Gyudon is an extremely forgiving recipe for the beginner of Japanese cooking. In fact, should the cook at least stick to the ingredients and not add some of their own, I think it’s almost impossible to mess this dish up. It also cooks itself, with no need to stir, nudge, flip or watch, as long as it stays on low. The result, served over rice, is a savory and tender candied-meat extravaganza.
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Making ramen broth from scratch is one of those things that individuals need 10k hours practicing in order to do well, it seems. It involves pig heads, feet, fish, leeks, various cooking methods all over many many hours and probably other things that are tightly guarded secrets. I’ve tried a few times, and usually end up making a tasty broth that is not like ramen whatsoever. Fortunately packages of ramen can be purchased from Japanese markets with pretty amazing results. Yes, this is a pre-packaged food, and this recipe is one of many ways that we finish off the noodle/broth combo.
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I tried out a new recipe that made the crispiest, tastiest, japanese friend chicken. It was super easy to make too.
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アスパラの肉巻きと冷やしそうめん
I was craving somen, because even though it’s in the 50s here in Chicago, it is June and I am ready for summer foods. I remembered my mom’s hiyashi somen, and a quick phone call later, I was boiling chicken breast in dashi stock with soy sauce, mirin, scrambling 2 eggs, and then julienning some eggplant to put in the sauce.
Adding natto to soba soup gives the broth a creamy texture and is a great way to introduce someone to natto.
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