Comments on: Japanese home cooking: Yakiudon http://japanlifeandreligion.com/2009/11/18/japanese-home-cooking-yakiudon/ My life as a father, Buddhist and Japanophile. Sat, 11 Jun 2011 01:53:14 +0000 hourly 1 http://wordpress.com/ By: Doug http://japanlifeandreligion.com/2009/11/18/japanese-home-cooking-yakiudon/#comment-3562 Doug Thu, 19 Nov 2009 16:46:37 +0000 http://nihonshukyo.wordpress.com/?p=5721#comment-3562 Oh, good catch. I revised that one section of the post, and I also pointed out your suggestion for the dried mushrooms work well for broth. Thanks much! :) Oh, good catch. I revised that one section of the post, and I also pointed out your suggestion for the dried mushrooms work well for broth. Thanks much! :)

]]> By: johnl http://japanlifeandreligion.com/2009/11/18/japanese-home-cooking-yakiudon/#comment-3561 johnl Thu, 19 Nov 2009 11:45:30 +0000 http://nihonshukyo.wordpress.com/?p=5721#comment-3561 Maybe this is obvious, but you should toss the noodles around with the other cooked ingredients for a minute or two, just to spread the flavor around. Some people might finish with a drop or two of soy sauce, or just a touch of fragrant sesame oil (most of the sesame oil I saw in the US was kinda pale green and not fragrant. At Asian markets you can get a reddish-brown kind that is very fragrant). Also, for mushroom broth, use dried mushrooms--they put more flavor into the broth than the fresh ones. Let's eat! JL Maybe this is obvious, but you should toss the noodles around with the other cooked ingredients for a minute or two, just to spread the flavor around. Some people might finish with a drop or two of soy sauce, or just a touch of fragrant sesame oil (most of the sesame oil I saw in the US was kinda pale green and not fragrant. At Asian markets you can get a reddish-brown kind that is very fragrant).

Also, for mushroom broth, use dried mushrooms–they put more flavor into the broth than the fresh ones.

Let’s eat!
JL

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