Zaru Soba Recipe

Zaru Soba is cold buckwheat noodles with dipping sauce, and it is a cool summer noodle dish in Japan. Zaru means a colander or a strainer in Japanese, and cold Soba noodles are usually served on a slotted bamboo mat that lets water drip through. Zarusoba is the great dish to beat brutal summer heat over there.

Soba has fewer calories and more nutrients such as Vitamin B, various minerals, and fiber. Soba doesn’t contain any gluten. Recent gluten free diet fever may be contributing to the popularity of Soba noodles.

Not only is Soba healthy, but it tastes great, of course. It has a wheaty, nutty, wholesome flavor. It can be wonderful in hot soup too. Hot Soba is for anytime, but there is a special dish eaten on New Year’s Eve, Toshikoshi Soba. Because Soba noodles have no gluten, they can be cut more easily than other noodles. It is believed that eating Soba will cut misfortune of the previous year and bring good luck in the next year.

Ingredients
200g dried Soba noodles
1/2 cup Men-Tsuyu (120ml)
2/3 cup cold water (160ml)
shredded Roasted Seaweed (Nori)
2 green onions, sliced thinly
wasabi

Instructions
In rolling boiling water in a big pot, add dried Soba noodles and stir. After coming back to a boil, cook for 3-4 minutes (follow the instructions on the package). Strain and cool Soba under running water a bit. Chill in ice water for a couple of minutes. Then strain again.Mix Men-Tsuyu and cold water, and divide into dipping bowls. Place Soba on plates and top with shredded Roasted Seaweed. Serve with Men-tsuyu, green onions, and wasabi.

Somen (Cold Noodle) Recipe

Somen are Japanese dried vermicelli noodles eaten cold during summer. Like cold Soba (buckwheat noodle), you dip Somen in the soy sauce-based sauce (men-tsuyu) along with grated ginger and chopped green onions.
Ingredients
2 bunches dried Somen noodle
ice water
1 green onion, thinly sliced
ginger root, grated
1/4 cup Men-Tsuyu (dipping sauce)
1/2 cup water
Instructions
Boil water and add Somen to the boiling water.
Cook for a minute and strain.
Wash Somen in running water, rubbing.
Put ice water in a serving bowl and add Somen.
Mix Men-Tsuyu and water, and serve the sauce along with onion and ginger.

Marinated Fresh Tuna Bowl (Maguro Zukedon Recipe) まぐろの漬け丼 作り方レシピ

How to Make Maguro Zukedon (serves 1) まぐろの漬け丼の作り方 字幕表示可
80~100g Fresh Tuna, Sashimi-grade (2.8~3.5 oz)
1 tbsp Soy Sauce
1 tbsp Mirin or 1 tbsp Sake+1 tsp Sugar
1 tbsp Dashi Stock or 1 tbsp Water+2 pinches of Dashi Powder
½ tsp Sesame Oil
80g Yamaimo - Japanese Mountain Yam (2.8 oz)
8g Kaiware Radish Sprouts or substitute: Garden Cress (0.3 oz)
2 tbsp Spring Onion Leaves, Chopped
Toasted Nori Seaweed
Toasted White Sesame Seeds
Wasabi
160g Steamed Rice (5.6 oz)

Tekka Don (Tuna Bowl) Recipe - Japanese Cooking 101

Tekka Don is a rice bowl with marinated tuna Sashimi on top. It is an extremely easy dish to make if you have good Sashimi grade tuna (raw tuna that is sold to be eaten raw). Even though the dish is not complicated, Tekka Don tastes really good and is much more special than typical Donburi (rice bowl) dishes such as Oyakodon.
The bright red color of raw tuna is said to give this the name Tekka (“hot iron”) and it’s also very pretty. With Miso Soup and some vegetable side dishes, you’ll have a perfect meal for your family.
We used pre-cut tuna Sashimi, but a block of tuna works the same. You just need to cut it into 1/2″ (1cm) thickness (or thinner). (Best to sharpen your knife before cutting.) If you already have Mentsuyu in your fridge, skip the step 1.
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 2 servings
Ingredients
1/2 lb (225g) sliced tuna, Sashimi grade
6 Tbsp Mentsuyu or
2 Tbsp soy sauce
2 Tbsp Sake
2 Tbsp Mirin
Steamed Rice
sesame seeds
Wasabi
Roasted Seaweed, thinly cut
Instructions
If you are not using Mentsuyu, combine and boil soy sauce, Sake, and Mirinin a small pan, remove from heat immediately, and let cool. If the tuna is in a block, cut tuna sashimi into 1/2"(1cm) thick pieces. Marinade Tuna pieces in cooled soy sauce mixture (or Mentsuyu) for 10-15 minutes. Serve rice in a bowl, and top with marinaded tuna, sesame seeds, wasabi, and Roasted Seaweed. Pour some of the marinade sauce over rice if you want.

What Japanese Breakfast is Like

This is some stuff that is sometimes eaten for breakfast in Japan, like miso soup, rice and umeboshi, natto!, tako-san wieners (octopus weiner), and tamagoyaki (grilled egg).

What Japanese Dinner is Like (Nabe)

Nabe (鍋物) is simply the name of the dish (cooking pot), so when you have nabe, there really could be anything in it. If you're from a country that has stews and soups in the winter time, this is the Japanese equivalent.

Udon Noodle and Clam Hot Pot "Asari Udon Suki" - Japanese & Donabe Cooking

Udon Noodle and Clam Hot Pot – Asari Udon Suki
(Serves 3 – 4)

Ingredients:

(Broth)
3 1/3 cups (800 ml) dashi (http://toirokitchen.com/recipes/class...) or your choice of stock
2 tablespoons sake
2 tablespoons mirin
2 1/2 tablespoons usukuchi shoyu (light colored soy sauce) or regular soy sauce

2 servings par-cooked udon (cook for 2 – 3 minutes less than the package’s instructions, then rinsed in cold water)
1 pound (450 g) clams, cleaned
1/2 oz (15 – 20 g) dry yuba (tofu skin; can substitute with some sliced tofu)
5 oz (150 g) shimeji mushrooms, bottom end trimmed
1 negi (Japanese green onion, bottom white part only) or 3 scallions, thinly-sliced at an angle
1/2 medium carrot, sliced into 1/8” (3 mm) disks, then cut with a mold, if you like
3 oz (100 g) pea shoot or your choice of leafy green vegetable (such as mizuna, spinach, shungiku, etc.)

Kanzuri (fermented chili paste from Niigata) or your choice of condiments
Finely grated ginger

Procedure:
1. Combine the ingredients for the broth in the donabe and bring to a high simmer over medium-high heat.
2. Add the udon, clams, yuba, shimeji, and carrot. Cover with the lid and cook for a few minutes or until the clams are opened and everything is cooked through. You can check and stir a couple of times, meanwhile.
3. Serve into individual bowls with kanzuri and grated ginger on the side.

Happy Donabe Life!