Udon Noodles in Tomato Broth Recipe

Last weekend, the temperature here was very cold so a pot of soup was just what the doctor ordered. So we decided to make udon noodles in tomato broth - a type of soup that is popular in Japan.

It was basically a two step process. First, boil the udon noodles and then distribute them in serving bowls. If you use ready to serve udons, you can skip the boiling of the noodles and cut about 20 minutes off the prep time. Second, prepare the tomato broth. This step is pretty simple as there are only a few ingredients. Give it a try this weekend.

Ingredients:
2 packets of dry udon noodles
1 cup canned diced tomatoes
1 tbsp canola oil
5 scallions
1/3 cup mirin
1/4 cup soy sauce
1 tbsp sugar
4 cups chicken stock
kosher salt

Preparation:

1. Fill a large pasta pot with water and bring it to a boil. Add the noodles to the pot. Cook until al dente ~ about 4 to 5 minutes.
2. Drain the noodles and rinse them under warm running water.
3. Distribute the noodles to serving bowls. It is OK if they get cold.
4. Dice the scallions. Try to keep the white portion of the scallions separate.
5. Heat the canola oil in a large saucepan over medium heat. Add the tomatoes and the white, diced scallions. Cook for about 1 minute.
6. Add the soy sauce, mirin, and sugar and cook for two minutes.
7. Add the chicken stock and bring to a boil. Season with salt. Reduce heat to low.
8. Using a ladle, pour some of the broth into each of the serving bowls and garnish with the green part of the diced scallions.

Japan  [ print this recipe for Udon Noodles in Tomato Broth ]

Asian Mignonette Recipe

This recipe for Asian Mignonette is a new twist on the classic Breton recipe. We used to make this and serve it up with a few dozen Quilcene Oysters which were easy to get in Oregon and Washington. It goes great with most types of oysters, however. If you need more heat, feel free to add more Sriracha Sauce.

Ingredients:
1 tbsp Sriracha Sauce
1/4 cup shallots, minced
1/2 cup Rice vinegar
1/4 cup Sake
8 peppercorns, ground
1 pinch sea salt
1 tbsp chopped cilantro

Preparation:

1. Mix together all of the ingredients and refrigerate for a half hour before serving.
2. Shuck oysters.
3. Serve mignonette and oysters on ice with lemon slices.

Japan [ print this recipe for Asian Mignonette ]

Chicken Katsu Recipe

This is the Japanese version of your grandmother's fried chicken! You won't even miss the skin with the panko crust.

Ingredients:
Katsu Sauce
1/2 cup ketchup
2 tbsp Worcestershire sauce
2 tbsp sugar
2 tbsp tamari (soy sauce)
2 tbsp mirin
2 tbsp sake
2 garlic cloves, finely minced
2 tspn peeled, finely minced ginger
1 scallion, white part only, finely minced

Chicken
4 boneless, skinless chicken breasts, halved
1 cup all-purpose flour
Salt and freshly ground black pepper
4 large eggs
1 cup panko bread crumbs
2 cups vegetable oil

Preparation:

1. Combine all of the ingredients for the sauce in a saucepan and bring to a boil. Reduce the heat and simmer until thickened, about 10 minutes. Remove from the heat, but keep warm.
2. Preheat the oven to 300 degrees Fahrenheit.
3. Place the chicken in a large ziplock bag and seal. Place the bag on a cutting board and pound with a mallet until the chicken is 1/4 inch thick.
4. In a bowl, mix together the flour, salt, and pepper. In another bowl, beat the eggs. Put the panko crumbs in a third bowl. Dredge the chicken pieces in the seasoned flour, shaking off the excess. Dip each piece into the beaten eggs, and then dredge in the panko.
5. Line a baking sheet with paper towels. Heat 1 cup of the vegetable oil in a heavy-bottomed pot. Add the chicken pieces, a few at a time, and cook until golden, turning once. Transfer pieces to the prepared baking sheet to drain excess oil. Spray another baking sheet with nonstick spray. Transfer chicken to the sprayed sheet and place in the oven to keep warm.
6. Continue until all the chicken is cooked. Place the chicken on serving plates and serve with warm sauce.

Recipe courtesy of Lobster for Leos, Cookies for Capricorns by Sabra Ricci

Japan [ print this recipe for Chicken Katsu ]

Asian Spinach with Peanut Ginger Sauce Recipe

From Clean Start by Terry Walters...

This dish is inspired by the Japanese staple spinach gomae - spinach with sesame. Traditionally served cold in a pool of sauce, it tastes equally delicious warm. Tender baby spinach is one of the first greens to appear in the greenhouses each spring, when my mind and body are still in cooked greens mode. This recipe deliciously bridges the gap to warmer weather and more cooling preparations.


Ingredients:
8 cups firmly packed chopped fresh spinach
3 tbsp peanut butter
2 tbsp grated fresh ginger
1 tspn tamari (soy sauce)
1 tspn maple syrup
1/2 tspn toasted sesame oil or hot sesame oil
3 tbsp hot water
2 tbsp chopped roasted peanuts

Preparation:

1. Fill large skillet or Dutch oven with 1/4 inch of water and bring to boil. Add spinach and water-sauté until just wilted. Time will vary according to maturity and variety of spinach, but expect 30 seconds to 2 minutes at most. Remove from heat and set aside.
2. In bowl, whisk together peanut butter, ginger, tamari, maple syrup, sesame oil, and hot water. Drain spinach and squeeze to remove excess water. Place in serving dish, drizzle sauce over top, finish with chopped peanuts and serve.

Serves 4

Variations
If you're allergic to nuts, substitute sunflower butter and toasted sunflower seeds for the peanut butter and peanuts.

Recipe courtesy of Clean Start: Inspiring You to Eat Clean and Live Well by Terry Walters

Japan [ print this recipe for Asian Spinach with Peanut Ginger Sauce ]

Bacon Asiago Bread Recipe

Bacon Asiago Bread is another great tasting bread that originates in Asia. It can be toasted and served with an egg for breakfast or served warm to start off any meal.

Making this bread is a two part process. First, you make a mixture of flour and water known as tangzhong. This is added to the other ingredients of the bread so that the bread maintains a soft and moist. This mixture should be prepared the night before you plan to bake the bacon asiago bread.

The second step in making the Bacon Asiago Bread is to combine the tangzhong with the other ingredients and construct and bake the loaf.

Ingredients:
tangzhong
1/4 cup all-purpose baking flour
1/2 cup water
1/2 cup milk

bread
2 1/4 cup all-purpose baking flour
1/4 cup sugar
1 tspn salt
2 eggs
1 tspn milk powder
1/2 cup of milk
3 tbsp butter, softened
2 tspn yeast
1/2 cup tangzhong
crispy bacon
asiago cheese, grated

Preparation:
tangzhong

1. Mix the flour with the water and milk until all of the flour has dissolved.
2. Cook in a sauce pan over medium heat. Stir the mixture continuously with a wooden spoon.
3. When lines start to form in the mixture and you can see the bottom of the pan, remove the pan from the heat and set aside.
4. Transfer the mixture to a clean bowl and cover with plastic wrap or a lid. Let cool in the refrigerator overnight.
   

bread

1. Mix the flour, yeast, salt, and sugar in a bowl.
2. Make a well in the middle of the bowl. Whisk together the tangzhong, milk, and one of the eggs and pour it into the well.
3. Knead all of the ingredients together then add the butter. Once the butter has incorporated into the dough, you may need to add a little more flour to prevent the dough from sticking.
4. Form the dough into a ball and place it in a greased bowl.
5. Cover with a towel and let the dough rest in a warm place for about an hour.
   
6. Preheat the oven to 350 degrees Fahrenheit.
   
7. Turn the dough out onto a floured surface. Deflate the dough and divide it into 4 equal parts.
8. Flatten each of the four parts with a rolling pin.
   
9. Cover the middle of the dough with asiago cheese and bacon bits and wroll up the dough into log and place it in a greased loaf pan.
   
10. Repeat steps #7 and #8 with the other three pieces of dough.
11. Let the loaf rest for 30 minutes in a warm place.
    
12. Glaze the top of the loaf with egg yolk.
13. Bake for 35 to 40 minutes.
    

Related Posts / Recipes:
Ni Su Mien Bao (Milk Crispy Bread)

Japan