Kabocha roasted with butter in 400f oven until soft, puree with soy sauce, sake, a bit of sugar.
Boil penne, sautee oyster mushrooms, pour in kabocha puree, toss everything together, and serve with a dusting of parmesan.
Years of living alone has made me develop the uncanny ability of cooking while nursing a heavy hangover.
Fry sliced onions, bok choy, and pork slices. Add butter, grated garlic, soy sauce. Garnish with bonito flakes.
The most popular version is seasoned only with soy sauce. But my hangover demanded a bit more grease and substance. Hence, the garlic and butter. I recommend adding those two things.
I also cannot get the Luke Haines album title out of my head.
Minced onions, garlic, and ginger. Sauté. Sauté ground pork. Throw in turmeric, paprika, and hot pepper powder. Diced tomatoes, until they lose shape. Water, boil, garam masala. Throw it on rice.
The sushi rice in the bowl is a throwaway of the lack of authenticity in my dish.
I sometimes add a bit of soy sauce, to match the gravy with the rice. My dirty soy-sauce covered secret. And it’s not the only one.
Nanban: Noodle soup dish containing meat with large (leek sized) scallions.
Kombu (kelp) and dried anchovy broth with sake, sugar, and soy sauce.
Stew pork (or duck, or chicken) throw in sliced green onions, stew until slightly wilted.
Pour over cooked udon or soba.
Even if you are using granulated instant fish broth, the meat enhances the flavor of the soup.
And don’t forget to sprinkle some shichimi.
And some unrelated stuff:
Acid Mothers Temple at Media Club.
Japanese men with long beards
This was really good. Only about once or twice a year I hit on an original recipe that’s very simply, without a doubt, delicious. What started out as a half-assed attempt to recreate the hiyashi-ramen that I’ve been reading about turned into a wonderful dish. Proximity to the authentic hiyashi-ramen ceased to be an issue.
Boil konbu (kelp) in small amount of water for konbu stock. Add salt and dash of fish sauce. Discard konbu and chill. Combine with refrigerated mature hen stock. Make flavored oil by heating oil with dried shrimp, garlic, sesame seeds, green onions, and whatever aromatic stuff.
Boil and rinse noodles in cold water. Top with tomatoes, sliced red cabbage, cilantro, boiled egg, whatever protein you have on hand (grilled chicken, charsiu), and flavored oil.
Throw mature hen in pressure cooker for 1.5 hours (after cleaning and quick parboil). Set aside 200-300ml for torisoba. Season soup with rice wine (or Shiaoxing wine), a dribble of soy sauce, and salt. You can soak some kelp in there for some added glutamate umami. Blanche some Asian greens, shred meat from hen, and throw everything together with some very thin ramen noodles (or egg noodles, or thin wheat (like sômen) noodles). Add a drizzle of sesame oil.
Stare into the clear, golden broth and slurp.