Red and Green Udon “Pasta” with Prosciutto 生ハムのせ緑と赤のうどんパスタ

I came up with this for lunch one day. This is a left-over control dish. A few days ago since it is getting hot, we had cold “udon” pasta with tomatosトマトの冷製パスタ for lunch.  We usually make this dish with thin udon 糸うどん rather than fettuccine. I also cook up more than what we can use for this dish since cooked udon noodles can be used for other dishes and are handy to have. We also had left-over roasted red pepper sauce and pesto which I made a few days ago and used to make a white pizza with those sauces on top. We still had a bit more of the red pepper sauce and pesto left, so I came up with this dish (picture #1). The topping is prosciutto. It was also left over from the cold tomato pasta. I also added grated Parmesan cheese and a drizzle of our favorite Spanish olive oil. 

I thought of making cold pasta but ended up with warm pasta. I just sautéed the pasta in two separate small frying pans with small amount of olive oil. I added the red pepper sauce and pesto to each pan and warmed them up.

I topped this with prosciutto, grated parmesan and drizzle of olive oil. This was a quite good pasta dish. In addition, we managed to finish a few left-overs.

Shad Roe Pasta シャドロウパスタ

This was the second dish we made using shad roe. Since we like “tarako” pasta たらこパスタ (using Japanese udon うどんnoodle), we decide to try “shad roe” pasta. Our version of tarako pasta starts with caramelizing onion and instead of spaghetti, we  use thin udon noodles (“ito-udon” 糸うどん). This time we had a small amount of  leftover shimeji mushroom, so we added it. It is amazing that this dish tasted exactly like one with tarako cod roe. Definitly this is a good dish to make with shad roe. We topped this with thin strips of nori seaweed (“kizami nori”) (picture #1).

Picture #2 is before we added the nori. you can see the roe and shimeji mushroom and caramelized onion.

Ingredients: (2 small servings)

Half sac of shad roe, scraped off from the membrane

Two servings of cooked thin udon noodles

1 onion, cut into thin slices

shimeji mushroom, optional

1 tbs vegetable oil and 1 tsp sesame oil

1 tbs lemon juice

Marinade for shad roe

1 tbs sake

1 tbs x4 concentrated Japanese noodle sauce (or soy sauce)

Directions:

Add the shad roe to the marinade and let it marinate at least 30 minutes or overnight in the refrigerator (#1 in the composite)

Add the oil to a frying pan on low heat, add the onion and caramelize (10-15 minutes)

Add the mushroom and cook for 1-2 minutes and add the cooked noodle (#2 in the composite)

Add the shad roe with the marinade (#3 in the composite)

Mix and cook for 1-2 minutes, taste and if needed add salt (#4)

Off the heat, add the lemon juice and mix

Serve with a garnish of nori strips (picture #1)

This is a good dish and we really like it. Only problem (?) is that we cannot tell the difference between tarako pasta and this dish except the grain of the roe is larger in the shad roe. Both taste good but the difference is negligible. 

Grated Lotus Root and Tofu Ball レンコンと豆腐まんじゅう

This is a variation of “renkon ball” (renkon manju レンコン饅頭) I posted before.  Besides grated renkon lotus root, it also uses tofu. Since I had the last of the lotus root and half of the tofu, this was a perfect dish to make. I got the idea watching one of the YouTube cook shows. This is a basic version but I could add more items to make it more interesting. I could have made some kind of broth or sauce but this was pretty good as is. Picture #1 shows the cut surface with small chunks of tofu. This has nice soft interior and crunchy crust. When I made this dish I also made “nagaimo” fries which turned out really good and will be the subject of separate post (picture #1 right lower).

Ingredients:
200 grams lotus root, peeled and grated, moisture drained out naturally
300 grams tofu, moisture drained
3 tbs Potato starch
1/2 tsp grated ginger
1 tsp miso (original recipe calls for 1/2 tbs soy sauce, I used miso since the dough was bit runny)
Flour for dredging.
Oil for deep frying.

Directions:
Add the grated lotus root, tofu, potato starch, ginger and miso and mix well until smooth. Add more starch if too watery/soft.
Using the ice cream scoop, make equal sized balls, dredge in the flour and deep fry at 160-180F oil for 3-4 minutes turning a few times until the outside is nicely brown (picture #2).

Initially, I served these hot but it can be heated up nicely in the toaster oven. It is seasoned but you could add soy sauce with grated ginger or some type of hot broth. If I make this again I could add chopped scallion, cut up shrimp, ginko nuts, mushrooms etc to make it more interesting.

A few days later, I tried to make a dish (soup) with the leftover renkon balls (picture #3). I made this for lunch. I made it a few hours ahead and re-heated just before serving. The idea was good but the execution was not so great. While the renkon balls were sitting in the broth they absorbed the broth and mostly disintegrated as you can see in the picture #3. It still tasted good.

This is mostly leftover control and there is no recipe but this is how I made it.

Ingredients: (for the soup)
4 Renkon balls, cut in half
Half package of brown shimeji mushroom, root end removed and separated
1 inch daikon, peeled and drained
1 spring onion, finely chopped
Cooked udon noodle, amount arbitrary, this was leftover

For broth:
2 cup Japanese broth (from dashi pack)
1 tbs each of  sake and mirin
1/4 cup of x4 concentrated Japanese noodle sauce (or taste)

Directions:
Add the ingredients for the broth in sauce pan and heat to simmer
Add the grated daikon, renkon balls and mushroom and simmer.
Add the noodles and scallion
Serve while hot*

* as I mentioned, I made this ahead of time and reheated before lunch. That was a mistake, the renkon balls absorbed the broth and mostly disintegrated. Nonetheless it tasted good and the addition of grated daikon added flavor and cut the oily taste from the renkon ball.

Mushrooms Udon Bowl きのこ沢山のかけうどん

“Udon” うどん are thick Japanese noodles made from wheat flour, salt and water. I’ve posted many udon dishes over the years. We usually use dried udon noodles because it is convenient. Udon appears to have many regioanl varieties. In Shikoku 四国 and Kansai 関西 (Osaka area),  Sanuki (-style) udon 讃岐風うどん is famous and is characteristically “chewy” as opposed to southern Kyushu 南九州 or Fukuoka 福岡 udon which is famous for its softness. The udon we usually get is somewhere in between. We tend to like thin udon such as “Inaniwa” 稲庭 udon or “Harima thread uson” 播磨糸うどん. I’m not sure what triggered it but we decided to get  frozen Sanuki-style  udon from Weee. The noodles are a bit on the thicker side with a square shape and straight edges (see 2nd picture below) which are characteristics of Sanuki udon or udon in the Kaisai region in general. For lunch, I made “kake-udon” かけうどん which is warm udon in broth. I used whatever was available for topping indluding three kinds of mushrooms (shiitake, maitake and simeji), soft boiled duck egg, simmered pork and edible chrysanthemum.

Underneath the toppings are the Sanuki-udon.

Ingredients: (2 small or half servings)
Mixed fresh mushrooms (I used shiitake sliced, mitake torn into small pices, and shimeji separated)
One package of frozen Sanuki udon, thawed and cooked in boiling water for 3-4 minutes
2 slices of simmered pork
Edible chrysanthemum, blanched
One soft boiled (pasteurized) duck egg, halved
Blanched sugar snaps
Dashi broth
X4 concentrated Japanese noodle sauce

Directions:
Sauté the mushrooms in olive oil for a few minutes, add the broth (enough for two bowls) and simmer for a few minutes, add the noodle sauce to taste, place the pork, egg, chrysanthemum, and sugar snaps on the top to warm them up for few minutes
Divide the udon into two bowls, arrange the toppings and pour in the seasoned broth.
Add 7 flavored pepper flakes or “shichi-mi tougarashi 七味唐辛子 (optional)

The udon was really chewy. We like it but it requires a bit of effort (chewing). This type of udon may be perfect for “Nabeyaki udon” 鍋焼きうどん.

Cold Thin Udon Noodle with Home-made Ponzu 自家製ポン酢、冷やし糸うどん

Cold noodle dishes using somen 素麺, soba 蕎麦 and ramen noodle “Hiyashi chuka” 冷やし中華 or “Hiyashi ramen” 冷やしラーメン are common especially on hot summer days in Japan. Cold udon うどん dishes are less common, except, as I understand it, in Osaka where you can have many combinations of cold/hot soup and cold/hot udon noodles. I made this cold udon dish just like cold ramen or “hiyashi ra-men” just substituting the ramen noodles with thin udon.

Since I made two kinds of pork a few days ago; Simmered pork and Barbecued pork, I cut some julienne pieces off of both kinds. We have a profusion of perilla in our herb garden and I added a chiffonade of perilla. My wife just harvested myouga 茗荷 and I made myouga picked in sweet vinegar. I included both fresh and pickled myouga as a topping (in the center). Other toppings included “Gari” ガリ pickled shouga ginger, cucumber and golden thread omelet or “Kinshi-ran” 金糸卵. For the sauce, I used my home-made ponzu-shouyu mixed with dark sesame oil (just a few splashes). I also added Japanese hot mustard and yuzu kosho shown on the rim of the plate (upper right).

Our myouga patch was doing well in terms of the foliage but the underground buds were slow to mature this year. But finally we had a good harvest. Myouga is such a unique herb/vegetable. We like to enjoy fresh as a topping or type of salad but pickled in sweet vinegar is also a very good way to prepare the myouga. At least for one or two weeks, the color of myouga becomes very red and sweet vinegar adds to the flavor. Then eventually the color fades to white.

I did not post about the home-made ponzu. This is just for my convenience. Since it is difficult to get fresh yuzu, I used bottled yuzu juice plus lime juice.

Ingredients:
100 ml yuzu juice (Either freshly squeezed or bottled) plus freshly squeezed lime of lemon juice to make 100ml
150 ml soy sauce
I small square of “konbu” kelp
I small package of bonito flakes

Directions:
Just mix the yuzu juice and soy sauce. In a clean sealable container (I used a clean and empty rakyo pickles plastic container) and added the kelp and bonito flakes.
Place in the refrigerator for 1-2 weeks (I kept it for 2 weeks)
Strain the kelp and bonito flakes and transfer the ponzu in clear sealable container and keep it in the refrigerator.

I think my home-made ponzu is slightly better but not much better than the commercial one since I could not use freshly squeezed Japanese citrus such as yuzu. This was a cool refreshing dish for a hot day. 

Udon and Shrimp Stir-fry エビ入り焼きうどん

This an impromptu stir fry of udon noodles or “Yaki-udon” 焼きうどん I made for a lunch one day since we had cooked udon noodles. We did not have a protein readily available (we had frozen chicken and pork but they would have required time to defrost). So, I decided to use frozen shrimp which can be thawed quickly. In addition, since we had home pasteurized eggs, I added a fried egg with a runny yolk. This was not based on any recipe but it came out OK.

The egg could have been a bit less cooked but it had a somewhat running yolk. I seasoned the dish with oyster sauce and soy sauce. The oyster sauce (Kikoman brand) was a bit on the sweet side but it tasted pretty good.

This is not really a recipe but just a record of what I did. I just used what ever vegetables were available in the fridge.

Ingredients (for 2 servings):
One bundle of dry udon noodles, cooked according to the package instruction
6 shrimp, thawed, shelled, seasoned with salt and coated with potato starch
One medium onion, thinly sliced
Several leaves of cabbage, cut into small rectangles
5-6 green beans, blanched, cut into 1 inch segments
1 tsp chopped garlic
1 tsp chopped ginger
1 tbs peanut oil and 1/2 tsp dark sesame oil
1 tbs oyster sauce
1 tbs soy sauce

1 tbs dried “aonori” 青のり powdered seaweed for garnish
Two pasteurized eggs, salt and pepper to taste and olive oil for frying

Directions:
Heat a wok and add the peanut and sesame oil, cook the shrimp, 30 seconds on each side, set aside
Add more oil and cook the ginger and garlic. Stir for a few seconds, add the onion and cabbage, cook 1-2 minutes or until the vegetables are soft.
Add the noodles (you may want to add a small amount of water), stir until warmed.
Add back the cooked shrimp
Add the oyster and soy sauce and stir for one more minute

In another frying pan on medium flame, add the olive oil and the eggs. Cook until the edges get slightly browned, place the lid on, cut the flame and let it steep for 1 minute.

Serve the noodles and shrimp and garnish with the aonori (You could also add pickled ginger and sesame seeds) and top with the fried egg.

Four Salad Lunch 4種類サラダランチ

I made 4 different salads (not all on the same day) and had the 4 salads for lunch with a cold asparagus soup. We also had a small piece of “Not no-knead bread made with dried fruit”. We feel good about the fact that all salads, soup and bread were home-made. In the center of the four salads, I served snap peas which were blanched and then soaked in Japanese salt broth.

The picture below shows Israeli couscous with artichoke hearts and garbanzo beans with a nice lemony and dill dressing.

The pic below shows a celery, mushroom, and navy bean salad with feta cheese. The mushrooms make the salad. They gave an almost meaty texture and flavor.

The next is a curry flavored sous vide chicken salad. Since we had a nice ripe Champagne mango, I added small cubes of mango which went very well with this salad.

I made this udon noodle salad since I had left-over cooked udon noodles.  The dressing is sesame-flavored. I do make several versions of the sesame dressing (for example, using Japanese “nerigoma” ねりごま sesame paste or peanut butter) but this time I used Tahini with dry roasted white sesame seeds which I ground in a Japanese “suribachi” すり鉢 mortar. Other seasonings included soy sauce, sugar, and rice vinegar.

This was a surprisingly filling lunch. Beans, udon noodles, and couscous all contribute to this and, at the same time, we enjoyed so many different flavors and textures. We just have to make sure we finish all these salads before they go bad.

Pork Curry Quesadilla ポークカレー ケサディア

This was a lunch of impromptu quesadilla made using left-over pork “Vindaloo” curry. My wife’s recent modifications to this curry included the addition of navy beans which makes a richer creamer sauce. We had the curry with rice for lunch several times and only a small amount of curry was left—not enough to make two servings of curry and rice for lunch. My wife suggested we make curry quesadilla. I had one over-ripe avocado which I had to use before it went bad so I made a sort of guacamole. The resulting lunch, consisted of a pork curry and three cheese quesadilla topped with avocado and sour cream. This was really great.

Traditional quesadilla is made from one corn tortilla which is folded in half. We like to use two wheat tortillas which is more convenient for us.

I did not have fresh cilantro but made something resembling guacamole. I also served sesame (udon) noodle salad and celery salad with mushrooms, white beans and feta salad.

We keep tortillas frozen. I removed two and layered them with paper towels to absorb any water from the ice crystals which usually form on their surface.  I microwaved them for 10 seconds. I then heated some oil in the frying pan on medium heat until hot and shimmering then briefly fried both sides of the tortillas. Again using paper towels I blotted off any excess oil.  I turned down the heat, placed one warm tortilla in the pan, and spread the curry on top; it was just the right amount.

I scattered shredded (actually hand chopped) cheeses on top. They included two kinds of cheddar (“sharp” and one actually called “Seriously Sharp”) and smoked gouda. I placed the other tortilla on the top. I cooked this with lid on for several minutes until the cheese melted. I removed the lid and turned the tortilla over and cooked an additional 1-2 minutes. This was a nice quesadilla if not authentic. The flavor of the curry blended perfectly with the guacamole. The tortilla was nice and crunchy. Also, you can’t go wrong with 3 melted cheese flavors and a topping of sour cream. This was a mighty fine lunch.

"Hamnase" with asparagus アスパラのハムネーズかけ

While I was looking for something to watch on YouTube, I came across a channel called ”Iron Chef's Kitchen" 鉄人の台所 in which the original Japanese iron chef "Michiba Rokusaburo" 道場六三郎 (who is now 90) shares his cooking/recipes. One of the episodes was about "Hamnaise" ハムネーズ in which he mixes "ham" and "mayonnaise" to make a sauce for asparagus. It looked interesting. I did not have "ham" but I did have prosciutto. So I made "prosciuttonaise" and put it over asparagus (left upper). The dishes shown below are the line-up of dishes for our “home Izakaya” one evening. Clock-wise starting from upper left is "asparagus with prosciuttonaise" アスパラガスのハムネーズ和え, "Udon-noodle salad with peanut butter dressing" うどんのピーナッツバター和え, "Chicken tenderloin with sesame dressing" 笹身の胡麻和え, "Rapini in Japanese broth" 菜の花のお浸しand "Chicken kara-age" 鳥の唐揚げ and "chicken and chestnuts stew" 鶏肉と栗の煮物. All these dishes except for the "prosciuttonaise" have been previously posted.

Among these six, the asparagus dish is sort of new. I used prosciutto which may have worked better than ham because of the saltiness. I added chopped parsley which was not part of the original Iron Chef recipe and it added a fresh taste. This prosciuttonaise was very nice and certainly made this a good dish.

Ingredients:
For prosciuttonaise dressing.
2 slices of ham or prosciutto, cut into small pieces
2 tbs mayonnaise
2 tsp white (sweet) miso
2 skinned campari tomato, seeds removed and cut into small squares
2 tsp chopped fresh parsley (my addition)

For asparagus.
10 fresh green asparagus, bottom woody part removed and bottom 1/3 peeled
1 tsp butter
2 tbs salted water

Directions:
Mix the ham and parsley together.
Cook the asparagus (like cooking "gyoza" as the Iron chef said) by first sautéing in melted butter. Then adding salted water just covering the bottom of the frying pan. Place on the lid and steam for 1 minute or until the asparagus are cooked but still crunchy.
Cut the asparagus into the desired length and top it with "prosciuttonaise".

For the next dish I could have used peanut butter instead of "nerigoma" ねりごま sesame paste. Using either one, the resulting dressing has a very similar taste. But in this dish, I used sesame paste and also freshly roasted (in a dry frying pan) sesame which I ground using a Japanese "suribachi" mortar. This gave a very fresh and strong sesame flavor.

For this dish I used peanut butter and topped it with crushed peanuts. 

The chicken, gobo, daikon, carrot all went well with sweet chestnuts.

This is a imitation of "Nano-hana" using "buds" of rapini or broccoli rabe. Instead of my ususal mustered soysauce or "karashi-jouyu"　芥子醤油, I made this "ohitashi" お浸し using a mixtire of Japanese broth with concentrated Japanese noodle sauce and topped it with "katusobushi" 鰹節 bonito flakes.

Finally, chicken kara-age 鳥の唐揚げ. This time I made this dish by deep frying (double frying). I just heated the previously cooked kara-age in the toaster oven but the crispy outside came back and it was almost as good as when it was just made.

We had these dishes with a glass of red wine. (Our choice of house reds currently includes "Pessimist" from Daou). Everything went well with the wine and although each dish was small there were many of them so after finishing them all we were quite full.

Three appetizers with two new ones 新しいお通し2種

 I served these three appetizers one evening. The dish shown on the left in the first picture is my stand-by fried salmon in sweet vinegar or “salmon nanban” 鮭の南蛮漬け. The new ones are the one in the center “dried persimmon and daikon in sweet vinegar” 干し柿の大根なます and the one on the right, “udon noodle salad with peanut butter dressing” うどんのピーナッツバター和え.

The second picture is a close up of the dried persimmon and daikon in sweet vinegar sauce. This is loosely based on my compiled version of various recipes. I actually used the leftover marinade and vegetables from the previous batch of salmon nanban. (If I made this from scratch, I would make it close to the traditional New Year dish “daikon namasu” 大根なます and just add strips of dried persimmon). For a change, I also added roasted and ground sesame (fine grind but not paste) and a small amount of dark sesame oil. The combined taste of sweet and sour with added sesame flavor and refreshing daikon went well with the soft and sweet dried persimmon. Over time the persimmon got softer in the marinade. This is a good refreshing dish.

These are the ingredients and directions to make this dish from scratch (not reusing the vegetable and marinade of the salmon nanban).

Ingredients: 
2 dried persimmon, stem end and seeds removed and cut into strips.
1 inch segment of daikon, peeled, and cut into buttons then julienned.
Carrot and/or celery julienned (optional)
1/2 cup sweet vinegar (1/2 rice vinegar, 1/4 cup sugar or 2:1 ratio, pinch of salt, heat until dissolved. Then let it cool)
1 Tbs roasted white sesame seeds, fine ground (I used a Japanese mortar and pestle or suribachi.
1/2 tsp dark sesame oil

Directions:
Salt the daikon pieces and knead, then let it stand for 5-10 minutes.
Add all the ingredients and the sweet vinegar.
Let it marinate for at least 30 minutes in the refrigerator.

The next dish is a variation of sesame noodle salad. Since we had home-made peanut butter, instead of sesame paste or “neri-goma” ねりごま, I used the peanut butter. This was very similar but different because of the rather intense peanut flavor. I have not made the sesame noodle salad for sometime and never made it with peanut butter. This is a good salad as an appetizer, I should make it more often.

Ingredients: (amount is all arbitrary)
Cooked thin udon noodle
Carrot, julienned
Scallion, sliced thinly diagonally
Sesame seeds for garnish (or crushed peanuts)

For Dressing:
Peanut butter, soy sauce, and rice vinegar in 2:1:1 ratio
Dash of dark peanut oil
Sugar and sriracha to taste
Minced ginger and garlic to taste
Add warm water if the consistency is too thick

Directions:
Cut the noodles into 1-2 inch lengths (optional but for ease of eating)
Dress with the peanut dressing.
Garnish with sesame seeds or crush peanuts.

"Udon" pasta with squid and marinara sauce イカとマリナラソースのウドンパスタ

 I ordered fresh whole squid from Hmart via the Instacart. Since there was a minimum of 1 pound for the order so I specified 1.5 pound to be safe. I was expecting one large intact squid. Instead I got a substitute; "cleaned and packaged" squid. Since this squid did not include innards 1.5 pounds translated into quite a lot of squid; three large packages, much more than I  expected. When my wife unpacked the bag she commented, "That's a lot of squid!" Since it was "cleaned" it was also more expensive per pound. I was thinking the body portion of the squid I bought would be intact so I could either stuff it or cut it into squid rings to fry. But the body portion had been opened to remove the innards. (Removing the innards even if the body has not been opened is not that hard and is what I do to prepare squid). In addition the thin skin (which is very hard to remove) and the small wings at the top were still attached. This all made it relatively easy for the person packaging the squid but not necessarily the customer left with the harder part of the prep. What I would have preferred is the body left intact but the thin skin and wings removed. Oh well, I kvetch.

I set to work and removed the wings ("enpera" エンペラ in Japanese. Supposedly, this word originated from "emperor" since the shape of the wings resembled Napoleon's hat) and removed the thin skin using a paper towel to grasp the edge of the skin and peeled it off. Most importantly, the good news was that the squid was fresh (i.e. no smell).  It was much fresher than anything we would get from Giant. It was a fairly good size with tentacles so overall I was pleased.  

I quickly boiled the tentacles in salted water with a splash of sake. (We enjoyed these as appetizers for several evenings with cucumber and wakame seaweed dressed in "sumiso" 酢味噌 vinegar miso dressing). I shallowly scored the body in crisscross fashion and cut it into one inch by a half inch rectangles. I used about a third of the prepared squid for squid in tomato sauce "udon" pasta. The rest I froze. This was lunch on Saturday.

I thought I used a quite a good amount of squid but once it was cooked, it did not feel like a lot.

 

Ingredients:
1/2 lb squid, body, cleaned, thin skin removed, apply crisscross shallow cuts on one side and then cut into 1 x 0.5 inch rectangles (see picture below).
1/2 cup marinara sauce (This was my usual homemade)
Cooked pasta (I used cooked udon noodles)
4-5 fresh basil leaves, cut into chiffonade,
Garlic, finely chopped (optional)
Salt and black pepper
Olive oil

Directions:
Add the olive oil in a frying pan on medium flame. Add the garlic (if using) and stir for 1 minutes or until fragrant. Add the squid and sauté for 30-40 seconds, add the noodle and the marinara sauce. Stir and warm up for few minutes. Garnish with the basil and splash good olive oil.

This was a good pasta dish. The squid was not chewy at all. 

Mackerel ball soup with myoga flowers 鯖のつみれ汁と茗荷の花

We used to get whole Spanish mackerel 鯖 or サワラ at Whole Foods but recently it has not been available.  We discovered we could get mackerel as well as many other asian food items from a local Korean market called “HMart”.  Although their main focus is Korean food, they also carry Japanese food items that are not available elsewhere. In this time of Covid, we are using a delivery service (Instacart) to "shop" HMart and it has opened new horizons for us. 

One weekend, we got 2 lbs. of Spanish mackerel which consisted of one large and one small mackerel. As usual, I prepared the fish "san mai-in-orosu” 三枚におろす meaning into three layers i.e. two filets and the remaining bone. I removed the small pin bones from the filets.  I made most of the larger mackerel filets into miso-simmered mackerel 鯖の味噌煮. With the filets of the smaller mackerel, I made a salted and grilled mackerel dish 鯖の塩焼き(subject of a future post). 

The third and final part of the preparation involved the remaining bone. I removed the meat clinging to the bones by scraping it off using a small spoon. (This is a classic Japanese technique used mostly for tuna to make sure no meat of the fish is left behind). I made the scrapings into fish balls for our usual fish ball soup or 鯖のツミレ汁 which I served as lunch one day. I rounded out the soup by adding Japanese udon noodles (we happened to have noodles already cooked), silken tofu I got from Tako Grill (beside take-out, tako grill now sells some Japanese groceries), shiitake mushrooms and topped it with myoga flowers we just harvested and freeze dried “mitsu-ba” ミツバwhich was also from Tako grill.

Unfortunately, you cannot see the fish balls because they sank to the bottom.

Although the freeze dried mitsuba did not have much flavor, the myoga flowers did. They had the subtle bitter flavor characteristic of myoga. The only way it is possible to eat myoga flowers is getting them from myoga grown in your own backyard. The flowers are extremely perishable so once the myoga blooms, it immediately loses its commercial value. It has been some time since we have been able to experience the luxury and subtle taste of myoga flowers. 

Pesto prosciutto "udon" pasta バジルペーストとプロシュートのウドンパスタ

This was a lunch. Since we made pesto from our window sill basil harvest, we decided to use the pesto, prosciutto, which was getting old,  and the remaining rapini which I blanched previously. We thought this combination should work. Instead of spaghetti, we used thin Japanese “udon” noodles called "Ito-udon" 糸うどん which we had cooked a few days prior. I started with cooking the prosciutto in a frying pan. Then set aside the prosciutto. In the same pan, added a small amount  of olive oil and sautéed the noodle until warmed up, added  the rapini. Finally, off heat, added the pesto and prosciutto.

Since the pesto had enough parmesan cheese in it, I only added our favorite spicy Spanish olive oil.

The flavors of the pesto, slightly bitter rapini, and salty prosciutto all worked well. This was a perfect lunch for us.

Kitsune Udon and Inari-sushi 狐うどんといなり寿司

When our refrigerator went kaput, some of the Japanese frozen items thawed almost completely. One of them was "Abura-age" 油揚げ or deep fried tofu pouches. These were rectanglar-shaped full sized ones called "Ganko-oyaji-no-abura-age" がんこおやじの油揚げ (meaning "stubborn old man's abura-age*"). I decided the best way to save them was to cook them in soy sauce and sugar or/or mirin which is called "Ama-Kara" 甘辛 meaning "sweet and salty". Once cooked, they would last longer and also could also be used to make "Inari-sushi" 稲荷寿司 (right below)  and "Kitsune udon" 狐うどん (left below) which I did a week or so later and served as a lunch one weekend. I served Inari-sushi (or more accurately, Inari-zushi) with cucumber "asazuke" 浅漬け and sweet vinegar-dressed ginger (store-bought).

*This is a Japanese way of saying that this product was made with a stubborn determination of an old man who upholds a tradition of making the best product without any compromises.

Classically, Kitsune Udon is simply topped with seasoned abura-age and chopped scallion (this is a famous dish in Osaka 大阪 and they typically used the green part of the scallion as opposed to Tokyoites who uses only the white part. Since I made home pasteurized eggs in that morning, I added a poached egg as well. That makes this as "Kitsune Tsukimi udon" キツネ月見うどん. "Tsukimi" 月見 means "moon gazing" and the egg yolk is equated with the moon.

Cooking and seasoning Abrura-age:
2 rectangular abura-age, thawed, intentionally (or otherwise), if frozen, cut in half (square).
Place the abura-age in a colander and pour boiling water over it to remove any excess oil (this process is called "abura-nuki" 油抜き).
Place four squares in a single layer in a pan and add the seasoning (Japanese broth 100ml, mirin 20ml, and 20ml, add sugar if you like it sweet).
Place a "otoshi-buta" on top and simmer for 15-20 minutes until only a small amount of seasoning liquid remains on the bottom. Then let it cool.

I did this some days prior to using them and kept them in a sealed container in the "back-up/emergency" fridge.

Making "Kitsune udon"
Soup: Heat Japanese broth made from a dashi pouch (kelp and bonito), seasoned with sake, mirin and light colored soy sauce. I seasoned  it lightly and added the seasoned abura-age pouch to warm. The seasoning from the pouches leak out into the soup and when I tasted it the soup was just right.

Udon noodle:
I had cooked dried thin udon noodle. I warmed them up in boiling water for 30 seconds, drained and put it into bowls.

I poured in the warm soup, topped it with the seasoned abura-age, poached egg and thinly sliced scallion.

Assembling Inari-zushi (four square pouches):

Filling the pouches with cooked rice: the simplest would be sushi rice, which is what I basically used,  but the rice can be mixed with other ingredients such as seasoned gourd peel or "kanpyo" カンピョウ and shiitake mushsooms 椎茸. The variations are endless. I used frozen white rice (this happened to be rather expensive Japanese grown "Koshihikari" コシヒカリ rice). I microwaved it to warm it up and dressed it with sushi vinegar. I did not mention it earlier but among the thawing victims of the refrigerator's demise were two small packages of small whitebait fish called "shirasu" しらす. (At the same time I rescued the abura-age I braised these fish in mirin, sake and  soy sauce until almost dry and placed them in a small sealed container in the "emergency" fridge.) I mixed this seasoned "shirasu" into the sushi rice mixture. I prepared the pouches to be filled with the rice by pressing the abura-age pouches between two identical plates to remove any excess liquid. I then stuffed them with the rice mixture. Since the seasoning of the pouches and "shirasu" were essentially similar, this combination worked very well.

I cut the stuffed pouches in half to serve. Here you can see small fishy mixed into the rice.

For impromptu lunch with "Inari" theme**, this was quite good.

** Digression alert!:
"Inari" 稲荷 is a Japanese deity (or one of many Japanese gods) who promotes industrial and agricultural prosperity. There are some 30,000 Inari shrines that exist throughout Japan. These Inari shrines are guarded by statues of foxes (wearing red bibs for some reason). Although the fox is often confused to be the God, it is not. It is simply the Inari god's messenger. In addition, these foxes are said to be very fond of "abura-age". So, any dish made with abura-age is called "Inari" or "Kitsune (fox)".

This picture was taken by my wife when we were traveling in Kyoto 京都 and visiting  "Fushimi Inari Taisha" 伏見稲荷大社 in 2015. This is famous for numerous red torii gates 赤鳥居. This is the main or "parent" Inari shrine among the many in Japan.

When we visited there, it was very crowded. Later, we learned that visiting there at night may be less crowded.

Nori and butter fried noodles 海苔とバターの焼うどん

This was sort of our (mostly my wife's) invention. One evening, we needed something to finish the meal (shime〆). We found leftover precooked very thin udon noodles or "Ito udon" 播州糸うどん, which we happened to have since we had "cold pasta with fresh tomato sauce" earlier. My wife suggested that we simply fry it in butter and soy sauce (reminiscent of how she adds butter and soy sauce to her rice). The reasoning being 'if butter and soy sauce taste good on rice why not noodles?' I also added strips of seasoned nori. I added the nori as the noodles were cooking not as garnish.

The garnish I used was finely chopped chives.

The udon is extra thin and the nori is well incorporated into the noodles.

This is not a recipe. Just add a thin pat of unsalted butter to a non-stick frying pan on medium flame, add cooked udon noodle, fry for a few minutes, add strips or hand-crushed seasoned nori or "ajituske nori" 味つけのり and keep frying. then add a small amount of soy sauce to finish. The amount of the ingredients and seasoning is totally arbitrary.

This is a simple and very satisfying dish. Perfect for the shime at the end of the meal. This has become our "go-to" dish whenever we have left over udon. As a variation, I also used "nori tuskudani" 海苔佃 which was ok but did not particularly add much.

Cold mackerel ball soup 冷製鯖のつみれ汁

We got a whole Spanish mackerel from the near-by Whole Foods and made our usual miso simmered mackerel 鯖の味噌煮. I also made mackerel fish ball soup 鯖のつみれ汁 from the meat scraped off the bone and tail tip portion of the fish. I just cooked the mackerel fish balls in dashi broth but did not season or finish the soup and placed it in the refrigerator. The next day, it was very hot and humid and my wife suggested we have this soup cold. Following her suggestion, I made this cold soup with mackerel balls, silken tofu and udon noodle as a light lunch.

I just seasoned the broth with concentrated noodle sauce from a bottle and garnished with sliced scallion and yuzu zest (frozen).

Ingredients: (this made 7 meat balls).

Scraped meat from one whole Spanish mackerel (scraped off the bone and also the thin tip of the tail portion)

Scallion, half stalk, finely chopped

Miso and potato starch 1 tbs each

Sake 1 tsp

Roasted sesame oil 1/2 tsp

Ginger root, finely chopped 1/2 tsp

Salt, scant pinch

Japanese broth, 300ml (I made this from a dashi pack with bonito and kelp).

Concentrated noodle sauce from the bottle to taste
Silken tofu and udon noodles (both cold, amount arbitrary)

For garnish

Scallion, 1/2, thinly sliced on bias
Yuzu zest

Directions:

Mince and mix the Spanish mackerel meat, scallion, miso, potato starch, sake, sesame oil, ginger root and salt.
Meanwhile heat-up the Japanese dashi broth and keep it simmering
Using two teaspoons, make a quenelle and drop it into the simmering broth
Cook it gently until all the fish balls float (4-5 minutes)
Let it cool to room temperature and place it in the refrigerator overnight.
In a small bowl, add the broth seasoned with the concentrated noodle sauce, add the fish balls, tofu and udon and garnish.

We liked the warm version but this cold one is also very good especially on a hot and humid summer day in August in Washington.