Hi, my love of Japanese food started when I worked at a Japanese Bank in Singapore. Often, Department staff will get together for lunch or dinner to welcome new staff, to celebrate birthdays and promotions. I really enjoyed the food and atmosphere at different Japanese Restaurants.
Once I was very fascinated and enjoyed having dinner around the table sitting on the floor with both legs resting under the table where there is hollow space beneath. That is a first for me.
Let me share my first teppanyaki . I was impressed by the skill of the chef taking apart prawn shells with 2 sharp forks. As the chef cook live in front of the hot steel plate, I smell the fragrance of prawns, squids, scallops and vegetables.
My Japanese food journey started with a piece of Japanese sea weed, then Sushi, Teppanyaki , Bento, Curry Udon, Ramen, Sashimi and it is non-stop after that. Nowadays, my family enjoys Teppanyaki and Sushi at Japanese Restaurant with me, it is really wonderful.
As you can see from the picture below, I bought this Sushi dinner and enjoy it very much. It has Salmon Sashimi, Fish Roe, Onagi, prawn, crab sticks etc.
I love the spicy rush when I eat the sashimi with Wasabe. As I chew the fish roe, they pop in my mouth. The teriyaki sauce with Unagi taste wonderful.
I enjoy this wonderful dinner, Yummy.
Japanese Buckwheat Noodles
Introduce you a light and healthy savory lunch that I cooked- Japanese Buckwheat Noodles with Soba Tsuyu (Japanese Soy Sauce), oyster mushroom with Teriyaki sauce and steam egg. Check out the picture and recipes below.
Ingredients and Methods :
(I) Noodle ingredients :
– Buckwheat Noodle : 50 grams
– Soba Tsuyu
– Salmon seaweed flakes
– White sesame seeds
Bring water to boil and cook the buckwheat noodle. Drain well. When ready to serve, add soba tsuyu to the noodle and top with sesame seeds and salmon seaweed flakes.
(II) Mushroom ingredients ;
– Oyster Mushroom
– Teriyaki sauce
Cut oyster mushrooms into thin slices. With little oil, pan fry both sides of the mushroom slices. Add in teriyaki sauce when it is cooked.
(III) Steam egg ingredients:
– An egg
– Dry mushroom (or Shitake mushroom)
– Crab sticks
(1) Soak dry mushroom until soften, cut into mushrooms and fish sticks into thin slices.
(2) Beat an egg with some water, pour and sieve the bubbles from beaten egg into a bowl, add in dry mushroom and crab stick.
(3) Steam for 10 minutes or until steam egg is cooked and smooth. Sprinkle with cilantro and serve.
This is a simple easy to cook buckwheat noodle recipe. It is a also a light meal which You can savor. Hope you like it.