Udon
1 lb of fresh udon noodles
1.3 lbs of dashi broth
3 chives
2 chicken breasts
Panko breadcrumbs
1 egg
4 oz of Chinese mushrooms (shiitake)
2 leeks
Mirin
Ginger and sesame seeds
Soy shoots

Preparation

Broth:
Clean the Kombu with a damp paper towel, but lightly since the best part of its flavor is on the surface.

Boil it in water in a saucepan over medium temperature. Cook for about 10 minutes. Right before the water begins boiling, remove the Kombu.

Add the dry tuna flakes, wait for 10 seconds or until the liquid begins boiling. Skim, turn the heat off and let it sit for 10 minutes. Strain the drain with a strainer lined with paper towels.

Udon elaboration:
Boil the udon noodles for about 1 or 2 minutes until they soften. Cool them in cold water and set them aside. Now cut the chicken breasts in strips season them with salt and pepper and coat them with the panko.

Fry them in plenty of hot oil and set them aside. Fry the onion and leek in a very hot wok for a minute, add the mushrooms cut in batons and fry them.

Add the soy shoots, a little of grated ginger and add a dash of mirin. Place the udon noodles in a bowl, add the hot dashi basin and the vegetables on top, add the chicken strips and decorate the plate with the sesame seeds and nori strips.

Preparation

It is very easy. Fry the vegetables in a wok, first the hardest such as the carrots or the peppers.

Add the oyster sauce and leave everything over flame in the wok for 5 minutes.

Preparation

Cook the noodles in a large saucepan full of boiling water over quick fire for 5 minutes or until they are soft. Discard the water and keep them hot.

Mix the water and dashi in a large saucepan, bring the mix to a boil, add the leek, reduce the flame and let it simmer for 5 minutes.

Add the pork, shoyu, mirin and chives; let it cook for another 2 minutes or until the meat is done.

Distribute the noodles among four bowls, pour the soup on top, garnish with the chive and sprinkle the Shichimi togarashi on top.

Shichimi togarashi is a mildly spicy seasoning that is sprinkled on many Japanese dishes.
If you can't find any, you can use pepper of your choice.

Preparation

Wash the leek and slice them. Peel the carrots and potato. Slice the carrots and chop the potato.

Heat the oil in a wok. Fry the vegetables over quick fire for 5 minutes stirring all the time. Decrease the flame and let it cook while we prepare the mushrooms.

Wash the mushrooms and cut them in fourths. Add them to the wok.

Increase the flame and add the tbsp of soy sauce. Do not use too much since miso has a very strong taste and could make the soup too salty.

Cover with water and let it boil for 5 minutes over quick fire and 10-15 over medium flame. When it first boils add the chopped udon noodles.

Place the miso in a cup and add a ladle of the broth. Turn the heat off. Dissolve the miso and add it to the wok. Let it sit for a few minutes and serve it quickly so it doesn't lose its properties.

Preparation

First prepare the broth, mixing the water with the soy sauce, and then add the dashi and ajinomoto. Stir well and heat it over mild flame.

Dashi is dehydrated tuna powder; in this case we are using the instant version called dashinomoto,

It is the Japanese equivalent of fish broth cubes so if you don't have any you can use the cubes instead.

Ajinomoto is the name of a very popular company that distributes sodium glutamate, also known as MSG. It enhances flavors by stimulating tongue receptors producing a special taste known as umami but it is not essential if you are not able to find it or don't like it.

While the broth heats, wash and clean the calamari in case it is necessary and place them in the mixer or any other type of processor (the blender works just fine).

Process it for a while until it is lump-free since they will block the syringe later. Before finishing, add a dash of olive oil,

Once the calamari is whipped place it in a piping bag or freezing bag and cut a corner. Fill the syringe with the mix.

With the broth hot, but not boiling, inject the calamari paste pressing lightly.

As it drops it forms a noodle that is cooked with the heat of the broth and doesn't stick to the other noodles. As they cook they increase volume and about 5-7 minutes later they are completely cooked.

If you want to blow your guest's mind, you can do it by dosing a bowl directly at the table so they can appreciate the process. That way the calamari noodles will not break when serving them in the bowls.

Preparation

Boil the udon for 10 minutes (according to instructions), strain them, rinse them under the faucet and strain them again. Dice the ham, onion and peppers.

Heat oil in the pan, fry the ham and prawns, add a pinch of salt. Add the boiled udon, fry them well, season them with 1/2 tbsp of soy sauce and add a little of pepper.

Preparation

Cook the noodles in plenty of water with salt, for a couple of minutes less than the instructed, since they will finish cooking in the wok. Strain them, cool them with water and set them aside.

Marinate the tofu with the mirin and a couple of tbsp of soy sauce for half an hour. Pour oil at the bottom of the wok, heat it and fry the sliced onion and garlic, cut the pepper into strips.

Once they begin “sweating”, add the carrots cut in julienne and the eggplant, peeled and diced.

Once the vegetables begin softening, add the tofu, the marinade sauce and the curry, stir a couple of times and add the strained noodles.

Season the soup with more soy sauce and pepper, and add the parsley a minute before you finish. Serve while hot.

Preparation

Fry the soba noodles in the sesame oil until they are crispy. Set the noodles aside and continue with the next preparation.

Chop all the vegetables and boil the boiled for 2 minutes, then pass it through cold water. Heat the wok over moderate flame and add a tbsp of oil. Add the garlic and ginger and fry them.

Then add the chicken until it begins browning, then add the shrimp tails and season them with salt and pepper. Add the vegetables to the wok beginning by the hardest to the softest, so the latter cook for less time.

Add the sake and chicken broth, then the sesame oil and salt. Add a tbsp of corn starch to thicken the sauce. Mix well and let it boil for another moment until it is properly cooked.

Add them on the fried noodles on an oriental presentation and serve.

Preparation

Place the flour in a large bowl and make a hole at the center. Dissolve salt in 1 cup of water and pour it in the hole you made in the flour.

Knead softly until you form firm and dry pastry. If it breaks, you can add water until achieving smooth pastry.

Remove it from the bowl and knead it until the pastry is firm and lump-free, working on it with your hands. Cover it with a damp and clean cloth and let it sit for 2 hours.

After this, sprinkle it with a handful of flour and smooth it out removing all the bubbles. Extend it with a rolling pin on the marble, pressing on it as many times as necessary until it turns into a large, thin sheet.

Sprinkle it with another handful of flour and fold it, so the ends are joined at the center. Turn it, add flour again and fold it in half again.

Cut the pastry into strips with a very sharp knife, these strips will be your noodles. Separate them and cook them in a saucepan with boiling water.

It must be plenty and slightly salty, and it should simmer for half an hour, until they noodles are cooked but are still a little crispy.

Add a dash of cold water every time it begins boiling. Strain them and rinse them with cold water under the faucet to remove the starch.

Preparation

Heat the chicken broth and miso, once it boils add the udon and remove them from flame according to the instructions in the container.

Hydrate the mushrooms and set them aside. Fry the diced chicken along with the mushrooms in a little of oil. Pour the soup in bowls and add a chicken, mushroom and a few rings of shallot to each of them.

Serve immediately.