Hashi: A Japanese Cookery Course by Reiko Hashimoto

Author:Reiko Hashimoto
Language: eng
Format: epub
Tags: Food*Cooking*Style*Asian*Eastern Asian*Japanese, Cookbooks; Food & Wine, Regional & International, Asian, Chinese
ISBN: 9781472933126
Publisher: Bloomsbury Publishing
Published: 2011-10-30T10:00:00+00:00

Gyu-Donburi (Teriyaki-Flavoured Beef on Rice)

GYU-DONBURI: A VERY SIMPLE BEEF DISH

Adding flavours of mirin, soy sauce and sugar to the base of stock, onion and beef.

Topping the dish with a garnish of mangetout and red pickled ginger.

MISO RAMEN

Ramen noodle was originated in China. It has been brought into Japan and is re-pronounced in a Japanese way as ‘rah-men’. The style and presentation of ramen noodle is very similar to Chinese noodles but it has been converted to the Japanese way and the flavour is distinctively different to the Chinese soup noodles. The most well-known and popular flavours of ramen noodle are the miso and sho-yu (soy sauce) ones in Japan.

Miso, raw garlic and chilli bring depth of flavour to the broth in this recipe and make it rich. Traditionally, miso ramen was most often eaten in the cooler northern parts of Japan because it is a warming dish. Pork is the perfect match for this soup but you may like to try chicken or prawns, if you wish.

SERVES 4

FOR THE NOODLES

2 tablespoons vegetable oil

120g pork belly or loin, thinly sliced

20g mangetout

80g canned sliced bamboo shoots (drained weight), drained or 12 fresh (or canned, drained) baby corn, sliced diagonally

a pinch of salt

½ teaspoon white pepper

200g bean sprouts

500g fresh ramen noodle (if you can’t get hold of fresh ones, use 250g dried ones or about 600g pre-boiled ones instead)

2 teaspoons lah-yu or chilli-infused sesame oil (see Cook’s Tip)

1–2 garlic cloves, grated

4 tablespoons finely chopped spring onions

FOR THE SOUP

1.2 litres ramen stock

2 tablespoons soy sauce

3–4 tablespoons normal miso paste

3 tablespoons white miso paste

For the soup, heat the ramen stock in a large saucepan until it comes to the boil. Once the stock is boiling, add the soy sauce and both miso pastes and stir well until the miso paste melts completely. Turn the heat down to a simmer.

As the stock mixture is simmering, prepare the noodles. Heat the vegetable oil in a wok over a high heat, add the pork slices and stir-fry for 1 minute. Turn the heat down to medium, then add the mangetout and bamboo shoots (or baby corn) and season with a pinch of salt and the white pepper. Continue stir-frying by shaking the wok for another 2 minutes. Finally, turn the heat up to high again, add the bean sprouts and cook for 1 more minute. Remove from the heat.

Add the pork and vegetable mixture to the simmering stock mixture and cook for a further 2–3 minutes, then turn off the heat.

Meanwhile, bring a separate large pan of water to the boil. Add the fresh noodles and cook for about 2 minutes or according to the packet instructions. If you are using the dried noodles, they should take about 5–6 minutes to cook (or according to packet instructions). If you are using the pre-boiled noodles, just loosen them in some boiling water. Drain the noodles well.

Divide the hot noodles between 4 individual large noodle bowls. Pour the soup with all the meat and vegetables into each bowl, dividing the soup mixture evenly between the bowls.

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