Thursday, January 21, 2010
Wednesday, January 20, 2010
Sunday, January 17, 2010
Udon, eggs, scallops, fried-dried batter, bonito flakes, and chicken
I invented this, I'm pretty proud of myself. It's about an 8 out of 10; the scallops didn't come out as good as I'd have liked, they didn't add to the dish but they didn't really take away from the dish....Dish woulda been just as good without it.
Edit; Thursday, January 21 2010:
Steamed spinach and shiitake mushrooms add greatly to the dish. Discard notion of scallops and use plain steamed spinach and sliced shiitake mushrooms instead. Add them where the scallops would have been used.
Read the notes.
Ingredients:
A five fingered pinch of bonito flakes
Another five fingered pinch of agetama
About 3 table spoons of Somen tsuyu sauce
About 1.5 to 2 table spoons of oyster sauce
One block of frozen udon noodles
One frozen chicken breast
A palm-full of scallops
Two eggs
Notes:
This is a sweet(甘い) dish.
I guess a five fingered pinch would be a table spoon, either way I'm just gonna sprinkle those bits on top of the dish when I'm done so measuring it out is annoying
You want about a 2:1~3:1,or whatever - I failed math class, on the somen-oyster mixture The oyster sauce is there to give the occasional tang to the dish but not over-power anything.
The vacuum sealed udon noodles are shit, don't use those. Use the frozen udon if you can find them.
Agetama, as far as I can see it, is flour that has been fried. Normally when you make tenpura bits of flour will float off what ever you're cooking and float around in the oil.
Scoop that shit out, put it on a paper towel, and leave it out in a dry open place (in a stove?) to dry and drain.
Using bread crumbs won't really work because they'll soak up the sauce/any-moisture-at-all, and loose all their crunch almost instantaneously
You can make your own agetama by:
setting up some frying oil (I always use olive oil - but whatever ya mean?)
making a tempura batter
dripping the batter, little-by-little, into the oil
Scooping up the bread bits and laying them out to dry-drain
The chicken breast is that sorta thick chicken breast you can cut and cube into bite sized chunks
The scallops can be omitted - and replaced with more eggs or chicken as they don't really add anything in particular...
my egg scrambling is very very plain: spray on oil the pan, heat the pan, smidge of margarine/butter and scramble.
Most of this is done in parallel, making it a pretty quick cook
Use a plate with a bit depth. Don't want a bowl as we don't want to smother the dish
Prep:
Ain't none really. Everything goes from none to done pretty much....
I think the dish, if you do it all at once, maxes out at about 15~20 minutes...?
Directions:
Flash boil the chicken for no more than 5 full minutes.
Take the chicken out and cube it.
Flash boil it again for no more than 5 full minutes.
The chicken should be berry berry juicy, if it ain't then it's your fault; you're fired.
Cook the udon noodles according to the instructions on the package
Or boil the udon until the block comes apart and about 2 full minutes after that
Frozen udon noodles are almost kinda-kinda gummy, at least the ones I use.
sauté the scallops....I don't know how to make these so that they'll fit with this dish.
I'll update this once I figure that out. They can be omitted or kept for dish variety.
scramble the eggs
Asthetics
On your plate arrange the chicken, eggs, and scallops in a piece-sign kind of arrangement.
Layer the udon noodles on top of the scallops and allow them to cover whatever else.
Sprinkle the bonito flakes and agetama over the section with mostly the chicken and egg showing.
nudge the noodles aside a little bit and pour in the tsuyu-oyster sauce mixture where the scallops are, (I guess you could lay the sauce down first...)
Pop in some Calle 13 and get ready for the next step
Eat:
I didn't really want the dish to be all egg or all chicken or all whatever....Occasionally there should be a point where the egg doesn't have anything but egg in it and the chicken is nothing but chicken and the scallops are whatever they are....scallopy or sumfing...
Edit; Thursday, January 21 2010:
Steamed spinach and shiitake mushrooms add greatly to the dish. Discard notion of scallops and use plain steamed spinach and sliced shiitake mushrooms instead. Add them where the scallops would have been used.
Read the notes.
Ingredients:
A five fingered pinch of bonito flakes
Another five fingered pinch of agetama
About 3 table spoons of Somen tsuyu sauce
About 1.5 to 2 table spoons of oyster sauce
One block of frozen udon noodles
One frozen chicken breast
A palm-full of scallops
Two eggs
Notes:
This is a sweet(甘い) dish.
I guess a five fingered pinch would be a table spoon, either way I'm just gonna sprinkle those bits on top of the dish when I'm done so measuring it out is annoying
You want about a 2:1~3:1,or whatever - I failed math class, on the somen-oyster mixture The oyster sauce is there to give the occasional tang to the dish but not over-power anything.
The vacuum sealed udon noodles are shit, don't use those. Use the frozen udon if you can find them.
Agetama, as far as I can see it, is flour that has been fried. Normally when you make tenpura bits of flour will float off what ever you're cooking and float around in the oil.
Scoop that shit out, put it on a paper towel, and leave it out in a dry open place (in a stove?) to dry and drain.
Using bread crumbs won't really work because they'll soak up the sauce/any-moisture-at-all, and loose all their crunch almost instantaneously
You can make your own agetama by:
setting up some frying oil (I always use olive oil - but whatever ya mean?)
making a tempura batter
dripping the batter, little-by-little, into the oil
Scooping up the bread bits and laying them out to dry-drain
The chicken breast is that sorta thick chicken breast you can cut and cube into bite sized chunks
The scallops can be omitted - and replaced with more eggs or chicken as they don't really add anything in particular...
my egg scrambling is very very plain: spray on oil the pan, heat the pan, smidge of margarine/butter and scramble.
Most of this is done in parallel, making it a pretty quick cook
Use a plate with a bit depth. Don't want a bowl as we don't want to smother the dish
Prep:
Ain't none really. Everything goes from none to done pretty much....
I think the dish, if you do it all at once, maxes out at about 15~20 minutes...?
Directions:
Flash boil the chicken for no more than 5 full minutes.
Take the chicken out and cube it.
Flash boil it again for no more than 5 full minutes.
The chicken should be berry berry juicy, if it ain't then it's your fault; you're fired.
Cook the udon noodles according to the instructions on the package
Or boil the udon until the block comes apart and about 2 full minutes after that
Frozen udon noodles are almost kinda-kinda gummy, at least the ones I use.
sauté the scallops....I don't know how to make these so that they'll fit with this dish.
I'll update this once I figure that out. They can be omitted or kept for dish variety.
scramble the eggs
Asthetics
On your plate arrange the chicken, eggs, and scallops in a piece-sign kind of arrangement.
Layer the udon noodles on top of the scallops and allow them to cover whatever else.
Sprinkle the bonito flakes and agetama over the section with mostly the chicken and egg showing.
nudge the noodles aside a little bit and pour in the tsuyu-oyster sauce mixture where the scallops are, (I guess you could lay the sauce down first...)
Pop in some Calle 13 and get ready for the next step
Eat:
I didn't really want the dish to be all egg or all chicken or all whatever....Occasionally there should be a point where the egg doesn't have anything but egg in it and the chicken is nothing but chicken and the scallops are whatever they are....scallopy or sumfing...
Friday, January 15, 2010
Friday, January 8, 2010
Thursday, January 7, 2010
Move on move on.
Next week classes start. Kinda nervous I think; this'll be two semesters in a row, I feel like a good student.
Friday, January 1, 2010
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