Japanese Delights 2024 

2.7 Kake udon

I shall prepare 21 delights of Japan and publish them in 7 consecutive episodes. Episode 1 was already published and now is episode 2.

Udon

Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage (mixed tempura fritter), abura-age (sweet, deep-fried tofu pouches), kamaboko (sliced fish cake), and shichimi spice added to taste.

Standard broth differs by region. Dark (koikuchi) soy sauce is added in eastern Japan, while light (usukuchi) soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly.

More unusual variants include stir-fried yaki udon and curry udon made with Japanese curry. It is often used in shabu shabu or Japanese hot pot.

According to the Japanese Agricultural Standard (JAS), udon noodles must meet the following criteria:

Diameter and width
Round udon noodles must have a diameter of at least 1.7 millimeters, and flat udon noodles must have a width of at least 1.7 millimeters

Texture
Udon noodles should be thick, firm, and supple, with a chewy yet soft bite. This is known as a mochi-mochi texture in Japanese.

Cross-sectional shape
The final cooking shape of the noodles should be a squircle, not a square. This shape is formed when the gluten in the noodles absorbs water.

Sanuki udon

Sanuki udon (讃岐うどん) has been the type of udon noodle most popular in the Kagawa prefecture in Japan, but is now easily found throughout the neighboring Kansai region and much of Japan. It is characterized by its square shape and flat edges with rather chewy texture, and in an authentic sense, ingredients should be from among those local specialties as wheat flour, Niboshi dried young sardines to cook broth for soup and dipping sauce. Many udon shops now specialize solely in sanuki-style chewy udon, and are usually identified by the text "sanuki" in hiragana (さぬき) appearing in the name of the shop or on the sign.

It is usually served as noodle soup or kamaage (udon) in which the noodles are served in plain hot water and eaten with dipping sauce. Originally popularized in the Kagawa Prefecture of Japan, nowadays various types of dashi is applied to the broth outside of Kagawa which varies in strength and flavor across Japan, such as made with more costly Katsuobushi.

Sanuki udon are named after the previous name of the Kagawa Prefecture, Sanuki Province. It has been featured in the 2016 anime, Poco's Udon World.

2.7 Kake udon かけうどん

Kake udon is a traditional Japanese noodle dish made with fresh udon noodles and kakejiru, a simple soup stock made with a combination of dashi, mirin, soy sauce, and other flavorful ingredients. Besides, there are curry udon, fried Tofu udon and tempura udon. 

Without dashi,  kakejiru broth will not be so rich in umami. The main ingredients of kakejiru broth are dashino moto (dried bonito) and dashi kombu (dried kelp). However， kakejiru can use other dried fish such as small sardine and mackerel, to produce a higher quality soup.

I specially prepared 3 types of Kake udon, namely Chicken Kake udon, Beef Kake udon and  Salmon Kake udon to share with you.

 ▲ 4. Chicken Kake udon 鶏かけうどん

Chicken is marinated in soy sauce, mirin, garlic, sugar, and ginger and then roasted in an oven at 350F until the skin develops a candied, crackled, dark hue. The marinade is then reduced down to a rich sauce and glaze. 

Wakame is soaked in cold water until soft. Fish cake is cut to slices. The other garnished vegetables are blanched for 2 minutes.

First put cooked udon in a big bowl. Pour in Kakejiru broth. Add Chicken and garnish. 

Ingredients

Sanuki udon, chicken thighs with skin

Marinade

Japanese soy sauce, mirin,  onion, garlic, brown sugar, ginger 

Kakejiru Broth

Dashi Moto bonito soup stock,  Dashi Kombu (dried kelp) , mirin, Japanese soy sauce

Garnish

Cabbage, red cabbage,  wakame (dried seaweed), Narutomaki (鳴門巻き/なると巻き) fish cake

▲ 5. Beef Kake udon 牛かけうどん

Beef and onion are simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). 

Wakame is soaked in cold water until soft. Fish cake is cut to slices. The other garnished vegetables are blanched for 2 minutes.

First put cooked udon in a big bowl. Pour in Kakejiru broth. Add beef and garnish. 

Ingredients

Sanuki udon,  beef thinly sliced, onion

Sweet sauce

Japanese soy sauce, mirin,  dashi, brown sugar 

Kakejiru Broth

Dashi Moto bonito soup stock,  Dashi Kombu (dried kelp) , mirin, Japanese soy sauce

Garnish

Cabbage, red cabbage,  wakame (dried seaweed), Narutomaki (鳴門巻き/なると巻き) fish cake,  red onion

▲ 6. Salmon Kake udon 鮭かけうどん

Salmon is marinated in soy sauce, mirin, garlic, sugar, and ginger and then grill in a grill pan until the skin develops some candied and dark hues. The marinade is then reduced down to a rich sauce and glaze.

Wakame is soaked in cold water until soft. Fish cake is cut to slices. The other garnished vegetables are blanched for 2 minutes.

First put cooked udon in a big bowl. Pour in Kakejiru broth. Add salmon and garnish. 

Ingredients

Sanuki udon,  salmon

Marinade

Japanese soy sauce, mirin, garlic, brown sugar, and ginger

Kakejiru Broth

Dashi Moto bonito soup stock,  Dashi Kombu (dried kelp) , mirin, Japanese soy sauce

Garnish

Cabbage, red cabbage,  wakame (dried seaweed), Narutomaki (鳴門巻き/なると巻き) fish cake

《Ingredients & Condiments》

Next, Japanese Delights 2024 

          3.7 Yakiudon

Coming Soon,  Hall Tower Christmas Turkey Feast 2024

Publisher： Chef Kar Delight

Japanese Delights 2024 

1.7 Donburi 

I shall prepare 21 delights of Japan and publish them in 7 consecutive episodes.

1.7 Donburi 

Donburi (丼, literally "bowl", also abbreviated to "-don" as a suffix, less commonly spelled "domburi") is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi. If one needs to distinguish, the bowl is called donburi-bachi (丼鉢) and the food is called donburi-mono (丼物).
The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of dashi (stock broth) flavored with soy sauce and mirin (rice wine). Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. 
Donburi can be made from almost any ingredients, including leftovers.

Donburi Sauce

Ingredients

. 1½ cups water
. 4 to 6 tablespoons shoyu (soy sauce), to taste
. 1 tablespoon mirin (sweet cooking sake)
. 2 - 3 tablespoons brown sugar, to taste
. 1½ tablespoons cooking sake

Instructions

1. In a small pot, add water and bring to a boil, then reduce to medium heat. Add shoyu, mirin and sake. Let simmer for 5 minutes.
2. Add brown sugar and cook until the sugar dissolves.
3. If you are not using the sauce immediately, let the sauce cool to room temperature and store in the fridge up to 5 - 7 days.

▲ 1. Sake don  鮭丼  Salmon Donburi 

Salmon is marinated in soy sauce, mirin, garlic, sugar, and ginger and then grill in a grill pan until the skin develops some candied and dark hues. The marinade is then reduced down to a rich sauce and glaze.

The garnished vegetables are blanched for 2 minutes.

Ingredients

Sushi rice,  salmon

Marinade

Japanese soy sauce, mirin, garlic, brown sugar, and ginger

Garnish

Broccoli, red cabbage, carrots

Donburi Sauce

▲ 2. Gyūdon 牛丼 Beef Don

Gyūdon (牛丼, literally 'beef bowl'), is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It may include shirataki noodles, and is sometimes topped with a raw egg or a soft poached egg (onsen tamago).

The garnished vegetables are blanched for 2 minutes.

Ingredients

Sushi rice,  beef thinly sliced, onion

Sweet sauce

Japanese soy sauce, mirin,  dashi, brown sugar 

Garnish

Broccoli, red cabbage, carrots, red onion

Donburi Sauce

▲ 3. Yakitori don 焼き鳥丼 Roasted Chicken Donburi 

Chicken is marinated in soy sauce, mirin, garlic, sugar, and ginger and then roasted in an oven at 350F until the skin develops a candied, crackled, dark hue. The marinade is then reduced down to a rich sauce and glaze. 

The garnished vegetables are blanched for 2 minutes.

Ingredients

Sushi rice,  chicken thighs with skin

Marinade

Japanese soy sauce, mirin,  onion, garlic, brown sugar, ginger 

Garnish

Broccoli, red cabbage, carrots

Donburi sauce + Baked marinade 

《Ingredients & Condiments》

    

Next, Japanese Delights 2024 

              2.7 Kakeudon

Coming Soon,  Seasonal Salad Around The World : Asia Part 1 of 4

Publisher： Chef Kar Delight

Cariboo Lodge Kar Cuisine Part 3 of 3

                      August 25 - September 9, 2024

                

Cariboo Lodge Kar Cuisine Part 3 of 3

My friend Raymond is working as the Head Chef of the restaurant at Cariboo Lodge Resort in Clinton, British Columbia. He invited me to work as a chef for Jacky the owner of the hotel starting Sunday August 25, 2024 till Monday September 9，2024. 

I am passionate about cooking and dedicated to deliver outstanding guest experiences. Beside cooking for the guests at Cariboo Lodge, I also prepared meals for the hotel owner Jacky. He gave me ingredients and I prepared lunch and dinner for him with skill and creativity.

9.   Black Bean Grilled Mackerel

10. Beef Ramen 

11. Cauliflower Celery Beef Noodle Soup

12. Italian spaghetti with eggs, tomato, mushroom, green bell pepper, onion &                      Parmesan Cheese

Theses are fusion cuisines using Italian, Hong Kong, Chinese, Korean, Japanese and Thai culinary arts.

▲ 9. Black Bean Grilled Mackerel

Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.

The top producers and exporters of Mackerel are Denmark, the Netherlands, Japan, China, and Norway.

Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids.

Mackerel provides healthy fats, protein, vitamins, and minerals. Eating mackerel could benefit health in several ways, from protecting heart health, protecting Cardiovascular health, supporting brain health, aiding satiety and weight management,  to promoting overall health and longevity. 

Douchi is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.

   

Grill seasoned mackerel for about 4-5 minutes per side, ensuring a crispy skin and tender, juicy flesh. Grilling adds a smoky flavour and helps crisp up the skin.

Alternatively, preheat your oven to 200°C, place the seasoned mackerel on a baking sheet, and roast for 20 minutes, turning halfway through. Baking is convenient and helps retain moisture in the fish.

    

Ingredients: Mackerel, Douchi Fermented Black Beans, Soya Sauce, Onion, Garlic, Salt, Sugar, Corn Starch, Water

Garnish: Green Onion








▲10. Beef Ramen  

Beef: use an inside top round. Other great cuts to make roast beef are bottom round or sirloin roast.
Seasonings:  coarse salt and freshly cracked black pepper on the beef. 

Bake seasoned top round beef in an oven at 350 F until meat is tender. Cut meat to thin slices.

The type of noodles used in ramen are called chūkamen (中華麺, lit. 'Chinese noodles'), which are derived from traditional Chinese alkaline noodles known as jiǎnshuǐ miàn (鹼水麵).
Most chūkamen are made from four basic ingredients: wheat flour, salt, water, and kansui , derived from the Chinese jiǎnshuǐ (鹼水), a type of alkaline mineral water containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid.

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.  

Mustard greens benefits include supporting liver function, balancing cholesterol, supporting eye and skin health,  helping lower cholesterol and supporting heart health.  

Asian mustard greens are most often stir-fried or pickled (pickled mustard). A Southeast Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. Brassica juncea is also known as gai choi, siu gai choi, xiao jie cai, baby mustard, Chinese leaf mustard or mostaza.  

Ingredients: Roasted Beef, Chinese mustard greens, Ramen, Beef Stock, Fish Sauce, Bay Leaves, Garlic, Onion, Salt, Black Pepper, Sugar,  Corn Starch, Water

▲11. Cauliflower Celery Beef Noodle Soup

Cauliflower is one of several vegetables cultivated from the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or mustard) family.

Cauliflower contains many nutrients and plant compounds that may reduce the risk of several diseases, including heart disease and cancer.

Cauliflower is an excellent source of vitamins and minerals, including vitamin C, folate, and vitamin K.

Cauliflower contains a high amount of fiber, which is important for digestive health and may reduce the risk of several chronic diseases.

Cauliflower provides a significant amount of antioxidants, which are beneficial for reducing inflammation and protecting against several chronic diseases.

Cauliflower heads can be boiled, steamed, roasted, grilled,  fried, pickled, or eaten raw.

          
Ingredients: Roasted Beef, Cauliflower, Celery, Garlic, Onion, Beef Stock, Fish Sauce, Bay Leaves, Salt, Sugar, Corn Starch, Water, Wide Wheat Noodle

Garnish: Green Onion








▲12. Italian spaghetti with eggs, tomato, mushroom, green bell pepper, onion & Parmesan Cheese

Parmesan (Italian: Parmigiano Reggiano) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union and Lisbon Agreement countries, a locally produced imitation.

Parmigiano Reggiano is named after two of the areas which produce it, the Italian provinces of Parma and Reggio Emilia (Parmigiano is the Italian adjective for the city and province of Parma and Reggiano is the adjective for the province of Reggio Emilia); it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) on the south bank of the River Po.

The names Parmigiano Reggiano and Parmesan are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name Parmesan is legally used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano.

It has been called the "king of cheeses" and "practically perfect food".

Ingredients: Spaghetti, Eggs, Tomato, Mushrooms, Green Bell Pepper, Onion, Garlic, Chicken Stock, Basil, Oregano, Rosemary, Thyme, Parmesan Cheese, Salt, Black Pepper, Sugar, Corn Starch, Water.

Next, Japanese Delights 2024

Coming Soon,  Seasonal Salad Around The World : Asia Part 1 of 4

Publisher： Chef Kar Delight