Some nights you just need a little detox, a light dinner to take the edge off days-in-a-row of too much rich food, or a little too much imbibing. OJ calls that meal, “Japanese Dinner.” It’s clean — simply cubed tofu topped with green onions and drizzled with soy sauce, served with rice and quick pickled cucumbers.
Is it Japanese? Yes, but it’s probably Korean and Chinese, too. It took David Chang to tell me, “Hey, why don’t you make that with noodles instead of rice? And add some ginger, too.” And Japanese Dinner, Momofuku style was born.
It’s perfect for a personal detox or just on a damn hot day. I know there have to be a few of those ahead of us this summer. On the noodles, some soba has a horrifying amount of sodium. I use Hakubaku brand, which is made in Australia, but is available locally in Seattle at both PCC and Uwajimaya. I’ve never seen their ramen here, which, I love you guys, but “Japan-easy.” Really?!!
The usukuchi (light soy sauce) you can do without, low-sodium shoyu works as well and no HFCS.