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Tag Archives: Chicken tender

Cold Udon with Sesame Soymilk Sauce

Hiyashi Udon no Goma Tonyu Tsuyu Kake

This cold udon dish has a very tasty and refreshing broth made of soymilk and golden sesame paste. It’s poured over the udon and really makes the dish so special. For this broth, I use my Dashi Shoyu (rich dashi-flavored soy sauce) as a base seasoning. This Dashi Shoyu is extremely versatile and can be used it on its own as a seasoning for sautéed dish or can be mixed other liquid (can be just water) to make a broth or a sauce. So, I keep my Dashi Shoyu in my fridge always. Once you make a batch of it, you can keep it for up to a month or even longer.

The toppings can be basically anything you like, so you can be creative. 

 


Smoked Chinese-style Cold Noodle

Smoked Hiyashi Chuka

Smoked toppings give such a tasty and unique upgrade to the popular summer dish. This dish has not only been a summer hit at my home, but I actually like to make it whenever I want all year round. The yuzu-flavored broth is so refreshing and creates a nice balance with the smoked toppings. For me, Yuzu-Kosho is an essential addition to add a nice kick to this dish, but it’s totally optional for those who prefer a less spicy flavor.


Cold Somen Noodle with Golden Sesame Dipping Sauce

Goma-Dare Hiyashi Somen

During the hot summer season in LA or Tokyo, ice-cold somen noodle is often the only thing I feel like having, and I never get tired of it. Did you know donabe is a perfect vessel for serving cold dish, too? With the porous clay body, donabe can keep the cold food very cold for a extended period of time. Also, it simply looks pretty to serve anything out of donabe, too!

For this dish, I introduce my golden sesame dipping sauce. It’s rich in flavor yet refreshing. As for the toppings/ condiments, you can make it as simple like just sliced scallion and Shichimi Togarashi, or you can create a wide array of different toppings when you serve this dish to your guests. In this recipe, I serve with smoked chicken tender, mixed herbs and Yuzu-Kosho.


Make Your Own Steamed Chicken Pho

Inspired by a popular Vietnamese noodle dish, this is my Japanese version of it and the dish totally takes advantage of the unique versatility of the donabe steamer, Mushi Nabe. I can do steaming and simmering in one pot, and it makes a great presentation at the table, too. I also love serving it hot pot style, so you can cook a small batch of noodles to serve at a time and continue to cook and serve until done. Then, you can choose and enjoy different toppings for every batch, if you like. You can be creative and serve with a wider variety of toppings, too. The broth has layers of umami flavors with the dashi, reserved chicken juice and Ayu fish sauce. This dish is always so comforting and fun at the same time. Instead of serving with a sliced lemon, you can also try with a splash of Pure Hon-Daidai Citrus Juice. The bright aroma of the daidai citrus will completely upgrade the dish to another level!


Make Your Own Shoyu Ramen Hot Pot

Okonomi Shoyu Ramen Nabe

Making ramen is easy and fun, especially if you cook and serve as donabe hot pot right at the table. I like adding the chopped nira (garlic chives) to the ramen right before serving, but if you can’t find nira, you can substitute with thinly-sliced green onion and serve as a topping, instead. Enjoy with a couple of simple toppings or a make a platter of a wide selection of toppings to choose from for fun.



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