Monday, March 03, 2014

Yakisoba & hiyashi chuka

Thanks to Chef Seiji Kamura and The Maya Kitchen for these recipes of some of our favorite Japanese dishes:


2 tablespoons oil
80 grams pork, thinly sliced
20 grams onion sliced 
30 grams carrots, strips
60 grams cabbage, sliced into 2”
20 grams shimeji mushroom 
1 piece dry shitake, pre cooked, slice thinly 
60 grams mongo sprout, washed and cleaned
3 tablespoons soy sauce
dash of michi for spice powder
2 tablespoons salt/pepper to taste
2 tablespoons sesame oil
30 grams naruto
120 grams ramen noodles 

Heat oil in pan. Add pork, onion, carrots, cabbage, shitake, shimeji, togue, and half cook then put noodle season with sauce, salt and pepper to taste, sesame oil and sake. Half cook then serve. 

Hiyashi Chuka Dressing
100ml. soy sauce
100ml. vinegar
35g sugar
50ml. sesame oil
4 pieces garlic heads, pressed

Press garlic and add all the ingredients and marinate for 1 hour. Strain and use as dressing. Serve with Hiyashi Ramen Noodle

Hiyashi Ramen Noodles

140g noodle 
1 piece Japanese cucumber, sliced into strips
60 grams chashu (braised pork belly) 
1 piece crab stick 
egg (crepe egg)
10 grams wakame (sea vegetable)

Boil noodles for 3 minutes. Transfer to ice-cold water then drain. Plate noodle, garnish with cucumber, egg, chashu, crab stick and wakame. Just before serving, drizzle hiyashi chuka dressing.