Recipes: Udon Noodles, Crispy Prawns and Japanese Rice

We would like the Japanese to invade out kitchens as their cuisine is healthy and tasty in equal parts. Since sushi might be a challenge and is definitely time consuming, we have come up with almost effortless options for dinner tonight. We are all for going grocery shopping for udon noodles, Japanese rice, prawns and condiments.

Yaki Udon Vegetables

 

Ingredients:

 

300 gm udon noodles
10 gm red peppers
10 gm yellow peppers
10 gm green peppers
15 gm onion
5 gm garlic
10 gm veg oyster sauce
5 gm Vietnamese dip
5 ml oil

Method:

 

1. In a stock pot, bring water to boil. Add udon noodles.
2. Allow it to cook. Drain under running water. Spread on a flat tray. Allow it to cool.
3. Cut peppers in juliennes. Make batter for prawns & deep fry them.
4. In a wok, heat oil. Add garlic and saute.
5. Add all the vegetables and stir fry on high flame.
6. Add veg oyster sauce, Vietnamese dip.
7. Add noodles to it. Again stir fry on high flame making sure noodles are evenly coated with the sauce.
8. Garnish with spring onion. Serve hot.

Crispy Fire Cracker Prawns

Ingredients:

6 medium-sized prawns
30 gms white miso paste
15 gms Sambal Oelek
15 gms chilli paste
5 gms white sesame seeds
5 gms fresh red chilli, chopped
5 ml sesame Oil
30 gms chili paste
15 gms cornflour
2 gms veg aromat powder
20 gms sweet chilly sauce
5 nos spring roll sheet
5 gms red chilli Fresh

Method:

 

1. Clean and devain the prawns. Slit the veins to ensure the prawns don’t curl while frying.
2. Press the prawns to make them straight. Ensure the prawns don’t break.
3. To make marinade, mix in white miso, sambal oelek, chilli paste, white sesame seeds, fresh red chillies, sesame oil and veg aromat powder.
4. Take the spring roll sheet and cut into juliennes ( about 3mm )
5. Coat the prawns first in the marination. Rest it for 15-20 mins, remove excess marinade.
6. Spread the shredded spring roll sheet on a table and roll the prawns in them.
7. Make sure that the layering is not too thick.
8. Deep fry the prawns in hot oil until crispy.
9. Serve Hot with Sweet Chilli Sauce.

Hibachi Rice

Ingredients:

 

400 gm St. Japanese rice
25 gm garlic
15 gms Shiitake mushrooms, chopped
10 ml Kikkoman soy sauce
2 gm salt
5 gm sugar
5 gm veg broth powder
20 gm spring onion
10 ml oil

Method:

 

1. In a wok heat oil. Add garlic. Sauté garlic until it is light brown in colour.
2. Add chopped shitake mushrooms while sautéing garlic.
3. Add steam jap rice and stir fry well to separate all grains.
4. Add kikkoman, salt, sugar and veg broth powder. Stir on high flame.
5. Finish with spring onions. Serve hot.

Recipe & Image Courtesy: Shiro, Mumbai

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