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My first recipe this year had to be a special one and of course,it has to come from Japan. Prepare for what is going to be my longest article so far,but that's because it has many pictures as well,my first step-by-step recipe.
Before getting into it,let me tell you a little bit about the Japanese New Year,Osoghatsu, traditions.By the end of the year all the duties have to be completed and no debts to be had.The year ends with a "bonenkai" party,which means forgetting the year or living it behind.
Soba noodles are served on New Year's Eve and they symbolize longevity. On the first day of the year mochi (rice cake) is eaten.This is served in a soup called ozoni.
Osechi ryori is the traditional Japanese food for New Year's celebration.It contains many small dishes,each symbolizing something. Kazunoko(herring roe) for fertility,konbu (seaweed) for long life,kuromame (black beans) for good health and success.Photo is from wikipedia:One of the most important traditions of the Japanese family is the first day of the year's visit to the shrine,hatsumode. People arrive from the midnight on to express gratitude for the blessing of the year gone and to pray for good fortune for the new year.
With a little introduction on this special holiday now I should get started with my udon.Fresh udon is readily available in Japan,but in the west it is usually dried or frozen. Here,it's not available and I was so suprised to find out that it's actually not very difficult to make.The first discussion I had about it was with Nona (Rishinnomori from the Asian forum) and she told me how she'd put the dough in a ziplock bag and jump on it . I followed the instructions too.The recipe comes from "The Japanese Kitchen" by Emi Kazuko.
Just so you know,I enjoyed this udon very much. I served it with soy sauce and some yuzu kosho,which is made from a citrus native to Japan and mixed with pepper.
Ingredients:
2 cups all purpose flour
2/3 cup water
1 T salt
Sift the flour into a mixing bowl and make a well in the centre.
Dissolve the salt in the water,pour into the well and gently fold to make a firm dough.
Now it's the time to put the dough into the ziplock bag and jump on it and I don't know why but I remember that it has to be done 100 times.
Cover with a damp cloth and leave for two hours.
Roll out to make a rectangular sheet of 3 mm thick.Dust with flour,then fold one long side into the centre.
Turn over,dust with flour and fold the remaining third.If you look at the end of the folded dough you'll see an S shape.
Cut the folded dough with a sharp knife into 3 mm thich strips.Separate the strands with your hands.How to cook udon:
Bring plenty of water to boil.Add the udon and cook for 25-30 minutes,adding some cold water each time it starts to boil,until noodles are thoroughly cooked but still slightly firm.
Drain and wash well under cold water.
Tip:To check if the noodles are done,cut a strip of udon and if the core of the cut face is turning from white to grey ,it's done.
After trying various recipes, I found out that this one works for me. I keep a bottle of the vinegar mixture in the refrigerator. It works with white wine vinegar and I had good results with short grain rice as well. Ron Suzuki,at the Cookshop in Vancouver, was the one who got me hooked on making sushi.
Ingredients:
Seasoned vinegar
1 cup rice wine vinegar
1/2 cup superfine sugar
1/4 cup salt
Rice
3 cups japanese rice
3 cups cold water
6 tablespoons of seasoned vinegar
For the seasoned vinegar: Combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved..Allow to cool and store in the refrigerator.
For the rice: Put 3 cups of rice in a large bowl and rinse until the water is clear. Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid.. DO not cover the pot yet, though.
Over high heat, bring to a simmer. Once the rice is simmering, cover rice and reduce the heat to medium low.
Cook for 10 minutes without removing the pot lid at all.Turn heat down to the lowest setting and cook for another 10 minutes.
Now, turn off the heat and let the rice sit in the pot ON the stove for 15 minutes.
Turn the rice into a wooden, glass, or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar.
Mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes Max.
Cover rice with a damp towel and allow to cool to room temperature.
This rice is easiest to manipulate while it is room temperature or warmer.
If you refrigerate the rice it gets harder to work, but you could save it for leftovers--just keep it covered with a damp cloth.
This makes enough for about 10 rolls of Maki-sushi or 60 pieces of Nigiri-sushi.
Ingredients:
Seasoned vinegar
1 cup rice wine vinegar
1/2 cup superfine sugar
1/4 cup salt
Rice
3 cups japanese rice
3 cups cold water
6 tablespoons of seasoned vinegar
For the seasoned vinegar: Combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved..Allow to cool and store in the refrigerator.
For the rice: Put 3 cups of rice in a large bowl and rinse until the water is clear. Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid.. DO not cover the pot yet, though.
Over high heat, bring to a simmer. Once the rice is simmering, cover rice and reduce the heat to medium low.
Cook for 10 minutes without removing the pot lid at all.Turn heat down to the lowest setting and cook for another 10 minutes.
Now, turn off the heat and let the rice sit in the pot ON the stove for 15 minutes.
Turn the rice into a wooden, glass, or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar.
Mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes Max.
Cover rice with a damp towel and allow to cool to room temperature.
This rice is easiest to manipulate while it is room temperature or warmer.
If you refrigerate the rice it gets harder to work, but you could save it for leftovers--just keep it covered with a damp cloth.
This makes enough for about 10 rolls of Maki-sushi or 60 pieces of Nigiri-sushi.
This is the closest thing to sushi that I can have and make myself.The whole family enjoys it and we make it quite often.I usually add smoked salmon or a can of tuna and even though I cannot get it here,nori would be great in it.
Ingredients:
3 tablespoons rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 teaspoon wasabi paste
4 cups cooked white rice, hot
3/4 cup carrot, julienned
3/4 cup cucumber, halved, seeded and sliced into half-moons
3/4 cup edamame, shelled, thawed
1/4 cup scallion, sliced
salt
1 tablespoon sesame seed, toasted
In a small bowl, blend together the first 4 ingredients; set aside.
In a large bowl, toss the rice, carrot, cucumber, edamame, scallions and vinegar mixture together.
Season with salt to suit taste and garnish with sesame seeds.
Ingredients:
3 tablespoons rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 teaspoon wasabi paste
4 cups cooked white rice, hot
3/4 cup carrot, julienned
3/4 cup cucumber, halved, seeded and sliced into half-moons
3/4 cup edamame, shelled, thawed
1/4 cup scallion, sliced
salt
1 tablespoon sesame seed, toasted
In a small bowl, blend together the first 4 ingredients; set aside.
In a large bowl, toss the rice, carrot, cucumber, edamame, scallions and vinegar mixture together.
Season with salt to suit taste and garnish with sesame seeds.
This is another one of those items that I cannot get it but it's so easy to make and right under my nose. Tonkatsu doesn't taste the same without them.by Random Rachel
Ingredients:
2 slices fresh white bread
1 slice fresh white bread
Carefully trim only the brown crust from fresh white bread.
Lay out on the counter (or somewhere safe) for 1-2 hours. Some people have had to leave their bread out to dry for much longer, even up to 12 hours, depending on the type of bread used..
When it is dried out, crumble gently using your fingers.
Use as desired..
Ingredients:
2 slices fresh white bread
1 slice fresh white bread
Carefully trim only the brown crust from fresh white bread.
Lay out on the counter (or somewhere safe) for 1-2 hours. Some people have had to leave their bread out to dry for much longer, even up to 12 hours, depending on the type of bread used..
Use as desired..
I made this during the ZWT6 from my fellow vagabond,Lavender Lynn. She calls it Teriyaki Delight.try it and you'll see why.
Ingredients:
1/4 cup ketchup
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons fresh garlic, minced
2 teaspoons fresh ginger, minced
2 teaspoons dark sesame oil
Chicken:
8 boneless skinless chicken thighs
sesame seed, toasted in a skillet
cooked rice
green onion top, cut into 2-inch strips
Place chicken in gallon sized zip-lock bag and the marinade ingredients. Place in bowl in refrigerator for at least 4 hours. Turn bag occasionally during the day.
Remove chicken from bag and discard marinade.
This can be cooked on grill or in broiler.
Either way chicken should be cooked about 5 minutes on each side.
Transfer to cutting board and let thighs rest for 5 minutes.
Slice each piece at a diagonal. Sprinkle on toasted sesame seeds.
Serve over rice, and garnished with green onions.
Ingredients:
1/4 cup ketchup
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons fresh garlic, minced
2 teaspoons fresh ginger, minced
2 teaspoons dark sesame oil
Chicken:
8 boneless skinless chicken thighs
sesame seed, toasted in a skillet
cooked rice
green onion top, cut into 2-inch strips
Place chicken in gallon sized zip-lock bag and the marinade ingredients. Place in bowl in refrigerator for at least 4 hours. Turn bag occasionally during the day.
Remove chicken from bag and discard marinade.
This can be cooked on grill or in broiler.
Either way chicken should be cooked about 5 minutes on each side.
Transfer to cutting board and let thighs rest for 5 minutes.
Slice each piece at a diagonal. Sprinkle on toasted sesame seeds.
Serve over rice, and garnished with green onions.
I made this during the ZWT6 and the recipe belongs to susie cooks.
Ingredients:
1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1/4 cup canola oil
2 tablespoons toasted sesame seed oil
1/2 cup sugar
2 tablespoons water
Place all ingredients in a glass jar and seal the lid tightly.
Shake the jar until the sugar has dissolved.
The dressing can be refrigerated, covered, for up to 1 month.
Bring to room temperature before using
Ingredients:
1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1/4 cup canola oil
2 tablespoons toasted sesame seed oil
1/2 cup sugar
2 tablespoons water
Place all ingredients in a glass jar and seal the lid tightly.
Shake the jar until the sugar has dissolved.
The dressing can be refrigerated, covered, for up to 1 month.
Bring to room temperature before using
