Udon in Miso Soup

Posted by Vivian in Japanese, Noodles, Soup

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I admit that before this, I had always thought that miso soup was simply miso paste mixed with boiling water. Good thing that I wasn't overly confident and checked the web for its recipe. Instead of water, it should be dashi plus miso paste.

I also found out the difference between red miso paste and yellow miso paste. The former contains more salt and is therefore more salty than the latter.

Ingredients:

• 200 gm udon 
• 4 cups of dashi soup stock 
• 1/3 cup of miso paste 

Preparation:

• Bring dashi soup stock to boil. 
• Using a small bowl, ladle some dashi over miso and mix to get a smooth paste. This is to prevent lumpy miso floating in the soup later. 
• Turn down heat and add in miso. 
• Allow the soup to simmer. Do not let the soup boil as the miso taste will dissipate. 
• Serve miso soup over pre-cooked udon. 

Number of Servings: 4

Pan-Fried Teriyaki Chicken

Posted by Vivian in Chicken, Japanese

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The title of this week's post should really be "Chicken Porridge" because that was what I had initially planned to make. Both Matty and Elaina came down with stomach flu on Thursday, just one day after Matty's birthday. In a way I had to count ourselves lucky that it didn't happen on Matty's birthday, otherwise he will be very disappointed for not being able to celebrate his birthday.

Decided that I should change the menu because the kids went back to their normal diet by Friday dinner and were doing fine by then. If I were to cook the boy porridge on Saturday, be sure that there will be some unhappiness in the family.

And I really need to start picking up some tips on pan-frying. Tried doing it with fish and it turned out to be a disaster. Even with chicken thigh, I only managed to get 2 out of 6 nicely done. The other 4 didn't turn out too well.

Ingredients:

• 6 chicken thigh (de-boned) 
• 6 tablespoons of teriyaki sauce 
• 3 tablespoons of honey 

Preparation:

• Marinade chicken with 3 tablespoons of teriyaki sauce and leave in fridge overnight. 
• Mix together 3 tablespoons of teriyaki sauce and 3 tablespoons of honey. 
• Using a non-stick pan, pan-fry chicken thigh skin side down until it has browned evenly. 
• Turn chicken over to the other side and do likewise. 
• Cook chicken thoroughly and drizzle teriyaki-honey mixture over chicken. 

Number of Servings: 6