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Tag: japanese cuisine

Udon Noodles with Sausage and Shrimp
  • 1 pound udon noodles, prepared according to package directions
  • 2 tablespoons peanut oil
  • 3 sausage links, casings off and crumbled (I used Korean style sausages)
  • 1 large onion, sliced
  • 3 garlic cloves, sliced
  • 2 cups broccoli florets
  • ½ pound shrimp, deveined and cleaned
  • Salt

Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon Worcestershire sauce
  • ½ cup chicken broth
  • 2 teaspoons corn starch

Mix all the ingredients for the sauce and keep aside.

Heat a wok like saucepan with the peanut oil. Add the crumbled sausage and sauté on medium high heat for 4 to 5 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the broccoli and cook for 3 to 4 minutes. Add the udon noodles and sauce. Bring to a boil and add the shrimp. Mix well, cook for another 2 to 3 minutes till the shrimp is cooked through, adjust the seasonings and serve.

 

Mushroom and Tofu Noodle Soup

I modified this recipe from NYT cooking section.. it is a yummy one. I added a boiled egg as an egg makes everything more yummy!

  • 2 tablespoons peanut oil
  • 1 large shallot, sliced
  • 2 cups Cremini mushrooms, chopped
  • 2 stalks of bok choy, chopped with the whites and greens separated
  • 1 16 ounces pack of fresh Udon noodles, cooked according to package directions
  • 2 green onions, sliced

Sauce

  • 1 ½ teaspoons dashi powder
  • 3 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 cup chicken broth
  • 1 teaspoon corn starch

Mix the dashi powder, mirin, soy sauce, chicken broth and corn starch in a small bowl and keep aside.

Heat a wok like pan with the oil and add the shallots. Saute on high heat for a minute. Add the mushrooms and sauté on high heat till golden brown, about 3 to 4 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the bok choy greens and the cooked noodles. Saute for a minute and the sauce. Bring to a boil and stir well. Taste for seasonings and garnish with green onions.

Garlic and Cilantro Shrimp with Soba Noodles

Garlic and Cilantro Shrimp with Soba Noodles

  • 1 pound medium shrimp, cleaned and deveined
  • 4 garlic cloves, smashed
  • 1 teaspoons salt
  • ½ cup cilantro, chopped
  • 3 tablespoons extra virgin olive oil

Add the garlic and salt into a mortar and pestle. Pound till the garlic and salt are mixed well. Add the cilantro and oil and pound and mix till a paste is formed (this can be done in a food processor). Spread the paste all over the shrimp and marinate for 4 to 5 hours in the refrigerator.

  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, smashed
  • 3 cups Soba noodles, cooked
  • 5 cups spinach or Chinese greens
  • 3 tablespoons tamari
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons sweet chili sauce
  • ½ cup cilantro, chopped

Heat a large wok like pan with the oil. Add the onion and garlic and sauté on medium heat for 2 minutes. Add the soba noodles and greens. Saute for another minute and add the tamari, Worcestershire sauce and sweet chili sauce. Mix well and check for seasonings.

Preheat oven to broil.

Skewer the shrimp and broil in the oven 3 to 4 minutes on each side or till done. Careful not to over cook the shrimp. Take shrimp off the skewers and serve on top of the noodles.

Soba Noodles with Mushrooms and Red Peppers

Meatless Mondays have never been yummier! These easy to make soba noodles are a crowd pleaser- no one will notice how healthy they are! I would eliminate the dashi to make it a 100% vegetarian!

Sauce

  • 1 cup vegetable broth, warm
  • 1 ½ teaspoons dashi
  • 2 tablespoons tamari
  • 2 tablespoons shaoxing wine
  • 1 teaspoon corn starch

Mix all the ingredients in a small bowl and keep aside.

  • 2 tablespoons peanut oil
  • 1 cup mushrooms, sliced, any variety
  • 1 cup green beans, chopped
  • 1 large red pepper, sliced
  • 1 pound fresh or dried soba noodles, cooked to package instructions, drained and rinsed with cold water
  • Salt
  • Pepper
  • 3 green onions, sliced on a bias

Heat a wok like pan with the peanut oil. Add the mushrooms, green beans and red peppers and sauté on high heat for 3 to 4 minutes. Add the cooked and drained noodles and sauté for another 2 minutes. Add the sauce and bring to a boil and mix well. Taste for seasonings and add salt and pepper accordingly. Garnish with green onions and serve.

 

 

Yaki Soba with Beef and Chinese Broccoli

Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…

  • 3 tablespoons tamari
  • 3 tablespoons mirin
  • 3 tablespoons oyster sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon sugar
  • 1 pound skirt steak, sliced against the grain into thin slices
  • 2 tablespoons corn starch
  • 1 teaspoon sesame oil
  • 3 tablespoons peanut oil plus more
  • 1 orange or red pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 bunch Chinese broccoli, chopped
  • 1 pound yaki soba fresh noodles, cooked according to package directions

Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.

Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.

Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.

 

 

 

Roast Chicken Breast with Miso Gravy

Another great way to serve chicken- Japanese style with delicious miso paste… I served it over broccolini fried brown rice…so, good!

  • 2 tablespoons dark miso paste
  • 1 inch fresh ginger, grated
  • 3 garlic cloves, grated
  • ½ teaspoon honey
  • 2 teaspoons mirin
  • 2 large chicken breast halves on the bone with skin
  • Salt
  • Pepper

Mix all the ingredients together. Loosen the area between the meat and the skin with your fingers and place the miso paste on both pieces. Sprinkle with salt and pepper. Marinate for 2 to 3 hours.

  • 2 tablespoons olive oil
  • 3 green onions, chopped
  • 2 cups chicken broth
  • 2 teaspoons dark miso
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • Salt
  • Pepper

Heat a large frying pan with the oil on medium heat and brown the chicken pieces skin side down for 2 to 3 minutes or till golden brown- be careful not to burn as miso and honey burn easily. Transfer the pieces to a baking sheet and bake in a 400 degrees oven for 15 to 20 minutes or till the chicken is cooked through. Keep aside.

In the meantime, pour any excess fat from the frying pan. Add the green onions and sauté for 1 to 2 minutes on medium heat. Add the chicken broth and bring to a boil and simmer on medium heat for 10 to 15 minutes or till about ½ cup is left. Add the miso paste and mix well. Season with salt, pepper, parsley and basil and serve with chicken.

Miso Ramen with Pork Broth

This dish is definitely a labor of love. I love eating a steaming hot bowl of ramen noodles and love to go eat it at Ippudo in NYC. It is the ultimate comfort food for me. Well, I got it in my mind to replicate the dish… it was quite an adventure from going to the Asian store and getting all the ingredients to finding pork bones… I went to three different stores to find the neck bones… it was all worth it as in the end I had a delicious broth and a yummy bowl of ramen. I made extra broth and froze the rest…

Pork Broth

  • 1 to 2 pounds pork neck bones
  •  Preheat oven to 400 degrees F, preferably on convection heat.
  • 2 teaspoons instant dashi granules
  • 1 tablespoon tamari
  • 4 tablespoons red miso paste

Transfer the bones to a line cookie sheet and roast in oven for 45 minutes to an hour or till the bones are golden brown. Transfer to a stock pot and cover with water, at least 10 to 12 cups. Bring to a boil and simmer for 3 to 4 hours, adding water as needed. Skim any brown stuff that comes up to the surface. Turn the heat off and take all the bones out and let cool. Strain the broth and return to the stock pot, you should have about 8 cups broth. Bring to a boil and add the dashi granules, tamari and miso. Mix well and simmer for 10 minutes. Taste the broth and keep aside.

Take the meat off all the bones and shred and keep aside.Miso Ramen2

  • 4 eggs

Place the eggs in a small saucepan and cover with the eggs with water. Bring to a boil and cover with the heat off. Let sit for 5 minutes and take the eggs out and place under cold running water. Un peel and keep aside.

  • 1 bunch Chinese Broccoli, stems chopped off and chopped
  • 2 tablespoons extra light olive oil
  • 3 cloves garlic, chopped fine
  • Salt

Heat a wide frying pan with the oil. Add the Chinese broccoli and sauté on high heat for minute. Add the garlic and salt and continue sautéing for 5 to 6 minutes. Check for seasonings and keep aside.

  • Dried ramen noodles, enough for 4 people, cooked according to package directions.
  • 4 green onions, chopped
  • ½ cup cilantro, choppedMiso Ramen1
  • 1 bunch enoki mushrooms, end cut off
  • Nori strips (dried seaweed)

Place the noodles in all four bowls. Top with enough of the very hot broth. Cut the eggs in half and place on top, sprinkle with a bit of salt. Add a bit of pork meat in all. Add the Chinese broccoli, the green onions, cilantro and mushroom in all the bowls. Top with cilantro and serve.

 

 

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