Friday, December 8, 2017

Cha Soba Hiyashi Chuka (Japanese Cold Noodle Salad)

My final noodle posting for the week! Easy peasy Japanese salad noodle to prepare and taste so refreshing. A great lunch idea if you do not want a heavy meal! 


Salad Dressing
  • 7 tbsp light soy sauce
  • 5 tbsp fine sugar
  • 4 tbsp rice vinegar
  • 3 tbsp sesame oil
  • 3 tbsp water
  • 1 tbsp toasted white sesame seeds
  • 1/2 tsp grated ginger
  • 1 tsp Japanese chilli oil
Egg Crepe
  • 3 large eggs, beaten
  • 1 tbsp mirin
  • 1/4 tsp salt
  • 200gm Hakubaku Organic Cha Soba
  • 1 Japanese cucumber, julienned
  • 1 tomato, cut into wedges
  • 4 slices ham, julienned
  • 6 imitation crab meat, shredded
  • pea sprouts
  1. Combine all noodle salad dressing in a bowl. Whisk well and chill in fridge till use.
  2. To make egg crepes, whisk together eggs, mirin and salt. Heat oil in pan. Pour in half of the egg mixture into pan and cook till set. Repeat with the remaining egg mixture. Cool egg crepe and slice into thin strips.
  3. To cook soba, bring a pot of water to boil. Add noodles and cook for 6 mins. Drain and rinse with cold water. Soak the soba into a bowl of ice water to cool. Drain completely and divide into 4 serving plates.
  4. Place all the toppings and drizzle salad dressing and serve immediately. 
Recipe ref :

Wednesday, December 6, 2017

Shoyu Ramen

Its been a while I've prepared such elaborate dish as the Nitamago eggs, Japanese Chashu and basic broth are all done from scratch, except the ramen which I've used #Hakubaku Organic Ramen. Its best to prepare the lava eggs and chashu at least one day in advance as they required ample time for the flavour to develop. The following day I gathered the ingredients for the broth and by noon time a bowl of hearty homemade shoyu ramen is ready to be served! 

Homemade chicken broth

recipe ref :
  • 1 cup low sodium light soy sauce
  • 1 piece kombu
  • 1/2 cup mirin
  • 1/2 cup cooking sake
  • 8 spring onion
  • 1/2 cup bonita flakes
  • 1/4 cup fine sugar
  • 1/2" ginger, sliced
  • 8 cloves garlic, crushed
Chicken Broth
  • 1.3 kg chicken frame
  • 1/4 cup dried anchovies
  • 1/4 dried scallops
  • 1/2 cup bonito flakes
  • 1 piece kombu 
  • 50gm spring onion, chopped
  • 1 large onion, chopped
  • 1 bulb garlic
  • 1 thumb size ginger, sliced
  • cooked Hakubaku Organic Ramen
  • thinly sliced chashu*
  • Nitamago egg*
  • kamboko, Japanese fish cake
  • spring onion, sliced
  • nori seaweed
  1. To prepare tare, place all ingredient into a saucepan. Bring to boil. Lower heat and simmer for 10mins. Strain mixture into a clean container. Set aside for later use. 
  2. Prepare the stock. Parboil chicken frame in boiling water for 1 min. Strain and rinse well. Add chicken frame, anchovies, scallops, bonito flakes, onion, spring onion, garlic and ginger with 3 litres water into a large stock pot. Bring to boil. Reduce heat to low and simmer for 2.5 hours. Strain stock and press through a sieve. 
  3. To serve, heat 2 cups chicken broth and add 2 tbsp tare, pour into a serving bowl. Cook ramen according to package. Place ramen into serving bowl. Add toppings and serve immediately.
Nitamago eggs, click here for recipe

Soft & tender Japanese Chashu

Recipe ref : wendyinkk
Rolled Chashu
  • 800gm pork belly (I've replaced with pork shoulder)
  • 80gm spring onion, sectioned
  • 40gm ginger, sliced
  • 40gm shallots, halved
  • 40gm garlic
  • 80gm mirin
  • 160gm sake
  • 80gm low sodium soy sauce
  • 80gm fine sugar
  • 4gm salt

  1. Slice the pork apart like an opened book, roll up and tie with kitchen twine. This will help the meat to keep in shape while cooking and makes round, compact when sliced. Heat 1 tbsp oil in pan. Sear the pork roll until brown all over, for about 10 mins. 
  2. Put the pork roll into a pot with the rest of the ingredients. Top with enough water to submerge the pork roll. Bring to a gentle boil. 
  3. Turn heat to low and simmer for 2.5 hours. Turn the roll every half an hour after the first hour. Turn off heat and let it cool down.
  4. Place the pork roll into a ziplog back and strain the gravy and pour into the bag, tighten the bag with a clip. Let it marinate for a few hours at room temperature. Chill in fridge after that. To serve, remove cotton strings and thinly slice the cooled pork.

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