The japanese thigh job is one of those delicious and easy to make recipes that makes the most of your ingredients. The ingredients are simple and the cooking time is also quick. I like to use vegetables for this recipe. The fact that they have a layer of flavor and texture makes it a great option for when you just want something tasty but don’t want to deal with a separate cook.
I’m not that worried about the cooking time because you’ve got a variety of ingredients in the bowl. On the other hand, I’m a fan of adding spices at the end for that extra flavor.
If you want to try this recipe or add something like peppers, onions, and garlic to it, then what you do is add some flour to the ingredients with a little salt and pepper and serve.
The recipe is from a really awesome site called japanese thigh jacking. If you have a really nice kitchen, you can easily make something like this. Of course, be sure to check the ingredients carefully, which can vary depending on how you prepare it. The recipe yields about 3 cups of noodles, so make sure you have a good amount of flour in case you decide to add more.
I’m just going to throw out my own japanese thigh jacking recipe, based upon this one. You can make this in a pinch, but you may want to double or triple it depending on how much you use.
I just made this and it was awesome. It’s basically a mix of noodles, corn, and chili. You can use any of the ingredients that I listed as well. This is a great way to use up leftover chili or chili in a pinch.
I actually made this and it was pretty good. It was made with a combination of noodles, corn, and chili. You can use any of the ingredients that I listed as well. However, I did not use the noodles as they tend to stick to your fingers when you attempt to eat them. I have a slightly easier way of eating them but I won’t be including that in the recipe as it was too tedious.
The only thing that I had to do was to peel off the dried meat from the meatloaf. I used a pinch of crushed pineapple and just as the noodles were being peeled, I mashed the pineapple and used it to chop the meatloaf. I then added a bit of flour and a bit of salt to make sure the meatloaf was still intact but not completely broken. This I immediately used to eat it whole so that the noodles would not be broken.
With a bit of practice, you can learn to eat this. It’s a good way to keep your hands free when you’re working on something, while still being able to eat with your bare hands.
J.D.
