8 c Dashi or chicken stock
6 tb Soy sauce (shoyu)
1/4 c Sake
2 tb Mirin
12 oz Fresh udon noodles
6 sm Clams; cleaned
1 Chicken breast; deboned/cut
1/3 lb Scallops (about 8)
3 oz Kamaboko (fish paste/cake)
6 Scallions (green onions)
4 lg Mushrooms; halved
6 md Shrimp
Ok, I'm in Japan! I havent had a chance as of this typing to get the
phone lines installed just yet, but here's a goodie that's easier to
make than the longish ingredient list looks like.
I live right next to 'Tonoo Market Street' which is just like it
sounds. A street lined with itty bitty fresh produce stores where 1/2
the produce is along the sidewalk. Kinda like an open-air market.
Very neato!
Along that street where I walk my way home, are all these fixings.
Yoki, my local 'mama-san' who speaks no english (that's ok, I speak
no usable Japanese yet), has taken on this local 'gaijin' (foreigner)
and is slowly with pantomine, showing me something new at her stall
each day. I think most of my Japanese to date, is cooking/food
related (grin, suprised? Naww).
Nabe BTW, means a thickish soup/stew. Udon is a thick noodle, slightly
fatter than linguini and softer with a touch of rubbery consistancy.
It's also called 'alimentary paste' when labeled in english. Normally
sold fresh or vacumn packed. Occasionally dried.
Kamaboko, or 'fishcake' is a product made from mildish fish scraped
from the bones (paste-like) and formed to a roll (when formed to a
roll, it's Kamaboko and may have added colors and seasonings).
Cook the udon according to directions, and in second pot, simmer
stock and add the meats (shrimp only in last 5 minutes). Add veggies
in the last 5 minutes or so with the shrimps.
Ruth, Hawaii variation. That scraped 'bonefish' made to a pale tan
paste? Form it into 'fishballs' like you would make small meatballs.
Tuck into soup in last 5 minutes.
Total cooking time once both are boiling: 5 minutes for Udon, 10 for
'other pot'. Strain udon from water and add to stock pot then serve.
Goes lovely with toasted pretzel bits (try tossing them with a little
butter and hot chili-pepper then nuking for 60 seconds) and also
with a sliced fresh peach (fill center with a drizzle of honey and
cinnimon, nuke 1 minute then add a dollup of whipped cream or try
Japanese style, with 'miricle whip' salad dressing).
