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.
https://1tess.wordpress.com Miso Soup with Mixed Mushrooms and Udon Buna-Shimeji, ブナシメジ (or ブナしめじ), Brown Beech Mushroom, Brown Clamshell Mushroom, Hypsizigus tessellatus. These mushrooms are native to East Asia, though the cultivated mushrooms look different from the wild ones. They are sometimes white, but they are the same species. The mushrooms are grown in bottles or cups…
Mushrooms, Noodles, Love, and Kisses
The best parts of a conversation:
…The long soaking makes them a luxuriously plump and yielding product not unlike softly biting into a person’s lip. They have a smoky pungency…
…Does that umami taste/flavor/sensation (??) make you just sort of click your tongue?…
…I like those things but have no click click kiss kiss sort of reaction or longing…
…“tongue desire” part may be a bit of artistic ‘over-exaggeration’…
…Even the act of eating long noodles or spaghetti involves sort of kiss-shaped lips to eat them.…
Black Kikuage Yaki Udon
As often happens, I was sidetracked
by noticing something I was not looking for.
Home cooks take some thing from here, another from there, adapting a dish to suit specific tastes… a loving evolution of adding and changing, and making food that is delicious especially for the diner!
Not in a million years would I have thought of combining kimchi and udon. But you know, it is a delicious combination!
Egg Drop and Crab Nabeyaki Udon
Playing with Food
These chilled noodles were light and refreshing,
and I’m sure you will enjoy…
eating them, and
my forray into ~art~
Sanuki Udon with Mushrooms and Atsuage
Seared Steak in Citrus Soy Marinade
To 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.