MISO NOODLES WITH SEARED AHI TUNA
Steps:
- For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.
- In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.
- For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).
- Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.
- Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.
- Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.
JAPANESE NOODLES IN MISO SOUP MISO NIKOMI UDON
Posted in reply to a request. Translated from a Japanese language cookbook (Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967). I have recently made this, and will rearrange the directions to be more user-friendly by the end of April '05. Please regard the amounts of chicken, eggs, kamaboko, as suggestions. Udon are the comparatively thick white Japanese noodles made with white wheat flour. Weighing the miso would be most accurate, but my conversion chart says 160 g miso is equal to 140 ml, or 1/2 US cup plus 1.4 tablespoons. Please use caution, because miso is very salty.
Provided by mianbao
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken into small pieces and salt lightly.
- Soak the shiitake in water until the tops (but not the stems) are soft.
- Remove the stems and cook briefly in a small amount of water flavored with soy sauce and sugar, to flavor mildly; I would use about 1/4 cup water with 2 to 3 teaspoons each soy sauce and sugar.
- Prepare the aburage by placing it in a metal sieve in the sink and pouring 1 to 2 cups boiling water over each side, being careful not to burn yourself.
- This is to remove some of the oil.
- Rinse in warm water, squeeze dry and cut into 3 by 1/2 cm rectangles.
- Wash and scrape the gobo with the edge of a knife (the most flavor is just below the surface of the skin, so don't scrape too deeply; the scraped areas will darken almost immediately, this can't completely be helped), and cut into slivers, as if you are sharpening a pencil, into a bowl of water.
- Cut the green onion into thin slices.
- Peel the hard boiled eggs and slice horizontally.
- Stir the miso and dashi together and strain.
- Place miso mixture into a large pan; add the milk and just bring to a boil.
- Immediately lower the heat to simmer.
- Boil the udon in a lot of boiling water in a separate pan.
- Stop cooking when the udon is still a little firm; drain and rinse under cold running water to remove starch.
- Add the drained udon, chicken, drained shiitake, aburage, and gobo to the pan containing the simmering miso mixture, in this order.
- When the udon and chicken are cooked through add the kamaboko and green onion and increase heat so that the soup will just boil up once more.
- Remove from heat, divide into individual bowls, garnish with hard boiled egg slices and sprinkle on sansho.
MISO UDON NOODLES WITH SPINACH AND TOFU
Vegetarian, umami, broth-free miso noodle dish. Eat as side or on its own.
Provided by bolshevik
Categories Everyday Cooking Vegetarian Main Dishes Asian
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
- Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
- Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
- Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.
Nutrition Facts : Calories 495.9 calories, Carbohydrate 68.1 g, Cholesterol 15.3 mg, Fat 16.3 g, Fiber 2.7 g, Protein 20.1 g, SaturatedFat 5 g, Sodium 1481.3 mg, Sugar 5 g
TILAPIA WITH MISO AND SCALLIONS RECIPE - (4.2/5)
Provided by á-25087
Number Of Ingredients 10
Steps:
- Whisk miso, mirin and rice vinegar together in a small bowl. Whisk in garlic. Pat tilapia fillets dry with paper towel and arrange on a plate. Spoon miso marinade over fillets, making sure to coat fish completely on both sides. The marinade will be fairly thick and cling nicely to the fish. Let fish marinate on kitchen counter for 30 minutes. Meanwhile, toast the sesame seeds in a dry skillet over medium-low heat until golden, stirring occasionally to avoid burning, about 3 to 4 minutes. Transfer to a bowl and set aside. Prepare the scallions. Trim just the root tips and slice the scallions lengthwise, using the tip of a very sharp knife. When fish has finished marinating, gently wipe off excess marinade (I used my fingers), but do not rinse. Season on both sides with chili pepper and freshly ground pepper. Heat two tablespoons of olive oil in a large nonstick skillet over medium flame until shimmering. Sauté fillets until just cooked through, 3 to 4 minutes per side, turning once. Transfer to serving platter or individual plates. Add scallions to skillet, gently tossing to coat with oil. Cook until they just wilt, 30 seconds to a minute. Arrange on fillets and serve. A confessional note about the scallions: Prepared this way, they make for an elegant presentation, but cutting the barely cooked scallions while eating is less than easy. For simpler dining, halve them lengthwise as described above, then slice them crosswise into 2- to 3-inch pieces before cooking. So I'll leave it to you-you can go for the wow factor or easier eating.
UDON NOODLES WITH MISO POACHED TILAPIA
Steps:
- In a large pot over high heat, bring water to boil for noodles. In a large straight-sided frying pan over medium-high heat, whisk together all ingredients except fish and noodles. Bring to boil; reduce to simmer. Add tilapia fillets, cover, and poach for 10 minutes. Add udon noodles to rapidly boiling water and cook for 6 to 8 minutes for thin udon and 10 to 12 minutes for thicker udon. Serve udon in a bowl with miso broth. Top with poached tilapia and chopped scallions.
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