Wednesday, August 10, 2016

Lucky Fuzhou Noodles en Dried Shrimp Roasted Nori Dashi with Egg and Shiitake








     Healthy Lucky Noodles!
     Fuzhou Noodles are also known as "Lucky Noodles."  Fuzhou Noodles are made with Lye Water, which changes the texture and color of the noodles.  An interesting slight hint of Lye can be noticed in the flavor of Fuzhou Noodles.
     The original Ramen Noodles were created with a process similar to Fuzhou Noodles.  The original Ramen required water from a lake in Mongolia that contained a high amount of naturally occurring Phosphoric Acid.  The Lye not only bleaches the noodles, the Lye also causes the noodle dough to become quite elastic.  The more elastic the dough is, the thinner the noodles can be made.  Fuzhou Noodles are about as thin as a noodle can be!
     Dried shrimp can be used to make the Dashi Broth for today's recipe.  The broth can be strained or the tiny shrimp can be served with the broth.  Tiny dried shrimp are also known as "Rice Shrimp."  The dried shrimp are slightly larger than a grain of rice.  A broth made with dried shrimp has a deep rich umami flavor.
     Roasted Nori is a dried seaweed product that is commonly used for sushi roll making.  Roasted Nori is sold in paper thin sheets.  A roasted nori sheet that is cut in to thin ribbons can be used as a garnish that creates a unique visual effect.  
 
     Dried Shrimp & Roasted Nori Dashi Broth with Shiitake:
     This recipe yields about 2 1/4 cups.
     Step 1:  Bring 2 2/3 cups of water to a boil in a sauce pot over medium high heat.
     Add 2 tablespoons of chopped roasted nori seaweed.  (About 1/4 sheet is plenty)
     Add 1/3 cup of tiny dried shrimp.
     Add 1 minced garlic clove.
     Add 1 teaspoon of minced ginger.
     Step 2:  Boil the dashi broth for 10 minutes.
     Step 3:  Pour the broth through a fine mesh strainer into a second sauce pot.
     Discard the shrimp and seaweed.
     Step 4:  Place the sauce pot over medium/medium low heat.
     Add 1 thin sliced large shiitake mushroom.
     Add 2 teaspoons of thin soy sauce.
     Add sea salt and white pepper.
     Add 1/4 teaspoon of sesame oil.
     Simmer till the shiitake mushroom slices become cooked tender.
     Keep the dashi warm over low heat.
     *The finished volume should be about 2 1/4 cups.  Add a splash of water if too much liquid evaporates.
 
     Fried Egg Topping:
     This recipe yields 1 garnish portion.
     Try not to brown the eggs, so they remain a bright yellow and white color!
     Step 1:  Separate the white and yolk of 1 large egg into separate bowls.
     Whisk the egg white.
     Whisk the egg yolk.
     Step 2:  Heat a non-stick sauté pan over medium low heat.
     Add 1/2 teaspoon of vegetable oil.
     Pour the egg white into the hot pan.
     When the egg white is cooked firm, flip it over to cook the other side.
     Use a spatula to set the fried egg white on a cutting board.
     Step 3:  Repeat the process in Step 2 to cook the egg yolk.
     Set the cooked egg yolk on the cutting board.
     Step 4:  Slice the fried egg white and yolk into thin strips.
     Keep the yellow strips separate from the white strips and place them on a platter.
     Keep the yellow and white egg strips warm on a stove top.
 
     Lucky Fuzhou Noodles en Dried Shrimp Roasted Nori Dashi with Egg and Shiitake: 
     This recipe yields 1 noodle bowl entrée.
     The Fuzhou noodles are not cooked separately and shocked in ice water for this recipe.  They are simply cooked in the broth for a short time, till they have a firm texture.
     Step 1:  Raise the temperature of the dashi broth to medium high heat.
     Add 1 portion of Fuzhou Noodles.
     *Do not disturb the delicate Fuzhou Noodles while they cook!  Just gently shake the sauce pot once or twice.  It takes only about 30 seconds to cook the thin Fuzhou Noodles. 
     Step 2:  Use tongs or chopsticks to gather the Fuzhou Noodles.
     Mound the Fuzhou Noodles in the center of a shallow soup bowl.
     Step 3:  Use a slotted spoon to place the shiitake slices around the noodles.
     Pour the soup broth around the noodles.
     Float a few cilantro leaves on the soup broth.
     Step 4:  Place the cooked egg yolk strips on one side of the mounded noodles.
     Place the egg white strips on the other side of the noodles.
     Step 5:  Use scissors to cut a few thin strips of Roasted Nori Seaweed Sheet.
     Decoratively place the Nori Strips on the broth around the egg and noodles.
     Step 6:  Place 1 teaspoon of Sriracha Sauce on top of the noodles and eggs.
     Place a few thin bias slices of green onion on the chile sauce.
 
     This is a healthy Lucky Noodle Bowl!

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