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Showing posts with label Noodles. Show all posts
Showing posts with label Noodles. Show all posts

Tuesday, October 4, 2016

How to Make Yakisoba at a Festival - Video Recipe

On the weekend, my darling had a chance to make Yakisoba at a festival. If you remember, he made Yakitori 5 years ago at the same festival. hehe


https://www.youtube.com/watch?v=k5fwGKYDhiM

Yakitori at a Festival:
https://www.youtube.com/watch?v=_jtgDGMEDxk



Yakisoba from Scratch:
https://www.youtube.com/watch?v=URLZwRs4g7E

Kawaii Yakisoba Pan:
https://www.youtube.com/watch?v=oGT8PjhEj9k

---------------------------------
Yakisoba at a Festival

Difficulty: Very Easy
Time: 10min
Number of servings: as many as you want

Ingredients:
Yakisoba noodles (steamed Chuka noodles)
thinly sliced pork
cut vegetables (cabbage, carrot, green pepper)
Yakisoba sauce
salt and pepper
cooking oil
Aonori (green laver)
Beni Shoga (red pickled ginger)

Directions:
1. Heat cooking oil on a pan. Add pork and season with salt and pepper. Then cook the meat until they start to change color.
2. Add cut vegetables until they are coated with oil.
3. Add Yakisoba noodles and some water to separate the noodles.
4. Season with Yakisoba sauce.
5. Serve on a dish, sprinkle with Aonori, and garnish with Beni Shoga.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/10/blog-post.html
---------------------------------


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Friday, June 24, 2016

Goma Hiyashi Chuka (Koufuku Graffiti Inspired Cold Ramen with Sesame Dressing) - Video Recipe

Hiyashi Chuka (cold ramen) is kind of refreshing ramen salad. You can enjoy it by changing the toppings and Tare (dressing/sauce).

This video will show you how to make Hiyashi Chuka drizzled with light yet tasty sesame sauce, arranged with Ramen-like toppings, just like the one appeared on Manga: Koufuku Graffiti.


https://www.youtube.com/watch?v=z38-TK_QXmM



Perfect dish during the hot and humid summer season. However it can be served all year long ;)



---------------------------------
Goma Hiyashi Chuka (Cold Ramen with Sesame Dressing)

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
2 packages fresh Ramen noodles
8 slices Char siu (roasted pork)
2 Ramen eggs https://www.youtube.com/watch?v=SXJeJM8q5YA
Chinese jellyfish
1/2 cucumber
100g (3.5oz.) bean sprouts
Beni Shoga (red pickled ginger)
Goma-Dare (sesame dressing)
* 3 tbsp. white sesame paste
* 1/2 tsp. Toban Jan (hot bean sauce / Chinese red chili paste)
* 50ml water
* 50ml vinegar (rice or cereal)
* 3 tbsp. soy sauce (use light soy sauce if you have)
* 1.5 tbsp. sugar
* 1 tbsp. sesame oil
* a pinch of salt

Directions:
1. First, dilute white sesame paste and Toban Jan with water. Then mix the other ingredients for Goma-Dare and cool in the fridge.
2. Remove the roots and heads of bean sprouts (you can leave the heads if you like), then parboil for a few seconds and drain well in a strainer. Cut cucumber into thin strips.
3. In a large pot, boil water. Add fresh Ramen noodles in the boiling water and gently stir noodles with chopsticks. Cook Ramen noodles according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles under cold water for a few times to remove starch. Then drain well again and pat dry with paper towels.
4. Place the cold noodles in a dish, then Arrange the toppings. Pour over the sauce right before you eat.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_24.html
---------------------------------


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Friday, June 17, 2016

EASY! Hiyashi Chuka (Cold Ramen Noodles) - Video Recipe

Hiyashi Chuka (cold ramen) is kind of refreshing ramen salad. You can enjoy it by changing the toppings and Tare (dressing/sauce).

This video will show you how to make the very basic Hiyashi Chuka with common toppings and Shoyu-Dare (soy sauce based dressing).


https://www.youtube.com/watch?v=abiIesLOpgo

Perfect dish during the hot and humid summer season. However it can be served all year long ;)



---------------------------------
Hiyashi Chuka (Cold Ramen Noodles)

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
2 packages fresh Ramen noodles
4 slices ham
1/2 cucumber
1/2 tomato
1 egg
a pinch of salt
cooking oil
Shoyu-Dare (soy sauce dressing)
* 50ml water
* 50ml vinegar (rice or cereal)
* 3 tbsp. soy sauce
* 1.5 tbsp. sugar
* 1 tsp. sesame oil
* a pinch of salt
1 tbsp. ground toasted white sesame seeds

Directions:
1. Mix the ingredients for Shoyu-Dare and cool in the fridge.
2. Cut ham and cucumber into thin strips. Cut tomato into wedges.
3. Season an egg with a pinch of salt, then mix well. Heat cooking oil in a frying pan and make 1 or 2 thin omelets (depending on the size of your frying pan). Leave to cool on a plate, then cut into thin strips.
4. In a large pot, boil water. Add fresh Ramen noodles in the boiling water and gently stir noodles with chopsticks. Cook Ramen noodles according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles under cold water for a few times to remove starch. Then drain well again and pat dry with paper towels.
5. Place the cold noodles in a dish and sprinkle with ground toasted white sesame seeds. Arrange the toppings. Pour over the sauce right before you eat.

Serve with Karashi (Japanese mustard) if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_17.html
---------------------------------


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Friday, April 15, 2016

Spaghetti Napolitan (Popular Japanese Pasta Dish) - Video Recipe

Spaghetti Napolitan sounds like an Italian dish; however, it is a very popular Japanese pasta dish, a mealtime favorite across Japan.

It is mainly seasoned with tomato Ketchup. Please use Kagome tomato ketchup for better taste ;)


https://www.youtube.com/watch?v=nGQcpc_994M

I used less tomato ketchup for my 1-year-old daughter. It is a perfect dish for babies!!! For adults, you can season it with additional tomato ketchup right before you eat ;)



---------------------------------
Spaghetti Napolitan

Difficulty: Easy
Time: 20min
Number of servings: 2 adults and 1~2 babies

Ingredients:
200g (7oz.) spaghetti
100g (3.5oz.) onion
50g (1.8oz.) carrot
50g (1.8oz.) green pepper
2 slices of ham
1/2 consomme cube or powder
2 or more tbsp. tomato ketchup
5 tbsp. canned diced tomatoes
1 tsp. olive oil
grated parmesan cheese

Directions:
1. Slice the onion. Thinly slice the carrot, green pepper, and ham.
2. Cook spaghetti as directed on its package.
3. Heat olive oil in a frying pan, stir-fry onion and carrot slices until tender. Then add ham and green pepper and cook until just combined.
4. Mix in diced tomato, tomato ketchup, and consomme cube. Then add the spaghetti and toss to coat evenly.
5. For a baby, remove a small bowl of Napolitan (100g=3.5oz.) and place it into a small pot. Add 150ml water, then simmer until water is fully absorbed and tender. You can cut the pasta into small pieces and/or add more tomato ketchup to season it, depending on the age of your baby.
6. For adults, season the dish with additional tomato ketchup (2~6 tbsp.) to your taste. Then dust with grated parmesan cheese to finish.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/04/blog-post_15.html
---------------------------------


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Friday, March 11, 2016

Nabeyaki Udon (Japanese Noodle Hot Pot Recipe) - Video Recipe

Nabeyaki Udon is a very popular noodle dish cooked in a clay pot. It is eaten throughout the year, especially in cold season, to warm your body. Or a perfect dish to eat when you are sick.


https://www.youtube.com/watch?v=Ae1aPdtdYqQ

Basically, any Nabe (hot pot) toppings go perfect. Please enjoy it in the way you like ;)



---------------------------------
Nabeyaki Udon

Difficulty: Very Easy
Time: 15min
Number of servings: 1

Ingredients:
1 serving pre-cooked Udon
1 Ebi Tempura: https://www.youtube.com/watch?v=5J_HeKJM4JI
1 Shiitake mushroom
chopped long onion
2 slices Kamaboko fish cake
1 Komatsuna (Japanese spinach) *Mitsuba goes good as well
1 egg
Tsuyu Broth
* 350ml Dashi stock: https://www.youtube.com/watch?v=ObUMAxtnCCA
* 1 tbsp. soy sauce
* 1/2 tbsp. Mirin (sweet Sake)
* a pinch of salt

Directions:
1. Mix the Tsuyu, put in a pot, then bring to a boil.
2. Add Udon, when it becomes to a boil again, place the toppings.
3. Cover and cook for 2-3 minutes until done.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/03/blog-post_11.html
---------------------------------


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Wednesday, July 8, 2015

How to Make Easy and Gorgeous Deco Somen Noodles (Tanabata Party Recipe) - Video Recipe

Somen is perfect refreshing food for hot and humid summer season :)

Sōmen (素麺) is very thin Japanese noodles made of wheat flour. The noodles are usually served cold in summer with a dashi flavored tasty dipping sauce called Mentsuyu (めんつゆ).


https://www.youtube.com/watch?v=oVzmpEzzgi8

Somen is perfect dish to serve on Tanabata, which is a festival celebrated on July 7th. People write their wishes on strips of paper and hang them on bamboo trees. Moreover, there is a Tanabata story. I don't think the story is that romantic, but it is about Vega (Orihime 織姫) and Altair (Kengyuu 牽牛(彦星)). They fell in love with each other but without working. So the emperor (Tentei 天帝, Orihime's father) decided to separate them on opposite sides of the river of the Milky Way. Now they could see each other, only once a year on Tanabata July 7th, if they work hard.



---------------------------------
Deco Somen Noodles

Difficulty: Very Easy
Time: 15min
Number of servings: N/A

Ingredients:
((Toppings))
Kinshi Tamago (shredded egg crepe)
https://youtu.be/6tgDi2Ny3VI?t=49s
cooked shrimp
Ikura (salmon roe)
Okura
((Dipping Sauces))
Kamada Tsuyu : water = 1 : 1
*instead of using Kamada Tsuyu you can use regular Mentsuyu but make sure you dilute as instructed because the level of concentration vary from product to product.
((Somen Noodles))
dried Somen noodles

Directions:
((Toppings - Kinshi Tamago))
Beat 1 egg in a bowl (you can season it with sugar or salt). Heat cooking oil in a pan and make a thin omelette. If you don't have a rectangle omelette pan, you can make a circle thin omelette. Then cut the egg into thin strips.
((Dipping Sauces))
Double the Kamada Tsuyu with water, then cool in the fridge until ready to serve.
((Somen Noodles))
Boil water in a large pan. Add dried Somen noodles (and Okura) in the boiling water and gently stir noodles with chopsticks. Cook Somen noodles according to your package (mine was 2 min). Drain the noodles in a strainer and rinse the noodles with hands under running water. Take bite-size portion of the noodles and roll them on your fingers (like you roll pasta on a fork), and place them on a dish. Decorate the noodles with toppings of your choice and keep in the fridge until you serve.

When Somen noodles get dry, their gluten get strong and sticky. So they will stick together nicely in bite-size portions. When you eat, dip one portion in the dipping sauce, then shake to release the noodles.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/07/blog-post_8.html
---------------------------------


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Saturday, April 11, 2015

How to Make Nagasaki Chanpon Udon (Noodle Dish) - Video Recipe

Nagasaki Chanpon is a noodle dish with lots of meat, seafood, and vegetable toppings. It is a local specialty of Nagasaki prefecture.


https://www.youtube.com/watch?v=EBHuG84A-FM

Usually chanpon-men (noodles) are used but Udon noodles goes great!!! Kishimen (flat Udon noodles) are my favorite ;)



---------------------------------
Nagasaki Chanpon Udon

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
2 packages Kishimen (flat Udon noodles)
100g (3.5oz.) thinly sliced pork loin
80g (2.8oz.) deveined shrimp
100g (3.5oz.) bite-sized cabbage
100g (3.5oz.) bean sprouts
30g (1oz.) thinly sliced carrot
30g (1oz.) Naruto (fish cake)
6 quail eggs
25g (0.9oz.) snow peas
1/2 tbsp. cooking oil
salt and pepper
A
* 600ml chicken stock
* 1 tsp. soy sauce
* 1/2 tsp. oyster sauce
* 1/2 tsp. sugar
* 2/3 tsp. salt
* 1 tsp. sesame oil

Directions:
1. Cut pork into bite-sized pieces, then season with salt and pepper.
2. Slice Naruto. Trim stems and remove strings of the snow peas.
3. Pre-cook the noodles if necessary.
4. Heat cooking oil in a frying pan and put on medium. Add pork then cook until done. Add shrimp, carrot, and cabbage in order and cook until coated with oil. Then add bean sprouts, Naruto, and quail eggs in order.
5. Add A and bring to a boil. Then add Kishimen (flat Udon noodles) and cook for 1-2 minutes. Add snow peas then cook for a few seconds to finish.

レシピ(日本語)
http://cooklabo.blogspot.jp/2015/04/blog-post_11.html
---------------------------------


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Tuesday, September 23, 2014

How to Make Yakisoba from Scratch (Japanese Fried Noodles) - Video Recipe

Yakisoba (焼きそば) is Japanese fried noodles.


https://www.youtube.com/watch?v=URLZwRs4g7E

I kept the recipe very simple using a minimum ingredients. Of course you can use meat (or seafood) and veggies of your choice!!! I hope you get an idea how to make it ;)



---------------------------------
Yakisoba from Scratch

Difficulty: Very Easy
Time: 15min
Number of servings: 2

Ingredients:
2 packages Yakisoba noodles (steamed Chuka noodles)
100g (3.5oz.) thinly sliced pork rib
200g (7oz.) cabbage
4 tbsp. Worcestershire sauce
2 tbsp. Tenkasu (crunchy bits of deep fried flour-batter) *if you like
Aonori (green laver)
Beni Shoga (red pickled ginger)

Directions:
1. Cut pork into bite-size pieces. Thinly cut the cabbage.
2. Put frying pan on medium, place the Yakisoba noodles and cook for 2 minutes. Shake to release the noodles, cook for 3 minutes, remove form the pan and set aside.
3. Cook the pork until done, add cabbage, sprinkle with Tenkasu (if you like), then cover with the noodles and steam for 2 minutes.
4. Mix well and season with Worcestershire sauce.
5. Serve on a dish, sprinkle with Aonori, and garnish with Beni Shoga.

You can also top with mayonnaise and/or Katsuobushi (bonito flakes) if you like.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/09/blog-post_23.html
---------------------------------


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Tuesday, July 29, 2014

How to Make NO MEAT Vegetarian Bolognese Sauce (Vegetable Meat Sauce) - Video Recipe

I used Miso which surprisingly gives a meat-like flavor.
It is amazingly delicious and filling!!!


https://www.youtube.com/watch?v=1oPvRHeCYYA

Even if you are not a vegetarian, this dish is heavenly.
ENJOY!!!



---------------------------------
NO MEAT Vegetarian Meat Sauce

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
100g (3.5oz.) Shimeji Mushrooms
100g (3.5oz.) Enoki Mushrooms
2 Shiitake mushrooms
50g (1.8oz.) minced carrot
50g (1.8oz.) minced onion
400g (14oz.) diced tomato can
1 tsp. grated garlic
1 tsp. grated ginger
2 tbsp. olive oil
3 tbsp. Miso
salt and pepper
pasta (spaghetti or penne) of your choice
cashew parmesan cheese
parsley flakes

Directions:
1. Finely chop Shimeji, Enoki, and Shiitake mushrooms.
2. Heat olive oil in a pot, add the chopped mushrooms, minced carrot, and minced onion. Then cook until tender.
3. Add diced tomato. When it becomes to a boil, mix in grated garlic, grated ginger, and Miso. Then cover and cook for 10 minutes.
4. Meanwhile, cook the pasta of your choice.
5. When the meat sauce is done, season with salt and pepper if needed.
6. Serve the pasta in a dish, pour over the sauce, then sprinkle with cashew parmesan cheese and parsley flakes.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/07/blog-post_29.html
---------------------------------


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Monday, May 20, 2013

How to Make EASY Asari (Clam) Ramen Noodles - Video Recipe

Believe it or not, this recipe is super easy yet tasty :)

Healthy & Inexpensive ramen idea for college students and busy moms!!!


http://www.youtube.com/watch?v=-ZplyWcOCFk

400Kcal per serving. Not bad!!!



---------------------------------
Asari (Clam) Ramen Noodles

Difficulty: Easy
Time: 20 min
Number of servings: 2
Calories per Serving: 400Kcal

Ingredients:
2 packages fresh Ramen noodles
200g (7.0oz.) clams
1inch (3cm) Kombu kelp
800ml water
A
* 1/2 tbsp. sake
* 3/4 tsp. salt
200g (7.0oz.) bean sprouts (mixed with other veggies)
cooking oil
salt and cracked black pepper
whole kernel corn (canned) if you like
chopped green onion if you like

Directions:
1. If your clams have some sand in them, place the clams in a dark container and fill it with salted water (as salty as sea water). And let sit for several hours. The clams push salt water and sand out of their shells. Then drain well.
2. In a large pot, put water, Asari (clams), and Kombu kelp. Bring to a boil, remove the foam (dirt), then cook on medium for about 2 minutes. Season with A.
3. Heat cooking oil in a frying pan. Stir-fry bean sprouts until slightly softened. Then season with salt and cracked black pepper. (You can cook more veggies if you like!!!)
4. In a different large pot, boil water. Add fresh Ramen noodles in the boiling water and gently stir noodles with chopsticks. Cook Ramen noodles according to your package (mine was 3 min). Drain the noodles in a strainer and place them in a dish. *You don't want to fight over the noodles, so cook one portion at a time :P
5. Ladle soup into each bowl. Top each bowl with bean sprouts and clams. Sprinkle with corn and green onions, if desired.

You can add more toppings if you want: Naruto, Wakame, Menma, seasoned eggs, etc...

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/05/blog-post_19.html
---------------------------------


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Wednesday, November 7, 2012

How to Make Ponyo Ramen Noodles - Video Recipe

Have you seen the movie Ponyo (Ponyo on the Cliff by the Sea)?


http://www.youtube.com/watch?v=gTZffjrTR1M

This video will show you how to make 3-Minute Instant Chicken Ramen with ham that Ponyo and Sōsuke ate :)



Instant ramen can be cooked by pouring hot water or in a pot.

---------------------------------
How to Make Ponyo Ramen Noodles

Difficulty: Very Easy
Time: 3 min
Number of servings: 1

Ingredients:
1 package Nissin Chicken Ramen
400ml boiling water
1 slice cooked ham (cut in half) *use thick one if available
1/2 hard boiled egg
chopped green onion

Directions:
1. Boil the water.
2. Place the noodles in a ramen bowl. Pour boiling water over the noodles and cover. Set and start your timer for three minutes
3. After the first minute, quickly open, shake the noodles to separate, then arrange the ham, egg, and green onion over the noodles. Cover again and wait until the timer beeps.

If you don't have a noodle bowl with a lid, you can cover the bowl with a plate!

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/11/blog-post_7.html
---------------------------------


If you want a hot meal in three minutes, try it out :P

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Wednesday, June 27, 2012

How to Make Bite-size Somen Noodles - Video Recipe

Sōmen (素麺) is very thin Japanese noodles made of wheat flour. The noodles are usually served cold in summer with a dashi flavored tasty dipping sauce called Mentsuyu (めんつゆ).

Topping ingredients are optional, so you can skip them, but the easiest is ham, egg, and cucumber.



Somen is perfect dish to serve on Tanabata, which is a festival celebrated on July 7th. People write their wishes on strips of paper and hang them on bamboo trees. Moreover, there is a Tanabata story. I don't think the story is that romantic, but it is about Vega (Orihime 織姫) and Altair (Kengyuu 牽牛(彦星)). They fell in love with each other but without working. So the emperor (Tentei 天帝, Orihime's father) decided to separate them on opposite sides of the river of the Milky Way. Now they could see each other, only once a year on Tanabata July 7th, if they work hard.

In the end of the video, I will show you how you can arrange the Somen for Tanabata ;)
But this is not that good idea because the noodles stick together when you eat… you know what I mean…


http://www.youtube.com/watch?v=6tgDi2Ny3VI

---------------------------------
Somen Noodles

Difficulty: Very Easy
Time: 15min
Number of servings: 1-2

Ingredients:
((Toppings))
1 egg
2 inches cucumber
4 or 5 ham slices
*you can chop ginger, scallion, shiso leaves, etc...
((Dipping Sauces))
A 80ml water + 20ml Kamada Dashi Shoyu
B 80ml soy milk + 20ml Kamada Dashi Shoyu
C 80ml tomato juice + 15ml Kamada Dashi Shoyu
*instead of using Kamada Dashi Shoyu you can use regular Mentsuyu but make sure you dilute as instructed because the level of concentration vary from product to product. Kamada Dashi Shoyu is 4 or 5 times concentrated to make Mentsuyu.
((Somen Noodles))
2 bundles of dried Somen noodles

Directions:
((Toppings))
Beat 1 egg in a bowl (you can season it with sugar or salt). Heat cooking oil in a pan and make a thin omelette. If you don't have a rectangle omelette pan, you can make a circle thin omelette. Then cut the egg, cucumber, and ham slices into thin strips.
((Dipping Sauces))
Mix A, B, C separately, and keep them cool in the fridge until ready to serve.
((Somen Noodles))
Boil water in a large pan. Add dried Somen noodles in the boiling water and gently stir noodles with chopsticks. Cook Somen noodles according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles with hands under running water. Then soak them in a bowl of iced water to chill. Take bite-size portion of the noodles and roll them on your finger (like you roll pasta on a fork), and place them on a dish.

Serve the noodles with the toppings and the dipping sauces :)
Serve before the noodles absorb too much water.

When Somen noodles get dry, their gluten get strong and sticky. So they will stick together nicely in bite-size portions. When you eat, dip one portion in the dipping sauce, then shake to release the noodles.

↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/06/blog-post_27.html
---------------------------------


Did anyone realize my mistake?!

I said in the video, "4 times concentrated" but mixed 4 times as much water to make the dipping sauce... actually it should be 3 times as much water. (but this is OK, because on it's package it says you can dilute it with 4 times as much water). So for Yamaki mentsuyu, you have to mix one time as much water because it is 2 times concentrated... BUT on it's package it says you can mix it with 1-3 times water...

Therefore, not that big difference to eat! but sorry for my mistake...

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