February 9th, 2010

Japanese dinner party. Emphasis on the soup course. May not be any use to anyone, but...

My friend made a five course meal for ten of us last nigt and accommodated me as the only veggie (and thus the only vegan) we had sushi, noodle broth and dumplings, teriyaki veg with tempura and dipping sauce and a shitake mushroom side dish, red wine poached pears, port and 'cheese'. So delicious.

Anyway, the broth was so delicious and so simple that I have to share how easy it seemed to make. It was some vegetable stock in water with plenty of dark soy sauce, chopped chillies, spring onions, grated ginger all boiled and simmered in the broth and left for a couple of hours for the flavours to infuse. Udon noodles thrown in at the last minute with loads of fresh coriander when all the flavours have infused. I was amazed that he didn't even use stock and it tasted so clean and delicious for just using a water base.

Maybe everyone knows how easy this is, but I had no idea! I thought it'd be much harder to get so much delicious spicy loveliness infused into a broth! It was so spicy and warm I could NOT believe how few ingredients were needed!

The sushi was quite basic nori rolls with sushi rice and cucumber but the soy/sesame/wasabi really livened that up. The teriyaki was made with sugar rather than honey and was fab and Chinese pears are great poached in red wine and cinnamon.