Otaku no Podcast (Video-only Feed)
By Otaku no Podcast
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Podcast Description
Otaku no Podcast is a podcast dedicated to all things Anime and Manga. Here, you will find news on the latest releases and other goings-on in the industry; reviews of cool (and not-so-cool) titles, both new and old; and commentary on various otaku-worthy topics. We’ll also occasionally venture forth into other territories of interest to many otaku, such as video games, music, and Japanese food and culture. So grab that box of Pocky and strap yourself into your giant robot cockpit, you’re in for one wild ride!
| Name | Description | Released | Price | ||
|---|---|---|---|---|---|
| 1 | CleanVideoVideo #0013 – Japanese Classic Cuisine: Curry with Rice | In today's episode we show you how to make another classic Japanese dish, one you've no doubt seen at one time or another: Curry with Rice. Sponsor: MozyPro Online Backup: Simple, Automatic & Secure Backup: http://mozy.com/pro Watch this video on YouTube INGREDIENTS: For the roux: * 3 tbsp. Butter * 1/4 cup flour * 2 tbsp. garam masala (or curry powder) * 1/2 tsp. cayenne pepper, add to taste * black pepper, add to taste * 1 tbsp. ketchup or tomato paste * 1 tbsp. tonkatsu sauce or worcestershire sauce For the curry: * 2 tsp. Oil * 2 Onions, sliced thin * 2 lb. chicken thighs, cleaned and cut into chunks * 2 carrots, cut into chunks * 4 cups water * 2 yukon gold potatoes, cut into chunks * 1 apple, peeled, cored and pureed * 2 tsp. kosher salt * 1 tsp. garam masala * 1/2 cup peas METHOD: 1. Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown. 2. Add the carrots, and the water then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, pureed apple, salt and garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender. 3. For the roux, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready. 4. To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through. 5. Serve over rice or noodles. | 1/3/12 | Free | View In iTunes |
| 2 | CleanVideoVideo #0012 – A First Look at ComiPo! (Updated) | In today's video, we take a first look at an exciting new manga creation software program, ComiPo!. This program, originally released in Japan in December of last year, has gained popularity thanks to the Internet, and so the company that created it made an English version, which is set to be released on September 15. **Updated: ComiPo! is now on sale via digital download from the following retailers for US$49.95:** **Comradz - https://store1.esellerate.net/store/checkout/CustomLayout.aspx?s=STR1349875028** **Crunchyroll - http://www.crunchyroll.com/comipo** **ComiPo! Info - http://comipo.biz/** For more information and to find out how to purchase ComiPo!, check out the ComiPo! website. Be sure and also check them out on Twitter and Facebook! ComiPo! website: http://www.comipo.com/en/ ComiPo! on Twitter: http://twitter.com/ComiPo_Info_en ComiPo! on Facebook: http://www.facebook.com/Manga.Maker.ComiPo Many thanks to Web Technology Com Corp, the makers of ComiPo!, for giving us the opportunity to test it! Watch this video in HD on YouTube (in case the embedded player doesn't work; also it's higher quality) | 9/15/11 | Free | View In iTunes |
| 3 | CleanVideoVideo #0011 – Asian Classic Cuisine: Mapo Tofu | Last week, one of my favorite recent-vintage anime, Angel Beats!, was released on DVD and Blu-ray. In honor of this release, we return to the Otaku no Podcast test kitchens where I show you how to make "Tenshi" Tachibana Kanade's favorite dish, Mapo Tofu. Watch this video on YouTube (in case the embedded player below doesn't work) [amtap amazon:asin=B004XC5LI2] [amtap amazon:asin=B004XC5LHS] Buy Angel Beats on iTunes: Watch Angel Beats! online at The Anime Network Ingredients: 15 -16 ounces tofu, regular 1/2 teaspoon salt water, for parboiling tofu 3 ounces ground pork 1/2 cup green garlic chives, chopped in 1/2 inches (nira) 2 tablespoons vegetable oil 1 tablespoon chinese chili bean sauce (toubanjan or doubanjiang) 1 tablespoon chinese brown bean sauce (tenmienjan, tenmenjan, or tenmenjiang) 2 teaspoons fermented black beans, chopped finely 1/4-1/2 teaspoon ichimi togarashi pepper or 1/4-1/2 teaspoon japanese dried red chili pepper, minced 1 teaspoon chili oil 3/4 cup chicken stock 1 tablespoon sake or 1 tablespoon dry sherry 1 teaspoon soy sauce 1 teaspoon sesame oil 1 tablespoon szechuan peppercorn (optional) For the cornstarch paste: 1 tablespoon cornstarch 1 tablespoon water Directions: 1. Cut tofu into 1 inch cubes. Heat enough water in a large saucepan, add 1/2 teaspoon salt and tofu pieces. Bring to boil and cook tofu on medium high heat for 8 to 10 minutes and remove from heat. Precooking tofu in water prevents tofu from breaking apart easily later. Set aside. 2. While tofu is cooking, make cornstarch paste by mixing 1 T cornstarch and 1 T water. Set aside. 3. Set wok on high heat for 1 minute until hot. Add 2 T vegetable oil and swirl the pan, then add ground pork, stirring to separate 4. When ground pork is browned, add Chinese brown bean sauce ie tenmenjan, tenmienjan, or tenmenjiang, Chinese chili bean sauce ie toubanjan or doubanjiang, fermented black beans, and ichimi tougarashi or minced dried red chili pepper. Continue to cook for 1 minute. 5. Add chili oil, drained tofu pieces, chicken stock, garlic chives, soy sauce, and sake. Stir fry gently for 1-2 minutes. 6. Add cornstarch paste to thicken and add sesame oil. Swirl gently and cook for another 3-4 minutes on medium high heat. Sprinkle Szechuan peppercorn on top. 7. Serve with steamed white rice. | 8/7/11 | Free | View In iTunes |
| 4 | CleanVideoVideo #0010 – How to PROPERLY enable Japanese language support in Windows | While attempting to play with the free ComiPo! trial recently, I discovered that I apparently didn't fully and properly enable Japanese language support in Windows. This video shows you how to correctly set up Japanese language in Windows. Watch this video on YouTube (in case the embedded player below doesn't work for you) | 7/15/11 | Free | View In iTunes |
| 5 | CleanVideoVideo #0009 – Japanese Classic Cuisine: Shabu-Shabu | Yep, we're back in the kitchen for our latest video episode. In this episode, I show you how to make a classic Japanese hot pot dish that's perfect for cold nights and get-togethers with family and friends -- and the best part is, your guests do most of the actual cooking for you! Yes, today we'll be learning how to make the Japanese classic, Shabu-Shabu. Watch this video on YouTube (in case the embedded player below doesn't work for you) Ingredients for dashi: 5 cups water 8 in. long piece konbu kelp, cut in half Ingredients for shabu-shabu: 1 lb. hakusai (Chinese cabbage), chopped 1/4 lb. long green onions (negi), diagonally and thinly sliced 1 block cotton tofu, cut into bite-size pieces 1 bundle enoki mushrooms 8 shiitake mushrooms 1/4 lb. carrot, cut into thin round slices 1 1/2 lb. sirloin beef, very thinly sliced 1 package instant Udon Ingredients for sesame sauce: 6 Tbsp white sesame seeds 3 Tbsp mirin 1 Tbsp sugar 1 Tbsp vinegar 2 and 1/2 Tbsp soy sauce 1/2 tsp grated garlic 1/2 cup dashi Ingredients for ponzu sauce: 1 Lime (or 3 tbsp lime juice) 3 tbsp Soy sauce 1/4 lb. Daikon radish, grated 2 long green onions (negi) Ingredients for zosui: Left over steamed rice Chopped negi 1 egg, well beaten Pinch of salt Dash of soy sauce Equipment: [amtap amazon:asin=B000690WNU] [amtap amazon:asin=B000BVC4NY] [amtap amazon:asin=B000JORB2M] [amtap amazon:asin=B000KKK4YC] [amtap amazon:asin=B000UEYXL8] | 5/27/11 | Free | View In iTunes |
| 6 | CleanVideoVideo #0008 – How to install Kanon with English patch | Kanon is one of my all-time favorite anime, and in my opinion a perfect example of "never judge a book by its cover," as well as the value of every now and then stepping outside your "anime comfort zone." Kanon is based on a visual novel, which I have for years been wanting to play. And now I can, thanks to Non-Directional Translation's unofficial Kanon English patch. Getting this all installed and configured is a bit tricky, and in this video, I show you how to get up and running. Watch this video episode on YouTube (in case the embedded player doesn't work for you) Links to products/software mentioned: Purchase Kanon Memorial Edition on J-Box Download Kanon Standard Edition Download Kanon English Patch Download Kanon voice files Download WinRAR Download uTorrent Download Transmission Download Daemon Tools (only needed if you downloaded Kanon and don't want to burn it to disk first) Buy Kanon (the anime) on Amazon Watch Kanon (the anime) on FUNimation.com [amtap amazon:asin=B0030ZOYPO] | 5/14/11 | Free | View In iTunes |
| 7 | CleanVideoVideo #0007 – Japanese Classic Cuisine: Yakitori | Yes, I'm taking another break from audio podcasting. Today I show you how to make a classic Japanese dish that you've probably had many times before, Yakitori. Ingredients: 1 package chicken thighs (about 6 pieces) 1 small bundle green onions (negi) 2 tbsp. sugar 2/3 cup soy sauce 6 tbsp. sake (Japanese rice wine) 2 tbsp. mirin (Japanese sweet cooking sake) Directions: Soak skewers in water, at least 30 minutes before cooking. Combine soy sauce, sake, mirin and sugar; cook until boiling. Boil about 1 minute then set aside. Cut chicken into bite-sized pieces (about 1 inch or so), removing bones if necessary. Peel off the skin, and trim any excess fat and skin with the knife. Thread chicken and negi onto skewers, alternating between chicken and negi. Cook over charcoal or bake in an oven (I usually set it to 350 degrees). Cook until meat is firm but not tough, and/or an instant read thermometer reads 160 degrees. Notes: Those of you wishing to avoid alcohol can leave it out of the sauce. The taste won't be quite the same, but should still be good. Also, mirin is available in a version without alcohol as well (basically has the flavor of mirin without the alcohol). If desired, lightly sprinkle salt and pepper (to taste) on the skewers before coating with sauce. If you've got the time, marinate your chicken and negi in the sauce. Let it soak at least 1 hour, preferably all day (prepare it in the morning, eat it for dinner). For improved texture and to caramelize the sauce, finish your yakitori under the broiler for an additional 5 minutes or so at the end. Boneless skinless thighs can sometimes be found in your market's frozen foods section. Some people like to shake some toasted sesame seeds on them right before serving. It goes well with edamame (soybeans in the shell). And, of course, beer. Traditionally, yakitori is made with just about every part of the bird, including the innards (gizzards, etc.). I'm not really a big fan of chicken innards (as I suspect is true of much of the American viewing audience), so I leave them out. | 1/20/11 | Free | View In iTunes |
| 8 | CleanVideoVideo #0006 – Convention Photography 101 | It's happened to all of us - you get home, load up your con photos, and your reaction is "meh." Fear not! The Otaku no Podcast crew will show you the tips and tricks you need to get those awesome Cosplay.com like shots. This was the workshop I gave at Anime Expo 2010. Be sure and check the Otaku no Podcast website for full show notes, including links to the products, books, etc. mentioned. http://otakunopodcast.com/photo/. | 10/11/10 | Free | View In iTunes |
| 9 | CleanVideoVideo #0005 – Anime Podcasting for n00bs | This is the workshop I gave at FanimeCon 2010 on how to start your own anime/manga podcast. For links to the products, software, services, etc. mentioned in this workshop, please visit http://otakunopodcast.com/podcasting/. | 6/2/10 | Free | View In iTunes |
| 10 | CleanVideoVideo #0004 – The Sushi Experiment 3.0: Nigiri, Temaki, Chirashi, and Facing the Fish | Greetings, and welcome to the third and final installment in this series of sushi making videos. It's finally time to run with the big dogs and face your fears - raw fish. But don't worry, it's not as difficult as it sounds, and assuming you have access to a reasonably good Asian foods market (or are willing to order frozen products shipped to you in dry ice over the internet) you'll be just fine. (Look at it this way, not only do you get good quality raw fish, but also dry ice to play with. Fun!) Today we learn how to make Temaki, or hand rolls; and Nigiri, or pressed sushi. We also take a brief detour and learn the Way of the Blade - handling sushi knives. This is the final video in the Sushi series. Hopefully you've enjoyed it. I'll be returning to audio podcasting after this. But stay tuned until the end of the video, because I'll be talking about the future of Otaku no Podcast and these video podcasts. Links to some of the products mentioned in this video: [amtap amazon:asin=B000216TKC] [amtap amazon:asin=B000BPNATM] [amtap amazon:asin=B000FJLXHU] [amtap amazon:asin=B000EGZ97Y] [amtap amazon:asin=B00007J5U7] [amtap amazon:isbn=0764544659] [amtap amazon:asin=B0000CFSV9] [amtap amazon:asin=B0009HL7CY] [amtap amazon:asin=B00005OL4E] A good seller of frozen sushi/sashimi-grade seafood Reasonably priced carbon steel yanagi (sushi knives) on eBay - if this one is sold out, use the "see other items" link to find more) The more high-end sushi knife I own - again use the "see other items" link to find more, if you're interested A source of good Japanese water stones A really lengthy article about proper knife care, sharpening, etc. Another article on the proper care of carbon steel knives How to make proper Nigiri Sushi (this is pretty intense) Another method of making Nigiri Sushi (somewhat less intense than the previous one, but not by much!) | 3/15/10 | Free | View In iTunes |
| 11 | CleanVideoVideo #0003 – The Sushi Experiment 2.0: Rolled Sushi | Well, I didn't get any angry e-mails or death threats, so I'm assuming that you folks liked our first videocast (or were at the very least willing to tolerate it). So we're back with another. In this, our second installment in the Sushi series, we'll be talking about how to make maki sushi, or rolled sushi. We'll be making two of the most popular examples of this - kappa maki, or cucumber roll; and the infamous California Roll. (To those of you wondering when Anime on the Cheap Part 2 is coming, the answer is - "sometime, hopefully soon." I'm taking a break from audio podcasting mostly because I'm procrastinating, and also because I have fun new toys [video camera, mic, sushi making equipment, knives, etc.] to play with :-) ) Links to some of the products mentioned in this video: [amtap amazon:asin=B000216TKC] [amtap amazon:asin=B000BPNATM] [amtap amazon:asin=B000FJLXHU] [amtap amazon:asin=B000EGZ97Y] [amtap amazon:asin=B00007J5U7] [amtap amazon:isbn=0764544659] | 1/30/10 | Free | View In iTunes |
| 12 | CleanVideoVideo #0002 – The Sushi Experiment 1.0: Inari Sushi | Welcome to our first ever videocast. Okay, technically this is our second videocast, but since the first one was an Anime LA highlights video I put together over 9000 years ago, it doesn't really count. In this first videocast, we take a brief journey away from anime, and into the kitchen, and I teach you how to make Inari Sushi, a tasty treat perfect for munching on during anime watching parties. (I mentioned this in Anime on the Cheap part 1) And no raw fish is involved! This is really an experiment for me. I won't do these videocasts very often - maybe one every few months at best - so don't worry, your bandwidth won't be choked up with huge downloads every week. Products mentioned in the video: [amtap amazon:asin=B000216TKC] [amtap amazon:asin=B000BPNATM] [amtap amazon:asin=B000FJLXHU] [amtap amazon:asin=B000EGZ97Y] [amtap amazon:asin=B00013YMVO] [amtap amazon:asin=B00007J5U7] [amtap amazon:isbn=0764544659] | 1/20/10 | Free | View In iTunes |
| 13 | CleanVideoVideo #0001 – Anime Los Angeles 4 | Finally getting through some of the con video that's filling up my hard drive. Here is the Anime Los Angeles 4 (2008) video I promised... uhh, a while ago. | 8/25/08 | Free | View In iTunes |
| Total: 13 Episodes |
Customer Reviews
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Hey dude my names Joe I dig the the food podcasts im sure you have seen the anime ranma 1/2 but if you havnt you should watch it it's amazing but anyways I'm sure you have heard of okanamiyaki if so please make a video for me cause we've tried to make a few times but I would like to see how you make it
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