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Seasonal Menu- Kinpira and Udon Noodles

Posted on September 1, 2011 at 4:35 PM


Kinpira burdock and carrots

SUMMER LUNCH MENU - WITH NOODLES

Kinpira Gobo - Stir fried burdock root and carrots
Hiyayako with mixed herbs 
Hot Udon Noodles with Toasted Age and Negi
Nectarine

Now that we have two home bases, one in Pasadena and Tehachapi, there are also two kitchens. Tehachapi's kitchen has been put together with odd and ends hat were sitting around the house. It's a funky collection but it is nice to inject new life into things you thought you no longer had much use for.

When we come to the ranch, I clear out the perishables from our fridge and bring it with us.  The  ice chest has become a good travel companion.  Even, a few tired looking carrots and half of a burdock made it into the ice box along with chives, dill, cilantro.  I also packed the tofu and udon noodles I made back in June that were sitting in the freezer. 

Hiyyako with mixed herbs

What we had for lunch today was Hiyayako again, but with mixed herbs. It's perfect starter for a hot day in the high dessert.  Dill is unheard of on a Hiyayako but it wasn't bad. I also used cilantro. I forgot to bring ginger, which traditionally goes on top of Hiyayako but I didn't miss it. 

There was enough carrots and burdock to make a small dish of kinpira gobo - stir fried roots.  They carrots were a little limp but I sliced the roots up and soaked them in water to crisp them up before frying.  I seasoned the roots with soy sauce and mirin. 
I toasted the age in the toaster. It came out nice and crispy.

Hand cut noodles - defrosted and boiled for 12 minutes, 
and then rinsed. 

Hot udon noodles in a soy broth with Toasted age and Negi

I toasted the age in the toaster, just enough to get them crispy.   It worked really well as a noodle topping.  I sliced some negi (scallions work too).  
I defrosted the udon noodles, and cooked them for 15 minutes. With udon, you want to gave them a good rinse to remove the surface slime.  I could have cooked the noodles in their frozen state but by the time we got to Tehachapi, they were starting to defrost, so I let it them defrost completely. Frozen or defrosted, these thick noodles take 12 -15minutes to cook.  I heated the soy broth that I made in Pasadena.  You could put a half boiled egg as a topping, if you want more protein but we had eggs for breakfast so I kept it vegetarian. The hand made noodles still tasted very good and had good texture.  I was pleased about that.


Categories: Noodles, Pasta and Dumplings, Vegetarian

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