Synopsis
There are so many different kinds of noodles in Japanese cuisine, and chef and cookbook author Hana Etsuko Dethlefsen introduces us to some of the most popular ones. First, she shows us somen noodles, and then makes a simple dipping sauce for cold somen noodles using classic Japanese ingredients. She then shows us a fun way to soak the noodles in cold water using a slide made of bamboo. Ramen is a dish of near-religious proportions in Japan, but Hana shows us how to make a much simpler summertime dish by using ramen noodles for a cold noodle salad. Veggies, cut ham, imitation crab, and a flavourful sauce are added to these noodles. Hana also shows us the secret to making a thin shredded egg crepe to top it. Ramen noodles are used again for yakisoba, a well-loved dish of fried noodles and sauce with veg and pork belly. Then, it's shirataki noodles for sukiyaki, a one-pot dish where you cook meat and veg in a thick sauce that's fatty and sweet and rich and delicious.
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