NOODLE Café RAMEN, SOBA, UDON: The Book of Basic Japanees Cooking
M.J Books
Language: English
Pages: 232
ISBN: B00UO7BQSE
Format: PDF / Kindle (mobi) / ePub
Noodles are a daily dish in Japan, where it is said the whole population loves noodles. The Japanese noodles are now very popular all over the world. This book shows you some recipes for cooking genuine Ramen, Soba and Udon at home. You will understand the taste of Japanese noodles as you cook more. One day you will realize you are now a maven of Ramen, Soba and Udon !
It includes 29 recipes of a variety of Ramen dishes, ranging from soy-based flavor, miso flavor, salty flavors, and pork bone flavor, to yakisoba, cold noodle, tanmen, and tukemen (dip noodle). Adding Udon and Soba, there are a total of 33 recipes.
You ll think these are better than the noodle restaurants in your neighborhood. These are not difficult to cook, once you learn how to make the soup. Follow the recipes, and taste the real Japanese noodle cuisines.
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soba recipes to make at home. Please enjoy the taste of Japan. Soba Buckwheat Noodles It seems that many people in the world are making soba recipes, although few outside Japan make the noodles themselves at home. It also seems that many people are eat delicious raw soba dishes. Soba (buckwheat) is cultivated all over the world. There is even a farmer who produces dry soba from the seed and who sells it in the Bretagne/Brittany district of France. Western pasta recipes usually do not include
around 3 units until it becomes the right taste. *For the kakejiru (hot noodle soup), add the soup stock with preference in the ratio of 8~10 for one kaeshi. *Mirin (Sweet Sake Used as Seasoning) Mirin is a yellow liquid with a sweet taste, it contains about 40 to 50% sugar and about 14% of alcohol. It is used for simmered dishes, a noodle-dipping soup, and tare (sauce) of kabayaki (broiled eel) or glazing of teriyaki. Alcohol reduces the fishy smell, and helps the taste soak into ingredients;
cooking bowl and knead well. Place natto on the center of the serving bowl then pour soup. Sprinkle nori that is thinly cut with scissors. Serve mustard paste on the side. *Natto (fermented soybeans) The Japanese food "natto" is fermented food. Japan is known for the longevity of its people compared to other countries in the world. Why? One of the factor is the ingredients of the soybean processed food that is produced by Japanese climate. Especially natto is very good for fair skin in addition
is hissing hot. Let's make nabeyaki udon as the snack for Daddy coming home late night after working overtime. Usually nabeyaki udon is cooked with an earthenware pot made for 1 serving. But it is OK to use shallow small serving pot. Ingredients (1 serving): 100g dried udon (or frozen udon, boiled udon) Soup 300cc dashi (soup stock) 28cc udon kaeshi (sauce) 1/2 chicken thigh (bite sized pieces) 1 shiitake mushroom 10cm scallion (thin diagonal slicing) 1 raw egg(or a boiled egg) 1 shrimp
(sweet sake) 40cc soy sauce 2g sugar Directions: 1 Soak dried shiitake in the water then allow to sit for 30 minutes. 2 Take out shiitake and wash away dirt and dust. 3 Put the 500cc of water and shiitake in a pot then allow to sit for 10 hours. 4 Put paper towel on colander then filter soup stock in a pot. 5 Pour mirin into a separate pot, bring to boil and vaporize alcohol. 6 Add soy sauce, sugar, and mirin to soup stock then bring to boil once. Cool it down then store in a