Geri's chap jae turned out really good considering it was her first time to make it, and considering she was taught how to make it by a customer in Palama Market who came to Geri's aid when she noticed the confused look on Geri's face while she was shopping.
1 package of what Geri calls "Korean long rice noodle". I went online and discovered that it's called dang myun/yam noodle/sweet potato starch noodle/cellophane noodle.
1 carrot, sliced thin like in the picture
Some "spinach-looking green vegetable", blanched very quickly
Some dried shiitake mushrooms, soaked in water, sliced
1 round onion, sliced
Add 1 tablespoon of salt, 1 cup shoyu and 1 package dashi to a pot of water and boil. Throw in the noodles and boil for about 10 to 15 minutes. (Geri said the lady said 15 minutes, but it seems long so I added the "10 to"). When the noodles are ready, drain into colander BUT DON'T RINSE because you don't want to rinse out the flavor. Instead pour 2 tablespoons olive oil and 2 tablespoons sesame oil onto noodles and mix together so that the noodles don't all stick together.
Sautee the vegetables in some oil, season with some pepper and a little dashi. Add to noodles. And, like CQ says, "Walla!"
culture shock - Even though there are a lot of fast food places from the States here in Japan, almost all have their own "identities". Rarely selling the same foods as the ...
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