Japanese Noodles

Corn Ramen Recipe Makes 2 servings INGREDIENTS: • 2 packages ramen noodles • 1/2 cup whole corn • 1/2 cup bean sprout • 1 tbsp butter • 2 tsps salt • 5 cups chicken soup stock • 2 tsps sesame seeds Direction: 1. Put butter in a frying pan and sauté corn and bean sprouts. 2. Boil ramen noodles for a couple minutes and drain. 3. Put chicken soup stock in a pan and add salt. 4. Add ramen noodles in the pan. 5. Serve ramen noodles and soup in ramen bowls. 6. Put sautéed corn and bean sprouts on top of the ramen and sprinkle sesame seeds. Bukkake Udon *Makes 4 servings INGREDIENTS: • 4 balls udon noodles • 4 tbsps bonito flakes • For sauce: 1/2 cup soysauce / 2 cups dashi soup stock / 3 tbsp mirin Direction: 1. Mix dashi soup stock, soy sauce, and mirin in a small pan. 2. Put the pan on high heat and bring to boil. 3. Stop the heat. Cool the sauce. Boil lots of water in a large pan. 4. Put udon noodles in the pan and boil. *boiling time changes depending on kinds of udon noodles. 5. When noodles are cooked, drain them and soak in cold water quickly. 6. Drain noodles and divide into four bowls. 7. Place bonito flakes and other toppings on the top. 8. Pour sauce over the noodle right before eating. Yakisoba INGREDIENTS: • 3 packages yakisoba noodles • 1 carrot • 1/4 of a small cabbage • 1/4 pound pork • 1/3 cup yakisoba sauce or seasoning packages which come with yakisoba noodles • Beni-shoga (red ginger) • Ao-nori (green seaweed) Direction: 1. Cut the cabbage, carrot, and pork into bite sizes. 2. Saute cabbage, carrot, and pork in a large frying pan. 3. Add yakisoba noodles in the pan. 4. Put 1/2 cup of water in the pan and cover it with a lid. 5. Take the lid off and add yakisoba seasoning mix or yakisoba sauce. 6. Stir the noodles well and fry them for a few minutes. 7. Sprinkle aonori, and beni-shoga over the noodles before serving. Makes 4 servings Tsukimi Soba INGREDIENTS: • 4 eggs • 4 servings soba noodles • 6 cups dashi soup • 1/3 cup soy sauce • 2 tbsp mirin • 1/2 tsp salt • 1/4 negi onion Direction: 1. Slice negi onion thinly. 2. Heat dashi, soy sauce, mirin, and salt in pan to make soup. 3. Boil soba noodles in another pan (according to cooking instructions indicated in noodle packages). 4. Serve soba noodles into four bowls. 5. Pour hot soup over soba noodles. 6. Crack an egg on top of the noodles in each bowl. 7. Sprinkle negi onion slices on top of noodles. *4 servings From: http://japanesefood.about.com/library/recipe/blrecipe_indexnoodle.htm Ingredients: (for 4 servings) 4 packs of udon noodles 6 cups of ichiban-dashi 1 teaspoon sugar 1 Tablespoon mirin 1/2 cup usukuchi (lightly flavored ) soy sauce Kitsune (cooked abrage; 4 pieces of aburage, niban-dashi, 3 Tablespoons sugar, 4 Tablespoons usukuchi soy sauce) 1 green onion. Directions Noodle's soup (men tsuyu) 1. Heat up ichban-dashi. Add sugar, mirin, soysauce. 2. Turn off gas before it comes to a boil. Cooking aburage 1. Cut in half 2. To remove oil, place aburage in scalding water. 3. In a different pot add sugar to niban-dashi. Add aburage. 4. After flavor seeps in, add soysauce and heat up for 3-4 minutes. 5. Turn off gas. Allow flavor to seep in further. Yakumi (Topping) 1. Thinly slice green onion. Soak in water, then dry. How to Make: 1. Boil udon and drain. With partially cooked udon boil in hot water to heat up. With dry udon add noodles slowly to boiling water. Bring to boil again and add 1 cup water. Boil 10-15 minutes. Add 1/2 water, bring to a boil again. Drain noodles. 2. Save leftover noodle water to warm serving bowls. 3. Put noddles in empty warmed bowls. Add aburage then heated up soup (tsuyu) Garnish with sliced green onion. From: http://www.bob-an.com/recipe/dailyjc/basic/udon/udon.html