Asian - Japanese, Chinese, Korean, Vegetarian (or easy fix)
Recipe:
These are amounts for two servings.
Toppings: I use the same skillet for all the toppings -- cooking order doesn\'t matter except that the egg should go first (gives you time to cut it, and guarantees that it\'s bright yellow and pretty). Hun, on the other hand, goes nuts and will happily use *every* skillet I own.
Egg
1 egg, lightly beaten
Put a tiny bit of butter or oil in a medium skillet. Fry egg in a sheet. (If the heat is medium-low, you can have the egg almost cooked through when you turn it, making the flip a *lot* easier.)
Slide onto a cutting board and cut into diamonds by making a series of vertical and diagonal cuts. (Hun insists the shape is important.)
If you decide to double (or more) the recipe, do fry each egg separately so it will still be a thin sheet. Other that that, to double the recipe, just double everything.
Meat
1/4 lb. lean hamburger
1.5 t. sugar
1.5 T. soy sauce
1-2 T. garlic, chopped
1/4 onion, in small-ish pieces
1 T. sesame oil
Fry. Drain if necessary.
I tend to mix up a pound or so of meat at a time and parcel up the extra for the freezer. If you do this, don\'t add the onions until you\'re ready to cook – they’ll get slimy if frozen/thawed.
Zucchini
3/4 c. zucchini, in matchsticks (leave peel on)
0.5-1 T. garlic, chopped
black pepper
(salt)
Stir-fry in a little oil just til the zucchini starts to wilt.
Kimchee
1/4-1/3 c. kimchee, \"juice squeezed out\"
2 T. sesame seeds (preferably toasted)
Stir-fry in a little oil, just til hot and the sesame seeds start popping.
Nori (optional)
Toast one sheet lightly over a burner. (Should turn from brown-ish to green-ish.)
Noodles
1.5-2 bundles of somen
Bring pan of water to boil, add noodles. Cook for about 3 minutes.
Drain. Rinse.
Broth
1/2 t. dashi powder
3 T. mirin (or 3 t. sugar)
1/4 - 3/8 c. soy sauce
enough water to fill bowls about halfway
Heat to steaming in saucepan. (Since the broth only takes a minute to heat, I usually re-use the pan I cooked the noodles in.)
“Construction”:
· Fill bowls with hot water, let sit a couple minutes, dump out water.
(This is only done cause my toppings and noodles have cooled some, and I want the broth to heat them back up. If the bowls are hot, everything will end up hotter.)
· Rinse noodles again with hot water, put into bowls.
· Place toppings in little piles on noodles.
· Pour broth over all.
· Crumble/crush/tear nori on top.
(You\'re done now... go eat!)
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Notes on ingredients:
garlic -- for 2 people, I clean and chop about half a good-sized
head and use about 2/3 in the meat and 1/3 in zucchini.
