The year that was in food

I wanted to cook more in 2014. I did. Here’s the food I made or grew and remembered to photograph…

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Success! Kimchi Yaki Udon

I’ve been wanting to make kimchi yaki udon since a friend introduced me to Zakkushi‘s version of the dish several months ago. Being unfamiliar with cooking Japanese or Korean food, I assumed that recreating this dish would involve tricky procedures and a long list of ingredients. Happily, not so. It’s easy, unless cod roe makes you squeamish. Fujiya is a good place to get the ingredients. I used this recipe from a local food blogger, which turned out great.

Kimchi Yaki UdonHow does it taste? Buttery, almost cheesy – I guess that’s from the roe. I thought there might be some mayonnaise in the recipe, and one of the versions linked below does call for that, but not the one I made. It’s not hot, despite the kimchi. I’d say a bit tangy. Delicious. I’ll definitely make it again.

Alternate recipes here and here.