Udon Noodle Soup in Broth

Jun 18 2010 Published by under Food

For sushi friday I am making Kake-Udon, or Udon Noodle Soup in Broth. This is surprisingly tasty broth with very simple ingredients. Not only does it have simple ingredients, but it is also super easy and quick to make. There is a common variation of this soup called Tempura Udon, which is basically the same preparation with the addition of a tempura shrimp piece or two.

Udon Noodle Soup in Broth

Udon Noodle Soup in Broth

There a basically two main flavor varieties of this soup. You have the darker broth which is prepared with dark soy sauce, which is of a stronger flavor.  It is more popular int the eastern parts of Japan. You also have the lighter broth which is prepared with light soy sauce, which is of a milder flavor. It is more popular in the eastern parts of Japan.  As you can see from the photo, I prefer the darker variety.

What amazes me is how many different flavors the Japanese can achieve in their dishes using the same main ingredients of Dashi, Mirin, Soy Sauce, and Rice Vinegar. You can see from my previous recipes, the Sunomono Dressing is made up of the same ingredients in different proportions, as the stock for Miso Soup.

There is a traditional technique for cooking the Udon noodles. It requires a boiling pot of water and adding the noodles. Then you add 1 cup of cold water to stop the boiling. When it comes to a rolling boil again, add another cup of  cold water. You repeat this 4 times until the noodles are done, which usually takes 12 minutes. I have done this procedure several times and always takes 12 minutes.  I am not sure wether it makes a difference, but to me it reminds me of some of my grandmothers techniques for cooking food when you don’t have timers or thermometers. I have done the preparation like cooking pasta with a timer, and have not noticed a difference. I just reduce the cooking time to 10 minutes.

For Udon Soup in Broth

3 Ounces of Dry Udon Noodles
4 Cups of Water
2 Teaspoons of Dashinomoto
2 Tablespoons of Dark Soy Sauce
1 Tablespoon of Sugar
1 Tablespoon of Mirin
1 Sprig of Green Onions
Shimichi Togarashi (optional)

In a large  stock pot , bring about 2 liters of water to a boil. Cook the noodles either using the traditional technique (see above), or for ten minutes like if you were cooking pasta. Drain the noodles. Add 4 Cups of water in the pot and cook on medium heat. Dissolve the dashinomoto. Add the dark soy sauce, the sugar, and the mirin. When the sugar is dissolved the broth is done. For serving, I recommend that you combine the noodles and the broth just before you serve. If you do it ahead of time, the noodles will darken, and become very soft and gummy. Garnish with thinly chopped green onions, and if you like it spicy with some shimichi togarashi. Variations – If you want a milder flavor use light (regular) soy sauce instead of dark soy sauce. For Tempura Udon add one or two pieces of tempura shrimp as garnish.

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Gyozas with Dipping Sauce

Jun 12 2010 Published by under Food

Gyoza is a Japanese dish that originated in China. They are basically dumplings, filled with a meat and vegetable fillings. When I go to a Japanese restaurant I usually order them as a side order. They are a tasty treat that is hard to just eat one of them.

Gyoza in Dipping Sauce

The main difference between Chinese and Japanese Gyozas is that the Japanese version uses much more garlic. I love garlic, so this is fine by me. Another recommendation is to serve them hot, as they do not taste as good when you reheat them. If you serve them over rice they could be offered as a main dish. I have also added them to an udon soup.

For Gyoza

20 Gyoza Wrappers
1/2 Pound of Ground Pork
1 Teaspoon Sesame Oil
1/4 Cup Cabbage
2 Cloves of Garlic
1 Teaspoon grated Ginger
2 Chopped Green Onions
1 Teaspoon of Salt
1 Teaspoon of Soy Sauce
Vegetable Oil

Shred the cabbage and blanch quickly in boiling water.  Mix the cabbage, pork, sesame oil, ginger,  garlic, green onions, salt, soy sauce in a large bowl. Add about 1 Teaspoon of filling per Gyoza wrapper. Fold the wrapper in half, sealing the edges. If you have trouble getting the edge to seal, add a little water to the edge. Fill all the Gyoza wrappers. Add vegetable oil to a frying pan. Place the Gyoza on one side and fry on that side only until golden brown. When golden brown, add 1/2 cup a water to the frying pan and cover. Steam the gyoza until the water is evaporated.

For dipping sauce
1/2 Cup of Water
1/2 Teaspoon of dashinomoto
3 Tablespoons of mirin
3 Soy Sauce

In hot water dissolve the dashinomoto. Add mirin and soy sauce. Can be serve on the plate with the Gyozas or on a separate dipping bowl.

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Soy Ginger Salmon

May 28 2010 Published by under Food

Well it is Sushi Friday again, so I have a wonderful dish filled with Japanese flavor. This time I have a soy sauce and ginger marinated salmon with a tartar sauce. You can serve this with a side order of sushi rice.

Soy Ginger Salmon

Soy Ginger Salmon

This dish is combines the delicate flavors of the salmon, with the salty of the soy and the sweetness of the ginger and mirin. It is a simple dish that can be made in short notice. The dish will surprise your guests as it appears that you spent a lot of time in the kitchen. It is sushi friday, so enjoy the start of your weekend with this dish.

For Soy Ginger Salmon

1 1/2 Lb of salmon
1 Cup soy sauce
1/2 Cup of mirin
1 Tablespoon of sugar
2 Tablespoons of pickled ginger
1 Tablespoon of minced garlic
1 teaspoon of shichimi togareshi
1 teaspoon of coarse grind pepper
1/4 Cup tartar sauce

To make the marinade, add the soy sauce, mirin, and sugar to a small tray. Mix all the ingredients. Cut the salmon into 4 to 6 pieces. Place salmon skin down on the marinade. Add the ginger, garlic, and shichimi togareshi over the salmon pieces. Sprinkle with the coarse grind pepper. Add a few tablespoons of marinade over the salmon. Let the salmon stand in the marinade for 20 minutes. Preheat oven to 400F. Add the salmon to a baking sheet. Place one spoonful of tartar sauce over each salmon steak. Cook the salmon for 20 minutes. Let the salmon cool down before serving.

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Sushi Rice

May 14 2010 Published by under Food

Rice is one of the most important ingredients in the world. It is the basic food staple for many countries. In Japan rice is not only a main dish, but it is also used to make rice vinegar, mirin, and sake. The Japanese have several words for rice. It is called okome when it is not cooked. Meshi, or Gohan is the name for rice when it is cooked or when it indicates that rice is the main ingredient of the dish. You can not have an authentic Japanese meal without rice, but most importantly you need rice in order to make Sushi Rolls for Sushi Friday.

Sushi Rice

There is a special preparation that is required to get perfect Sushi Rice. The rice has to have a special texture and consistency so that it holds its shape when it is formed into Sushi rolls. You need to use Short Grain Rice, which is package as Sushi Rice in the supermarket. The package can say Calrose, Blue Rose, or Kokuho Rose which is a sushi rice variety from Northern California. Kokuho Rose is my favorite type of short grain rice, and the only one I use for Sushi.

For Sushi Rice
2 cups of Sushi Rice
2 1/4 cups of water
Sushi Rice seasoning

First of all place the rice in a large bowl. Rinse and scrub the rice with cold water until the water that runs off is crystal clear. It will take four to five washings to remove the cloudy water. This removes the powdered bran and talc that sushi rice is shipped with. Rinse all the water completely. Add the measured amount of 2 1/4 cups of water. Let the rice stand in the water for at least 30 minutes. After the water and sushi have rested, put the ingredients into a steel pot with a tight fitting lid preferably made of glass so you can see through. Turn on the heat to high until the water in the pot is boiling. When you see the bubbles forming in the water reduce the heat to the lowest setting and cook for 15 minutes. Turn off the heat. Let the rice stand for an additional 15 minutes. Place the rice on a wooden or glass container. Season with the Sushi Rice Seasoning. Be careful no to add too much seasoning or your rice will turn out gooey and very wet. Fan the rice to dry it out. Cover with a damp cloth.

For the Sushi Rice seasoning
1/2 cup Rice Vinegar
2 1/2 Tablespoons Mirin
1/4 teaspoon of salt
1/2 teaspoon Dashinomoto

Combine all ingredients in a pan. Place it on low heat till all the ingredients are dissolved. Let it cool. Store in a container in the refrigerator. This recipe will work for several sushi rice preparations. Use 4 Tablespoons of sugar to substitute for Mirin. You can also buy ready made Sushi Rice seasoning.

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