Rice and Noodle -

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Home > Worldwide Recipes > Japan > Rice and Noodle

Rice and Noodle

Recipes

Buckwheat Noodle Basket
[Zaru Soba]
2 quarts (2l) water 12 ounces (340 g) dried soba (buckwheat) noodles 3 cups (750ml) cold water 1½ cups (375ml) dashi 5 tablespoons (75ml) soy sauce 3 tablespoons (45ml) mirin 1 tablespoon
Chilled Summer Noodles
[Hyashi Somen]
1¼ cups (310ml) dashi 6 tablespoons (90ml) mirin 6 tablespoons (90ml) soy sauce 2½ quarts (2.5l) water 12 to 14 ounces (340 to 400 g) dried somen noodles 2 cups (500ml) cold water 12 medium
Fox Noodles
[Kitsune Udon]
1 small leek 3 or 4 pieces (about 3x6x¼ inches or 8x15x0.6 cm each) deep-fried tofu 1 quart (1l) boiling water 2 quarts (2l) water 14 ounces (400 g) dried udon noodles 3 cups (750ml) cold
Rice And Beef Bowl
[Gyudon]
12 ounces (340 g) boneless beef sirloin 6 green onions 2½ cups (625ml) short-grain rice Cold water 3 cups (750ml) water ½ teaspoon (2ml) salt ¼ cup (60ml) mirin ¼ cup (60ml) soy
Rice With Chicken And Vegetables
[Takikomi Gohan]
2½ cups (625ml) short-grain rice Cold water 4 dried medium Chinese black mushrooms 1½ cups (375ml) hot water 1 large carrot, pared 8 ounces (225 g) boned chicken breast (skinned, if
Simmered Noodle Casseroles
[Nabeyaki Udon]
2½ quarts (2.5l) water 14 ounces (400 g) dried udon noodles 3 cups (750ml) cold water 8 ounces (225 g) boned and skinned chicken 6 tablespoons (90ml) plus 1 teaspoon (5ml) soy sauce 1

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