Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only

      RECIPE TITLE " Soup Noodles with Tofu and Enoki Mushrooms Recipe" source:        yields Serves 4

    Called kake jiru, this means the basic hot broth that is poured over noodles. Extraordinarily light and delicate, it is perfect for udon (wheat flour) or soba (buckwheat flour). Today, many cooks use instant granules to make dashi, Japan’s all-purpose soup stock; however, it is well worth the time and effort to make homemade fresh dashi. Its delicate flavor and subtle fragrance are notably better. Sold in Japanese markets kombu is dried kelp, a large cold-water seaweed sold in Asian markets.


    For Dashi:
    1 6-inch piece of kombu seaweed
    1 1/2 quarts water
    1 1/2 cups loosely packed dried bonito flakes

    1 teaspoon salt
    2 tablespoons dark soy sauce
    2 tablespoons light soy sauce
    1 1/2 tablespoons mirin or sake
    1 1/2 tablespoons sugar

    1 pound dried udon noodles
    1 green onion, trimmed, thinly sliced diagonally
    2 ounces fresh enoki mushrooms, trimmed

    Quick and Easy Japanese Cuisine for Everyone
    Quick and Easy Japanese Cuisine for Everyone Even those unfamiliar with Japanese cooking can follow the steps in this book and feel confident in achieving great tasting, authentic results. Cutting techniques and cooking methods are explained and illustrated in detail and because emphasis has been placed on the preparation of everyday Japanese meals, no special equipment for any of these dishes is necessary--a reasonably, well-equipped Western kitchen will do--and all of the ingredients are readily available.


    TO MAKE DASHI: With a damp cloth, wipe the kombu. Put it in a saucepan with 1-1/2 quarts water. Over medium heat, slowly bring just under a boil. Remove the kombu and return the water to a boil. Add the bonito flakes and do not stir. Immediately remove the pan from the heat and let the flakes settle to the bottom of the pan. Strain the stock (dashi) into a saucepan. Makes 6 cups.

    Bring the dashi to a boil over medium-high heat. Add the salt, soy sauces, mirin and sugar. Bring to second boil and immediately reduce to a simmer. This is the kake jiru. Keep warm while boiling the noodles.

    TO MAKE UDON: Meanwhile bring a large stockpot of water to a boil. Add the udon noodles, stir and boil under tender, about 8 to 10 minutes. Drain and rinse with cold water. Reheat the noodles by dipping them into fresh boiling water for a few seconds or until heated through.

    Divide the noodles among 4 scalded 3-cup or larger deep soup bowls. Top each bowl of noodles with an equal portion of green onions and mushrooms. Ladle about 1 1/2 cups hot broth over the noodles and serve hot.

    Recipe created exclusively for by Joyce Jue.


    Facts per Serving
    Calories: 515 Fat: 5g Carbohydrates: 88g
    Cholesterol: 12mg Sodium: 2065mg Protein: 27g
    Fiber: 7g % Cal. from Fat: 9% % Cal. from Carbs: 68%

    HOT! We recommend:

    Mauviel 0.8-qt. Cuprinox Pour La Table Saucepan with Lid Mauviel 0.8-qt. Cuprinox Pour La Table Saucepan with Lid
    This 0.8-qt. Saucepan with Lid is lightweight and ideal for small-scale cooking tasks like melting butter and reducing sauces. Not only does it look great on a stovetop but it makes a delightful serving dish for the table. Copper is a terrific choice for cookware because it is twice more conductive than aluminum and ten times more conductive than stainless steel. No wonder copper is the most preferred material of cookware by popular chefs and avid home cooks; its ability to heat up evenly and rapidly and to cool down just as quick allows for maximum control and excellent cooking results. Its tight-fitting lid seals in flavors, moisture, and nutrients, making your food extra tastier! Please handwash with mild dish soap. Made in France. The Cuprinox Pour la Table line is designed for both attractive serving and efficient cooking. The copper construction is especially ideal for high-heat recipes such as sautés or stir-fries. Bronze handles are fixed by sturdy stainless steel rivets and they are easy to clean with no retinning required. Pots, pans and items from the Cuprinox Pour La Table line can be used for any heating element except on an induction hob. Mauviel, a French family business established in 1830 and located in the Normandy town of Villedieu-les-Poeles, is the foremost manufacturer of professional copper cookware in the world today. Highly regarded in the professional world, with over 170 years of experience, Mauviel offers several different lines of copper cookware to professional chefs and home cooks that appreciate the benefits of their high quality products.


    << Back Japan index Print page Top

    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram the #1 Brand in Flatware! Shop at Home. We Deliver. Shop at Home. We Deliver. Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table

    © 1997-2009 IM, All rights Res. | Privacy | | | Home