Going in for Japanese

Instead of going out for sushi and udon… we went in!


Udon with Chicken and Scallions (Tori Nanba Udon) (Food Network)


  • 8 cups dashi
  • 2 teaspoons salt
  • 3 tablespoons each: dark soy sauce and light soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons mirin
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 6 green onions, cut into 2-inch lengths and halved lengthwise
  • 6 to 8 fresh shiitake mushroom caps, crisscrossed on top with knife
  • 1/4 head Napa cabbage cut into 1-inch squares
  • 1 pound fresh, refrigerated or frozen udon noodles


In a large pot, bring dashi just to a boil, then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then bring the broth back to a gentle boil, and add the chicken pieces. Simmer until the chicken is tender, about 10 minutes, skimming any foam. Add the onions, mushrooms, and cabbage and simmer another 2 to 3 minutes.

Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Drain noodles in a colander and rinse under cold running water while rubbing noodles to remove surface starch. Serve immediately, placing noodles in individual warm, deep bowls. Ladle hot broth over the noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles. Serve immediately.

Dashi (Food Network)


  • 1 piece konbu (approximately 5 by 6 inches)
  • 1 cup bonito flakes
  • 5 cups cold water


Wipe konbu with a damp cloth to clean.

In a stock pot, place konbu and cold water over medium heat. Just before the water begins to boil (DO NOT BOIL!) pull off heatand let stand 5 minutes.

Remove konbu, and bring back to heat. Again, right before stock begins to boil, remove from heat and add the bonito flakes. When flakes sink to the bottom, strain through cheesecloth or a fine mesh strainer. Dashi can hold in the refrigerator for 2 weeks.


Sushi rice

  • 1 1/2 cups sushi rice
  • 2 cups water

Rinse rice until water runs clear.
Bring to boil, then cook on low heat for 20 min.
Remove from heat, keep covered for 10 min.

Fluff with fork and then mix in magical syrup (but first heat it up til sugar dissolves):

  • 5 tbsp rice vinegar
  • 1 tbsp mirin
  • 3 tbsp sugar
  • 2 tbsp salt

Nigiri! Much easier to make than rolls. (Although I’ve learned that sushi rice is very sticky. Keep your hands wet when playing at home.) Recommend. We had salmon and yellowtail. Magical.

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