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Dinner, Eggs, Japanese, Kimchi, Korean, Recipes, Vegetarian

Cheesy Kimchi Noodles

January 23, 2022

Cheesy Kimchi Noodles

Recently I started making homemade kimchi and have been in love with it ever since.  I’ve always enjoyed kimchi but the store-bought brands available here are not particularly exciting.  Homemade kimchi tastes so fresh and has the perfect spiciness level that I crave.  Kimchi is wonderful as a side dish that compliments many meals.  A regular bowl of rice, kimchi and a fried egg suits me just fine.  So this recipe from NY Times Cooking just hits the spot.  The surprise ingredient (grated cheddar) makes this dish “out of this world” delicious.  Add a sunny side up egg and you will have a truly satisfying meal.  Even though you may not make kimchi at home, a good kimchi with a nice level of spiciness will work well.

Homemade Kimchi

I love the gorgeous color and flavor of the Korean gochugaru pepper flakes.  It adds a subtle heat and a slightly smoky flavor to dishes and is the star of kimchi and other Korean dishes.Kimchi, Cheddar Cheese, Green Onions, Sesame Seeds, Ramen

This is a relatively simple recipe with very inexpensive ingredients (= the bomb!).  We use our homemade sriracha in the sauce but the popular Huy Fong sriracha will work well too.

Sautéing Kimchi, Green Onions, Garlic & Sesame Seeds

Kimchi, scallions, garlic and sesame seeds are quickly sautéed before adding the sauce and the cooked ramen.  

Ramen Added to Kimchi

Using dried instant ramen noodles is very appealing as they are readily available, shelf stable, and cheap.  For this recipe you will want cook the ramen for half the time instructed on the package.  This will ensure they are not overcooked for the final dish.

Grated Cheddar Added to Kimchi Noodles

Homemade Kimchi

Yum! Homemade kimchi will keep well in the refrigerator for months.  

Cheesy Kimchi Noodles

Cheesy Kimchi Noodles
 
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Adapted from NY Times Cooking
Author:
Serves: 2
Ingredients
  • Noodles: 7 ounces dried instant noodles such as Sapporo Ichiban instant ramen (2 packets, 3.5 ounce each, discard seasoning packets)
  • 1½ tablespoons canola oil
  • 2 eggs
  • 5 green onions, thinly sliced on the diagonal (reserve 1 tablespoon for garnish)
  • ½ cup packed kimchi, sliced into thin strips or chopped
  • 1 large garlic clove, peeled and finely chopped
  • 1 tablespoon black or white roasted sesame seeds, plus more for serving
  • ½ cup finely grated cheddar cheese
  • Sauce: 1 tablespoon sriracha (more if you prefer extra spicy and if kimchi is not very spicy)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon water
  • 1 tablespoon medium dry sherry or shaoxing wine
Preparation
  1. Bring a medium saucepan of water to a boil over high heat. Add the noodles and cook until tender but springy. I cooked the Sapporo Ichiban noodles for 1½ minutes instead of 3 minutes. Drain and rinse under cold water right away to stop the cooking. You may toss the noodles with a splash of canola oil to prevent sticking, or just give them a quick rinse to loosen the noodles before adding back to the pan.
  2. Meanwhile, prepare the sauce: In a small bowl whisk the sriracha, soy sauce, sesame oil, water and sherry or shaoxing wine. Set aside
  3. Set a medium nonstick skillet over medium-high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce heat to medium or medium low and cook until the whites are done and the edges are browned, 2 to 3 minutes. You can cover the pan for 30 seconds or so to help the whites set but only for a short time or the yolks will become cloudy and loose their beautiful bright yellow color. Transfer eggs to a plate.
  4. In the same skillet, heat the remaining 1 tablespoon canola oil over medium heat. Add the green onions, kimchi, garlic and sesame seeds and cook for 1 minute stirring frequently. Turn heat up to medium-high and add the drained noodles and most of the sauce. Toss to combine using tongs, for 30 seconds (any longer and the noodles will become too soft). Add more sauce if needed. Stir in the grated cheese until it melts. This will take just a few seconds. Turn off heat. Transfer noodles to serving bowls, top with fried eggs (salt and pepper eggs) and garnish with reserved green onions and extra sesame seeds. Serve immediately.
Dinner, Eggs, Japanese, Lactose Free, Pasta, Recipes, Vegetarian

Life Changing Udon

July 10, 2021

Life-Changing Udon with Soft Boiled Egg and Fresno Pepper

In the May issue of Food & Wine magazine, Hetty McKinnon (cookbook and food writer) tells the story of her visit to Tokyo and how a simple bowl of udon became life-changing.  The noodles were toothsome, served with a perfectly cooked jammy egg, green onions and a bit of flavorful broth.  It was served with a generous amount of freshly ground black pepper scattered over the top which paired perfectly with the udon.  After reading the article, I was determined to prepare this noodle dish.  Now, more than a month has gone by and I’ve made it at least three times, and every bowl has been as delightful as the last.  

Life-Changing Udon with Soft Boiled Egg

Fresh Udon

Sun Noodle sells fresh udon at Island Grocery market in Kahului.  I will go out of my way to pick up a package of their excellent udon and ramen even if they are the only items I’ll buy that day.

Fresh Eggs

I just love eggs, especially ones with soft yolks.  The eggs I made for this dish are boiled for exactly six minutes and 50 seconds.  They are quickly transferred to an ice bath to stop the cooking.  You can use them as is, or make soy sauce eggs if you have extra time. Either way, the egg turns out perfectly with jammy centers and fully cooked whites.

Green Onions & Soy Sauce Eggs

It’s such a simple recipe with easy to find ingredients.  The baby bok choy adds color and crunch, but it is optional.  Don’t skip the green onions, egg, and pepper. Sometimes I will sprinkle shichimi togarashi pepper over the noodles to add a bit of spice to the dish.  This recipe does not have a lot of broth.  If you prefer more, increase that part of the recipe. However, I find that there is just enough to keep the udon hot, and the soup gets slurped up when the bowl is empty of noodles.  

Life-Changing Udon with Soft Boiled Eggs

Life Changing Udon
 
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Adapted from Hetty McKinnon's recipe
Author:
Serves: 4
Ingredients
  • 4 large eggs
  • 2 cups vegetable stock
  • 3 tablespoons less sodium soy sauce
  • 2 teaspoons mirin
  • 1½ pounds (24 ounces) fresh udon noodles
  • 4 tablespoons Buttery Sticks, divided (or regular unsalted butter)
  • ½ cup finely sliced green onions, green and white tender stems
  • freshly ground black pepper
  • 1 tablespoon sesame oil
  • flaky sea salt for the eggs
  • shichimi togarashi Japanese pepper, optional
Preparation
  1. Fill a small saucepan with water; bring to a boil over high heat. Gently lower eggs into boiling water. Set timer for 6 minutes and 50 seconds. Once water returns to boiling, lower the heat slightly to maintain a gentle boil. Meanwhile, fill a medium bowl with ice water. Once the eggs have cooked, transfer to the ice water bath immediately. Let cool for a few minutes before peeling.
  2. Bring a large saucepan of water to a boil over high heat. Meanwhile, stir together the vegetable stock, soy sauce, and mirin in a small saucepan. Cook over low, stirring occasionally, until hot, about 6 minutes. Add noodles to boiling water and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls.
  3. Pour hot soy sauce broth over each bowl of noodles. Add a tablespoon of butter to each bowl and allow to melt into the noodles and broth. Halve the eggs and top each bowl with 2 egg halves. Sprinkle a bit of flaky sea salt and black pepper over the eggs. Add the green onions and scatter a generous amount of freshly ground black pepper over the noodles. Finish with a drizzle of sesame oil before serving. Serve with shichimi togarashi pepper (optional).

 

Beans, Dinner, Japanese, Lactose Free, Pasta, Recipes, Vegan, Vegetarian, Veggies

Ramen with Charred Scallions, Green Beans & Chile Oil

May 5, 2021

Ramen with Charred Scallions, Green Beans & Chile Oil

Lately I’ve been having fun making all sorts of different ramen dishes. Fresh ramen is best for this dish if you can find it.  Luckily here on Maui, a few select markets sell fresh Sun Noodle ramen.  The original recipe from The NY Times calls for 3-ounce packages of ramen, however, Sun Noodle ramen comes in 5-ounce packages, so that is what I used here.

Green Beans, Ginger, Scallions, Ramen

Anything that calls for fresh ginger gets my attention immediately.  I love the refreshing flavor it brings to various dishes.  There’s no shortage of it here.  It’s used in the chile oil and also stir-fried with the ramen.

Chile Oil Ingredients

Red Pepper Flakes, Kosher Salt, Ginger, Garlic

The chile oil is so easy to prepare and it tastes divine.  Besides using it for this ramen recipe, you might drizzle it over soft cooked eggs served over rice, on tofu, over steamed bok choy or other greens.  

Chile Oil

We used flat green beans that we grew in the garden but you can use regular round green beans as well.  Just make sure your wok or pan is hot so they get a nice char. The flavor of the charred beans adds so much flavor to this dish.

Ramen with Charred Scallions, Green Beans & Chile Oil

Ramen with Charred Scallions, Green Beans & Chile Oil

Ramen with Charred Scallions, Green Beans & Chile Oil
 
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Adapted from NY Times Cooking
Author:
Serves: 2
Ingredients
  • Chile Oil:
  • 1 tablespoon red pepper flakes
  • ¾ teaspoon kosher salt
  • ¼ cup grapeseed or canola oil
  • 1 piece ginger (1/2-inch), peeled and finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon roasted white sesame seeds
  • ½ teaspoon sesame oil
  • Noodles:
  • 2 (4-5 ounce) packages fresh ramen (I use Sun Noodle brand)
  • 1 bunch scallions (6 pieces), white and green parts separated and cut into 2-inch pieces
  • 1 tablespoon grapeseed or canola oil
  • 8 ounces green beans, trimmed and cut into 2-inch pieces
  • 1 (1-inch) piece ginger, peeled and julienned
  • ½ tablespoon roasted white sesame seeds
  • salt and pepper
Preparation
  1. Prepare the chile oil: Add the red pepper flakes and salt to a heatproof bowl. Place the oil, ginger and garlic in a small saucepan, and heat over medium until it bubbles, about 1-2 minutes. Remove from the heat and carefully pour the hot oil over the red pepper flakes. Add the sesame seeds and sesame oil, and stir well. Set aside while you make the rest of the dish. (You can make the chile oil a few days in advance, store in an airtight jar in the refrigerator).
  2. Prepare the noodles: Bring a large pot of water to a boil. Add the ramen and cook according to package directions, until just tender. Drain, rinse with cold water and drain well again.
  3. Heat a wok or large deep skillet on high. When smoking hot, add ½ tablespoon oil, toss in the green beans and season with salt. Cook, tossing the beans for 2 - 3 minutes, until charred. Remove beans from the wok and set aside.
  4. Heat the same wok or skillet over high, and when smoking, add 1 tablespoon of oil, along with the scallions, both white and green parts, and the ginger. Allow the scallions and ginger to sizzle for 20 seconds, to release their aromas, then stir-fry for 2 - 3 minutes until the scallions have a nice scorch.
  5. Add the green beans and noodles back to the pan, along with 1 to 1½ tablespoons of chile oil, and season with salt and pepper to taste. Toss well to combine, just until the noodles are heated through (you want to keep the noodles chewy and not overcook them). Divide noodles between two bowls, top with roasted sesame seeds and more chile oil.

 

Cookies, Japanese, Lactose Free, Recipes, Vegan, Vegetarian

Furikake Animal Crackers

April 26, 2021

Furikake Animal Crackers

My friend Michelle’s mom, Tomoe, always has a treat for me when I stop by to deliver produce from our garden.  Like me, she is always busy making goodies to give away.  Pickled mango, takuan, and mango bread are just a few of the delightful treats she makes. On a recent visit, Tomoe gave me a container of furikake animal crackers.  I shared them with my co-workers and they all raved about how tasty they were.  So here’s another recipe from Tomoe, who by the way is in her 90’s and still having fun in the kitchen.

Animal Crackers

The original recipe calls for 2 pounds of animal crackers (Target sells giant tubs in the cookie aisle).  I cut the recipe in half and used 1 pound of crackers and made my own version (lactose free).

Furikake

There are many variations of furikake available. For this recipe, it’s best to use one that has simple ingredients such as sesame seeds and nori (seaweed).

Furikake

Animal Crackers & Glaze

These couldn’t be simpler to make.  Prepare the sauce, mix it up with the crackers, sprinkle with furikake, toss and bake.
Furikake Animal Crackers

These crackers bake low and slow for about an hour.  You will need to toss them every 15 minutes to ensure they crisp up evenly.  I found that after the 1 hour baking time was up, some of the animal crackers were stuck together.  Just split them apart with a thin spatula before you set them aside to cool.

Furikake Animal Crackers

Nicely glazed with bits of sesame seeds and nori on each cookie, these are a tasty treat.

Furikake Animal Crackers

Furikake Animal Crackers

Furikake Animal Crackers
 
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Adapted from Tomoe's recipe
Author:
Serves: 1 pound
Ingredients
  • 1 pound animal crackers
  • ⅓ cup furikake
  • ½ stick (2 ounces) vegan Buttery Sticks (or regular butter)
  • 2 tablespoons + 2 teaspoons granulated sugar
  • 1 scant teaspoon kosher salt
  • 2 tablespoons + 2 teaspoons light corn syrup
  • 2 tablespoons + 2 teaspoons canola oil
Preparation
  1. Heat oven to 250 degrees. Line a rimmed half sheet pan (jelly roll pan) with heavy duty foil.
  2. Pile animal crackers on the foil lined baking sheet. Set aside.
  3. Melt Buttery Stick in a small saucepan over medium-low heat. Add sugar and salt and stir until dissolved. Remove from heat. Add corn syrup and oil. Whisk to combine. Pour syrup over animal crackers. Using disposable gloves, toss crackers with syrup until evenly coated. Sprinkle furikake over crackers and toss again. Bake for 1 hour, stirring every 15 minutes so the crackers bake evenly. Remove pan from oven to cool. If you notice any crackers stuck to one another, split them before they cool completely. The syrup will harden as the crackers cool. Store crackers in tightly sealed containers. I keep mine in the refrigerator.

 

Appetizers, Dinner, Japanese, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian

Spinach Ohitashi

February 22, 2021

Spinach Ohitashi

This is one of my favorite Japanese side dishes served with rice and cold tofu.  It makes for a very quick and delicious lunch.  It can be prepared well in advance and doesn’t need any attention until you drizzle the sauce over it. It is so refreshing and healthy.  

Fresh Baby Spinach Leaves

Spinach shrinks drastically when blanched so you’ll need a pound of fresh spinach for two servings.  Once blanched, the spinach goes into an ice bath to stop the cooking quickly.  

Spinach in Ice Bath

Blanched spinach has a gorgeous bright green color to it.  And with the sauce drizzled over and around the spinach it makes for a beautiful presentation.

Drained Blanched Spinach

Spinach Rolls

I divided the spinach (squeezed dry) into four equal pieces and shaped them into short rolls, then sliced them into rounds before adding the sauce.  

Sliced Spinach Rounds

Spinach Ohitashi

Ground roasted sesame seeds are one of my favorite additions to this dish.  Not only does it give the spinach a delicious nutty flavor, it also adds contrast to the bright green rounds and golden sauce.  

Instant Dashi

I opted to use instant dashi because of the small amount needed for the recipe.  It is convenient and tastes great in this sauce.

Tofu with Green Onions, Ginger & Soy Sauce

A side of tofu with green onions, ginger and soy sauce (and rice) complete a healthy meal for any day of the year. 

Spinach Ohitashi

Spinach Ohitashi with Rice, Tofu, Mac Salad, Miso Onion

Spinach Ohitashi
 
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Author:
Serves: 2
Ingredients
  • 1 pound fresh baby spinach leaves
  • ½ cup dashi (I used instant dashi picture above. ½ cup warm water mixed with 1½ teaspoons dashi powder)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • roasted ground sesame seeds
Preparation
  1. Bring a large pot of water to a boil. Blanch the spinach just until wilted, about 30-40 seconds. Immediately drain and transfer spinach to an ice bath. Once thoroughly chilled, remove spinach to a colander to drain.
  2. Meanwhile, combine dashi with soy sauce and mirin in a glass measuring cup (can be made in advance and kept refrigerated until ready to use). Set aside.
  3. Divide spinach into four equal portions. Squeeze out as much water as possible from each portion and form into short rolls. Slice each roll into equal sized rounds (serrated knife works best). Place rounds of spinach on serving plate. Drizzle sauce over and around the spinach. Sprinkle tops with ground sesame seeds. Serve at room temperature or slightly chilled.

 

Dinner, Japanese, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Miso Butter Onions

January 17, 2021

Miso Butter Onions

With just three ingredients, onions, butter and miso (+ water), you might wonder how this dish from Yotam Ottolenghi, can turn out so gorgeous and flavorful.  Of course these three ingredients are among the most delectable in the world of cuisine.  Serve the onions alongside grilled steak or chicken, or simply over a bowl of steaming rice.

Maui Onions & Cipollini Red Onions

The recipe calls for very small onions, or very large shallots.  Both can be difficult to find.  The best option I found was to use Maui onions which tend to be on the small side.  I threw in a couple of red cipollini (Italian for small onions) that I had bought at Whole Foods.

Halved Maui Onions

The onions are sliced lengthwise with ends trimmed ever so slightly in order to keep the onion halves intact while baking.

White Miso & Miyoko's Vegan Butter

My version of the recipe is vegan as I switched out the butter for Miyoko’s vegan butter. It works great in this dish and all baking recipes if you are looking for a lactose free substitute for regular unsalted butter.

Miso & Melted Vegan Butter

Light miso paste is whisked together with the melted vegan butter and warm water.  This simple mixture eventually turns into a luscious sauce that coats the onions and gives them a rich, savory flavor.

Maui Onions & Red Cipollini Onions

Maui Onions & Red Cipollini Onions with Miso-Butter Water

The first time I made this dish, I was surprised at how much liquid there was.  It crossed my mind that this might not work out!  But eventually, the pale liquid reduces to a thick, flavorful sauce.

Miso Butter Onions

Beautifully glazed onions ready to serve alongside your favorite dinner entree.

Miso Butter Onions

Miso Butter Onions
 
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Adapted from Yotam Ottolenghi's recipe
Author:
Serves: 4
Ingredients
  • 1¾ pounds very small onions
  • 3½ tablespoons Miyoko's unsalted vegan butter (or regular unsalted butter)
  • 3 tablespoons + 1 teaspoon white miso
  • 1½ cups warm water
Preparation
  1. Special equipment needed: Heavy baking dish safe for 500 degree oven
  2. Preheat oven to 500 degrees
  3. Halve the onions lengthwise, discarding the papery skin as well as the layer beneath it if it's tough or dry. Trim the tops and a bit off the bottom (not too much, you want to ensure the onion halves stay held together at the base). Place onions halves, cut-side down slightly spaced apart, in a 9x13-inch baking dish or one that fits your onion halves.
  4. In a medium bowl, whisk together the melted butter and miso paste. Whisk in the warm water. Pour mixture over the onions. Cover the pan tightly with heavy duty aluminum foil. Bake for 35 minutes. Remove foil and turn the onions over so they are cut-side up. Baste onions very well, then return to the oven, uncovered for another 40-45 minutes, basting every 10 minutes, until the onions are very soft and deeply browned on the tops. The sauce should be reduced to a gravy consistency.
  5. Transfer onions to a platter, pouring the sauce over and around them before serving. Any leftovers can be refrigerated for up to 2 days. Reheat before serving.

 

 

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