Tuesday, February 7, 2012

Udon and Tempura

People often ask who eats the food I cook and lovingly photograph. More often than not, it's my family. Coincidentally they're also my toughest critic! They're less adventurous than my foodie friends and like to eat things the way they like them (well done steak, cooked fish.) Rather than be frustrated, I see it as a challenge to slowly change they way they eat so as to open up their palette over time. Asian flavors are always a hit so I love trying out new dishes and playing with ingredients I find in the Asian markets.

 Udon with pork, fish cake, cabbage, scallions and raw quail eggs. The red sprinkling is Nanami Togarashi, one of my favorite spice blends. The bottle says "assorted chili pepper" but it also contains orange peel, black sesame seed, white sesame seed, japanese pepper, ginger and seaweed. 
I put it in a lot of my cooking.
 Shrimp tempura. We love shrimp in the Doan household.
 Because I believe every meal needs vegetables....curry vegetable tempura!

Needless to say, this meal was a hit. Anything soupy is always liked. It was my first time making udon at home and it won't be the last. It's so easy and quick to make, not to mention healthy. No more bland udons from mediocre Japanese restaurants for me!

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