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Shiitake Dashi with Roasted Maitake and Udon

Shiitake Dashi with Roasted Maitake and Udon

This is my take on a  traditional Japanese shiitake dashi with maitake. The combination of roasted maitake and broth made from dried shiitake is pretty amazing. I also felt like it was a good way to go vegetarian tonight.


1 quart of water

1 3 inch piece of kombu

3/4 cup dried shiitake

1/4 cup loosely packed bonito

1 bunch maitake

2 tbs mirin

1 tps soy sauce

1 bok choy

1/2 pound udon noodle

scallion


Making Dashi

Gently brush off the kombu with a damp towel. Add the kombu to a medium sauce pan with 1 quart of water and bring to a simmer over medium heat. Right before boiling remove the kombu. Add the dried shiitake mushrooms and reduce to simmer for 30 minutes. Take this time to roast the maitake.DashiDashi Step 2Preheat an oven to 400. Wipe off the maitake, break it down into more manageable pieces. Toss lightly with 1/4 tsp of canola oil and season with salt and pepper. Place the miatake in the oven and roast for 30 minutes. MUshroom1MUshroomAfter the dashi has simmered for 30 minutes add 1/4 cup of loose packed bonito flakes. Remove from heat and let it sit for 15 minutes.Dashi Step 3 Cook the udon noodles, rinse and shock in an ice bath. Strain the dashi several times. Dashi Step 4Over medium high heat add the dashi back to the sauce pan. Combine with the soy and mirin and bring to a boil. Blanch the bok choy and shock in an ice bath.

Season the dashi and serve over the noodles, maitake and bok choy.Dashi Maitake, Noodles

 

 

Chicken Teriyaki Bento Box

Chicken Teriyaki Bento Box

Chicken Teriyaki was my very first taste of Japanese food as a child and has remained one of my favorite dishes. The flavors and simplistic preparation of this dish instantly had me hooked on Japanese cuisine. I love throwing together a bento box at home when I’m really hungry containing chicken teriyaki, miso soup, salad and either sticky short grain rice or noodle. You can make the sauce well in advance or even use several weeks after its made, which makes throwing together a teriyaki meal easy.


Teriyaki Sauce

1 cup chicken stock

1/3 cup low-sodium soy sauce

1/3 cup sugar

1/3 cup mirin

1/3 cup sake

Combine the chicken stock, soy sauce, sugar, mirin and sake in a medium sauce pan over high heat. Bring to a boil, stir to dissolve the sugar and reduce to simmer until the teriyaki sauce is reduced to 1/2 cup and syrupy ~ 20 minutes.


Chicken

4 boneless skinless chicken breasts

1 tbs canola oil

Preheat oven 350. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Add the chicken and cook for 5 minutes flip and put to finish ~10 minutes.  Place the chicken on a cutting board to rest for 5 minutes.Teriyaki Chicken


Hibachi Style Noodles

1 pound Chinese style lo mien noodle

2 tbs canola oil

2 cloves garlic minced

1 tbs mirin

4 tbs soy sauce

1 tsp butter

1 tbs sesame seeds

1/3 cup diced scallion

Cook the noodle al dente, rinse with cold water, dry and toss with 1 tbs canola oil. Over medium-high heat nonstick skillet melt the butter and add 1 tbs canola oil. Add the garlic and sauté until fragrant.

Add noodles and toss for a minute. Season with soy, mirin, a few grinds of pepper. I prefer to allow the noodles to get crispy, but you can cook them to preference. Top with scallion and sesame seeds.Noodles


 

Bok Choy

1/2 pound baby bok choy  cleaned, ends trimmed, and cut on the bias into 1-inch pieces

1 tsp freshly grated ginger

1 tbs soy sauce

1 tbs water

1/4 tsp toasted sesame oil

1 tbs canola oil

In a sauté pan with a tight fitting lid, heat canola oil over medium-high heat. Add the  ginger stirring constantly, until fragrant. Add the bok choy and toss about 1 minute. Add the soy sauce, water, cover and cook about 1 minute.

Uncover, cook until the greens are wilted, stalks fork tender and most of the water evaporated (~ 2 minutes). Remove from heat, toss with sesame oil and season with pepper.


Miso Soup

4 cups Dashi

1/4 cup shiro miso (white)

1/2 pound soft tofu, drained and cut into 1/2 inch cubes

1/4 cup thinly sliced scallion

Warm the dashi in a sauce pan over high heat. Using a chinois, whisk in the miso paste, then gently stir in tofu. Simmer 1 minute and remove from heat. Add scallion greens and serve.


Chicken Teriyaki Bento Box