Nabeyaki Udon Recipe

Ingredients:

1 bunch spinach

6 cups dashi soup

1/3 cup soy sauce

2 tbsp mirin

1/2 tsp salt

1/4 lb chicken thigh,bite-sized

4 packages pre boiled udon noodles

4 slices kamaboko 

6 inches negi/leek,diagonally sliced

4 eggs

Instructions:

1. Boil spinach for a minute and cool in water and drain well.

2. Cut boiled spinach into 1 inch lengths.

3. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl. 

4. Divide the soup into four individual earthenware or iron pots and cook on medium heat.

5. Add chicken in the soup and simmer until cooked. 

6. Add udon noodles in the pot and place kamaboko and spinach on the top. 

7. Simmer for a few minutes. Add negi/leek and drop an egg in the soup. 

8. Cover the pot with a lid and stop the heat and let it steam.

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Sashimi Recipe

Ingredients:

500 g very fresh salmon fish

1 carrot

1 daikon

Japanese soy sauce, to serve

Wasabi, to serve

Instructions:
1. With a very sharp flat-bladed knife, remove the skin from the salmon fish.
2. Then place the fish in the freezer to chill until it is jsut firm enough to be cut thinly. 
3. Slice thinly and evenly into slices of 5 mm thick.
4. Try to cut in one motin and in one direction in order not to saw the fish. 
5. Scrape the carrot and daikon with a zester into long fine strips or cut them info fine julienne strips.
6. Use a platter to arrange the fresh sashimi pieces in a presentable ways.
7. Garnish with the daikon and carrot. 
8. Serve with the Japanese soy sauce and wasabi.

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Donburi Recipe

Ingredients:

6-8 cups hot cooked rice

4-5 eggs

1/4 pound (115g) chicken

2 long onions (naganegi) or 4 green onions

Sauce:

2 1/2 cups dashi or chicken stock

6 tbsp dark soy sauce

6 tbsp light soy sauce

3 tbsp sugar

Instructions:

1. Boil plain white rice. Mix (do not beat) eggs in a bowl lightly with chopsticks or fork and set aside.

2. Cut boned chicken (with or without skin, as preferred) into 1/4-inch (7.5mm) pieces.

3. The chicken should be raw, but if the purpose of making the dish is to use leftovers, cooked chicken is fine, as is thin-sliced raw or cooked pork or beef

4. The flavor is best if you start with raw meat.

5. Wash and clean onions. Cut diagonally into 1-inch (2.5cm) lengths.

6. Combine ingredients for sauce in a medium-sized saucepan. Bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes.

7. Add onion and simmer 1 minute longer. Correct seasoning if necessary.

8. Stir the eggs and pour gently in a steady stream around the chicken in the simmering sauce. Let the egg spread naturally. 

9.  Keep heat at medium high till the egg starts to bubble at the edges. At this point, stir once. The egg will have almost set but will still be a little runny. Keep in mind that the high temperature of the rice over which the egg will be placed will do the final cooking. Do not let the egg cook hard.

10. To assemble and serve: Put portions of hot rice, 1 1/2 to 2 cups, into individual donburi bowls, or use deep soup bowls. With a large spoon, scoop a portion of the egg topping and sauce and place on rice. Sauce will seep down into rice, but the dish will not be soupy. Serve immediately. With this meal-in-a-bowl, serve hot green tea. Goes well with a clear soup.

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Norimaki Sushi Rolls

Ingredients:

150g/5½oz sushi rice, rinsed thoroughly and drained

225ml/8fl oz water

25g/1oz sugar

50ml/2fl oz rice wine vinegar

4 sheets dried nori (available in Asian markets and most supermarkets)

wasabi paste

½ cucumber, peeled, de-seeded and cut into batons

½ red pepper, de-seeded and cut into batons

salt

soy sauce and pickled red ginger, to serve

Instructions:

1. Put the rice in a pan with the water and bring to the boil. Cover and simmer for five minutes, then take off the heat, leave covered and allow to cool.

2. When the rice is cool, put it in a bowl, season and add the sugar and vinegar. Mix well.

3. Lay out the nori sheets and spread a little wasabi on each. Put a line, about 2.5cm/1in wide, of rice a little way in from the bottom edge.

4. Press some cucumber and pepper into the rice. Top with more rice and roll the nori sheets up tightly. Chill for 30 minutes, then cut into 4cm/1½in long pieces. Cut off and discard the uneven ends.

5. Make a dipping sauce by heating the vinegar, sugar and chilli until the sugar dissolves.

6. Serve the sushi rolls with the dipping sauce, extra wasabi paste, soy sauce and pickled red ginger.

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