This is a blend of Japanese and Chinese ingredients.  We love good Udon noodles (Japanese), Ramen eggs (Japanese) instead of regular eggs.  We use Napa cabbage (Chinese) but baby bok choy is also good.  The Japanese ramen broth is a Dashi which consists of boiled seaweed and dried Bonita fish flakes; and that is good, but a Chinese chicken flavor with a hint of cumin is a little better.  We also like to use Chinese Shaoxing wine instead of Japanese Sake.  Japanese broths can be sweeter when using Mirin.  Chinese doesn’t use sugar or Mirin.  As far a soy sauce is concerned a 50/50 split of regular soy and Japanese Tamari is a good combination.  We also like to add Shitake mushroom as it does add flavor.  One flavor that is neither Japanese or Chinese is a Galangal root that is Thai, Vietnamese, Indonesian used as a substitute for ginger. 

Ramon egg:  The night before boil the egg and peel. In a plastic container add 3 TBSP soy sauce with 3 TBSP sugar and 2 cups water and mix. Drop the peeled egg into the mixture so that it is submerged and leave in the frig overnight to marinate.

Broth:
1 TBSP veg oil
2 chicken thighs with skin and bone
3 garlic cloves, smashed
1” galanga (or ginger)
1 green onion, cut into 2 pieces (separate the green from the white part)
½ tsp cumin seeds
½ tsp peppercorns
1 teaspoon Shaoxing wine
½ tsp soy sauce
½ tsp Tamari soy sauce
4 cups chicken broth
½ bunch of fresh cilantro
1 bay leaf
Shitake mushrooms (rehydrated or fresh)
1 Whole medium carrot, peeled
4 Napa Cabbage leaves
2 packs of fresh jumbo udon noodles Japanese style (1 pack for each bowl)

Add oil in a large pot and add everything but the chicken broth, mushrooms, cilantro and wine, lightly brown everything turning over the chicken thighs and stirring until the chicken browns a little and the other seasonings begin to create an aroma (~2 minutes).  Then add the broth, wine, mushrooms, cilantro, soy sauce and bring to a medium boil reduce to simmer and cook 20 minutes. 

Remove the chicken a shred or cut into piece.  Remove the carrot and cut into matchsticks.  Remove the shitake mushrooms and thinly slice.  Strain the chicken broth and discard everything else.

Return the broth to the pot and heat until hot.  Add the Napa Cabbage leaves until cooked a little. 

Boil the udon noodles in separate water (no salt).  Plate the noodles, then all the other ingredients and then pour over the hot broth and serve while hot.

Makes 2 large bowls

2/9/22

2 cups dry egg noodles
3 TBSP butter
1/2 yellow onion, chopped
1 cup of chopped white mushrooms
3 TBSP flour
2 cups cold milk
½ cup dry white wine
1 (10-oz) can condensed, cream of mushroom soup
salt and freshly ground black pepper
3 (5-oz) cans tuna, well drained, chuck albacore
1 TBSP old bay
3/4 cup frozen peas, thawed, drained
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey jack cheese
1/2 cup plain panko
4 tbsp butter for panko

In a medium saucepan melt 3 TBSP butter and sauté the onions and mushroom over med-low heat for about 4 minutes. Turn up the heat to medium; add the flour, and cook, stirring, for another 2 minutes. While whisking vigorously, slowly pour in one cup of the cold milk.  The mixture should begin to look like a gravy. 

When the mixture begins to simmer, add the wine and the rest of the milk, can of mushroom soup, salt, and pepper and cheese. Cook, stirring occasionally, until the sauce thickens, and comes to a simmer. Remove from heat, and reserve.

Cook noodles in boiling salted water 10 minutes. Drain and add to a large mixing bowl. Add the sauce, tuna, peas, salt, pepper, and Old Bay.  Mix with a spatula to combine. 

Preheat oven to 350°.

In a non-stick fry pan melt 4 TBSP butter.  Add the panko and mix until the panko absorbs all the butter.  Lightly brown the panko. 

Pour the mixture into a lightly oiled casserole dish, and top with the panko mixture.

Bake for 25-35 minutes, or until golden.

As of 2/6/22

This dish is pronounced “Shee”.  It is a Russian cabbage soup with a beef stock.  I have seen many recipes that call for a lot of distraction from its main shape.  For instance, some recipes want to add sour cream and other junk b/c they think that is the “Russian” way.  I don’t care about that.  It has two very important qualities that are universal across many beef stock dishes in many countries. 

The day before I cooked this dish a gave the beef a dry brine.  The night before I salted the meat with Kosher salt, covered in plastic and leave in the frig.  I put the beef in a crockpot early the next day with veggies and cooked it on high for 4 hours to get the meat tender and to give the beef stock a good beginning.  I used 2 large beef ribs and ½ pound of rib meat.  A stock needs a bone.  A broth is mostly with meat and veggies. 

Beef Stock

In crockpot add oil to the bottom and place on the bottom 1 whole carrot, 1 celery stalk, 2 cloves of whole garlic, a hand full of parsley, 1 TBSP of whole peppercorns and ½ onion skinned and whole.  Add the meat on top.  Add 1 cup of Chardonnay wine and three or four cups of chicken broth.   Add salt to taste.  Cook in the crockpot on high for about 4 hours.  Turn off the pot.  When the stock cools strain the stock and discard the veggies.  Remove the meat and cut into squares and set aside.  This process is used in may beef soups like Phở.  Phở is a Vietnamese soup dish.  Strain the stock and set aside.

Mirepoix for the Soup

Chop ½ onion, 1 carrot, 1 celery stalk, and 1 small leek (only the white part).  In a large Dutch oven, sauté the chopped veggies in olive oil.  Add ½ potato chopped into 1-inch pieces with the skin.  Add the strained beef stock, 2 garlic cloves and a bay leaf.  Bring the stock to a slight boil to cook until the potatoes are soft.  Add ½ small cabbage cut into 1-inch pieces.  Reduce the heat and cook for about 30 minutes until the cabbage is soft.  15 minutes before serving add a little dill.

Serving

On the bottom or side of the bowl add the beef previously cooked that was set aside, cover the meat with hot soup and serve. 

As of 2/2/22