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Japanese Miso Ramen Noodle Soup Recipe. Tuesday, April 19, 2011 Miso Ramen Recipe Since last summer when I posted my 15 Minute Udon Miso Soup recipe, I’ve gotten so many requests for a recipe for Miso Ramen that I’ve decided to post this recipe that appears in the Steamy Kitchen Cookbook.

Japanese Miso Ramen Noodle Soup Recipe

Though truthfully, the only part of this recipe that I follow is a) the miso soup base and b) cooking the ramen noodles. Ramp Chili Oil (Taberu Rayu) My love of ramps has been well documented in the past.

Ramp Chili Oil (Taberu Rayu)

Ramp pesto, ramp kimchi, and sunchoke and ramp soup are just a few of the ways I’ve welcomed the coming of spring the past few seasons. So great is my obsession, that springtime in New York and the garlicky aroma of dew covered ramps have become synonymous. Chicken Yakitori Recipe - Andrew Zimmern. Shichimi Togarashi Recipes on Snooth Eats.

Ohitashi (Spinach Appetizer-Japan) Serves 4 This simple yet elegant muse is packed with so much iron that Popeye would love it. 6 ounces raw spinach 1/3 cup soy sauce 3 tablespoons mirin 4 teaspoons bonito flakes Steam the spinach just until it turns bright green, being careful not to overcook.

Ohitashi (Spinach Appetizer-Japan)

Remove immediately from heat and immerse the greens in ice water. Squeeze out any excess water. Shape one quarter of the spinach into a cylindrical shape. Using a sharp knife, cut the cylinder in half and place both halves in a small shallow serving bowl. Repeat with the remaining spinach. Sprinkle one teaspoon of bonito flakes on top of each spinach roll and pour the soy mirin sauce evenly over the spinach in all four bowls. Serve immediately. Pantry Basics: A quick pickle recipe. Spicy Sour Botan Shrimp. Serves 4 Plump and juicy shrimp are sautéed in butter and mixed with a sauce combining soy sauce, chili garlic sauce and lemon juice.

Spicy Sour Botan Shrimp

Ingredients 8 fresh botan shrimp, about 1-1/2 ounces (40g) sea salt freshly ground black pepper 1 broccoli floret, cut at stems 2 tablespoons clarified butter 8 tablespoons Spicy Sour Sauce 3-1/2 ounces (100g) enoki mushrooms 10 chives, cut into lengths about 1-1/2 inches (4cm) Duck "Sushi" With Yakumi Condiments. Makes 12 pieces Harking back to Nobu's days making sushi in Peru, this nigiri-zushi uses lozenges of fried potato in place of the more typical shari "rice" base.

Duck "Sushi" With Yakumi Condiments

The humble potato is a native pre-Columbian staple, as central to the Peruvian diet as rice is to that of Japan. If you can't find Peruvian yellow potatoes, then go for russet or any all-purpose fluffy baking potatoes. Along with wasabi, here the yakumi condiments are grated ginger, minced scallions and momiji oroshi—grated daikon radish mixed with red chili.

Just a little of each goes a long way to bring out the sweet richness of the duck meat and cleanse the palate of any fatty aftertaste. 1 duck breast, trimmed Shichimi spice powder Salt and pepper 2 medium Peruvian yellow potatoes, peeled Duck fat for frying potatoes (at least 1 cup / 200 g) 2 tsp. grated wasabi root 1 tbsp. 1. 2. 3. 4. 5. Honey Soy Reduction. Tebasaki Recipe – Japanese Fried Chicken. Tebasaki(手羽先) literally translates to “wing tips” and refers to the cut of chicken as well as to a dish popular in izakayas around the city of Nagoya.

Tebasaki Recipe – Japanese Fried Chicken

Unlike the other Japanese fried chicken, Tebasaki is always made with bone-in chicken wings, has little to no breading, and is seasoned after it’s fried. Despite the absence of any significant crust, the wings are fried until the skin is rice cracker crisp before being dunked in a sweet and peppery soy sauce based glaze. Think of it as the Japanese cousin of Buffalo wings, and Korean fried chicken. Soba Noodles With Pork And Scallions Recipe. Yuzu Kosho Recipe. Okonomiyaki recipe from Food52. Ginger Soba Noodles Recipe. Some things I liked about the past few week: The girl with red tights and a banjo at the bus stop.

Ginger Soba Noodles Recipe

Standing at Ocean Beach to watch the surfers. Roasting a pan of teensy delicata squash seeds. The skater kid wearing Japanese paper tape as rings. Chef Nobuyuki Matsuhisa's Recipe for Shrimp, Oyster Mushrooms and Sugar Snap Peas in Wasabi Butter Sauce on StarChefs. Otsu Recipe. Stir-Fried Udon Noodles Recipe - Takashi Yagihashi. Nobu Matsuhisa's Toro Miso with Jalapeno Salsa Recipe - @OWNTV. Dashi I and Dashi II (Japanese Basic Stock) Dashi is Japanese stock—the basic stock that provides the underlying flavor for most Japanese dishes.

Dashi I and Dashi II (Japanese Basic Stock)

It is made from dried bonito fish flakes and kombu seaweed and has a very distinctive and lovely smell of the sea. In the old days, everyone always made their dashi from scratch. The best dashi is still homemade, but nowadays most Japanese housewives rely on instant dashi. There are several excellent instant dashi powders available, which have a very authentic flavor. Simply mix with enough water to make a delicately flavored stock. Okonomiyaki (Japanese Pancake)

Okonomiyaki (お好み焼き) literally means “grilled as you like it” in Japanese.

Okonomiyaki (Japanese Pancake)

As the name implies, what goes into it and how it’s prepared depends largely on your preferences. That’s why it’s sometimes known as a “Japanese pizza” in the US. In most versions okonomiyaki is made with shredded cabbage and a pancake-like batter, but that’s where the similarities end. Some people like a soft custardy interior, while others prefer a ton of fillings with the batter merely binding the ingredients together. Since there are no hard and fast rules for the filling and toppings, it’s a great way to use up scraps from the fridge. That said, there are a two general styles of okonomiyaki: Hiroshima-style and Kansai-style. Nagaimo, which literally means “long potato” is a key ingredient in Kansai style okonomiyaki. Another key point to getting a soft custardy Kansai-style okonomiyaki is to limit the development of gluten in the batter. Mentai Cheese Okonomiyaki. Chef Nobuyuki Matsuhisa's Recipe for Broiled Cod in Miso Sauce on StarChefs.

Japanese Pizza Recipe. One afternoon near Kyoto I found myself looking through a pane of glass at a man standing over a large, flat, hot griddle.

Japanese Pizza Recipe

He held a large spatula in one hand, and would reach for various ingredients flanking his workstation with the other. I stood watching him for a few minutes as he turned out egg-battered cabbage on to the hot grill, formed the mixture into flattened cakes, and cooked each side until golden. An older Japanese man walked up beside me, probably noticed the perplexed look on my face, smiled and said to me, "Japanese Pizza. " Later, after asking around and doing a bit of reading, I realized I was watching the man make okonomiyaki.

Not at all like pizza at first glance, it does have many things in common - namely shape, the ability to easily customize each one, and affordability. Roasted Eggplant with Sweet Miso – Nobu's Recipe. So, I was saying yesterday I had two more enormous eggplants in t1he fridge. Well, there's none left now. Yuzu Kosho Recipe. Hot sauce is my favorite condiment. Whether you’re talking Tapatio, Sriracha, or Blair’s Ultra Death, I love them all. You could put that stuff on crusty boot-leather and it would make it taste good. I mean what else can you think of that can be squirted onto airline food to make it palatable? In the world of fruit though, my love for hot sauce is paralleled by citrus. Shrimp Tempura with Creamy Spicy Yuzu Sauce. Buta Kimchi Recipe (Pork and Kimchi Stir Fry) Katsu-Curry with Black Curry Recipe. In a world where most home cooks use “instant” bricks of curry roux to make their Japanese curry, I make a damned good one from scratch.

But part of the no recipes philosophy is to never settle for “good enough”.