Recipes
Japanese Cuisine > NOODLES
Clam and Chicken Udon
Curry Tuna Salad Udon
Duck & Green Onion Soba
Eel & Harusame Noodle Salad
Grated Yuzu Udon
Spicy Yakisoba
Tanabata Noodles
Udon & Sukiyaki Hot Pot
Clam and Chicken Udon

Ingredients:

Directions:

Rub the shells together under water and clean well.
Toast both sides of the aburaage then divide into 8 equal size pieces.
Cut the chicken into large, bite size pieces and the mizuna into easy to eat lengths. Remove the hard bottom from the shiitake mushrooms and diagonally slice the spring onion. Cut the tofu into cubes.
Heat in a pot.
In the following order add in the clams, chicken, tofu, udon noodles, spring onion, mizuna stems, and finally mizuna leaves. Eat while boiling in a nabe pot. Enjoy with your condiment of choice.



Preparation Time:
15 mins

Servings:
2 people

Curry Tuna Salad Udon

Ingredients:

Directions:

1. Cut the cucumber in half, then thinly slice diagonally. Break apart the lettuce. Divide the tomato into 2 cm (3/4 in) cubes.
2. Drain the oil from the tuna can and mix well with curry powder and mayonnaise.
3. Boil the udon, rinse and dry. Mix tsuyu sauce with 1 cup of water.
4. Place udon in a bowl, place (1) and (2) on top and pour on tsuyu sauce.



Preparation Time:
15 mins

Servings:
2 people

Duck & Green Onion Soba

Ingredients:

Directions:

Cut Japanese bunching onions into pieces between 4 and 5 cm long (between 1 1/2 and 2 inches). Cut the duck meat at a slight angle into easy-to-eat pieces slightly longer than the pieces of green onions.
Put the vegetable oil into a pan and add heat. Put the onions into the pan until they are evenly cooked and only slightly browned on one side before removing them from heat.
In another pan, cover the bottom of a pan with vegetable oil and add heat. Add the duck, cooking it quickly before adding soy sauce-mirin mixture (A) into the pan. Allow duck meat to simmer a little in the mixture, removing from heat once the duck is slightly glazed.
Boil the soba noodles, and once done remove the noodles from heat and place the noodles into a bowl. Place the green onions and duck on top of the noodles. Pour tsuyu-water mixture (B) over the soba and toppings. Add spices according to personal preference.



Preparation Time:
25 mins

Servings:
2 people

Eel & Harusame Noodle Salad

Ingredients:

Directions:

Slice the broiled eel into 7 mm (1/3 in) wide strips.
Boil the harusame noodles and cut into edible size lengths.
Fry all the peppers, peel and cut into 5 mm (1/4 in) widths.
Mix together the eel, noodles and peppers and place on a plate. Mix together the dressing from (A) and pour on.



Preparation Time:
15 mins

Servings:
4 people

Grated Yuzu Udon

Ingredients:

Directions:

Boil the udon, cool in ice water, drain and place in a bowl.
Chop the lettuce into 5 mm (1/4 in) thin strips. Slice the cucumber into thin sticks as well. Drain the oil from the tuna. 
Colorfully decoratewith the grated radish, and the cherry tomatoes. Garnish with your condiment of choice.
Pour on the ponzu and mix well.



Preparation Time:
10 mins

Servings:
2 people

Spicy Yakisoba

Ingredients:

Directions:

Dip the mushroom in water to soften, remove the hard stem, and cut into edible size pieces. Clean the shrimps in salty water then remove the veins. 
Cut the octopus into chunks at an angle, then remove the stems and sinew from the pea pods. Finely chop the garlic.
Heat 1/2 tbsp of salad oil in a wok and stir fry the cabbage, peas and mushroom pieces until they begin to glow. Remove and set aside on a plate or tray.
Add an additional 1/2 tbsp of salad oil to the wok and fry the garlic over low heat. Once an aroma emanates, add in and fry the shrimp and octopus. 
Break apart and stir in the noodles when the shrimp's color begins to change.
Add in (2) again, then mix in (A). Finally, pour in the soy sauce down the inside of the wok in a circular fashion and season with salt and pepper.



Preparation Time:
20 mins

Servings:
2 people

Tanabata Noodles

Ingredients:

Directions:

Cut the ham into star shapes. Cut the okra into 7 mm (0.3 in) thick pieces, quarter the cherry tomatoes and cut the cucumber into thin sticks. Divide watermelon into easy to eat pieces.
Boil the somen noodles, soak in ice water and strain dry.
Place noodles on the plate. Decorate with (1), the shredded eggs and oranges. Garnish with the tsuyu sauce and the yakumi seasoning.



Preparation Time:
10 mins

Servings:
2 people

Udon & Sukiyaki Hot Pot

Ingredients:

Directions:

Cut slices of beef into smaller pieces that will be easy to eat. Cut Chinese cabbage into smaller pieces. Cut off base of enoki mushrooms. Thinly slice shitake mushrooms. Divide shimeji mushrooms into smaller bunches. Cut Japanese bunching onions diagonally into smaller pieces.
Place udon, Chinese cabbage, mushrooms, and Japanese green onions into the pot. Evenly distribute beef throughout the pot.
Add soy sauce mixture and then cover the pot with lid. Leave pot over medium-heat for about ten minutes.
Remove pot from heat, and then stir contents inside thoroughly.



Preparation Time:
20 mins

Servings:
4 people