photo courtesy of hotdogandbun

Since coming to Japan to help Mrs S with the caregiving of her mother in her last days on Planet Earth, naturally I’ve been eating a lot of Japanese food.  I love Japanese food, and really can’t get enough.  I’ll more likely than not be blogging about a whole lot of different foods, snacks, and delicacies in the near future.  However, I also love my food that I cook.  I have my own style of cooking that I adapted since one of my closest friends stood witness to our wedding almost 16 years ago.  Because my friend is of Jamaican American descent and his wife is Ethiopian American, he taught me how to make some fantastic grilled meats that I’ve adapted into my typical cooking routine.  However, because I’ve learned to make some good foods  here in Japan, I’d like to share an easy two-stepper with you here today.

Step 1 is a traditional Japanese dish, Tsukimi Udon. ** serves 2 **

  • Udon うどん noodles (the fat noodles) – 2 frozen blocks
  • Mentsuyu, I prefer Yamaki brand (ヤマキめんつゆ) – 1 cup
  • Water – 3 cups
  • 2 eggs
  • Kamaboko (fish paste)
  • Scallions
  1. Boil the udon according to the package directions, strain, and transfer evenly to 2 bowls.  Make a small dent in the center for the egg, then crack the egg into the bowl. 
  2. Heat the mentsuyu and water together until it’s boiling.  Gently add your boiling broth to the bowls so as not to break the yolks.
  3. Garnish with chopped scallions and kamaboko. 
photo by J. Eric Sandoval

Step 2 is my own addition that gives it a special little some-something.

** you might actually want to do 1/2 of this first **

  • Thinly sliced pork – 8 – 12 oz
  • Black (Lacinato) kale 2-3 leaves
  • Small yellow onion – 1/2 is enough
  • Jamaican jerk sauce – 1 tablespoon
  • Ethiopian mitmita powder – 1 teaspoon
  • Garlic – 2 cloves (chopped)
  1. Chop your onion (thin and long), your garlic (finely), and your kale (not too long, not too short)
  2. In a mixing bowl, add pork, jerk, and mitmita power with a tablespoon of olive oil and knead it all up together with your hands. 
  3. Heat up your garlic in some olive oil and add your pork.  Cover it up, a minute and a half before turning it over. 
  4. Cover it again another minute and a half before adding your onions and kale.  
  5. Cover it up again another minute and a half before mixing it up good.
  6. When the onions are translucent, turn off the heat and cover it up.  

Step 3, add to the top of your Tsukimi Udon and serve.

photo by J. Eric Sandoval

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