Yummy Kabocha Turkey Pasta #JapaneseRecipesWorldwide

Yummy Kabocha Turkey Pasta #JapaneseRecipesWorldwide

Ingredients:

8 ounces pasta, boiled according to package directions
4 tablespoons butter
1 shallot diced
1 cup Kabocha pumpkin cut into 1/4” cubes
1 cup cooked turkey cut into bite-size pieces
Parmigiano-Reggiano
1 tablespoon chopped parsley or sage

Procedures:


1. Boil the pasta according to the package directions.

2.Add the butter to the pan and heat over medium heat until the butter is sizzling and has just started to turn brown. Add the shallots and Kabocha and fry until golden brown around the edges and the pumpkin is tender. Add the turkey, then salt and pepper to taste.

3. Add the pasta to the pumpkin and turkey and toss to coat evenly. Add the parsley, toss and serve immediately.

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Udon with Braised Pork ( Buta Udon ) #JapaneseRecipesWorldwide

Ingredients:

2 cups dashi
1 cup braising liquid from buta kakuni (fat skimmed)
1-2 Tbs soy sauce (depending on how salty the braising liquid is)
2 bundles udon noodles
8 slices of buta kakuni
scallions finely chopped

Procedures:

(1)Put the dashi and braising liquid in a pot and simmer. Taste the soup adding up to 2 tablespoons of soy sauce if needed. If after adding 2 tablespoons of soy sauce, it’s still not salty enough, supplement with salt until you’re happy.

(2) Bring a large pot of water to a boil. Following the package instructions, boil the udon until about 1 minute before they are done. For example, if the directions say to cook for 6 minutes, boil them for 5. This is because the noodles continue to cook once you add them to the soup.

(3) Drain the udon and give it a quick rinse to get rid of any extra starch. Put the noodles in 2 bowls, top with 4 slices of pork belly each, scatter some scallions on top then laddle the hot soup over everything. Other great toppings include baby mizuna greens (pictured), enoki mushrooms (pictured), or a poached egg. Serve with a little white pepper to sprinkle on top.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Maguro Avocado with Wasabi Mayo #JapaneseRecipesWorldwide

Ingredients:

1/2 lb maguro
1 avocado
1 tsp lemon juice
2 tsp light soy sauce
1 tbsp mayonnaise
Wasabi to taste

Procedures:

(1) This is a new style recipe that draws inspiration from izakaya (pub) cuisine. It’s a very simple recipe and a great introduction to the world of raw fish. What’s more, you don’t have to use sashimi grade maguro from your Japanese market for this particular preparation because the maguro is diced and flavored with dressing. Therefore, frozen tuna from your local grocer will work just fine.

(2) Dice the maguro and avocado into 1 inch cubes. If there are membranes, remove them. Whisk together the ingredients for the dressing and toss lightly. Serve in one bowl, or divide into small individual portions. Top with shredded nori.

(3) Serves 4

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Somen #JapaneseRecipesWorldwide

Ingredients:

4 bundles of somen noodles
1 inch piece of ginger
Pink and white kamaboko, sliced thinly

For Dipping Sauce:

2 ½ cups dashi
½ cup dark shoyu
4 tbsp mirin

Procedures:

(1) Bring a large pot of water to a roiling boil. Prepare the noodles (each bundle is one serving), according to the package directions. Somen water is not used, so you can dump out the water into a colander and immediately run the somen under cool running water, tossing until cool.

(2) Fill 4 large bowls with cold water, and place a few ice cubes in each. Place a quarter of the somen in each bowl, and top with the sliced kamaboko. Grate the ginger and serve with noodle dipping sauce.

)3) Serves 4

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.