Category Archives: Udon
Summer Udon
Cool foods in summer, simply prepared, and served casually, make it possible for us to survive this extraordinary heat.
Cooking once for two meals, planned leftovers, makes the time spent in the kitchen efficient. Sandwiches come to mind as a second chance meal. And noodles are quick to prepare and easily transform a meat dish into a lovely soup or salad sort of meal very different from the original.
Summer Udon
Cool foods in summer, simply prepared, and served casually, make it possible for us to survive this extraordinary heat.
Cooking once for two meals, planned leftovers, makes the time spent in the kitchen efficient. Sandwiches come to mind as a second chance meal. And noodles are quick to prepare and easily transform a meat dish into a lovely soup or salad sort of meal very different from the original.
Packing Lunch
Lunch is something to look forward to at work, a convivial gathering to tell stories, jokes, and a bit of light gossip, as well as a time to eat. My workplace is dangerously near to Zingerman’s excellent but expensive food, so I try to bring something from home, usually leftovers. There are times when dinner was so delicious that there is nothing left for lunch, so I gave these noodles a try hoping they would be a pantry staple for a quick to fix packable zap-able meal.
Packing Lunch
Lunch is something to look forward to at work, a convivial gathering to tell stories, jokes, and a bit of light gossip, as well as a time to eat. My workplace is dangerously near to Zingerman’s excellent but expensive food, so I try to bring something from home, usually leftovers. There are times when dinner was so delicious that there is nothing left for lunch, so I gave these noodles a try hoping they would be a pantry staple for a quick to fix packable zap-able meal.
Sweet Miso Soup with Udon
Miso soup is simple, a blank palette, which can be transformed with the addition of extra ingredients. When choosing the gu for your miso, think about contrasting colors, whether ingredients float or sink, strong flavors and bland; think about seasonal ingredients; most important: please your palate!
Sweet Miso Soup with Udon
Miso soup is simple, a blank palette, which can be transformed with the addition of extra ingredients. When choosing the gu for your miso, think about contrasting colors, whether ingredients float or sink, strong flavors and bland; think about seasonal ingredients; most important: please your palate!
Japanese Cabbage Rolls
These are cabbage rolls with the Japanese flavors of saké, soy sauce, ginger, dashi, and mirin from the book Practical Japanese Cooking by Shizuo Tsuji.
I’ll say that it’s surprising that cabbage is an integral ingredient of Japanese home cooking.
And it is very tasty.
Japanese Cabbage Rolls
These are cabbage rolls with the Japanese flavors of saké, soy sauce, ginger, dashi, and mirin from the book Practical Japanese Cooking by Shizuo Tsuji.
I’ll say that it’s surprising that cabbage is an integral ingredient of Japanese home cooking.
And it is very tasty.
Curry Udon
Having made lots of curry means having lots of curry left, all according to plan. Japanese curry is essentially a stew flavored with Japanese curry powder (turmeric, coriander, and cumin; hot spices are black pepper and cayenne; perhaps a hint of cinnamon and fennel), so it can be made as a meal with time-saving options. If you don’t add potatoes (which will become mushy), you can freeze it so you have a delicious meal, ready as fast as your microwave. And it’s the very best way to have curry udon! Bringing two of my favorite foods together in a meal that is quick to prepare is an opportunity I can’t resist.
Curry Udon
Having made lots of curry means having lots of curry left, all according to plan. Japanese curry is essentially a stew flavored with Japanese curry powder (turmeric, coriander, and cumin; hot spices are black pepper and cayenne; perhaps a hint of cinnamon and fennel), so it can be made as a meal with time-saving options. If you don’t add potatoes (which will become mushy), you can freeze it so you have a delicious meal, ready as fast as your microwave. And it’s the very best way to have curry udon! Bringing two of my favorite foods together in a meal that is quick to prepare is an opportunity I can’t resist.
Stuffed Lotus Root
What might be more natural to stuff than a lotus root?
It’s a mostly hollow rhizome (actually a stolon or stem) of the lotus flower that grows in muddy ponds throughout Asia. The air passages that run through the bulb form a lacy pattern that is revealed when the rhizome is peeled and sliced crosswise.
It would be more natural to stuff a fowl.
A turkey, for a tradition holiday meal! In clearing the fridge to make room for the big bird, I came across a lotus root which I’d planned to make karashi renkon—lotus root stuffed with ground shrimp or fish flavored with miso, ginger, and Japanese mustard. That recipe is included in this post, but I used ingredients on hand to make my own interesting version. If you are more adventurous, try my much revised recipe!
Stuffed Lotus Root
What might be more natural to stuff than a lotus root?
It’s a mostly hollow rhizome (actually a stolon or stem) of the lotus flower that grows in muddy ponds throughout Asia. The air passages that run through the bulb form a lacy pattern that is revealed when the rhizome is peeled and sliced crosswise.
It would be more natural to stuff a fowl.
A turkey, for a tradition holiday meal! In clearing the fridge to make room for the big bird, I came across a lotus root which I’d planned to make karashi renkon—lotus root stuffed with ground shrimp or fish flavored with miso, ginger, and Japanese mustard. That recipe is included in this post, but I used ingredients on hand to make my own interesting version. If you are more adventurous, try my much revised recipe!
Noodles and Japanese Shells
Noodles—quick convenient comfort, ease and pleas-ing, satisfaction certain, and fine when cooking for me. While Mr. Tess was working in New York during the past two weeks, my meals centered on this flour and water paste: a blank canvas each time, with a palette of possibilities. Here is a selection of options to stimulate your imagination—the small pictures link to recipes which I’ve written about in the last year or so. And finally a tuna salad with echoes of Japanese flavors.
Noodles and Japanese Shells
Noodles—quick convenient comfort, ease and pleas-ing, satisfaction certain, and fine when cooking for me. While Mr. Tess was working in New York during the past two weeks, my meals centered on this flour and water paste: a blank canvas each time, with a palette of possibilities. Here is a selection of options to stimulate your imagination—the small pictures link to recipes which I’ve written about in the last year or so. And finally a tuna salad with echoes of Japanese flavors.
Udon with Hambagu Sauce
Not one to let a good hambagu languish in the fridge, nor one to eat the same meal day after day, I added a bit more beef stock to the pan, mashed the pattie to thicken the sauce, and boiled up some udon for a quick supper after work. Though it was made from leftovers, it was good enough to fool myself!
Oh, no recipe. Just a short trip into memory. A little sad, a little happy…
Udon with Hambagu Sauce
Not one to let a good hambagu languish in the fridge, nor one to eat the same meal day after day, I added a bit more beef stock to the pan, mashed the pattie to thicken the sauce, and boiled up some udon for a quick supper after work. Though it was made from leftovers, it was good enough to fool myself!
Oh, no recipe. Just a short trip into memory. A little sad, a little happy…
Tsukimi: Moon Viewing
Tsukimi (月見) refers to the Japanese tradition of holding parties to view the harvest moon. Moon viewing was introduced to Japan from China during the Nara (710-794) and Heian periods (794-1185).
Tsukimi udon (or soba) are hot noodles served with a raw egg on top to represent the moon.
Tsukimi: Moon Viewing
Tsukimi (月見) refers to the Japanese tradition of holding parties to view the harvest moon. Moon viewing was introduced to Japan from China during the Nara (710-794) and Heian periods (794-1185).
Tsukimi udon (or soba) are hot noodles served with a raw egg on top to represent the moon.
Ja-ja-men: Japanese Spicey-Pork and Udon
I hate people who are not serious about meals. It is so shallow of them.”
— Oscar Wilde (The Importance of Being Earnest)
Jajamen is a recipe which came to Japan from China through Morioka city, the center of Iwate Prefecture. Morioka is famous for three major meins(麺(noodle dishes): wanko soba, Morioka reimen and Morioka jajamen: fat hot udon noodles with minced cucumber, leek and special miso.
Diners add vinegar, chili oil and garlic as they like. After eating, raw egg and reserved udon water are added with several seasonings. This is called Chiitan. (scroll down to see the pictures)
Ja-ja-men: Japanese Spicey-Pork and Udon
I hate people who are not serious about meals. It is so shallow of them.”
— Oscar Wilde (The Importance of Being Earnest)
Jajamen is a recipe which came to Japan from China through Morioka city, the center of Iwate Prefecture. Morioka is famous for three major meins(麺(noodle dishes): wanko soba, Morioka reimen and Morioka jajamen: fat hot udon noodles with minced cucumber, leek and special miso.
Diners add vinegar, chili oil and garlic as they like. After eating, raw egg and reserved udon water are added with several seasonings. This is called Chiitan. (scroll down to see the pictures)
Egg Drop and Salmon Nabeyaki Udon
Nabemono, Japanese hot-pot meals are comfortable and warming meals. The calendar says “spring” so the weather is eccentric. One can go to bed at the end of a sunny 60° day only to wake up to grey clouds, rain, and freezing wind. The grilled meal planned the day before no longer makes sense!
Egg Drop and Salmon Nabeyaki Udon
Nabemono, Japanese hot-pot meals are comfortable and warming meals. The calendar says “spring” so the weather is eccentric. One can go to bed at the end of a sunny 60° day only to wake up to grey clouds, rain, and freezing wind. The grilled meal planned the day before no longer makes sense!
Udon with Niboshi Kakejiru
☁♕☃♥♥♥←✈→♥♥♥☀♔ ☂
I am
on my own for the weekend and noodles are perfect when dinner is for one. I’ve never tried the niboshi dashi before, so using it to make kakejiru (broth for hot noodles) was a fine start. I made udon with tofu, green onions, and just because they looked so pretty in the store, some cherry tomatoes.Udon with Niboshi Kakejiru
☁♕☃♥♥♥←✈→♥♥♥☀♔ ☂
I am
on my own for the weekend and noodles are perfect when dinner is for one. I’ve never tried the niboshi dashi before, so using it to make kakejiru (broth for hot noodles) was a fine start. I made udon with tofu, green onions, and just because they looked so pretty in the store, some cherry tomatoes.
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