taste in step 4, add salt a pinch at a time.
In step 4, add cooking water 1 tbsp at a time and toss.
They cooked for the full package time in step 3. Next time, cook 1 minute less (they keep cooking in the sauce in step 4).
When you taste in step 3, add salt a pinch at a time.
Rice that has cooled doesn’t hold together. Next time, shape them while warm. For now, gently squeeze again through the wrap.
It was mashed while mixing in step 3, or the edamame wasn’t patted dry in step 2. Next time, use cutting strokes.
In step 2, take out anything hard your chopsticks hit while flaking.
You used strongly salted "karakuchi" salmon. Next time, choose "amakuchi" or "amajio", or cook without soy sauce. For this batch, mix in plain rice to make it less salty.
You missed some in step 5. Before flaking, gently press the fish with your fingers to feel for hard spots. There's a line of thick bones down the middle of the fish.
You didn't pat it dry enough in step 2. Next time, pat the front, back and skin dry well. Don't forget the 2 tbsp sake.
Thick fillets are hard to cook through. If it's still not done after 10 min on "keep warm," put just that piece on a microwave-safe plate, cover loosely with plastic wrap, and heat in a 600 W microwave 30 sec at a time until it's light orange all the way through.
The rice wasn't drained enough, or you added the water before the seasonings. Next time, follow the order in step 3.
You boiled it after adding the vinegar. Next time, add it after turning off the heat. This time, add vinegar 1 tsp at a time and taste.
Too much vinegar, pepper or chili oil. Add 50 ml hot water and a pinch of chicken stock granules to dilute it. Next time, add less and add more while tasting.
You did not bring it to a boil after adding the starch slurry. Stir and let it bubble again.
You added it all at once to the boiling soup. Next time, add it a little at a time while stirring.
You stirred right after adding the egg. Next time, wait 10 seconds, then stir in big circles.
You stirred too hard. After thickening, stir slowly in big circles with the ladle.
It didn’t simmer long enough in step 2. Simmer 3–5 min more over medium-low heat.
You didn’t stir from the bottom in steps 2–3, or the heat was too high. Leave the burned part, and spoon only the top into bowls.
Too little starch in step 1, or it simmered too long in step 3. Turn off the heat once it’s white inside.
When you taste in step 4, add salt a pinch at a time.
Add water 3 tbsp at a time and stir while reheating.
When you taste in step 4, add miso 1 tsp at a time.
It simmered too long in step 3. Next time, go to step 4 as soon as a skewer slides in.
The kombu boiled in step 3. Next time, take it out as soon as it starts to bubble.
It wasn’t soaked in step 2. Next time, soak it in water for 5 minutes right after cutting.
You didn't coat with potato starch in step 3, or didn't press hard enough. Next time, spread potato starch over the whole inside of the caps and press firmly with the back of a spoon.
Not steamed long enough. Put the lid on and add 2 minutes at a time on low heat, until the juice from the skewer is clear.
You washed the shiitake with water, or didn't wipe up the leftover water in step 5. Next time, just wipe off the dirt, and remove the water before adding the sauce.
The heat was too high or it cooked too long in step 5. Next time, turn off the heat 1 min after adding the sauce. Don't pour on burned sauce; put only the stuffed shiitake in the dish.
You mounded the filling too high. Next time, make it rise just a little above the edge.
They weren’t microwaved in step 1, or not long enough. For now, add 1 tbsp water and loosen them.
Too much liquid in step 3. Next time, turn the heat up to medium-high after adding the sauce to cook off the liquid.
When you taste in step 4, add salt a pinch at a time. More pepper also sharpens the flavor.
They were seared too long in step 3. Next time, add the sauce and loosen them right after 30 seconds.
The shirataki wasn’t dry-fried enough in step 2. Next time, keep going until it squeaks.
The heat was turned off before the liquid was gone in step 4. Next time, keep tossing until no liquid is left.
Cut it more times in step 2. For now, cut it on the plate with kitchen scissors.
It wasn’t stir-fried long enough in step 3. Next time, cut it thinner, or make the 2 minutes 3 minutes.
Too much filling, not enough water on the edge, or it boiled too hard. Next time, use no more than 1 heaping tsp of filling, wet the whole edge, and turn to medium heat when it boils.
You added too many at once, or did not stir after adding. Boil no more than 12 at a time, and gently stir once from the bottom right after adding.
Not boiled long enough. Keep boiling after they float. Put them back in the pot and boil 2 more minutes.
Boiled too long, or left in the hot water after boiling. Scoop them out as soon as they are done and eat while warm.
The cabbage was not squeezed enough in step 1. Next time, squeeze it well. This time, use more dipping sauce.
Too much gochujang or kimchi. Adding 50 ml water and a little chicken stock powder makes it milder. Breaking the egg and mixing it in also makes the spice gentler. Next time, use 1 tsp gochujang.
Kimchi saltiness varies. Add soy sauce 1/2 tsp at a time, tasting as you go.
The kimchi was very sour (older kimchi is more sour). Adding a pinch of sugar makes it milder.
You stirred hard after adding the tofu. Next time, do not stir after adding it. Just ladle soup over the top.
You dropped it in while the soup was at a hard boil. Next time, turn to low heat first, then drop it in right at the surface of the soup.
It simmered a long time with no lid. Add water 50 ml at a time and heat again.
Too much moisture. Stir 1–2 more minutes in step 4 to dry it off. Next time, start with 2 tbsp milk and add more as needed.
You mashed it after it cooled in step 3, or there was not enough milk. Mash while hot, add 1 tbsp milk and stir.
The yolk was not brushed on, or it did not bake long enough. Bake 2–3 more minutes. Toaster ovens differ in strength, so check and add time as needed.
Too close to the heat in the toaster oven. Next time, check partway and cover with aluminum foil once it browns.
The skin was peeled too thinly in step 1. Next time, peel it thickly, about 3 mm, and also remove the stringy layer inside.
Sweet potatoes differ in sweetness. Next time, taste in step 3 and add sugar 1 tsp at a time.
The fish wasn’t patted dry enough in step 2. Press firmly to soak up all the liquid the salt draws out.
It wasn’t heated enough in step 3. Check your microwave’s wattage and add 30 sec at a time, covered.
It was overcooked. Check every 30 sec and stop as soon as it flakes apart.
Add more ponzu in step 4, 1 tsp at a time.
The tofu wasn’t drained enough in step 1. Next time, leave it 5 minutes longer. For now, add potato starch 1 tsp at a time and mix.
They were moved too soon in step 4. Next time, don’t touch them for 3 minutes until browned.
The starch had sunk to the bottom in step 5. Next time, stir right before pouring. For now, add 1/2 tsp potato starch mixed with 1 tsp water and cook again while stirring.
Pour on more sauce. Next time, add a pinch more salt to the mixture.
You stir-fried the tomatoes too long. Stop step 3 at about 2 minutes. Turn off the heat 30 seconds after putting the eggs back.
You cooked the egg too much in step 2. Take it out as soon as it's about half set. With too little oil the egg won't be fluffy, so use 1 1/2 tbsp.
The pan and oil weren't heated enough. Heat for 1 minute before adding the eggs.
The tomatoes were too sour. This time, add sugar a pinch at a time and taste. Next time choose ripe, red tomatoes.
Add salt a pinch at a time, tasting each time.
It kept boiling hard on high heat in step 5. Next time lower to medium-low heat once it boils. You can also choose long, oval potatoes (May Queen), which hold their shape better.
It didn't simmer long enough. Simmer 5 more minutes at a time until a bamboo skewer goes in easily.
It cooked on high heat too long. Next time turn to medium-low heat once it boils. Use thigh, not breast.
The pieces were too big, or it didn't simmer long enough. If pink is left, put the foil back, simmer on medium-low heat for 3–5 minutes more, and cut again to check.
It didn't sit long enough in step 6, or it needs more soy sauce. Add 1 tsp at a time, tasting each time.
The broth ran out. Don't scrape the burnt part; move only the food on top to the bowls. Next time check the amount of broth partway through.
Too little starch in step 2, or it cooked too long in step 3. Coat it all over, and turn off the heat once it’s white inside.
You moved it while cooking in step 3. Once it’s in the pan, don’t touch it for 3 min.
It wasn’t boiled long enough in step 4. Next time follow the package time. If it’s already drained, add 2 tbsp cooking water in step 5 and stir 1 min longer.
Too little cooking water in step 5. Add more, 1 tbsp at a time, and stir.
When you taste in step 5, add soy sauce 1/2 tsp at a time.
Too little starch in step 2, or it simmered too long in step 4. Coat it all over, and move on once it’s white inside.
You added it all at once in step 4. Add one piece at a time, separately.
In step 5 you poured it where the soup wasn’t bubbling, or stirred right away. Pour it where it’s bubbling and don’t touch it for 30 sec.
When you taste in step 5, add salt a pinch at a time.
It boiled too hard in step 3. Add 100 ml water and a little chicken stock granules, and bring back to a boil.
It steamed too long in step 3. Next time, check at 6 minutes. Don’t skip the starch in step 2.
Cover and steam 2 minutes more, then check a cut piece again.
When you taste in step 4, add salt a pinch at a time. More black pepper also helps.
Water came out of the bean sprouts. Leave the liquid in the pan when you plate.
It was overcooked in step 2. Next time, go to step 3 as soon as the inside is white.
Too much time passed after coating in step 1. Next time, coat it just before cooking, and don’t move it while it browns.
The heat was too high in step 3. Next time, turn it down to medium-low before adding the sauce.
Pour all the sauce left in the pan over the rice.
It didn't simmer down long enough in step 2. Simmer 2–3 more minutes until thick. If it's still sour, add a pinch of sugar.
It didn't simmer down enough in step 2. Next time simmer it down until you can see the bottom when you drag a wooden spatula across, then add the noodles.
The heat was too high, or you didn't stir. Don't scrape the burnt part; use only the top. Next time use medium-low heat and stir from the bottom now and then.
Not enough salt in the pasta water. This time, add salt a pinch at a time. Next time measure 1 tbsp salt properly.
It took too long to mix with the sauce after boiling. Next time make the sauce first and mix as soon as the pasta is boiled.
You cooked off too much liquid in step 4. Add water 2 tbsp at a time, mix on low heat, and stop when it's moist. Next time turn off the heat a little earlier.
It didn't simmer long enough in step 4. Keep stirring on medium-low heat, 2–3 minutes more at a time, until it leaves a path on the bottom of the pot.
The okara wasn't stir-fried long enough in step 3. Next time stir-fry it well until it's crumbly and smells toasty, then add the liquid.
You stopped stirring just before the liquid ran out. Don't scrape off the burnt part; move only the top part to a bowl. Next time keep stirring for the last few minutes.
If it's bland, add soy sauce 1/2 tsp at a time. If it's too sweet, use 1 1/2 tbsp sugar next time.
The soy meat wasn’t squeezed enough in step 1. Next time, rinse it, then squeeze 2–3 times with both hands.
It wasn’t soaked long enough in step 1. Next time, leave it for the time on the package.
When you taste in step 5, add soy sauce 1/2 tsp at a time.
It didn’t bubble after adding the starch slurry in step 5. Cook 1 more minute on medium.
It was stirred too hard in step 4. Next time, push gently from the bottom with the spatula.
Too much filling, or the soup boiled hard. Next time use a little less than 1 tsp of filling, and cook gently on medium heat after adding the wontons.
You didn't stir after adding them. Right after adding, gently stir once from the bottom.
Flour from the wrappers dissolved into the soup. If it bothers you, boil the wontons in a separate pot of water, then move them to the soup.
It didn't cook long enough. Keep cooking even after they float. Cook 1–2 more minutes.
Add salt a pinch at a time, tasting each time.
Not enough liquid. Add water 2 tbsp at a time, put the lid on, and steam 1 minute at a time.
They soaked too long, or you mixed too hard. Next time stick to the soaking time, and mix by lifting and loosening.
The soup only covered part of them. Next time pour it evenly over all the noodles and stir-fry while loosening them.
Not enough oil, or you kept stir-frying after the liquid was gone. Turn off the heat as soon as the liquid is gone.
The noodles weren't drained enough after soaking, or the liquid wasn't cooked off. Remove the lid and stir-fry until the liquid is gone.
The soup wasn't poured evenly. Add a pinch of salt and pepper and mix everything well.
It was microwaved too long. After the 3 min + 2 min, leave it covered with the wrap and let the leftover heat cook it through. Taking off the wrap while it cools dries it out.
The meat was too thick or big. Make cuts in it, cover with wrap, and microwave 30 seconds at a time, checking until the cut surface is white all over.
Too much chili oil. This time, add a little sugar and vinegar to the sauce. Next time start with 1/4 tsp chili oil.
Too much soy sauce, or you didn't add the chicken liquid. Add chicken liquid or water 1 tsp at a time and taste.
You cut it while hot. Let it cool until you can touch it, then cut, moving the knife back and forth in long strokes.
They boiled too long, or you didn't cool them right after boiling. They're safe to eat. Next time take them out on time and put them in ice water right away.
They weren't cooled enough, or the eggs were very fresh. Next time cool them well in ice water for 5 minutes and peel under water. Use eggs that are a few days old.
You dropped the egg in, or the water was boiling too hard. Next time lower it to the bottom with a ladle and use medium heat.
It boiled too long, or you cooled it too late. Next time boil 6 minutes 30 seconds and put it in ice water right away.
The egg was large, or the water temperature dropped. Next time check that the water is boiling again after adding the eggs, and boil 7 minutes 30 seconds.
You didn't roll them in the first minute. Next time gently roll them with cooking chopsticks for 1 minute right after adding them.
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