Archive for the 'Udon' Category

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If you read many cooking blogs, you’ve seen pictures of food that look as though the photographer were in a galley of a small boat in a violent storm. I imagine the plate sliding up one side, down, and over in the opposite direction; oh, my stomach is queasy. It’s possible that no one will enjoy that food before it slides off the plate! All for the sake of “~art~”

These chilled noodles were light and refreshing,
and I’m sure you will enjoy…
eating them, and
my forray into ~art~


Dried Udon NoodlesTo go with the simmered mushrooms I made some udon. Another topping on my udon was atsuage, fried tofu or tofu cutlet.


Frozen Udon

20Feb09

Sunuki UdonI ran out of rice the other day, and made a trip to the Japanese grocery store. It’s always fun to go there to just look around.


Japanese Steak in Citrus Soy SauceTo accompany the marinated mushrooms and cucumbers in spicy soy sauce, I made this interesting beef recipe from the Easy Japanese Pickling book. I’ll admit that this menu does not follow washoku tradition of using a variety of cooking methods since the meat and vegetables were all marinated, but there was indeed plenty of color: red, brown, green, white, and yellow. And there was a variety of flavors and textures.


Tsukimi UdonThough I missed it this year, in Japan, Tsukimi is a festival honoring the first full moon of Autumn. I used a recipe in my book as a guide to making my own “moon-viewing noodles.” The original recipe—oyako udon—is a bowl of noodles topped with chicken and an egg; oyako means “parents and children”and the chicken is clearly the parent of the egg.