No tears, though! I’ll be away from the blog for a few days, catching up on number-crunching for year-end at work. Can you tell I’m procratinating? Possibly I’ll be starting on a new project for our new year. It will still be work, but something new could be fun, too.
Garlic Noodles with Curly Onions
While I was looking over recipes that I cooked in August, I came across a comment that I’d overlooked—so sorry, I try to respond to all comments—on my hiyashi chuka-soba post (Be sure to try this wonderful dish while it’s still summer!!!). I checked out her site and discovered that Jadin at Steamy Kitchen is looking for recipe testers for her upcoming cookbook. Oh, my! It looks like it will be a very nice cookbook: Steamy Kitchen’s Modern Asian, to be released Fall ‘09. I’ve tested one recipe so far and am looking forward to testing a few more. This is called “Garlic Noodles” and indeed it is a recipe that will become part of my non-Japanese repertoire. Here’s your chance to try something new if you like to test recipes (following directions to a T can be a great opportunity to learn new things).
Garlic Noodles with yakitori chicken, tomatoes, and eggplant tomato salad.
And now for something fun, easy, and pretty to decorate your favorite dishes:
Cut the root from a green onion. Make two parallel slices, about 1 1/2 inches long, through the length of the onion. If your onion is really fat, roll it and make another slit. It will look like a little onion brush. Trim away the “handle” so the “bristles” hold together.
To make it curly, put it into a glass of water with a pinch of salt. If you are using just the white part of the onion for a recipe, make the onion brushes with green bristles held by a bit of the white.
You can make curly green shreds by slicing the “leaves” into short lengths, then slitting them lengthwise.
Japanese Eggplant and Tomato Salad with Curly Onions
Enjoy this salad before the summer tomatoes are gone!
NOTE: If you are just slicing the green part of the onion, the little rings can be slimy: soak them in lightly salted water for a few minutes. Obviously, the rings won’t curl.
| ⇐ Previous Post |
Next Post ⇒ | |
| August Recipes | Daisy Tofu Dumplings |
Tess's Japanese Kitchen 
Hello Tess,
Good technique!! The Spring onions are very Pretty!! XD
Hi Kumiko,
Lots quicker than cutting plum blossoms out of carrot slices… Thanks!!
I think I learned this by accident, back when (1980s?) people would put out trays of vegetables to dip in sour cream-based sauces. There would be plates, garnished with parsley, of broccoli & cauliflower flowers, carrot sticks, radishes, maybe tomato wedges or canned “California” black olives if you were lucky, and green onions. I was always the person who helped the hostess of a dinner party to arrange the vegetables. No one ate the parsley or the green onions back then, except me.
HI Tess,
My husband likes peperoncino.
But my sons can’t eat it. When I cook spaghettis, I make meat sauce and peperoncino.
I’m not sure what would you say these cooking in English.
Hi Lucy,
Peperoncino is like akatogarshi? Small dried red Japanese peppers, very hot and spicy? Sort of like these Italian peppers:
http://www.italiancookingandliving.com/food/herbs_spices/peperoncino.html
I love spaghetti with tomato sauce. Usually I make it with ground beef or with spicy pork sausages, and sometimes I make meatballs. It always has garlic, oregono, thyme, and basil. I use crushed red peppers to make it spicy. Grated Parmesan cheese is great on top.
My husband likes spaghetti with red peppers and garlics. Last Saturday he cooked it by himself. He was satisfied with his spaghetti.
Lucy,
Your husband sounds very nice because he can make spaghetti! I think a husband should know how to make a good spaghetti meal!