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.
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…
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…).
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!
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.
This soup is great for the cold weather we’re having. The dumplings can also be made with a mixture of pork with chicken or shrimp, which I’ll definitely try. The dumplings are flavored with shoyu, scallion, ginger, garlic, and chopped coriander leaves. I don’t know if cilantro is commonly used in Japanese cooking. I haven’t seen it in other recipes.