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Okonomiyaki
Nov. 23rd, 2025 07:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland
Okonomiyaki
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 6
INGREDIENTS
( Read more... )
nverlandOkonomiyaki
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 6
INGREDIENTS
( Read more... )
Better Than Takeout Dan Dan Noodles
Sep. 6th, 2020 01:37 pmnverland
Better Than Takeout Dan Dan Noodles.
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 6
Ingredients
1/3 cup + 2 tablespoons sesame oil
6 cloves garlic, thinly sliced or smashed
1-2 tablespoons crushed red pepper flakes
1/2 cup low sodium soy sauce
1/4 cup hoisin sauce (make sure to use GF, if needed)
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons creamy peanut butter or tahini
8 ounces Chinese style egg noodles, or rice noodles
2 1/2 cups low sodium chicken broth
2 cups fresh baby spinach, roughly chopped
1/2 pound ground chicken or pork
2 cups mixed mushrooms, chopped
black pepper
1 medium shallot, chopped
4 green onions, chopped
Instructions
1. To make the chili oil. Heat a large skillet over medium heat. Add the 1/3 cup sesame oil, the garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
2. Meanwhile, combine the soy sauce, hoisin sauce, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl.
3. Cook the egg/rice noodles according to package directions. Drain and set aside. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm.
4. Place the skillet used to make the chili oil, over medium-high heat. Add the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the mushrooms and shallot, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil. Remove from the heat.
5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the meat over the noodles. Top with green onions and additional chili oil. Enjoy!
Recipe Notes
Homemade Hoisin: in a small bowl, combine 1/4 cup low sodium soy sauce, 2 tablespoons creamy peanut butter, 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon molasses, 1 teaspoon Chinese 5 spice powder, and a pinch of black pepper.
nverland
Budae Jjigae (Korean army stew) – Anthony Bourdain
Yield: Serves 2 to 4
Ingredients:
1 dried shiitake mushroom
4 large dried anchovies, heads and guts removed, wrapped in cheesecloth
One 3- × 5-inch sheet dried edible kelp or kombu
½ teaspoon sea salt
12 ounces SPAM, cut into ½-inch-thick slices
1½ cups Napa cabbage kimchee (tongbaechu)
8 ounces sliced Korean rice cakes
1 white onion, peeled and thinly sliced
2 scallions (white and light green parts), thinly sliced
5 garlic cloves, peeled and crushed
3 hot dogs, thinly sliced
8 ounces ground pork
3 tablespoons soy sauce
2 tablespoons gochujang (Korean fermented chili paste)
3 tablespoons medium/fine gochugaru (ground Korean red pepper)
3 tablespoons cheongju (Korean rice wine)
3 tablespoons canned baked beans
1 package ramen noodles, preferably the Korean brand Shin, seasoning packet discarded
Directions:
To make the anchovy broth, combine the mushroom, anchovies, kelp, 4 cups water, and the salt in a medium heavy-bottom pot, and bring to a boil. Reduce to a simmer and cook for 30 minutes. Remove from the heat, strain and discard the solids, and set the broth aside.
Place the SPAM, kimchee, rice cakes, onion, scallions, garlic, hot dogs, and pork in small separate piles in a large shallow pot.
Add the soy sauce, gochujang, gochugaru, and cheongju to the pot, then slowly pour in the reserved anchovy kelp broth. Add the baked beans and 1½ cups water. Bring the contents to a steady simmer over high heat, stirring occasionally with a wooden spoon.
Cook for about 10 minutes, then add the ramen noodles. Ladle the broth over the noodles to help them break apart. Continue to cook for 2 or 3 minutes, until the noodles are cooked through but still chewy.
