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With all the talk about Japanese knives on here recently I decided to post this on the only one I own. It's in horrible shape and needs a lot of work. I inherited this knife when my parents died 19 years ago. I believe they probably picked it up at a garage sale as they frequented them before they past. It has some markings in Japanese and only Japan in English. Over all pic. Close up. Back side. As you can see the tip is broken off and there are visible chips in the edge. It's probably a cheapy but can anybody identify it?
Cod Fish and Udon Noodles Tired of the same meals night after night? - Try this simple but hearty hot meal of wild caught Alaska cod served on udon noodles that have been cooked with bok choy, mushrooms and garlic in a flavorful sauce. This dish I put together with my son is as good as the udon bowls I have eaten in Japan. It’s a winner! This recipe fed 3 people generously with some left over. Ingredients: 1.5 pounds cod fish 12 oz dried udon noodles 1.5 lbs bok choy – stem removed and coarse chopped 8 oz mushrooms sliced 2 toes garlic minced 1 cup reduced sodium chicken stock Togarashi Japanese chili pepper based seasoning blend or equivalent (see below) The Sauce (mix well the following): 7 Tbs low sodium soy sauce 3 tsp sesame oil 3 tsp mirin 1 tsp sugar (add up to 1/2 tsp more at end if needed) Couple of pinches of powdered ginger The Picture Gallery (cooking details are below) Chicken Stock and the Sauce Mix Chopped Bok Choy Mushrooms & Garlic Boiling the Noodles Cooked Udon, Drained & Rinsed Veggies, Broth, & Sauce Getting to Know Each Other Final Udon and Veggies Mix - Ready to be Served Seasoning the Cod The Pan Sauteed Cod The Cook Boil udon noodles according to package directions but cook only until “al dente”. Drain and do a quick rinse to remove excess starch and reserve noodles for later. Rinse and dry fish. Rub with sesame oil. Season fish with Japanese tograshi seasoning or alternatively with a cajun seasonng blend or equivalent. Cook fish in hot pan in light layer of cooking oil until outside is crusty and fish is just cooked to 145 degrees internal. Remove to plate and place in warm oven. . If some of the fish sticks in the pan and breaks apart - no worry - scrape out the crispy bits and fish pieces and add them to the fish plate. They are excellent sprinkled on the udon. In a large wok or suitable pot using high heat add a tablespoon or two of cooking oil and bring it up to temperature Add bok choy and mushrooms along with the garlic and stir fry on high heat for a couple of minutes until bok choy turns a nice color and it and the mushrooms are getting their initial cook. Add the broth and the sauce and bring to boil. Reduce heat to low and let simmer until all flavors are well incorporated. Add reserved noodles to pot and raise heat. Stir gently to mix well and cook for about a minute. The starch from the noodles will add some thickening to the sauce and a lot of the sauce will be absorbed by the noodles. Some sauce will remain. Taste and if necessary adjust flavor by adding suitable portions of any of the the sauce ingredients you might wish. For example, I added an extra teaspoon of sesame oil, an additional squirt of mirin and 1/4 tsp more sugar to get it just right. Immediately serve the udon in a bowl and add warm cod fish pieces on the top. Offer additional togarashi seasoning to sprinkle on the dish if desired. The cod can be eaten from the top of the noodles or if desired flaked into the noodles. Break out the chop sticks, pour a Japanese beer and enjoy!