blanched vegetables with chojang dressing

Spring time spanakopita

Doritos Furikake

Curry chicken ramen

snack: wagashi

Crispy kimchi fried rice with cheese

06.16.2020

Absolutely delicious lunch. Fried iwashi fish, cucumber and cabbage salad, white rice and a massive bowl of some sort of potato and tofu salad. There was also a tomato but you know I didn’t eat that.

Garage Ramen Noodles

Servings: 4

STUFF
1 bunch Tuscan kale, de-stemmed and torn into
2 medium-sized yellow onions, each cut into 8 wedges without roots or tips
5-6 oz shiitake mushrooms (or cremini), de-stemmed and sliced
4 packs dried ramen noodles without seasoning packets
⅓ cup mirin
⅓ cup soy sauce
2 Tbsp. oil
1 Tbsp. toasted sesame seeds
¼ cup rice vinegar
Neutral oil
Pinch of kosher salt

STEPS
Fill a pot with salted water and bring it to a boil. While waiting for the water to boil, heat some neutral oil over medium heat in a large skillet, and throw your chopped onions in there. Stir them occasionally as they start to get tender. Once your water is boiling, throw 4 packs of dried ramen noodles in there.

Cook dried ramen noodles for about 3 minutes so they’re slightly underdone. While the noodles are cooking, add your sliced mushrooms and kale to the skillet, with a bit of kosher salt and a splash more oil. Transfer them to the skillet (and saving a scoop of the cooking liquid, as you would pasta water).

The kale and mushrooms will cook almost all the way as you stir them around in the skillet. When you add your undercooked ramen noodles, the vegetables will finish with that residual heat. Make sure to leave the heat on under your skillet.

We’re adding our real flavor enhancers now, which also create our sauce. Add a splash of reserved ramen noodle water, ⅓ cup mirin, ⅓ cup soy sauce, 2 Tbsp. oil, 1 Tbsp. toasted sesame seeds, and ¼ cup rice vinegar to the pan, pouring over the noodles and vegetables. Toss everything in the skillet for a couple minutes, so the sauce gets all up in the noodle’s business. You don’t want any sauceless noodles.

And now, you plate. Make a nice little mountain of stir-fried noodles on your plate or in your bowl. Make sure you get plenty of kale and mushrooms. Top it with more toasted sesame seeds, some hot sauce, flaky sea salt, or chile flakes. 

Recipe by fakeginger

aya.tiedeur

fattributes:

Sourdough Bagel

apple, black sesame, and cardamom crumble pie

BUCKWHEAT CHIPS (Buckwheat crackers)

(From M/FoMT)

https://www.bio-oz.com.au/blogs/news/bio-oz-buckwheat-flour-crackers-recipe-gluten-free

Ingredients:

• ¾ cup of Buckwheat Flour
• ¼ cup of filtered water
• ¼ cup of Light, Extra Virgin Olive Oil
• ¼ teaspoon good quality rock salt
• ¼ teaspoon poppy seeds or sesame seeds (optional)
• extra olive oil for brushing
• extra salt for seasoning

Directions:

1. Preheat oven to 175 degrees cel (arrange so the middle rack is in position)
2. In a high powered blender or Thermomix combine buckwheat flour, water, oil and mix until smooth
3. Add salt and sprinkle with poppy seeds and mix again
4. Turn buckwheat mixture out onto silicone rolling mat greased with a little olive oil. The mixture should not be too sticky.
5. Roll out dough into a large rectangle so it is about 2mm thick. You may need to halve the dough in order to get it this thin. The thinner the better as they are nice and crunchy that way.
6. Turn the mat over (with the dough still stuck to it) and gently ease the rolled out dough onto your oven tray lined with baking paper.
7. Brush with extra olive oil lightly so as not to mark the cracker and sprinkle with a little extra rock salt
8. Score the dough into whichever shape you would like the cracker to end up. Sometimes I use a round cookie cutter for a biscuit the size of a rice cracker.
9. Bake for 15 minutes and then take them out and break them up along the score lines. Turn crackers over to bake on other side.
10. Bake on other side for another 15 minutes (if you have made them thicker you will need more cooking time) or until dark golden brown.

ROASTED RICE CAKES

(From M/FoMT)

https://www.seriouseats.com/recipes/2010/12/roasted-rice-cake-recipe.html

Ingredients:

For the roasted onions:

• 1 teaspoon canola oil
• 1 medium white onion, thinly sliced
• Kosher salt

For the roasted rice cakes:

• ¼ cup mirin
• ¼ cup chicken broth
• 2 tablespoons canola oil
• 1 pound rice cake sticks
• 1 tablespoon sesame seeds
• 2 scallions, ends trimmed, green parts thinly sliced

For the Korean Red Dragon Sauce:

• ¼ cup water
• ¼ cup sugar
• ⅓ cup ssamjang (fermented bean and chile sauce)
• 1 tablespoon light soy sauce
• ½ teaspoon sherry vinegar
• ½ teaspoon sesame oil

Directions:

1. Heat oil in 12-inch cast-ion skillet over medium-high heat until lightly smoking. Add onions and cook, stirring occasionally until onions begin to brown, about 10 minutes. Season with salt and reduce heat to medium-low. Continue cooking, stirring occasionally until richly caramelized, about 30 minutes longer. Adjust heat as needed to prevent burning. Transfer cooked onions to bowl.
2. Meanwhile, make the dragon sauce. Combine water and sugar in medium saucepan and bring to a boil over high heat. Stir constantly until sugar is dissolved then remove from heat. Let cool for one minute, then stir in ssamjang until dissolved. Add soy, sherry vinegar, and sesame oil.
3. For the rice cakes, pour mirin and broth into a large heavy-bottomed saucepan and bring to a boil over high heat. Reduce to medium-high and cook until lightly thickened, about two minutes. Add red dragon sauce, reduce heat to medium, and cook until glossy and thick, about six minutes. Add roasted onions and stir well.
4. Meanwhile, clean out iron skillet, and return to stove. Add two tablespoons canola oil and heat over medium-high heat until just starting to smoke. Add rice cakes and reduce heat to medium. Cook until light brown on all sides, about 3 minutes per side.
5. Toss rice cakes with sauce. Garnish with sesame seeds and scallions.

SOBA NOODLES (Buckwheat noodles)

(From M/FoMT)

https://sweetandsavorymeals.com/soba-noodles-recipe/

Ingredients:

• 10 ounces soba noodles dry
• 3 tablespoons rice wine vinegar
• 1/3 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 2 cloves garlic minced
• 1 tablespoon ginger grated
• ¼ teaspoon red pepper flakes
• 2 tablespoons canola oil or peanut oil
• ¼ cup green onions thinly sliced

Garnish:

• Green onions
• 1 teaspoon sesame seeds
• Chopped peanuts

Directions:

1. In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water, drain and set aside.
2. In a small bowl, whisk together rice wine vinegar, soy sauce, sesame oil, brown sugar, garlic, red pepper flakes, and ginger.
3. Place a large skillet over medium-high heat. Add the canola oil and heat until shimmering, once hot, add the chopped green onions. Cook, stirring, for about 30 seconds or until just softened.
4. Add the soy sauce mixture and cook for 30 seconds.
5. Add the noodles and toss until heated through.
6. Garnish with the sesame seeds, green onions and chopped peanuts.