Recipes
Oyako-don Sunday May 28
(1) chicken breast, (2) egg,
(3) mushrooms (shiitake, if you've got them),
(4) mitusba
You don't have to go to this
length to make broth. But I did.
One key thing is to not stir the
egg once you've added it.
Too much liquid will make it more soupy.
You'll notice that the ingredient list here is actually very similar to Zousui, which we made in March. I apologize for letting over a month pass with no new recipe goodness.
One clever bit about Oyako-don is in the name. This recipe uses both chicken breast and egg together; in Japanese, "oya" means parent, and "ko" means child. Oyako-don, quite literally, then, is "parents and children served over steamed rice". Mmmm. Wonder which one came first?
Ingredients
- 1 teaspoon Hon-dashi (or katsuo-bushi, if you want to make it from scratch)
- 2/3 cup water
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese cooking wine, slightly sweet)
- 2 tablespoons sugar
- 150g boneless chicken breast (skinless is up to you)
- 1, maybe 2 eggs
- 1 bunch mitsuba†
- 1 pack shiitake mushrooms, or other non-button type mushroom (I used namatake)
- White Rice
Preparation
- Mix the first five ingredients (dashi, soy, water, mirin, sugar) in a saucepan and put over low heat.
- Cut the mushrooms into slices, use your judgement on how much mushroom you want.
- Cut one bunch (1/4 cup?) of mitsuba into bits, but leave them big enough so the leaves are mostly intact.
- Cut the chicken into bite-sized pieces.
- Mix the egg in a bowl.
- When the saucepan liquid has started to simmer, remove it from the heat and set it aside. Measure out 1/2 cup of this liquid and put it in a different saucepan over low heat.
- Add chicken and mushrooms. When the chicken is cooked through, add the mitsuba and stir in.
- Dribble the egg mixture into the pan slowly and evenly. Do not stir the egg in once added.
- Reduce the heat to just barely on, and in the meantime, serve a helping of rice into two rice bowls, leaving room at the top.
- After 30-40 seconds, or to taste, depending on how runny you like your egg, pour half of the saucepan mixture on top of each rice bowl and serve.
Notes
- † As I've noted before, mitsuba may be hard to find Stateside; you simply need a fragrant herb that is slightly sweet, pungent, and good. Chives are a little too...oniony. Something not so onion-y. Parsley might not be sweet enough, but it might work well.
- If you like this dish, and wish to try it again, go ahead and add onions too. It's also good that way.
Zousui Wednesday March 15
(1) chicken breast, (2) mixed egg,
(3) soup base, (4) chopped mitusba
This recipe is simple, fast, and delicious. Moreover, since it eats like a soup, it's probably a great thing to eat if you have a cold or need to warm up from the inside out.
Ingredients
- 2 medium eggs
- 200g skinless chicken breast
- 100g parsley/chives/scallions* (US)
- 1/3 pack mitsuba (Japan)
- 2 cups cooked white rice
- soy sauce
- dashi †
Be careful not to boil the mixture,
as the rice has already been cooked
Preparation
- Cook rice, set aside.
- Chop fresh herbs, set aside.
- Mix eggs in a bowl until the yokes are completely mixed.
- Over medium heat, simmer 300-400mL of water; add 1-2 tablespoons of soy sauce and dashi to taste (1 teaspoon should be sufficient).
- After dashi is fully dissolved, spoon cooked white rice into simmering pot, mix.
- Cut chicken into small bite-sized chunks, add to pot.
- Mix in herbs.
- Using a pair of chopsticks or a fork, dribble egg mixture into pot while continuously stirring. The key here is that the egg goes in slowly enough to not make large globs of egg.
- Stir well, simmer for 3-4 minutes.
- Serve.
Notes
* I'm pretty sure that you can't buy mitsuba in the States; it's a fragrant, refreshing herb. Thus, my recommendation is to use an herb that has similar qualities that you enjoy. Scallions will certainly work, but something a little more chive-like and less onion-like will taste better, I think. Feel free to experiment on this point.
† In the States, there's a product called "Hon-dashi" which are tiny fish pellets used to make soup stock. The container is white, blue, and orange, and you will find it at most supermarkets and all Asian supermarkets. It's used in most Japanese cooking, so I recommend buying some if you don't have any.
Udon Sunday January 15
Over winter break, I learned that my former host family's father -- Nakayama -- is actually quite a chef. He taught me how to make udon, which is called udon in English. Udon are the thick Japanese noodles, not the thin ones (soba). I don't know if udon should take a plural verb like that, but it seems to be holding up all right so far.
The resulting lumps of dough
Rolling out the dough
Folded & cut into 1/8" strips
We made these noodles from scratch, and today, you will too.
Ingredients
- 600g All-Purpose Flour
- 30g Salt
- Corn Starch
- Soumen Sauce*
- Scallions
- Raw Ginger
Preparation
- Measure the first two ingredients and mix in a large bowl. Because we're making noodles here, and not stirfry or something, exact measurements are recommended.
- Add 250mL of water to the bowl and begin to mix it with your (washed) hands. Mix in the bowl until you have a lump of dough that takes up all of the flour-salt mixture in the bowl.
- On a flat, clean surface, sprinkle corn starch to keep everything dry. Knead the dough on the surface. The goal is to make the dough more flexible and well-mixed.
- After about 15 minutes of kneading, cover the dough with a damp towel and let it rest for 15-20 minutes.
- Knead again for 10 minutes, and then cover the dough for another 10 minutes. You should notice that after uncovering the dough it has naturally become softer.
- Overkneaded dough will result in tougher noodles, so when everything is well-mixed and soft (you'll see what I mean naturally), flatten out the dough as much as possible on the surface using your hands. Try to make it even.
- Use a rolling pin to flatten the dough further. It should be a few millimeters thick when you're finished. Take a look at the picture. Spread some corn starch on the surface.
- Fold the dough to a size so you can cut it with a kitchen knife. Cut the knife into 1/8" inch strips and unfold. As you unfold, make sure to separate the noodles if they are at all stuck together.
- Add the noodles to boiling water. Cook for seven minutes.
- While the noodles are cooking, mince the scallions and use a grater to make ginger "paste". Open the container of soumen sauce if you haven't already.
- Do not drain the noodles. Remove from heat and place the pot in the center of the table on which they are to be served.
- Mix 1 part soumen sauce to 1 part water, and fill each person's soup bowl with this mixture. Each person can add ginger or scallions as they see fit, and everyone can help themselves to the noodles.
Notes
* Soumen sauce is very similar to soy sauce, but weaker. It should look like the same bottle, except that it'll be called soumen sauce, or tsumen, or something like that.
Okonomiyaki Tuesday October 25
It doesn't look very appetizing at first.
Try it, then you'll crave it.
A few weeks ago I created the Food and Drink category on this site. However, after some thought, I've decided to create another subcategory called Recipes. Eventually, I'll put a link up top so you can access all of my recipes at once in a list format. I now have three recipes, and at the rate I've been going during October, I'd be willing to bet there will be many more soon to come.
Today we're making okonomiyaki. It's a Japanese favorite for just about everyone, and it's very fast and easy to make. The name is slightly amusing: "konomu" （好む) means "to like", and "yaku" （焼く） means "to fry". Thus, this food is literally "cooking up some stuff you like".
Ingredients
- 1/2 head of cabbage
- 1 1/2 cups flour
- 2 eggs
- 2 tablespoon sugar
- 2 teaspoon salt
- 1 package frozen seafood¹
- Japanese mayonnaise† (optional)
- Tonkatsu sauce‡ (Bulldog brand) (optional)
Directions
- Remove the heart of the cabbage head with a knife and wash the head thoroughly in a colander. Remove any outside leaves that are "flimsy" or turning brown. Carefully remove 4-5 outer leaves.
- Fold the cabbage leaves inside one another as if you're wrapping up a square-shaped 3" by 3" present. Then, holding down on the top of the "present" you've just wrapped, chop the cabbage into 1/4" thin strips with a kitchen knife. Set aside.
- Add 1 cup of flour to a mixing bowl. Add water a half-cup at a time while mixing; you are done when the mixture is the consistency of pancake batter.
- Add the remaining 1/2 cup of flour and the 2 eggs and mix again. The consistency should remain similar. If you are unsure, add a little water. Too thin is not as bad as too thick.
- Mix in the sugar and salt.
- Add the cabbage to the mixing bowl and stir. There should be enough batter to coat the cabbage, but not so much as to seem like a cake batter.
- Add your preferred ingredient(s)¹.
- Apply medium heat to a fry pan with a 1/4 cup of vegetable oil. After the oil has heated a little, use a slotted spoon to spoon some of the cabbage mixture into the pan. Be careful, as the oil may spatter.
- The edges should firm up as if you were frying a pancake. Okonomiyaki shouldn't be too thick, so use the back edge of the spoon to spread it out a little if you have to. Keep in mind that you have to flip this, though, and if you spread it too much you're asking for trouble.
- After a minute or so, flip. The side that cooked first has more batter by nature of gravity, and we'll go back and cook it again later. We want to "sear" both sides quickly as not to let too much batter get on one side in liquid form.
- When the pancake is browning on both sides, serve.
- Repeat until there is no more mixture. If you have excess batter, you can chop more cabbage, of course. Leftover okonomiyaki can be easily reheated, so don't worry about making too much.
Serving
Okonomiyaki should be served with Japanese mayonnaise and Tonkatsu sauce. What people usually do is drizzle a bit of each on top of the pancake, mix around with their knife, and then dig in. This is definitely a fork-and-knife food.
With the proportions I've suggested above, this should make about 3-4 pancakes and feed 3 people. Also, the cake will soak up some oil from the pan, so you may have to add more oil. Due to the oil, egg, flour, and cabbage, this is definitely a heavier dish, and I recommend serving it with iced tea to combat that. If you make it, and it's good, great. Just don't eat too much too quick: it definitely settles in and makes you full.
Notes
¹ Traditionally, people put squid and octopus in okonomiyaki. It's delicious, and that's the way I make it. However, considering the cost, availability, and palatial unfamiliarity of these ingredients in the United States, I recommend baby shrimp. If you're up for the squid and octopus adventure, look for a frozen seafood mixture at an Asian supermarket. If you make this recipe once and like it, go ahead and get creative: other than cabbage, it's your recipe.
† Japanese mayonnaise is sweeter than American mayonnaise, and if you slap Miracle Whip or Hellmann's on, I can almost guarantee the only thing eating your recipe will be the dog or the trash can. What you want is called "Kewpie" (pronounced 'Kyuu-pee') mayonnaise, and you can find it at any Asian supermarket. It comes in a squeeze plastic container.
‡ Tonkatsu sauce is like A1 Steak Sauce. I think oyster sauce, A1, or Tonkatsu would all be good. Tonkatsu sauce is what they use here, and if you buy some, I recommend the Bulldog brand. You'll definitely use it for other things too; it's a great goes-on-meat sauce. You can find it at Asian supermarkets and possibly, international aisles at supermarkets.
Stamina ramen Saturday October 8
When I was living with Riho, there was a ramen shop where I ate three times in the same week. It was that good. The first time, I ordered nori ramen (seaweed ramen). Even though I could read most of the menu, I could not figure out what everything was. Like English, pronouncing a word and knowing its meaning are only partialy related. I knew what nori was, so I went with it.
In a Japanese ramen shop, you can usually see the cooks working. The old man that ran the place was cooking up something that looked like Mongolian beef. "Not ramen, but looks good," I thought. Then, the assembly cook got out a ramen bowl, added broth, noodles, and a few veggies and set it next to the old man. He dumped the Mongolian beef-like dish into the ramen.
This dish was delivered to the table behind me, so I got a better look. I then asked the waitress what that customer had ordered. Apparently, it's called "Stamina Ramen". Supposedly, it gives you plenty of energy (read: caloric intake). I ordered it the next time; it was as delicious as it looked.
Last night, I had a hankering for ramen, but I didn't want to eat out. So I got creative, and I am now proud to present Mark's Stamina Ramen. This recipe should serve two.
Ingredients
- 200g thin-sliced (shaved) pork†
- 1 package of soba (buckwheat) noodles
- 1 or 2 consomme boullion cubes‡
- 1-2 cloves fresh garlic
- 1 yellow onion
- 1 head of nappa (chinese cabbage)
- 1 1/2 cup chopped scallions
- 3 tbl canola oil
- 4 tbl Kikkoman soy sauce¹
- 3 tsp sugar
Preparation
- Boil enough water to cook the noodles, and then add them. If you use soba, there will be a "scum" that collects at the top of the water. Use a ladle to remove as much of this as you can. Cook the noodles until they are al dente. Don't overcook them; they are going to absorb a bit more water in the soup. Strain the noodles, and run water through them to keep them from sticking together. Set the noodles aside.
- Prepare the scallions. Properly wash them, remove any of that slimy film-skin around the bottom if any has developed, and chop them. Make sure to use "both parts" of the scallion: down by the base and up at the top. You'll probably use about three "stalks". Set aside. Then slice the yellow onion in half, and then slice the halves into thirds. Depending on its size, you may not need the entire onion. Use your own discretion.
- Chop the nappa until you have about 2 cups of it. It's not a science, people. It's an art. Use your judgement.
- Mince the garlic. First, peel away all of the non-edible skin. By applying pressure to the flat surface of a kitchen knife, smash the garlic against the cutting board until it "pops". Then, cut it into small bits. (Shoutout to Todd for teaching me that trick.)
- Fill a pot with about 1L of water for the broth. Check the boullion container for exact proportions, but it's usually about 1 cube per 500mL. Bring the water to a simmer, not a boil. Whenever that occurs, add the boullion cube(s). If you can't measure 1L, pour 30 ounces. Use a 20-ounce container (a plastic Diet Coke bottle, et al); that should work. Proceed to the next step.
- Combine garlic, sliced yellow onion, pork, oil, and soy sauce in a fry pan. When you add the onion, separate it so it cooks evenly. Bring to a sautee, and be careful not to scorch the onions. When the pork is beginning to cook, add the sugar slowly so it dissolves evenly. You may need to add a tablespoon of water here and there to keep the sautee from becoming too solid.
- When you're done cooking the meat, add the scallions and nappa. Mix them around thoroughly. Taste-test the onions: they should be soft, but still hold some texture. If onions could be al dente, then yes, you'd want them al-dente.
- Turn off the gas, or remove the sautee from the surface (electric stove). Make sure that the boullion cubes have fully dissolved.
- Split the ingredients among two ramen bowls. First, put a handful of the strained noodles into each, ladle the broth, and then add the sautee. Stir, and serve.
Notes
† In Japan, you can find this kind of pork everywhere. It is essentially small slices of pork that are just a bit thicker than processed sandwich meat. If you can't find it at the store, just buy some pork and cut it yourself; it shouldn't be that hard. I just wrote "200g" because I needed some sort of measure to make this look like a legitimate recipe. Do what I did: use as much as "looks right".
‡ If you don't know what consomme is, or can't find it, just use a beef or chicken boullion cube. And then take some French.
¹ If you think that you can use La Choy and get away with it, we're not friends anymore. It MUST be Kikkoman. You should be using Kikkoman for all your cooking anyway, so just go bite the bullet and buy some.
You can't have a good dish without good ingredients. I make a stink about the soy sauce because truly, there is a difference. Next time you need soy sauce, don't buy the Wisconsin-brewed Kikkoman; check the international aisle of the supermarket, or go to an Asian market and buy imported soy sauce. Even if you can't read Japanese, you'll be able to recognize it because it'll be a Kikkoman label, and it'll look just like the American version. It should have four characters (しょうゆ) on the front. Ask if you can't find it. It's not that much more expensive.
You can use whatever oil you'd like. Avoiding olive or peanut; lighter oils work better for soups. Canola or sunflower will both work, I used canola.
You'll probably need to look in the international aisle of the supermarket for soba noodles. They are brown noodles, and look a little "unrefined". Instead of coming in horizontal, long packages like spaghetti, they come in tall packages that contain 3-4 bundles of noodles. I recommend using one or two of these bundles; that should be enough. If they don't have them there, they will definitely have them at an Asian market.
If you try this recipe, use your head. I guessed the proportion numbers, as I never measure when I cook. Do what tastes good. And by all means, offer feedback, or let me know where the directions weren't clear.
