Udon Noodles with Spinach and Japanese Grilled Style Pork
The wondermaid cooked Japanese food tonight following directions from Harumi and other Japanese advisors.
I have told myself very loudly in the abode this, ” I’m not going to eat out that frequently anymore.”
We can cook equally good standard Japanese food at home with greater love and the cost of one bowl of udon outside feeds 3 people at home so well with one bowl of udon with veggies and large pieces of grilled Japanese pork each.
Yes, $10 for 3 people.
If there’s one thing I can distinctively describe Japanese food is that it soothes your tongue and brings you the feeling of “home”.”
You simply feel at home.
Udon Noodles Soup by Everyday Harumi
Ingredients for the soup ie: Ichiban Dashi Stock
- 2x 10cm pieces of konbu seaweed
- 50g of katsuobushi (dried fish flakes/bonito flakes/whatever they are called)
Other ingredients: Udon noodles for 3 people, silken tofu or any other thing you would like to add in.
Put 1.2 litres of water into a large pot. To remove any excess salitness from the konbu seaweed, wash it with cold water and pat it dry. Add to the large pot of water and soak it for 30 minutes.
Put the pot over high heat and remove the konbu seaweed before it comes to a boil. Add the fish flakes and bring it back to boil and turn off the heat. Let it stand till all the flakes have sunken to the bottom.
Pour the mixture through a strainer or a sieve and the stock is ready for use or to be stored in the fridge. You may keep the fish flakes for a second round of making stock!
Next, in another pot, cook the udon noodles that you purchased according to the time said on the packaging if not then till it’s nice and chewy and not too soft! Serve the udon with the dashi stock, you may add other things like silken tofu for a smoother texture to the dashi stock.
This bowl of noodles goes well with the following vegetable dish…
Lightly Cooked Spinach with Soy Sauce by Everyday Harumi
Serving for 4 people
- 200g spinach
- Banno soy sacue or regular soy sauce
- Katsuobushi (Fish flakes!) for garnishing
Banno soy sauce:
- 100ml of mirin
- 300ml of soy sauce (you may reduce it in case it gets tooo saltish)
- 10cm of konbu seaweed
In a small saucepan, bring the mirin to boil and reduce to low heat. Cook for another 2-3minutes to burn of the alcohol. Remove the saucepan from the stove and add soy sauce and konbu seaweed ( I used the leftover from making dashi stock! Saves $$$)
Wash and cut the spinach. Separate the leaves from the stems and chop to 3-4cm piecies.
Boil it in hot water that is soaked with some salt briefly and cool it under cold water. Drain.
Squeeze the spinach to remove excess water.
Place the spinach on your desired plate, garnish with the fish flakes and some banno sauce/soy sauce!
Japanese Grilled Style Pork by Rinshinomori at Recipiezaar
- 1/2 lb pork loin or tenderloin (about 230 grams)
- 1 1/2 tablespoons miso (red or white)
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons mirin
- 1 1/2 tablespoons sugar
- 2 garlic cloves, minced
- 1 1/2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons roasted and partially ground sesame seeds
- 1/4 teaspoon dry mustard
- Slice pork into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
- Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
- Combine all ingredients in a bowl and marinate pork slices for 6-8 hours. Keep in the refrigerator.
- Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your liking.