Coconut Prawn Curry

This sauce is incredibly good.  How, I wondered, did so much flavour show up in 25 minutes?

Garlic Herb Naan 3

I managed to get a few sprigs of cilantro on here for a photo, but it was ready so quickly, and smelled so heavenly there was no fancy plating for a photo!

I’ve made it with some jumbo prawns tonight but you could easily substitute any protein you like, or go straight vegetarian and you will be so glad you tried it.

SHRIMP & MARINADE

  • 1 lb extra large shrimp, peeled & deveined
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp lemon juice (freshly squeezed please)

CURRY SAUCE

  • 1 tbsp coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh minced ginger
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 2 tsp ground coriander
  • 1 tsp Madras curry powder
  • 1 can (14.5 ounce) diced fire roasted tomatoes
  • 1 can (13.5 ounce) coconut milk

cilantro for garnish

rice for serving

INSTRUCTIONS

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  • Serve over hot rice and garnish with cilantro or parsley.

I’d say the only way you could be disappointed by this dish is if your spices are old.  They really aren’t meant to last forever just because they are dry!

Coconut curry 2

Get your prawns gently tossed in the marinade and put in the fridge until you are ready to add them to the curry sauce. (I used chili flakes rather than cayenne pepper today)

Coconut curry 3

Follow the instructions on how to build your flavour base – it really is important in many dishes, but I find especially so in Indian food.

Coconut curry 6

Coconut Curry 5

The next night we still had enough for another meal – so I lightly sauted some fresh vegetables in a sauce pan until just tender crisp.  Then add the sauce and heat only enough to warm through.  This keeps the individual flavour of your vegetables and doesn’t overcook either the remaining prawns or the curry sauce.

Make sure to serve these with Garlic Herb Naan – just what you need to sop up this inviting sauce.

These were my best naan ever!  So tender, with dough that is very easy to work with.  As an added bonus they freeze well so for nights when it is just the two of us I only cook half and freeze the other half …. ready for fresh frying when I am.

 

I have a lot of “authentic” food bloggers I follow for cooking dishes from India, Thailand, and Mexico just to name a few.  This recipe came from a fellow Canadian!  If you haven’t been to Jo’s website …..   http://www.jocooks.com then I recommend you do.  She has specific hints to make everything better, and is well worth a read.

 

Rhubarb Blueberry Oat Bars

Is there anything better than oat bars that you can grab and eat while doing whatever you need to be doing?  These are absolute perfection, with a hint of sweetness from the blueberries (last years frozen) and a bit of tang from the rhubarb (fresh this year).

Rhubarb 2

These bars have the exact perfect ratio of fruit to oat bar, I could have devoured many more than I did.  Thank goodness I didn’t.  It’s hard enough not to eat all the sourdough I’m baking!

Ingredients

  • 3 cups Rhubarb Cut Into 1 Inch Pieces
  • 3 cups Blueberries
  • 2 Tablespoons Lemon Juice
  • 3/4 cup Sugar
  • 4 Tablespoons Cornstarch
  • 1-½ cup All-purpose Flour
  • 1-½ cup Uncooked Quick Cooking Oats (not Instant)
  • 3/4 cup Brown Sugar
  • ¾ cup Softened Butter
  • ½ teaspoon Baking Soda
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon Salt

Preparation

Preheat oven to 350ºF.

Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened. No added liquid is needed as the water from the rhubarb and blueberries will come out naturally.

In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.

While rhubarb and blueberries are cooking, begin making the crust. Combine flour, oats, brown sugar, butter, baking soda and salt together in a bowl until well mixed and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press remaining crust mixture into the pan in an even layer. Set aside.

When rhubarb and blueberries are softened, use a potato masher to mash and smooth out the larger chunks. Once bigger pieces are broken up, mix in the sugar/cornstarch mixture. Continue to stir until thickened.

Once mixture is thickened, pour over crust. Top with reserved crust mixture.

Bake at 350ºF for 30 minutes.

Rhubarb 1

Ready for the oven, and it already smells heavenly.

Rhubarb 3

Make sure they cool completely before cutting them.

I found this recipe on http://www.tastykitchen.com, and the only changes I made were to include some cinnamon in the crust/topping mixture and reduce the sugar a bit … these are also their tips:

Tips:
1. Mixing the sugar and cornstarch together will prevent lumps of cornstarch in your mixture.
2. The bars will puff up considerably, so don’t be alarmed when you open the oven to take out the bars. They will be a bit jiggly. That’s OK! They are done!
3. When they cool, they’ll “deflate” a bit and set up nicely.

Asian Chicken Mushroom Bowls with Peanut Sauce

So unlike me, but every so often I’m looking for a quick and easy dinner!  This hits all the notes with a delicious sauce, crunchy vegetables and the bright hit of those pickled vegetables – don’t skip them!

DD Chicken 5

INGREDIENTS: 

  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 pound ground chicken
  • 1 (3.5-ounce) package shiitake mushrooms, diced
  • 1 carrot, peeled and diced
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/4 cup hoisin sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 head butter lettuce

or

  • stir fried vegetables
  • cooked rice

FOR THE PEANUT SAUCE

  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger

QUICK PICKLED VEGETABLES

  • thinly sliced cucumbers & radishes
  • salt
  • vinegar (use what you have on hand, either white vinegar or rice wine vinegar

Thinly slice vegetables and place in non-reactive bowl.  Sprinkle with a little salt and then just cover with vinegar.  Set aside.

DIRECTIONS:

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  2. Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  3. Stir in garlic and ginger until fragrant, about 1 minute.
  4. Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
  5. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.

I’ve adapted (translate copied, but give credit where it is due!) this to a rice bowl from a Damn Delicious recipe for lettuce wraps …. if you haven’t been over to her site, treat yourself and go review a few recipes.   Needless to say we didn’t use carrots as Grant HATES cooked carrots so we just ignored that portion altogether.  Use whatever vegetables you have on hand to supplement the chicken mixture to create a colourful, delicious bowl.

DD chicken 2

Get everything ready to go, this all comes together so quickly.

DD chicken 3

Brown the chicken, mushrooms, onions, garlic and ginger, then stir in the sauce.

DD Chicken 6

Today’s vegetables were crunchy and delicious – use whatever you have on hand

 

DD Chicken 4

This takes only a few minutes to come together, so have your vegetables ready to go, and your rice cooked so you can put it all in your bowl within 20-30 minutes.

DD chicken 1

The leftovers are amazing in these fresh, soft pita’s I made.

Buttermilk Brined Roast Chicken

Chicken 2

Ohhhh – the skin ….. for those crispy skin lovers this chicken is a dream!  Best part of all, is that it protects the most deliciously moist chicken underneath.

I’ve been roasting chickens for a LONG time …… I rarely use a recipe, but with the isolation going on around Covid 19 I thought it was time to branch out and try something new.  This appeared in one of my Food & Wine magazines and I was pretty excited to give it a try.  Naturally with the isolation and reduced shopping I had to improvise.  I had a few dried morels, so used those in place of the porcini, and only had fresh thyme, so used that in place of the rosemary.  I also didn’t have quite that much buttermilk left, but just topped up the container with water to cover the chicken.  I followed the recipe method exactly though, and even though it took longer to cook in my oven …. more like an hour and a half, the result was worth the wait.

  • Kosher salt
  • 11 garlic cloves—9 smashed, 
2 thinly sliced
  • 2 tablespoons sugar
  • 2 tablespoons chopped rosemary or 
5 Douglas fir sprigs
  • 1 bay leaf
  • 1/2 cup dried porcini mushrooms
  • 1 quart buttermilk
  • One 3 1/2-pound whole chicken
  • 1 teaspoon unsalted butter, softened
  • 2 tablespoons extra-virgin olive oil
Step 1

In a medium saucepan, combine 
1/4 cup of salt with the smashed garlic, the sugar, rosemary, bay leaf and 
2 cups of water. Bring to a simmer, stirring to dissolve the salt and sugar. 
Transfer the mixture to a very large bowl and stir in 2 cups of cold water.

Step 2

In a spice grinder, grind the mushrooms to a powder. (You should have about 
3 tablespoons.) Whisk the porcini powder and buttermilk into the salt mixture. Place the chicken in the buttermilk 
brine, cover with plastic wrap and refrigerate for at least 6 hours or up to 12 hours.

Step 3

Preheat the oven to 425°. Remove 
the chicken from the brine and pat dry; 
discard the brine. Tuck the wing 
tips behind the breasts, tie the legs with kitchen twine and set the chicken, 
breast side up, in a rack over a roasting pan. Season all over with salt.

Step 4

Roast the chicken for 15 minutes. Brush the butter all over the chicken, then return it to the oven and roast 
for about 45 minutes longer, until an instant-read thermometer inserted 
in the thickest part of the thigh registers 165°. Transfer to a cutting board and let rest for 15 minutes.

Step 5

Meanwhile, in a small skillet, simmer the olive oil with the sliced garlic over moderately high heat, stirring occasionally, until the garlic just starts to brown and the oil is hot and fragrant, about 
3 minutes. Remove the skillet from the heat and let cool.

Step 6

Carve the chicken and arrange the pieces on a platter. Brush with some of the garlic oil and serve right away, 
passing the remaining oil at the table.

Chicken 1

No fancy presentation here, just the most delectable chicken drizzled with the garlic oil.

I copied this right out of my Food & Wine magazine, so it’s only fair to also let you know where it comes from!

Chefs Evan and Sarah Rich of RT Rotisserie in San Francisco make the very best chicken. They use a buttermilk brine that includes umami powder, garlic and Douglas fir—a signature ingredient from their flagship restaurant, Rich Table, that they forage themselves. In this adaptation, the chicken is roasted in the oven, and the brine is made with buttermilk, dried porcini, garlic and rosemary, though if you have access to Douglas fir sprigs, feel free to use them.

chicken 3

Resting the chicken is so important.  Tent it loosely with foil and allow it to sit for at least 15 minutes, this allows the juices to remain in the chicken – it’s worth it, I promise.

The ingredients and method are entirely out of Food & Wine, but the photos are my own!

Korean BBQ wings, sweet & spicy!

These are the quickest, easiest wings that deliver the most amazing flavour – they hit all those sweet, spicy and sticky notes.

Korean BBQ wings

  • 1.5 pounds chicken wings
  • 1 tbsp olive oil
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper

Korean BBQ Sauce

  • 6 tbsp low sodium soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha sauce
  • 2 tsp minced garlic
  • 2 tbsp sweet chili sauce
  • 1 tbsp water
  • 1 tsp corn starch

Garnish:  

  • sesame seeds
  • thinly sliced green onions

Preheat oven to 400 – use convection if you have it.

Combine flour, salt and pepper in bowl.  Pat wings dry and toss with olive oil, then lightly coat with the flour mixture.  Place on a rack over a baking sheet and put in prepared oven.  Bake for 20 minutes, flipping them at 10 minutes, then turn oven to broil and broil for 3 -4 minutes, then turn over and do another 3 minutes or so – watch carefully so they don’t burn!

In a small sauce pan combine soy sauce, brown sugar, honey, rice vinegar, sriracha, garlic and sweet chili sauce.  Bring to a boil, then mix the water and corn starch together and stir into the sauce mixture.  Return the sauce to a boil, and simmer until it thickens. Set aside.

Toss wings with the BBQ sauce – garnish with sesame seeds & onions,  and get out the napkins!

KFC cauliflower

Perfect served with these KFC cauliflower bites – so yummy.

 

Korean Tacos

These Korean Beef tacos are incredibly delicious … who would have thought??  Just try them – as a bonus you won’t believe how quick and easy this is.

korean tacos 5

KOREAN BEEF

  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red-pepper flakes
  • Pinch of ground ginger
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 8 ounces ground beef

CARMELIZED KIMCHI

  • 2 teaspoons sesame oil
  • 1 cup chopped kimchi
  • 1 teaspoon sugar

SRIRACHA MAYONNAISE

  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha
  • 2 teaspoons freshly squeezed lime juice

TACO ASSEMBLY

  • 12 mini flour tortillas
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 teaspoon toasted sesame seeds

DIRECTIONS:

  1. KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
  2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
  4. KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
  5. SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
  6. TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.
Korean tacos 1

Kimchi is great, but have you ever had it like this?  Amazing what a little caramelization can do.

I used pork tonight but you can easily use beef, chicken or tofu – it’s the seasoning that will win you over.

korean tacos 4

Set everything out and assemble your tacos – serve with a tossed salad and dinner is quick, easy and fantastic.

I got this recipe from Damn Delicious – if you haven’t checked out her blog you definitely should, every recipe I’ve tried has been fantastic.

Vietnamese Rice Bowl

Vietnamese Bowl

Lime juice is used in so many dishes in Vietnam and Cambodia, and we loved it.  Tonight I sautéed the green vegetables with garlic and ginger, once tender I just squeezed fresh lime over and used a generous sprinkle of fresh Kampot pepper – they were so good and fresh.

We’ve just returned from a month in Cambodia and Vietnam and can’t seem to leave those fresh bright flavours behind us.  This rice bowl (or use rice noodles if you like) is delicious – use a variety of different textures and flavours to get the right balance, but whatever you use – make it your own.  The only actual recipe portion of this is the Vietnamese sauce, Nuoc Cham, the rest of it is more of a guideline.

You will need:

  • cooked rice
  • grilled steak (or chicken/prawns/tofu)
  • pickled fresh vegetables
  • sauteed vegetables (tonight I used broccoli, baby bok chow & snap peas)

Garnish:

  • toasted peanuts
  • slivered spring onions
  • rough chopped cilantro/basil/mint
  • toasted sesame seeds

Nuoc Cham Sauce:

  • 2 – 2/12 tbsp sugar (I used palm sugar but you can use white, or maple syrup or honey)
  • 3-4 tbsp fresh squeezed lime juice
  • 1/2 cup very warm water (warm helps the sugar to dissolve)
  • 2 tsp unseasoned rice vinegar
  • 3-4 tbsp fish sauce

Stir sugar and lime juice together, then add warm water and stir until sugar has dissolved.  Add rice vinegar and fish sauce.  I always start with the lesser amount of sugar, lime juice and fish sauce … adjust as needed when you have it all together.

To assemble, place your rice or rice noodles in the bottom of a bowl, then layer on your other ingredients.  Drizzle Nuoc Cham over and sprinkle with garnishes.  This dish is just as versatile as you want it to be.

Vietnamese noodle bowl 1

This time the Vietnamese bowl featured rice noodles and chicken.

Vietnamese noodle bowl 2

Quick pickled vegetables and Nuoc Cham sauce ready to dress up your bowl.

Vietnamese noodle bowl 3

Put everything out on the table and let everyone create their own bowl.

Vietnamese noodle bowl 4

Good to the last drop!

 

Sweet & Spicy Pork Tenderloin

Pork

This flavour knocked it out of the park, especially considering how quickly it all comes together!  Put your rice on, throw the pork in the pot and stir fry some vegetables while the pork cooks.  Presto – you’re done.  I think this one might go on regular rotation.

  • 2 lbs pork tenderloin, cut in bite size pieces
  • 2 tbsp vegetable oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp sesame oil
  • 1/2 cup soy sauce (I prefer low sodium soy sauce)
  • 3 tbsp raw sugar
  • 1 tbsp chili garlic sauce
  • 1 tbsp gojuchang (Korean chili rice pepper paste)
  • 2 tbsp Thai sweet chili sauce
  • 1 1/2 cup water

GARNISH:

  • thinly sliced green onions
  • toasted crushed peanuts

Saute pork pieces in saucepan with the vegetable oil, just until lightly browned.  While that is happening, stir the rest of the ingredients together and pour over the pork.  Bring to a boil.  It looks like a lot of liquid but don’t worry, it will reduce and coat the pork with a shiny sticky glaze.

Once the liquid has come to a boil turn the heat down to a simmer and allow the pork to cook for about another 30 minutes, uncovered, until it is tender and the sauce has reduced somewhat.

Garnish wth the green onions and peanuts.  Serve with rice and vegetables sautéed in garlic and ginger.

I haven’t tried anything other than the pork, but I imagine it would be just as good with chicken or beef – or even tofu if you are looking for a vegetarian option.

Empanadas

Most cultures have a pastry/hand pie like this one ….. empanadas are famous in many countries, but I’ve only had the pleasure of eating them in Mexico so that is what I have fashioned these after.  They can be deep fried, but I prefer baking them for fluffy, flaky pastry and creamy filling.  Extra bonus points for the way your house smells while they are baking!

Empanada 1

In today’s version I used chicken, onion & red pepper, topped with a chunk of jalapeño havarti.  The tomatillo salsa was delicious for dipping!

Empanadas are such a treat.  These will give you flaky pastry, and a creamy tasty filling.

Make sure when you roll out your dough that you do it a little thinner than you would for a pie – you want to make sure you have a good ratio of filling to crust.

Empanada 2

Saute onions and garlic until softened, then add red pepper and cook for only a couple more minutes.  Stir in cooked shredded chicken and season to taste.  In this version, I added a couple of tablespoons of tomatillo salsa, and then topped with jalapeño havarti cheese for an extra bit of kick and creaminess.

Other suggestions for empanada filling:

  • ground meat seasoned with taco spices, topped with Oaxaca string cheese
  • leftover pulled pork and pickled red onions
  • wilted spinach, sautéed mushrooms and feta cheese
  • go sweet with fruit, cinnamon and a bit of vanilla

I’ve included my pastry recipe here, but if you aren’t into making your own pastry go ahead and use a prepared frozen pie shell.  Just take it out and roll it a bit thinner.

Cut your pastry into rounds, brush beaten egg around the outside and then put about a tablespoon or two of filling in the middle, add some cheese on top.  You will want enough filling so that your ratio of stuffing to pastry is tasty.  Fold edges up together and press to seal.  Set them on a baking sheet and pinch/crimp the top to make sure it is well sealed.

Brush beaten egg over the top of the sealed empanada, and then poke a hole so steam can escape and the pastry doesn’t leak too much of your goods outside the shell.

Bake at 375 for 25-30 minutes until golden brown.  You can also freeze them on a cookie sheet at this point and bake later, from frozen.  Just bake a little longer.

Empanada 3

Oh, these were G O O D.  Before baking season the tops with salt and pepper.

Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter.  Through trial and error, I think I have found the best of them all – by combining lard and butter.  Try it ….. so light and flaky – you will love it.

  • 1 egg
  • 1 tbsp vinegar
  • 3/4 tsp salt
  • 3 cups white flour
  • 3/4 cup cold vegetable lard or (if you prefer) shortening
  • 3/4 cup cold butter
  • 5 tbsp very cold water
  • Lightly beat egg and vinegar

Whisk flour and salt

Using a pastry blender or 2 knives, cut in lard/butter until pea sized.  Add very cold water to egg and vinegar mixture.  Make a hole in the center of the flour blend and stir in the egg/vinegar/water combination.  Work just until pastry comes together – adding slightly more liquid if it doesn’t, and if it is too wet, add a wee bit more flour.  Work together just until it all comes into a solid mass.  Knead very lightly on floured surface.  Wrap tightly and put in the fridge for at least 40 minutes.

Roll on lightly floured board until just thin enough to use for pie dough.

This recipe makes enough for 1 smaller pie (top and bottom) or a large deep dish pie crust bottom.

Japanese Nabe (Hot Pot)

How to describe this?  It’s really not a recipe – just ingredients and an idea of how to put it all together.  Our friend Tom made this the other day and I was immediately hooked.  How can something that just looks so simple end up feeling immensely satisfying and ever so delicious??

Nabe 1

Looks like a pile in a pot ….. right?  But, oh so good!  I could eat this on a weekly basis!

 

The base of this broth is as simple as the kombu you create it with.  Add about a 6 inch piece to 8 cups of water, let it sit for about 15-30 minutes, and then bring to a boil and allow to simmer until the kombu softens.  Some recipes will say to remove it at this point, but I didn’t, and we ate it – a bit chewy but still good!

Prepare all your vegetables while the kombu softens.  and broth simmers.

Keep the vegetables in groups according to how long it takes them to cook.  i.e., cabbage takes longer than snap peas!

I used:

  • savoy cabbage
  • carrots
  • sweet peppers
  • snap peas
  • bok choy
  • red onion
  • asparagus
  • bean sprouts

For a protein I used chicken breast and tofu.  The sky is the limit here, you can easily use whatever you like – just be aware of how long it will take to cook it, and put it in at the right time.  The last thing you want is soggy veg.

Nabe 3

Prepped and ready to go.

Nabe 2

If you have a pint sized helper like Stella, she will add the vegetables in the right order and keep everything moving.  That is teriyaki chicken beside her, and it was fantastic too.

For serving you need:

  • Ponzu (citrus soy sauce)
  • chili oil
  • toasted sesame seeds
  • thinly sliced green onions
  • cilantro, roughly chopped
  • Goma Shabu Sesame Sauce (I don’t have that one …yet)

Prepare Udon noodles while the sauce simmers.

The main objective here is not calling it a noodle bowl.  They finish off the show.  If you have individual mini bowls then each person can have their little assortment of the above condiments and sauces.  Traditionally you would ladle the veg & protein into your bowl, accepting the small bit of broth that comes with it.  You can either dress your bowl with the above, or dredge each bite in the accompaniments – your choice.  The pure joy in this comes from adding your finishing touches so everybody has it just they way they like.  When everybody is finished, then you add the noodles to the hot broth.  Once again, traditionally this would be on the table with a heating vessel to keep everything hot but I found it was warm enough to stir in the cooked noodles once we had finished eating the first “course”.  Those noodles are such a delightful way to finish slurping up your meal.

Shopping List:

  • assortment of veg
  • protein of choice
  • udon noodles (I like frozen best, if you can’t get fresh – over dried)
  • condiment toppings …… ponzu, sesame sauce, chili oil, sesame seeds, cilantro & green onion
  • kombu
Nabe 5

This is the dried kombu I found – you only need about 1/2 of one piece to go with 8 cups of water.