Summer Noodles: Hiyashi Chuka Soba

05Jul09

It’s summer, and that means refreshing chilled noodles—just as it did last year! My advice is to make twice as much sauce and keep it in the fridge for spur of the moment meals. It will keep for several days in the refrigerator. And if you have a variety of vegetables and some sort of protein, all you have to do is cook and rinse the ramen noodles.

Filed under: Harusame Mung Bean Noodles, Japanese Food, Noodles, Ramen   |  Leave a Comment
Tags: chuka soba

Dumplings and Mung-Bean Noodle Hot Pot

31Mar09

Round, round, round… making meatballs is relaxation. My mind moves ’round from one topic to another, settling to meditate on an idea—how a compliment from a stranger can brighten a day. Oh, love sought is good, but given unsought, is better. A surprise is to be wondered at just because it is unexpected, and so [...]

Filed under: Harusame Mung Bean Noodles, Japanese Food, Nabemono, Noodles, One Pot Cooking, Pork   |  2 Comments
Tags: dumplings, hot-pot, Japanese Cooking

Hiyashi Chuka Soba: Japanese Summertime Noodles

10Aug08

These ramen noodles are very popular in Japan, but apparently they are served only in the summer. Below is the recipe as written in my project book, but Ms. Shimbo has many suggestions for different toppings. Note that she says this dish always includes the thin omelette strips. You can use seafood (crab meat, shrimp, or squid), meat (chashu, ham, chicken) and a variety of vegetables (asparagus, bell peppers, broccoli, carrot, chard, cucumber, fennel, lettuce, spinach, wakame, zucchini…).

Filed under: Eggs, Harusame Mung Bean Noodles, Japanese Food, Ramen   |  11 Comments
Tags: Japanese Recipes, Menrui

Five-Color Mung-Bean-Noodle Salad

07Jul08

This Japanese noodle salad is refreshing on a hot humid day. Just looking at it will revitalize your spirits. In fact, the noodles are called spring rain ((春雨) harusame in Japanese) because they are clear and cool looking. The soy sauce dressing is light, using a pinch of hot pepper for punch and a small amount of sesame oil for flavor. Choose vegetables and cooked meats with a variety of colors. And don’t forget the golden tamago crown. A salad fit for royalty!

Filed under: Harusame Mung Bean Noodles, Japanese Food, Noodles, Salads, Dressings, and Sauces   |  Leave a Comment
Tags: Japanese Cooking

Crispy Harusame Chicken

23Jun08

This recipe is an example of pretty Japanese cooking. These deep-fried chicken rolls are both elegant and delicious. The chicken is rolled around a colorful filling, then coated with cut mung bean noodles. When the noodles hit the hot oil they puff up dramatically and turn pure white, then golden. Then the rolls are sliced to reveal pretty pinwheels of color. It’s truly food for a special occasion.

Filed under: Deep-Frying, Harusame Mung Bean Noodles, Japanese Food, Snacks, chicken   |  4 Comments
Tags: Japanese Recipes