Dish 28: Japanese cuisine -Udon noodle

Udon is one of the most popular noodles in Japan, other is soba noodle. This thick wheat noodles are usually served in a hot soup with a variety of ingredients. It is said that this noodle is brought by Japanese Buddhist monks back from China (likely derived from a similar Chinese noodle called “cu mian” meaning “thick noodle”). Comparing with other kinds of noodles, Udon is more tender and chewy.



(This is a traditional and classic recipe, actually, when you cook at home, just feel free to add whatever you like)

  • 3 cups dashi (please refer the 20th dish: Dashi soup)
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1tbsp sake
  • 1 leek, top removed and cut into 4 pieces (optional)
  • 1/2 lb fresh or dried udon noodles
  • 8 oz fresh spinach, washed and trimmed
  • 4 shiitake (if using dried, reconstitute)
  • 4 stickes imitation crabmeat, cut in half
  • 1 skinless and boneless chicken thigh, cut into bite size

Taste (bad1-excellent 5): 4

Time: 30mins

Skill (easy 1- hard 5): 2 (Just mix all ingredients together and cook them well)

Healthy (unhealthy 1-healthy 5): 5

Spicy (no-spicy 1 -very spicy 5): 0


Dish 27: Japanese cuisine -Chawan mushi “savory custard”

It is a Japanese style custard. Instead of using water (Chinese style), they use Dashi to mix with eggs, such method largely enhance the flavor of seafood.



  • 1/2 cup chicken breast fillet
  • As need salt
  • 4 shrimps (I used crab meat instead)
  • 2 shiitake
  • 2 teaspoons light soy sauce
  • 4 large eggs
  • 1 1/2 cups Dashi
  • 1 teaspoons Mirin

Taste (bad1-excellent 5): 4 (Yummy~)

Time: 30mins

Skill (easy 1- hard 5): 3 ( Just make sure the custard inside is cooked well)

Healthy (unhealthy 1-healthy 5): 4

Spicy (no-spicy 1 -very spicy 5):0

Dish 21: Japanese cuisine- Classic miso soup

This miso soup is based on the previous Dashi soup and it is a very popular soup and can be served for breakfast, lunch or dinner, even for Japanese not feel well.


The following recipe is serve for two:

2 cups of dashi

1/4 cup of wakeme seaweed(or shiitake mushroom)

1.5tbsp of Shiro miso (sweet white miso)

1/2 cup of soft tofu (cut into 1/2 inch)

1.5 tbsp of green onion

The process is very easy:

1) pour the Dashi, Miso and mushroom into a pot

2) When the soup is boiled, turn the heat down and simmer for 10 mins

3) Put tofu in it and heat the pot until boil

Taste (bad1-excellent 5): 4.5 (very thin not thick but with mushroom and seafood flavor)

Time: 20min

Skill (easy 1- hard 5): 1.5

Healthy (unhealthy 1-healthy 5): 5

Spicy (no-spicy 1 -very spicy 5): 0

Dish 20: Japanese Cuisine- Dashi soup

The very first Japanese cookery is a basic soup-Dashi soup. It’s a basic stock in many Japanese cuisine. It is very easy to make it: 1. Heat the water and put Kombu in it until boil; 2. Put Katsuobushi (bonito flakes) in it and heat 5 mins and set aside. When the Katsuobushi sink to the bottom, pour the clear soup into a bowl and that is Dashi soup!

photo 12343


1 quart water

1 piece (1*4 inch) of Kombu (kelp), wiped clean

1/2 cup Katsuobushi (bonito flakes)-(Can be brought from Asia supermarket)

Taste (bad1-excellent 5): 4

Time: 10mins

Skill (easy 1- hard 5): 1

Healthy (unhealthy 1-healthy 5): 4

Spicy (no-spicy 1 -very spicy 5):0