I love to travel. I think it is because I grew up as an Air Force Brat. We were never in one place longer than 2 years and usually much less than that. Germany, Great Britain, France, Belgium, Austria. But we never were stationed in any of the Asian Countries. (Unless you count the year my Dad was in South Korea in the 50s.) Japan, China, India, Indonesia have always been mysterious and exotic. And since I will probably NEVER get there I will have to visit through the cuisine of those countries. And thanks to My Kitchen My World I can do that.

    Welcome to Japan!! Yookoso Nihon e

It took me forever to decide what to make. When I think of Japanese Cuisine I always think of tempura and sushi. I knew there had to be more than that. So searching I went. And as you can see I came up with several dishes.

    Curry Udon: Is a thick, dark, spicy, delicious curry made with Udon noodles. It is comfort food taken to the epitomy of comfort food.

I adapted (aka Americanized) this recipe (and the next) from About.com: Japanese Food

    * 5 oz thinly sliced pork, or chicken thigh, cut into bite-size pieces
    * 1/2 onion, thinly sliced
    * 3 inches carrot, julienned
    * 4 shiitake mushrooms, thinly sliced
    * 2 tsp curry powder
    * 5 cup dashi soup {I used Veggie Broth.}
    * 1/3 cup soy sauce
    * 1/4 cup mirin
    * 2 1/2 Tbsp katakuriko starch or potato starch, { I used Corn Starch} mixed with 4 Tbsp of water
    * 4 inches negi, or green onion, diagonally and thinly sliced
    * 4 servings preboiled udon noodles


Heat some oil in a deep pot and saute pork until it chages color on medium heat. Add onion slices and saute on low heat until softened. Put curry powder and stir-fry with meat and onion well. Add shiitake mushrooms and carrot and stir-fry. Pour dashi soup in the pot and season with soy sauce and mirin. Simmer until carrots are softened on medium heat. Add the starch and water mixture to thicken the soup. Add negi slices in the soup. Meanwhile, boil water in a large pan and heat udon noodles as indicated in the package. Drain the udon and divide into four bowls. Serve curry soup over the udon noodles. *Makes 4 servings. I will be making this A LOT this winter.

    Sobameshi: Japanese fried noodles with rice which is originally from Western Japan.

    * 2 tsp vegetable oil
    * 1/4 lb pork or beef slices, cut into small pieces {I used chicken. It would be good without the chicken, too.}
    * 1/4 onion, finely chopped
    * 1/2 cup finelly chopped cabbage
    * 1 package pre-steamed chuka noodles, cut into 1/2 inch length pieces
    * 2 cups steamed rice
    * 2 Tbsp dashi soup {I used Veggie Broth.}
    * 2 1/2 Tbsp Worcestershire sauce {I did not use this, but rather made a sauce.}

Heat vegetable oil in a large skillet or wok on medium heat. Fry meat until change color. Add onion and cabbage and stir-fry until softened. Add noodles in the skillet. Pour 2 Tbsp of dashi soup over the noodles and stir fry until the moisture is gone. Add rice and stir-fry until mixed well with other ingredients. Pour Worcestershire sauce and stir quickly. Stop the heat. *makes 2 servings

    Sauce: (borrowed from en Petit Chef)
    1 1/2 Tbl Soy Sauce
    1 Tbl Mirin
    1 tsp Oyster Sauce

Mix ingredients together and set aside.

And then, because I just couldn’t stop myself….

    Chicken Yakitori: grilled chicken.

And since I didn’t change the recipe I’ll just leave you with the link.It is supposed to be grilled but since I didn’t have one that I could fire up quickly and was only making a small portion I used my upside down grill. Also known as a broiler. Worked just fine.

I hope you enjoyed this meal. I know I did. And so glad I have leftovers. Well, some. The Boy came home and enjoyed some of it, too. But there is still enough left for another meal. Delicious!!

Please visit the other cooks and find out what they made for….