Here's another great roundup of Japanese recipes from our favourite food bloggers from around the world. Whether they take on traditional dishes, or offer us a more modern dish with a twist, food bloggers can lead to you trying some of the most exciting recipes!
This week, we're learning how to make udon noodles from scratch, sukiyaki Japanese hotpot, and Kenchinjiru, which is a totally vegeterian traditional soup often served in buddhist temples.
There's nothing wrong with dried, frozen or vacuum packed udon noodles, but if you're feeling adventurous or hosting a dinner party, you might want to try your hand at making them from scratch. It's easier than you think to make these chewy, thick noodles at home, and when cooked from fresh they take no time at all!
Sukiyaki Hotpot Recipe
Have you got to cook up a meal for a large family, but you don't have the time to spend hours slaving over preparation? Hotpot is exactly the recipe you need. Ingredients in Sukiyaki are cooked slowly in a sweet, soy sauce based broth, and it usually contains mushrooms, beef, tofu, leafy greens and bamboo shoots.
This delicious, warming soup is considered one of the most traditional dishes in Buddhist temple cuisine. It's great if your're a vegeterian or vegan and you want to try Japanese food, because unlike most Japanese soup, Kenchinjiru forgoes fish stock for a stock made from mushrooms and kombu seaweed.
Have you tried any of these recipes out this week? Why not send us your photos!
Dashi refers to a family of soup stocks used as the base for miso soup and other popular Japanese dishes. This incredibly simple, yet tasty, broth contains extracted umami components, such as amino acids and flavors from kelp and other ingredients to create a tasty balance of flavors.