Beefsteak Udon

My favorite set of Udon noodles was not in Tokyo (sorry!) but rather on top of Keystone mountain in Colorado.  After a strong half day of skiing, we stopped at the upper lodge and I was impressed that they had Udon noodles.  And wow- were they ever good - and just what I needed from the cold!

Its not that I haven't had fantastic Udon noodles in Japan - I have.  But context matters.

Here is a version that will charm you.
3/4 lb flank or skirt steak

Grilling sauce:
2 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp seasoned rice vinegar

1 quart chicken broth
1 Tbsp fish sauce
2 cups broccoli flowerets
2 carrot, sliced into thick matchsticks
2 cup sliced cabbage
1/2-inch fresh ginger, minced
1/2 lb fresh Japanese Udon noodles

3 red radishes, sliced, for garnish
toasted sesame seeds for garnish

Heat grill to high. Whisk grilling sauce together in a small bowl. Season the steak with salt and pepper. Grill steak on high until just before rare. Then slather the sauce on the steak and cook on both sides until the steak is medium rare. Remove steak from grill and allow to rest covered with aluminum foil.

Meanwhile, bring the chicken broth and fish sauce to a boil. Add the broccoli, carrot, cabbage, ginger and udon noodles. Bring to a gentle boil, and cook for a few minutes, only until the veggies are just crisp tender.

Thinly slice the steak on a bias. Distribute the noodle soup between two wide soup bowls. Top with steak strips and garnish with sesame seeds.

Serves 4.

Minced Pork with Greens

Minced pork with vegetables is one of my favorite Asian dishes.  Here's one with greens and orange pepper, flavored with hoisin and Korean gochujang pepper bean paste.
1 lb ground pork
2 Tbsp soy sauce
1 orange pepper, sliced
1/2 purple bermuda onion, sliced
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
1 red Serrano pepper, diced
1 bunch Asian greens, You Choy, or Choy Sum, chopped

Sauce:
1/4 cup pale dry sherry
1/4 cup chicken broth
2 Tbsp hoisin
1 Tbsp gochujang

Heat a dash of canola oil in a wok or wide pan. Brown the pork well, adding the soy sauce in the last few minutes of browning. Allow the liquid to evaporate. Set pork aside in a bowl.

Add the pepper and onion into the wok and stir fry over high heat, adding a dash more canola oil if necessary. After a few minutes, when the veggies are just crisp-tender, add the garlic, ginger and Serrano pepper, and cook another 2 minutes.

Whisk together the sauce ingredients in a small bowl. Return the pork back to the wok and heat to high. Add the sauce and stir well. Now add the greens and toss well using tongs.

Cook over medium heat until the greens begin to wilt.

Serve over rice.

Serves 4.

Japanese Style Pork Ribs

You talk about umami whenever you talk Asian pork ribs.
1-1/4 lb boneless pork country ribs

Marinade:
1/4 cup soy sauce
1/4 cup rice vinegar

3 cloves garlic, minced
1-inch fresh ginger, peeled and minced
1/4 tsp crushed red pepper flakes
1 Tbsp sesame oil
2 Tbsp canola oil
palmful kizami nori roasted seaweed, crushed

Mix together the marinade ingredients in a medium flat casserole.

Lay the pork ribs in the marinade and turn several times. Marinate for about 1-2 hours, if possible, or overnight in the refrigerator.

When ready to cook, heat a grill to high and return the meat to room temperature. Grill the pork, cooking both sides, until the internal temperature reaches 145F for medium, or to your taste. Allow pork to rest for about 5 minutes on a plate, tented with aluminum foil.

Slice pork steeply on a bias and serve over fried rice.

Serves 4.

Peanut Gochijang Tofu

Flavoring tofu is a trick.  Marinading, grilling well, and saucing generously is the ticket.  This asian inspired tofu is not only tasty, but hearty and satisfying.
1 brick extra firm tofu

Marinade:
2 Tbsp cream sherry
2 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp chili paste with garlic

Peanut Gochujang sauce:
1/4 cup peanut butter
1/4 cup rice vinegar
2 Tbsp gochujang Korean chili bean paste
2 Tbsp sesame oil
1 Tbsp soy sauce

About an hour or two (or one day) before cooking, wrap the tofu in 2 layers of clean paper towels. place a plate or small cutting board on top and place a large can of tomatoes on the board. Center it evenly and allow the tofu to drain for about 20 minutes. Unwrap the tofu and slice 1/4-inch.

Whisk together the marinade in a medium flat casserole. Place the tofu slices in the marinade and flip several times.

Allow the tofu to marinate at least an hour, or up to a day in the refrigerator.

While the tofu marinates, mix sauce ingredients in a small saucepan and bring to a gentle boil. Reduce to a simmer and cook another few minutes. Remove from heat, and keep warm until ready to eat. Store in refrigerator if marinating a long time. Gently reheat, whisking often, when ready to eat.

Heat a non-stick grill pan to medium high, and spray with oil. Lay the tofu slices on the pan and cook without moving for about 3-4 minutes, just until the tofu forms nice brown grill marks.

Flip and repeat on the other side.

Place tofu on serving platter and garnish with some sauce and fresh cilantro leaves. Serve extra sauce on the side. Serves 4.

Cook's Note:  I used the same spicy peanut gochujang sauce I posted with grilled short ribs - whatever your favorite substrate, it's a great sauce.

Salmon Braised with Cabbage Broccoli and Leek

Salmon and veggies - it doesn't get more heart healthy than this.  And there is something so smooth and inviting about poached salmon and leeks that elevates this dish into the comfort zone.
1-1/2 lb skinless salmon fillet, cut into serving portions

2 leeks, trimmed, cut in half lengthwise and widthwise
2 Tbsp butter
4 cups green cabbage, cut coarsely into 1-inch pieces
2 cups broccoli flowerets
1/3 cup dry white wine
1 tsp asian fish sauce
1 lemon, cut in wedges
toasted sesame seeds, for garnish

Melt the butter in 2 tablespoons water in a large skillet. Place the leek slices, cut-side down into the liquid. Slowly sauté the leek, turning after about 5 minutes. Allow the water to evaporate and the leek to cook through slowly. The leek should be very tender to the tip of a knife, but must not let to burn - watch carefully, and add a dash more water if necessary.

When the leek is tender - after about 10-12 minutes - add the cabbage to the skillet.

Then nestle the salmon among the cabbage pieces. Top with broccoli flowerets. Add the wine and fish sauce and season to taste with salt and pepper.

Cover and poach the fish and veggies for about 10 minutes, until the fish is just cooked through, and the veggies are just crisp tender.


Serve with lemon wedges and garnish with sesame seeds if desired. Serves 4.

Grilled Peanut Gochujang Beef Ribs

Love gochujang Korean chili bean paste.  Love Korean BBQ.  Love peanut butter.  Love beef short ribs.  What's not to love about this dish?!
1-1/4 lb boneless beef short ribs
1/3 lb fresh buckwheat udon noodles
1 Tbsp sesame oil

Sauce:
1/4 cup peanut butter

1/4 cup rice vinegar
2 Tbsp gochujang Korean chili bean paste
2 Tbsp sesame oil
1 Tbsp soy sauce

Heat a grill to high. Whisk together the sauce ingredients in a small saucepan.

Heat through until just bubbling, and then turn down to the lowest simmer.

Season the short ribs generously with salt and pepper.

Grill the ribs until they reach an internal temperature of 130F for medium rare. Turn several times while grilling. Remove from grill and keep warm under aluminum foil. Let rest 3-5 minutes.

Meanwhile, as the ribs cook, bring 2 quarts of water to a boil in a medium pot. Salt generously. Add the noodles and cook for about 3-5 minutes, only just until they are al dente. Drain and toss with sesame oil.

Slice ribs thickly. Divide noodles among four plates. Serve ribs over noodles, dressed with the peanut gochujang sauce, next to your favorite veggies.

Serves 4.

Cook’s Note: I served these gorgeous boneless ribs (you could use on-the-bone just as well) with a stir fry of broccoli, cabbage, red radish and onion.

Stir fry with a dash of soy sauce and fish sauce while the water boils and the ribs grill.

Sesame Shrimp over Fresh Buckwheat Udon

Fresh buckwheat Udon noodles are a real treat, with a toothy bite and rich flavor.  If I have too much at one time I freeze them - they do fairly well in the freezer and I think are still better than dried noodles when thawed.
1/2-inch fresh ginger, minced
2 cloves garlic, peeled and minced
2 Tbsp golden raisins, very finely minced
1 fresh tomato, diced
1/4 tsp crushed red pepper flakes
1 Tbsp asian fish sauce
2 tsp sesame oil

1/4 lb fresh buckwheat udon noodles
1/4 cup frozen petite peas
16 shrimp, peeled and deveined

Heat a dash of canola oil in a medium pot. Add the garlic, ginger and raisins and cook about two minutes, stirring often. Add the tomatoes and red pepper flakes to the pot and bring to a sizzling boil. Cook for about 3-5 minutes, then turn to a simmer. Cook the tomatoes for about 5 more minutes to darken and develop their flavor. Add the fish sauce and sesame oil, stir and reduce to a low simmer.

Meanwhile bring a medium pot of water to a boil. Salt generously for the noodles. Cut the noodles if longer than about six inches in length. Add the noodles to the water and cook until just al-dente; this will take only a few minutes because the noodles are fresh. If you can only find dried buckwheat udon, then cook longer until al dente. Add the peas to the water for the last 30 seconds.

Add the shrimp to the tomatoes and bring to medium heat. Cook until the shrimp is just pink. Adjust seasoning with salt and pepper, only if necessary.

Drain noodles and divide into four bowls. Drizzle with a dash of sesame oil if desired.  Top evenly with shrimp mixture. Serve with lemon or lime wedges.

Serves 4.

Cook’s Note: Asian recipes like this often call for a teaspoon of sugar or other sweetener, just to cut the edge - and its very good. I did not add this as many are concerned about added sugars these days. Instead I used the raisins.

Asian Green Bean Mushroom Pho Noodle Fry

I love Asian noodles; in so many forms.  And I look for fresh noodles wherever I can - typically in a local Asian or Farmer's market.  I am always trying to balance the carbs from the noodles with veggies, so I'm always pounding on veggies in such dishes.

Use whatever veggies you love or have on hand here, but I'd suggest a much larger proportion of veggies to noodle.
4-6 dried shiitake mushrooms
2 cups green beans, trimmed and cut into 1-1/2 inch pieces

Sauce:
1/4 cup Asian sweet chili sauce
1 Tbsp hoisin sauce
1 tsp fish sauce
2 tsp sesame oil

1/2 lb fresh thin rice noodles (for Vietnamese Pho, or angel hair pasta)
1 medium onion, sliced
1 orange pepper, diced
2 Tbsp butter
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced

Soak the mushrooms in a bowl of hot water for about 10 minutes until well rehydrated. Drain and slice thinly.

Prepare a large bowl of water with ice cubes in it. Set aside. Bring about 4 cups water to a boil in a pot. Add 1 tablespoon Kosher salt to water. Add the green beans and gently boil for 5 minutes. Remove the green beans with a strainer to a bowl of ice water, reserving the hot water. When the green beans are cold, return to a strainer and drain well.

Return the hot water to a boil. Toss the noodles into the water for about 2-3 minutes for fresh Pho rice noodles. Otherwise cook according to package directions. Drain noodles well.

Whisk together the sauce ingredients and toss with the noodles. Set aside.

Meanwhile, sauté the onions and peppers in a skillet for about 5 minutes.

Add the butter, mushrooms, garlic and ginger and cook another 2 minutes.

Add the drained green beans and heat through. Now add the noodles and gently toss everything together as you heat the dish through.

Serves 4-6 as a warm side dish.

Asian Minced Pork with Broccoli and Noodles

This is a kind of stir fry with noodles.  I cut up the noodles, but you could keep them longer, to your taste.
4-5 dried skiitake mushrooms
1/3 lb medium Pho rice noodles, or angel hair
pasta, broken into 1-inch pieces
1 lb ground pork
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
3 cups broccoli flowerets
1/2 tsp fennel seeds
1/4 tsp dried red chili flakes, or to taste

Sauce:
2 Tbsp hoisin sauce
1 Tbsp Korean Gochujang chili paste, or ketchup
1/4 cup pale dry sherry
2 Tbsp soy sauce

Sesame seeds for garnish

Soak dried mushrooms is 2-3 cups very hot water. Allow to completely hydrate and then drain and slice.

Heat a pot of water to a boil for the pasta, Add the pasta and cook only until just al-dente. This will depend on the type of noodle you use, so look to package instructions. When cooked, drain well and keep warm. Stir every once in a while to avoid sticking together.

Sauté pork in a large skillet or wok with a dash of canola oil. Add the fennel seeds, chili flakes and season with salt and pepper to taste.

Cook pork until well browned and then add the garlic and ginger. Cook another 2-3 minutes and remove to a bowl.

Add a dash more canola oil to skillet or wok and brown the mushrooms.

Meanwhile in another skillet, sauté the broccoli in a dash canola oil for about 2-3 minutes.

Add 1-2 tablespoons water and continue cooking just until the water is evaporated and the broccoli is bright green and crisp tender.

Whisk together the sauce ingredients in a small bowl. Now mix together the pork, broccoli and pasta in one of the skillets. Add the sauce and heat completely through. Transfer to a serving bowl and garnish with sesame seeds.

Serves 4.

Thai Coconut Chicken on Greens

Three strata - greens, noodles, and chicken and pecans, build layers of flavor and texture in this chef salad.
1/2 lb Pho rice noodles, or angel hair pasta
2 carrot, peeled into ribbons
palmful cilantro leaves, chopped

Noodle dressing:
4 Tbsp sweet Thai chili sauce
2 Tbsp seasoned rice vinegar
2 Tbsp canola oil

1-inch ginger, minced
2 cloves garlic, minced
4 chicken thighs, sliced
2 Tbsp grated coconut
1/4 tsp ground coriander
1 Tbsp asian fish sauce
1 Tbsp soy sauce
1 Tbsp pale dry sherry
1 tsp sesame oil

6 cups fresh baby greens
1/2 cup pecan halves
1 red chili pepper, finely sliced

Heat a quart of water in a medium pot to boiling. Salt generously for the pasta. Cook the pasta until al dente.

Meanwhile, whisk together the noodle dressing in a medium bowl. Drain the pasta when cooked and allow to cool off a bit, tossing it with tongs.

Toss pasta into bowl with dressing and add carrot and cilantro. Refrigerate until ready to serve.

Heat a dash of canola oil in a large non-stick skillet. Add the ginger and garlic and cook 2 minutes. Mix the chicken in a small bowl with coriander and season with freshly ground black pepper.

Add the chicken to skillet and brown one side a bit. Add the fish sauce, soy sauce, sherry and sesame oil to the pan and stir the chicken.

Allow the chicken cook through and the liquids to evaporate. The chicken should have a syrupy coating.

Distribute the greens evenly on four plates. Distribute the noodle salad onto the four plates evenly. Top with chicken, evenly distributed on the noodle salads. Garnish with pecan halves and red chili pepper.

Serves 4.

Grilled Mint Hoisin Chicken

Mint and Asian flavors mix very well.  They make a great marinade for chicken.
Marinade
palmful fresh mint leaves
3 cloves garlic, peeled
2 Tbsp ketchup
2 Tbsp hoisin sauce
2 Tbsp seasoned rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp Srirach or other chili sauce
1/4 cup olive oil

4 skinless boneless chicken breast halves, or thighs, pounded thin (1/4-inch)

Place mint and garlic in a small food processor and pulse to mince finely. Add remaining ingredients and pulse to blend.

Pour marinade into a ziplock bag or a bowl and add the chicken. Toss well to coat. Cover and allow to marinate for at least an hour or overnight int he refrigerator.

Heat grill to high. Grill chicken about 3-5 minutes per side.

Flip once or twice and grill until cooked through.

Remove from grill to a serving platter. Serve immediately.

Serves 4.

Asian Seafood Stew

A hearty stew with a coconut based broth, rich with the umami of mushrooms, shrimp and scallops.
10 oz fresh mushrooms, sliced
1 shallot, finely diced
1 clove garlic, minced
1/2-inch fresh ginger, minced
1 red chili pepper, thinly sliced
1 dozen small fingerling potatoes halved
1 can coconut milk
2 cups chicken or turkey broth
1 bottle clam juice
2 Tbsp asian fish sauce
3 cups collard greens (or other hearty green like kale)

1 lb haddock or other white fish, cut into bit-sized pieces
1/2 lb sea scallops
1/2 lb shrimp, peeled and de-veined
palmful cilantro, chopped
1 lime, cut into wedges

Sauté the mushrooms and shallot in a dash of olive oil in a medium pot. Cook until the mushrooms have released what water they will, and have browned up a bit - about 10 minutes. Add the garlic, ginger, red pepper and the potatoes to the pot and cook another 2-3 minutes.

Add the coconut milk, broth, clam juice, fish sauce and collard greens and bring to a gentle boil.

Reduce to a simmer and cook about 10 minutes, to soften the greens.

Add the fish, shellfish and cilantro and return to a gentle boil. 

Reduce heat and simmer 2-3 minutes. Serve stew in bowls garnished with cilantro and lime wedges.

Serves four.

Egg Foo Young

If you are interested in fusion cuisine, examine the world between the pre-Christ to 21st centuries.  To be honest, we have all been trading cooking secrets since we could communicate.  One of the very best life secrets to trade!

At my work all year we debate the design and competency of analytical laboratory instruments (ho hum).  But at our Christmas holiday party each year, we cook omelets (ho ho), for each other.  It's a great pleasure. You should see the lines.

In this, we realize and relish that everyone makes an omelet differently, so we take turns. And we share the diversity of flavors and approaches. For me, it is an expression of tolerance, across geographies and ages, which is paramount.

Actually, if you look internationally, you will find an incredible array of egg preparations, that are, really, an omelet as a preparation or another.  Enjoy and let tolerance guide you.
Gravy:
2 cups chicken broth
1/4 cup hoisin sauce
1 Tbsp fish sauce
1 Tbsp soy sauce
2 Tbsp sherry
1 Tbsp Sagyejeol Ssamjang Korean bean paste, or Gochujang Korean bean paste, or miso
1-1/2 Tbsp corn starch dissolved in 3 Tbsp water

5 oz fresh skiitake mushrooms, sliced
1/2 red pepper, finely diced

6 eggs
2 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp seasoned rice vinegar

2 cups very finely sliced cabbage
12 shrimp, peeled, de-veined and cut into thirds

Thai basil leaves for garnish (optional)
2 green onions, sliced, for garnish

Mix all the ingredients for the gravy except the corn starch and water together in a medium pot. Whisk together well as you bring to a gentle boil. Whisk together the cornstarch and the water in a small bowl, and pour into the gently boiling gravy. Whisk together to thicken for about 1-2 minutes. Turn heat to very low, and cover.

Meanwhile, sauté the mushrooms and the red pepper in a dash of canola oil. Here I used the long skillet I will use to cook the egg foo young, and cooked them separately.

While the veggies are cooking, mix together the eggs, cornstarch, soy sauce, and rice vinegar together in a medium bowl. Add the cabbage, shrimp and tip in the mushrooms and red peppers. Stir.

Heat a long or large non-stick skillet with some canola oil. Tip in about 2 ladle spoons of foo young mixture, enough to make about a 5-inch cake.

You could do these in two medium non-stick skillets as well. Allow foo young to brown over medium heat.

When the first side is nicely browned, flip and cook the other side another minute or two. Set aside and keep warm under aluminum foil as you cook the remaining pieces.

Serve drizzled with thickened gravy and garnished with Thai basil if you have it, and/or sliced green onions. Serves 4.

Asian Fish Cakes

When I see a bread deal on grouper or haddock, sometimes I buy extra and freeze some to have on hand to make fish cakes.  I kick it up a notch with Thai flavors, serving on a bed rice noodle salad and greens.
1 bundle fine rice noodles (I used whole wheat)
3-4 dried shiitake mushrooms
1 carrot, peeled into ribbons
1 small red chili, sliced

Fish cake mix:
2 cloves garlic, peeled and halved
1/2 inch fresh ginger, peeled and quarterd
1 shallot, peeled and quartered

2 lb haddock, cubed
8 shrimp

1 Tbsp corn starch
palmful fresh cilantro leaves
1 tsp (or to taste) favorite hot sauce
2 Tbsp fish sauce
1 egg
1/4 cup panko crumbs

Noodle dressing:
2 Tbsp sweet Thai chili sauce
1 Tbsp seasoned rice vinegar
1 tsp sesame oil
1 Tbsp canola oil

5 oz baby arugula leaves or other favorite greens

Bring a small pot with 2 cups water to a boil. Add the dried mushrooms and the rice noodles. Remove from heat and allow to steep about 15 minutes, turning the mushrooms a few times.

If the mushrooms need more hydration time, remove the noodles with tongs and drain well. Allow noodles to cool while mushrooms finish hydrating. When soft, drain mushrooms, cool and slice.

Toss the garlic, ginger and shallot in a food processor and pulse to mince well. Add the haddock and shrimp and pulse a few times to begin to shred. Allow a few chunks to remain as you will pulse more.

Then add the corn starch, cilantro, hot and fish sauces, egg and panko crumbs.

Now pulse again to mix well, but do not puree. You want a coarse mixture with pea-sized pieces remaining.

Form into 6 patties and place on wax paper on a platter. Cool in refrigerator for 20 minutes.

While the cakes cool, whisk together the chili sauce, vinegar and oils in a medium bowl. Toss in the noodles, mushrooms and carrot threads. Toss to mix well.

Heat a dash of canola oil on a griddle or large skillet. Brown the fish cakes over medium heat about 4-5 minutes. When nicely browned, flip cakes and cook other side until nicely browned, about another 4-5 minutes.

Lay a bed of greens on each of four plates top with a serving of the noodle salad. Place a fish cake on top. Garnish with sliced red chili. Serve with lemons or limes.

Serves 4-6.