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Recipes with japanese hot mustard

4 recipes that use japanese hot mustard, with photos, step-by-step instructions and cook times. The quickest, Sara udon, takes 30 minutes. It is most often cooked with soy sauce, sugar and egg.

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Oden (Tokyo style)

When the evenings turn cold, Tokyo's convenience stores set out steaming trays of oden by the till, and small oden bars and street stalls fill up with office workers. Tokyo's style uses a darker, soy-seasoned dashi than the paler Kansai one, and it includes chikuwabu, a chewy tube of wheat dough that is rarely seen outside the Kanto region. Everything simmers gently for a long time, so the daikon turns translucent and soaks up the broth. Serve it straight from the pot with a dab of hot Japanese mustard. Chef's tip: make oden a day ahead and let it cool in the broth overnight; the daikon and eggs take on far more flavour as they cool than while they boil.

90 minSoups
by KrazyBadal 0 views

Miso katsu (Nagoya pork cutlet with red miso sauce)

Dark soybean miso, such as the hatcho miso made in nearby Okazaki, gives Nagoya food its deep brown colour and rich, slightly bitter flavour. Miso katsu is the city's best-known way to use it: a fried pork cutlet covered in a thick, sweet miso sauce. It is served in lunch restaurants on a bed of shredded cabbage with rice and miso soup, or sliced over rice as a bowl. The sauce is glossy and savoury, a little like a darker, sweeter barbecue sauce. Chef's tip: snip through the strip of fat and sinew along the edge of each chop every 2 cm before coating it, so the cutlet stays flat in the oil and cooks evenly.

40 minMeat
by KrazyBadal 0 views

Sara udon

Nagasaki's second famous noodle dish uses the same toppings as champon but turns them into a thick sauce poured over a plate of crunchy fried noodles. The name means plate udon, though the classic noodles are very thin and fried crisp. In Nagasaki homes it is a quick weekend lunch and a standard dish at family gatherings, and supermarkets there sell the fried noodle nests ready to use. People splash it with Worcestershire sauce at the table, and a dab of hot mustard is common too. Chef's tip: pour the sauce over at the very last moment and let the noodles soften slowly as you eat, so you get crisp and soft in every mouthful.

30 minPasta & Noodles
by KrazyBadal 0 views

Rafute (Okinawan braised pork belly)

Rafute comes from the cooking of the old Ryukyu court in Okinawa, where pork has long been the most important meat. Thick blocks of skin-on belly are boiled to remove fat, then braised slowly in awamori, the local rice spirit, with soy, bonito stock and the islands' dark brown sugar. Today it is a dish for family celebrations and the Okinawan New Year, a staple of izakayas in Naha, and a topping for Okinawa soba. Expect deep amber pieces that hold their shape but cut with chopsticks. Chef's tip: cook it the day before; chilling lets you lift off the set fat, and the flavour soaks deeper into the meat overnight.

180 minMeat
by KrazyBadal 0 views

Goes well with japanese hot mustard

Recipes with japanese hot mustard: 4 easy ideas · WhatToEat.Today