Ohisashiburiiii desu!
Long time no write.. although I’ve been cooking and cooking and cooking in the kitchen, it’s been a long while since I’ve written about it. Bukannya nggak mau, tapi nggak ada waktu *cieh* .. dengan 2 krucil di rumah + homeschooling, it took me some time to get “inspired” to try new recipes again. Baru-baru ini Si Hubs mengaktivasi langganan TV cable berbayar, jadi mulai nonton acara-acara masak/kuliner yg bikin ngiler.com hehehe…
And then as I managed to gather the will and squeeze in time to try new recipes, I started to realize that I missed writing about my quest in the kitchen and the stories that are behind them—because most of my inspirations come either from memories or from curiousity. Hopefully I can start to write again as often as I try new recipes in the kitchen. I won’t be putting up the recipe because I’m afraid someone will copy it and put in in an illegal book, but i’ll gladly e-mail them if anyone asks. Anyways, here’s the 1st entry after a few years…
A Cold Zaru-udon for a hot day: sanuki udon revisited
Lately, the weather here in Bogor has been so hot during the day. It sort of reminds me of the summers in Matsuyama: hot & humid. We didn’t really eat much—we just drank lots of fluids. But one of the cravings we’d get was for a cold udon (zaru udon). I tried looking for a new recipe for sanuki udon and tried one from a Japanese person who’s father made sanuki udon & soba. I’d made a version of sanuki udon a couple of years ago but this one was more simple & quicker to make.
In Matsuyama, we’d go to Hanamaru/Manmaru udon in the evening by bike and order the cold bukake-tamago udon. The udon was rinsed with cold water, given an amount of cold soyu, and topped with a raw egg (Japanese eggs are considered safe to eat raw) and other toppings of your choice— I usually chose the fried chikuwa, shrimp tempura, or the veggies tempura. The coolness of the udon was really great after a hot day… dan sayangnya udon dingin ini hanya tersedia pas natsu (musim panas) aja. Begitu buat lagi tempo hari, the memories of summer came back with each bite. Scraggly cuts and homemade shoyu, but for a moment, it was just like we were eating in our usual udon shop, just without the egg. Gochisosamadeshita!
Notes from my kitchen... 