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.

No responses yet

Crepes

Jun 03 2010 Published by under Food

Crepes are the original pancake but much thinner. They were largely forgotten in favor of the much thicker pancakes you enjoy today. They were reintroduced by the French with the famous Crepes Suzette. This dish is served with much flare as it usually prepared in front of dinning guest. The end of the preparation, the crepes suzette is set on fire to flame the alcohol and sugars. When this dish was invented this happened by accident.

Creamed Mushroom Crepes

Creamed Mushroom Crepes

Crepes are a very versatile dish. You can serve them with sweet or savory fillings. There are endless combination that can be made. This can make crepes the main dish, a breakfast item or a dessert. Today I am making Creamed Mushroom Crepes, and it is going to be my breakfast.

For Crepes

1 Cup of Flour
1 Cup Milk
1/2 Cup Water
2 Eggs
3 Tablespoons of Butter
1/2 Teaspoon of Salt

Mix all the ingredients in a blender until smooth. Leave the batter to rest in the refrigerator for at least 2 hours. Heat butter in non-stick pan. Pour two tablespoons of batter into the pan. Quickly rotate the pan in a circular motion to spread the batter all over the pan. If the batter is too thick, add a little more milk. Cook until the bottom side is golden brown. Carefully flip the crepe with a spatula. Cook until the second side is golden brown.

You can fill the crepes with all types of fillings. Here are sum suggestions:

Strawberry Marmalade
Penut butter and Bananas
Apple Sauce
Fresh Fruits and Cottage Cheese
Chocolate
Ice Cream
Cajeta
Ham and Spinach
Ham and Cheese
Creamed Mushroom

For Creamed Mushroom Filling

1/2 Large Onion
1 Cup of Mushrooms
3 Tablespoons of Olive Oil
1 Tablespoon of Butter
2 Cloves of Garlic
1 Cup of Cream
1 Teaspoon of Tarragon
1/2 Teaspoon of Thyme

Heat the butter and the oil in a saute pan. Dice the onion. Add to the pan and cook the onion until transparent, but not browned. Add the mushrooms to the pan, cook until soft. Add the finely minced garlic, cream, tarragon and thyme and cook on low heat for 1 minute. Salt according to taste. Serve over the crepes.

One response so far