Japanese Beef and Noodles Big Bowl

RECIPE

Yield
4 servings

Ingredients
2 large egg whites
1 large egg
8 cups fat-free beef broth
1/4 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon grated peeled fresh ginger
8 ounces beef tenderloin, cut into 2 x 1/4-inch slices
1 1/2 cups (1-inch) sliced green onions
4 cups hot cooked soba (buckwheat noodles) or angel hair pasta (about 8 ounces uncooked)
2 cups fresh bean sprouts

Preparation
Beat egg whites and egg at medium speed of a mixer 1 minute; set aside.

Combine broth, soy sauce, sugar, and ginger in a large saucepan; bring to a boil. Reduce heat; add beef and onions, and simmer 1 minute. Add egg mixture without stirring; cook for 1 minute. Remove from heat, and gently stir. Place 1 cup of noodles in each of 4 large soup bowls, and add 2 cups of beef mixture and 1/2 cup sprouts.

Nutritional Information
Calories:389 (12% from fat)
Fat:5.4g (sat 1.9g,mono 1.9g,poly 0.4g)
Protein:28g
Carbohydrate:55.4g
Fiber:1.5g
Cholesterol:90mg
Iron:4mg
Sodium:742mg
Calcium:54mg

Japanese cooking@home
by cooking lover

Japanese-style One-pot Supper

RECIPE

Prep and Cook Time: about 20 minutes. Notes: Look for dried bean-thread noodles, mirin (sweet sake or rice wine), and Sriracha (Southeast Asian hot chile sauce) in the Asian section of the supermarket.

Yield
Makes 4 servings

Ingredients
3 ounces dried bean-thread noodles (saifun or cellophane noodles; see Notes)
5 cups reduced-sodium chicken broth
1/2 cup mirin (see Notes) or cream sherry
1/4 cup soy sauce
1 tablespoon sugar
3 to 5 thin slices peeled fresh ginger
12 ounces boned, skinned, chicken thigh meat, trimmed of fat and cut into 1-in. chunks
1 small red bell pepper, seeded, stemmed, and cut into thin slices
4 ounces sugar snap or snow peas
4 ounces button mushrooms, sliced
8 ounces firm tofu, drained and cut into 1-in. cubes
3 green onions (green and white parts), cut into 1-in. lengths
Sriracha (see Notes)

Preparation
1. In a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes. Drain and cut into 6- to 10-in. lengths.

2. In a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 in. high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat. Reduce heat and simmer, covered, 5 minutes.

3. Arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot. Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes. Set pot on the table so people can serve themselves, with Sriracha on the side.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:363 (15% from fat)
Protein:28g
Fat:5.9g (sat 1.3)
Carbohydrate:42g
Fiber:2.5g
Sodium:1827mg
Cholesterol:71mg

Japanese cooking@home
by cooking lover

Warm Soba Noodle Bowl

Time: 40 minutes. A popular Japanese winter dish, warm soba with toppings is just the thing for lunch on an overcast day. The broth is made with dashi, a staple soup base whose delicate flavor comes from dried bonito tuna flakes and seaweed.

Yield
Serves 4

Ingredients
2 eggs
6 cups liquid dashi (or use concentrate)*
4 shiitake mushrooms, stemmed and thinly sliced
1 tablespoon mirin
1 tablespoon soy sauce
16 ounces dried soba noodles
20 thin slices daikon, peeled
1 sheet nori seaweed, cut into 1/4- by 1-in. strips
2 green onions, finely sliced diagonally

Preparation
1. Put eggs in a small pot of cold water. Bring to a boil, remove from heat, cover, and let sit 15 minutes. Drain; rinse with cold water.

2. Bring dashi to a boil. Reduce heat to low and add mushrooms, mirin, and soy sauce.

3. Bring a 3-qt. saucepan of water to a boil. Add soba and cook, stirring to separate noodles, until softened, about 5 minutes. Drain but don't rinse. Divide noodles among 4 serving bowls.

4. Pour 1 1/2 cups of dashi over noodles in each bowl. Arrange mushrooms and daikon over noodles, dividing evenly so each bowl has a neat row of both. Peel eggs and cut each in half lengthwise, placing 1 half in each bowl. Divide nori and green onions among bowls.

Find liquid dashi in containers in Japanese groceries and some gourmet stores. It's more widely available as a dry concentrate called dashi-no-moto; reconstitute according to package directions.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:436 (6.9% from fat)
Protein:20g
Fat:3.3g (sat 0.9)
Carbohydrate:88g
Fiber:0.4g
Sodium:1534mg
Cholesterol:106mg

Japanese cooking@home
by cooking lover