Udon Noodle, hot or cold recipe
Udon While dried udon noodles are readily available in the West, I prefer the soft, yet chewy texture of frozen udon. This is really handy, especially when adding to nabe (hot pot dishes), as they are already fully cooked and don’t have to be simmered in separate water. Therefore, that can be added directly to whatever simmering broth you are using. Contrary to their appearance, the thick white noodles stand up well to simmering, and don’t get overly soft very quickly. The fixings for hot and cold udon are the same as for soba, but kitsune (fox) udon is the most popular kind. Boil the udon according to the package instructions. For hot udon, prepare the soup stock separately from the noodles, and serve hot. Nabeyaki udon is a popular menu item at Japanese restaurants in the West, and consists of an individual nabe (ceramic or iron heat-proof vessel) filled with udon, tofu, kamaboko, chicken and vegetables such as hakusai (Chinese cabbage) and green onions. Dipping Sauce Soup Broth
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Tsukimi Soba Boil the soba according to the package instructions. In the West, this will most likely be dried soba, which is almost as good as fresh soba. Soba, like all noodles, take an ample amount of water to prepare properly. The water should be hot enough (a roiling boil) so that the noodles have rooms to “dance”. Test for doneness by removing a noodle and quickly running it under water. Remove with chopsticks into a small colander with a handle and quickly drain under cool running water while tossing the noodles. Combine the ingredients for the soup stock and heat until barely a simmer.
Basic Vegetarian Miso Soup Recipe - Vegetarian Miso Soup Recipe - Japanese Miso Soup Recipe - How to Make Miso Soup
I think just about everyone loves a steaming hot cup of miso soup! With a soothing and mild flavor, miso soup is light and "brothy", not the type of soup that is a meal on its own, so serve as an appetizer. Miso soup is a quick, easy and light soup and is a staple of Japanese cuisine. This basic recipe is a simple version of the classic miso soup you'll find served in Japanese restaurants. Try this Vegetable Miso Soup recipe for a heartier soup, or, try this easy Garlic Miso Soup. Ingredients: 4 cups water1/3 cup miso3 green onions (scallions), chopped1 tbsp shredded nori or wakame seaweed 1/2 block firm silken tofu, cut into 1 inch cubesdash soy sauce (optional)1/2 tsp sesame oil (optional) Preparation: Bring water to a slow simmer and add seaweed. Reduce heat to very low and add the rest of the ingredients. Like this article?
Cucumber and Wakame Seaweed Sunomono Recipe
Cucumber and Wakame Seaweed Sunomono is a very refreshing side dish. The combination of cucumber and wakame is one of the most popular types of Sunomono. You too can make this simple and tasty dish at home. If you have a mandolin or vegetable slicer, it’s a breeze to make this. But even if not, you can still slice cucumbers the old way, with a knife. Just need a little practice! If you need more detailed instructions, please watch our Sunomono (Cucumber Salad) video. Cucumber and Wakame Seaweed Sunomono Ingredients 2 Tbsp dried Wakame seaweed2 Japanese or 3 Persian cucumbers 1/4 tsp salt 3 Tbsp rice vinegar1 Tbsp sugar 1/4 tsp soy sauce 1/2 tsp sesame oil (optional) 1 tsp sesame seeds Instructions Hydrate dried Wakame seaweed in water for 10 minutes. Copyright © 2012 - Japanese Cooking 101. Step 1 Step 2 Step 4-1 Step 4-2
Avocado Salad with Wasabi Dressing Recipe
If you want one more little dish for your dinner, this may be it! A quick and easy side dish salad, but with a little kick from Wasabi. Avocado and a Wasabi mayo sauce make an unusual match. If you are not sure about the hotness, go easy on the amount of Wasabi paste. If you like the zing, go for more. We have another salad using Japanese mayonnaise dressing, Potato Salad. Copyright © 2012 - Japanese Cooking 101. Step 1 Step 2 Step 3
Coconut Soba Noodle Bowls
I like to call this one the Edible Snuggie. Wait, Slanket? You know what, I know this is a tense subject for many, so to appease you all, let’s all it the Edible Snankuggletie. Because that rolls off the tongue sooo easily. But really, when you’re down and troubled, and you need some loving care? This highly effective Edible Snankuggletie will be there. Just call out its name. However, in order to achieve mouthal comfort at a level of intense orbital magnitude, there are a few smooth and simple steps. First of all, call your best friend and discuss the finale of Parenthood and WHAT IT ALL MEANS. Second of all, this spicy cilantro pepper pesto. Third of all, I mean seriously. Fourthly of all, you’re gonna bloom that pesto in some coconut oil for a smidge. Fifthly in all, I mean I just feel like they could have shown us what Haddie was up to. Sixthlyeth, okay then add some deliciously nutty soba noodles to the coconut sauce. You know I kissed G. Snnnnnankuggletie. Slurping is recommended.
Black Sesame Soba Noodles with Crispy Kale | Leek Soup - Dina Avila, Photographer
March 5, 2012 by Dina Avila Whenever I find I’m feeling heavy with the richness of winter eating, I turn towards one of Heidi Swanson’s cookbooks. Turning the pages of Super Natural Everyday is like fanning myself with a warm summer’s breeze straight off the San Francisco Bay, golden with California sunshine. Something many of us Oregonians need right about now. I adapted her recipe just a bit, working with what I found it our pantry rather than making another run to the store, but the essence of it is the same. Cheers! Black Sesame Soba Noodles with Crispy Kale Adapted from Super Natural Every Day The Crispy Kale is not in the original recipe, but it sounded like a pleasant addition. Heidi’s recipe also calls for mirin, which I didn’t have on hand so I substituted with Marsala and an extra pinch of sugar. Ingredients: 1 teaspoon sunflower seeds 1 teaspoon white sesame seeds 1/2 cup black sesame seeds 1 tablespoon plus one pinch natural cane sugar 1 1/2 tablespoons shoyu 1 tablespoon sesame oil
Pickled Ginger Recipe
nutritional information Makes 2 1/2 cups Once you’ve made your own pickled ginger, you’ll wonder why you ever bothered with the store-bought variety. Look for fresh ginger roots that have pale, tight, shiny skins with no puckering. Pickled ginger slices will keep several months in the fridge. 8 oz. fresh ginger (1 large piece, or “hand”) 2 tsp. salt ¾ cup rice vinegar ¼ cup white balsamic vinegar ¼ cup mild honey 1. 2. September 2010 p.57
Green Tea Edamame with Roasted Black Sesame Salt Recipe
nutritional information Makes 1 lb. 30 minutes or fewer Add a personal touch to steamed edamame by cooking the pods in green tea and tossing with black sesame seeds. 6 green tea bags 1 16-oz. pkg. frozen whole edamame 2 Tbs. roasted black sesame seeds 1 tsp. salt 1. 2. September 2010 p.57
