August 27, 2020
Udon noodles are the best.
They're so fun to eat and their thickness really helps to hold onto all that yummy sauce. They also make for the easiest dinners, and are a great way of using up whatever veggies you have in the fridge.
This stir fry was easy to make. We used OKAZU, rice wine vinegar, soy sauce, oyster sauce, brown sugar, garlic and ginger for the stir fry sauce and added some bok choy and mushrooms to the noodles. So quick and tasty!
Full recipe below.
Cook time: 30 minutes
1. Prepare the udon noodles according to the package.
2. In a small bowl, combine the OKAZU, rice wine vinegar, soy sauce, oyster sauce, brown sugar, garlic and ginger to make the sauce.
3. In a pan, add the oil and allow to heat up. Once hot, add the onions and saute on medium-high heat for 3-4 minutes. Afterwards, add the mushrooms and saute for 2 minutes. Add the bok choy to the pan and saute until the leaves start to wither. Add 1/2 of the sauce to the pan and mix well making sure to coat all the vegetables, and saute for another 2 minutes to thicken the sauce.
4. Add the udon noodles to the pan along with the remaining sauce and mix for about 2-3 minutes on the heat. Remove from the stove once the noodles are fully covered in the sauce, and garnish with the sesame seeds.
December 22, 2020
We love matcha! These butter cookies aren’t too sweet and they highlight the delicate bitterness of matcha (green tea powder). Fumi has been gobbling these up. Enjoy with a cup of hot tea.
December 10, 2020
November 10, 2020
Do you know about kinpira-gobo? We used to make it for our orinigiri (Japanese rice ball) when we had a store front on Dupont street in Toronto. Kinpira is usually made with burdock roots and carrots.
Since I am in Japan, I sent OKAZU to my Japanese friends to see how they use it.
This recipe is from one of my friends who make kinpira with beets instead of burdock roots and carrots. It's super easy and delicious, so I wanted to share it with you!
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