After being in New York I was inspired to make more Japanese food. After doing some searching online, I found a great site with easy Japanese recipes! While browsing Japanese Cooking 101, I found the recipe for Chicken Udon – a Japanese chicken noodle soup. There weren’t any vegetables in the recipe, so while I was in Chinatown I picked out a leafy green to add to the soup. If you want to make this recipe, you’ll have to make a trip to an Asian grocery to find the dashi broth, Mirin, and sake. Last year when I was made soba dipping noodles, I couldn’t find dashi broth, which is a combination of katsuobushi (fermented skipjack tuna) and kombu (kelp), I bought dried skipjack tuna and made my own broth. This soup is super easy to make, healthy, and delicious!
On facebook, I saw a list from Buzzfeed of 23 Classic Indian Restaurant Dishes You Can Make At Home and immediately wanted to make everything. I chose four dishes to begin with – Mango Chutney, Raita, Chicken Tikka Masala, and Naan. I have to say that normally I cheat a bit whenever I make Indian food. I buy jars of mango chutney, raita (yoghurt cucumber sauce), a basic curry paste for which ever main course I’d like, and prepackaged naan (Indian yoghurt based bread). When I browsed the recipes they each seemed easy, but when it came time to make everything in one day I instantly regretted it. Unless you want to spend your entire afternoon cooking, you should definitely make the mango chutney 2 days before and the raita 1 day before. It will taste better anyway because the flavors can settle. If you prepare these two sides ahead of time, then you have time to focus on your main course and making the naan. All four dishes were fantastic! At least all the time and effort I put in was worth it 🙂