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.

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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.

Grilled Shake or Saba #JapaneseRecipesWorldwide

Grilled Shake or Saba

The most delicious way to enjoy fish is to simply put salt and grill, then eat with a dipping sauce.

Ingredients:

1 salmon filet, cut into 2 inch thick slices
-or-
2 mackerel filets, cut in half
Sea salt, to taste
Grated daikon and soy sauce

Procedures:

1) Cut the fish into individual serving sizes. If using salmon, usually buy fillets and cut them into 2” thick diagonal slices. For mackerel, cut each fillet in half. Liberally salt all sides of the fish.

2) Place the pieces, skin side down, on a piece of heavy-duty aluminum foil. To simplify clean-up, fold all sides of the foil up to catch the juices released from the fish. Broil until golden brown, 5-10 minutes. Turn the pieces, skin side up, and continue to broil until the skin starts to brown and bubble up. This should only take 2-4 minutes.

3) Mackerel tastes great with soy sauce and grated daikon and a slice of lemon. For salmon, dip just a tiny bit of soy sauce.

4) The classic shape of plates for grilled or broiled fish is long, rectangular, and flat.

5) Serve with miso soup, rice and pickles for a complete meal.

6) 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.