Nabeyaki Udon

Nabeyaki udon is a Japanese noodle soup made of thick buckwheat noodle called Udon. Nabeyaki udon is usually cooked individually in earthenware pots. Since I don't have the that pots, I just cooked it in a dutch oven (soup pan). This noodle soup makes a good accompany when the weather outside is chily.

Ingrediets:

115 g boneless chicken thigh
½ tsp salt
½ tsp sake or dry white wine
½ tsp soy sauce
1 leek
300 g dried udon noodles, boiled and drained

For the soup:

· 1.5 L stock made of instant dashi stock
· 4 ½ tsp soy sauce
· 1 ¼ tsp salt
· 1 tbsp mirin (Japanese sweet cooking rice wine)

Methods:

1) Cut the chicken into small chunks and sprinkle with the salt, sake and soy sauce. Set aside.
2) Cut the leek diagonally into 2 cm slices.
3) Bring the ingredients for the soup to the boil in a saucepan and add the chicken and leek. Skim the broth and then cook for 5 minutes.
4) Divide the boiled and drained udon noodles into four bowls. Pour the soup with chicken and leek into each bowls.
5) Sprinkle each bowl of the noodle soup with shicimi togarashi (Japanese seven flavor spice) before serving. Serve immediately.

Yield 4 serving.

Yakisoba (Japanese stir-fried noodle)

Yakisoba is so easy to make and also delicious. :) When there's nothing much ingredients left in our fridge, Yakisoba is always the best option to make. ;)


Ingredients:

- 300 g dried soba noodles, boiled and drained.
- 200 g chicken/beef/pork fillet, thinly sliced. à I used chicken fillet
- 1 ½ tbsp oil
- ½ tsp grated fresh ginger
- 1 clove garlic, crushed
- ¼ head cabbage, roughly chopped
- 2 medium carrots, peeled and julienned
- Salt and white pepper powder to taste

For the seasoning: Combine in a small bowl:
· 4 tbsp Worchester sauce
· 1 tbsp soy sauce
· 1 tbsp oyster sauce
· 1 tsp sugar
· ½ tsp salt

Method:

1) Heat the oil in a wok and stir-fry the chicken fillet until just cooked.
2) Add the grated ginger, garlic and cabbage. Stir-fry for 1 minute.
3) Add the carrot and stir-fry for 1 minute.
4) Add the noodle, stir in all the seasoning ingredients.
5) Season with white pepper and stir-fry for 3 minutes.
6) Serve immediately.

Yield: 2-4 servings

Japanese Curry Rice

Japanese curry rice is yummy, yet simple to make. I always make this food when I feel like eating curry but don't want to do the hard work of making the curry paste. :p

Ingredients:

- 2 chicken breast fillet (@100g-150g)
- 1 large onion, peeled
- 1 clove garlic
- 2 medium potatoes, peeled
- 2 medium carrots, peeled
- 1 block/cube Japanese instant curry
- 2 tbsp oil
- 500 ml water
- Salt and pepper to taste

Method:

1) Cut chicken fillet into bite size pieces. Sprinkle with salt and pepper.
2) Cut onion into wedges, then cut potatoes and carrots into chunks.
3) Heat the oil in a wok; brown the onion and garlic but don’t burn them.
4) Add chicken pieces and stir fry until light brown.
5) Add potatoes and carrots and stir fry until a little bit tender.
6) Add water to the wok and cook until the water boils.
7) Add the Japanese instant curry cube and stir well over low heat until the gravy is thickened.
8) Serve the chicken curry with steamed rice.

Yield: 2 servings.