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Learn about Japanese home cooking, based on traditional Japanese cooking techniques! Chef Saito's authentic recipes: (1) Chilled Ramen Noodles (2) Chilled Tofu.
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(1) Chilled Ramen Noodles
Ingredients (Serves 2)
- 10 slices of ham
- 1 cucumber
- 1 chicken breast (300 g)
- 1/2 carrot
- 8 crab sticks
- 3 eggs
- 2-3 servings of ramen noodles
- Sake, ginger, salt, sesame oil, pepper, vegetable oil, Japanese mustard, as needed
Sauce:
- 80 ml dashi
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
Directions
1. Slice the chicken, and boil with sake, salt and ginger over medium heat. Cover loosely with aluminum foil to poach the chicken for about 2 minutes; turn over and poach for 5 more minutes. Remove chicken to a bowl. Once the chicken is cool, cut into 4 to 5cm long strips.
2. Beat the eggs and add salt and mix further. Fry the eggs, keeping thin; remove, stack and then cut into fine strips keeping in stacks.
3. Cut the cucumber, carrot, ham and crab sticks into similar lengths (4-5cm).
4. Boil the noodles according to the directions on the package. Rinse in ice water to chill and remove any excess water. Sprinkle with salt, pepper and sesame oil and toss lightly.
5. Combine the dashi with sugar, rice vinegar, soy sauce and sesame oil.
6. Arrange noodles and toppings in a bowl and pour the sauce over it.
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(2) Chilled Tofu
Ingredients (Serves 2)
- 1 block silken tofu
- 1 tbsp sake
- 1/4 tsp salt
- 3 tbsp soy sauce
- 1 tsp mirin
- Ginger, green onions, katsuobushi, as needed
Directions
1. Cut the tofu into easy-to-eat pieces and soak in water with sake and salt for 4 hours.
2. Grate the ginger. Finely chop the green onions.
3. Add a dash of mirin to the soy sauce.
4. Plate the tofu in a dish and top with green onions and ginger. Drizzle with sauce and a sprinkling of katsuobushi.
