Name: Beni shoga (red pickled ginger)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 80g fresh ginger - julienne; 1/2 tsp salt; 80g apple cider vinegar; 20g white sugar; a drop of natural red food color

January 23, 2020

Beni shoga (red pickled ginger)

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Ingredients

80g fresh ginger - julienne
1/2 tsp salt
80g apple cider vinegar
20g white sugar
a drop of natural red food color

Instructions

1. In a small cooking pot, add the ginger, then add the boiling water. Bring it to a boil. Reduce the heat to low and simmer for about 1 min.
2. Drain and let it cool to room temperature.
3. Add vinegar, salt, sugar and red food coloring in a sterilized container/jar. Mix well.
4. Transfer the ginger into the container. Cover and let it sit in the fridge overnight.
5. The ginger will change color to a light pink.
Serve with Yakisoba, Okonomiyaki or anything else!

November 27, 2019

Teuchi Ramen – yakisoba / ramen with KitchenAid Roller

Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Ingredients

430g bread flour/strong flour/all-purpose flour (T65)
20g gluten powder
50g tapioca flour
100g plain flour/cake flour (T45)
258g water
15g fine salt
10 ~15g baking soda
katakuriko/potato starch

Instructions

1. Hand whisk together the flour, gluten and tapioca in your stand mixer bowl. Fit it with the dough hook.
2. In a small cup, add water, salt and baking soda. Mix well until dissolved.
3. Slowly drizzle in water, scraping down the sides of the bowl as needed, mix at the lowest speed until the dough comes together into a shaggy dough.
4. Transfer the dough out to a floured surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
5. Divide into 6 equal pieces on the work surface. Cover loosely with plastic wrap. Do not worry if the dough is not smooth at this stage.
6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed one piece of dough through the Roller. Feed it through again several times until the dough is silky and smooth. You may fold it in half before running it through. It takes me about 10 times or more usually. In the beginning the dough will be ragged. As you continue, after more runs, it will get silky and smooth alright.
7. Once the dough is smooth, turn dial to the next thickness setting 2 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 4 or 5. Roll out the dough to your desired thickness.
8. Repeat with the rest of dough balls.
9. Now attach the Spaghetti Cutter and run dough through to cut. Dust generously the noodles with katakuriko/potato starch to coat and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
10. Cover with plastic wrap and let it sit in the fridge for 1~2 days. You can skip this steps if you want to use them on the same day.
11. Start boiling a large pot of water. Boil the noodles for 2~3min until you get the texture you like. Serve with hot soup!

For Yakisoba

If you want to use the noodle for YAKISOBA, first steam the noodles for about 5~6min and boil for 1~2min. Wash with cold water to remove the slimy bits from the noodles.

NOTE: You can also freeze the noodle bundles.

November 25, 2019

Yakisoba

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

180g pork belly - thinly sliced - soak with 1 tbsp cooking sake or cooking white wine
160g cabbage - cut into bite sizes
1/2 onion (about 60g) - sliced
1/2 carrot (about 120g) - roughly julienne
1/4 red bell pepper (about 60g)
1/4 green bell pepper (about 60g)

For the seasoning

4 tbsp (about 70g) worcestershire sauce
1 tsp white miso paste
1 tsp chicken bouillon powder or torigara soup powder
1 tsp sugar
1/2 tsp soy sauce
1 tsp ketchup
noodle for yakisoba for 2 persons
some of aonori/seaweed flakes - (optional)
some of beni shoga (red pickled ginger) for the decoration

Instructions

1. In a bowl, add all the seasoning ingredients and mix well until smooth.
2. In a wok or a large frying pan, add oil and heat at medium high heat. Cook pork first until browned. Add onion, carrot and cook for about 1~2min. Then add cabbage, stir-fry until almost tender.
3. Wash yakisoba noodles with hot water, using a sieve. Gently loosen the noodles with hands.
4. Add the noodles in the wok and cook on medium heat. Keep an eye on the noodles as they may stick to the wok.
5. Last, add the seasoning sauce. Mix all together using tongs.
Sprinkel some of aonori (if you like) and serve hot!

If you use rehydratable noodle :

Boil the noodles according to the directions on the package. When the noodles are done, drain and rinse thoroughly with cold water, using your hands to agitate the noodles. Drain well. Toss the noodles with 1~2 tsp of vegetable oil (or sesame oil) to keep the noodles from sticking together.

Note :

Here I used "homemade fresh noodle": so first I steam the noodles for 5 to 6 mins, then I boil them for a few minutes. Then I wash the noodles with cold water to remove slime from the noodles.