Udon Sauce Food

YAKI UDON | STIR FRIED UDON NOODLES

Steps:

• Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.

YAKI UDON

Steps:

• Boil some water in a large saucepan. Add 250ml cold water and the udon noodles. (As they are so thick, adding cold water helps them to cook a little bit slower so the middle cooks through). If using frozen or fresh noodles, cook for 2 mins or until al dente; dried will take longer, about 5-6 mins. Drain and leave in the colander.
• Heat 1 tbsp of the oil, add the onion and cabbage and sauté for 5 mins until softened. Add the mushrooms and some spring onions, and sauté for 1 more min. Pour in the remaining sesame oil and the noodles. If using cold noodles, let them heat through before adding the ingredients for the sauce - otherwise tip in straight away and keep stir-frying until sticky and piping hot. Sprinkle with the remaining spring onions.

DONABE SEAFOOD SOUP WITH UDON NOODLES

Steps:

• To make the dashi, fill a medium saucepan with 4 cups of cold water. Add the kombu and bring to a boil over medium-low heat, carefully skimming off and discarding any white foam that might bubble up using a large spoon or ladle, about 15 minutes. Once at a boil, turn off the heat and let sit for 5 minutes.
• Remove the kombu and bring the liquid back to a boil over medium heat. Turn off the heat and add the bonito flakes. Let the bonito flakes soak for 15 minutes.
• Strain the dashi through a fine-mesh strainer, pressing down with a rubber spatula to extract all the liquid. Discard the bonito flakes. (The dashi can be used immediately or cooled completely before storing in an airtight container for up to 5 days.)
• Heat the vegetable oil in a large donabe over medium heat. Add the ginger and scallions and sauté until the scallion whites are golden brown, about 2 minutes. Add 1 1/2 cups of the dashi and the napa cabbage. Raise the heat to medium high and bring to a simmer.
• Meanwhile, mix the mirin and soy sauce in a small bowl. Set aside.
• Once the dashi is at a simmer, add the udon in an even layer. Carefully arrange the mushrooms, snapper, shrimp, clams and garlic chives in an even layer on top of the udon. You may need to nestle in and overlap some of the ingredients, such as the garlic chives and mushrooms, but take care not to overlap the snapper pieces too much or they may not cook evenly. Pour in the mirin-soy mixture and remaining dashi. Bring to a full simmer. Cover and let cook until the shrimp are pink, the clams are open and everything is cooked through, 5 to 7 minutes more.
• Carefully remove the lid and drizzle in the sesame oil. Transfer to the donabe to a trivet on the table. Divide among bowls and enjoy while warm. Season with additional mirin and light soy sauce, if desired.

UDON WITH BROCCOLI AND GINGER PEANUT SAUCE

Steps:

• Cut off the broccoli stalks and set aside for another use (such as in a vegetable stir-fry). Cut the florets into small pieces and steam them until tender-crisp, about 2 to 3 minutes. Refresh florets under cold running water and drain. Set aside.
• Cook the udon until tender but still chewy, 8 to 12 minutes. Perform step 3 while the udon is cooking. Drain and rinse under cold water to halt the cooking process. Drain thorougly.
• In a blender or food processor, blend the unsalted peanut butter, freshly grated ginger, minced garlic, tamari, brown rice vinegar, maple syrup and cayenne pepper together until smooth, using just enough water to create a medium-thick consistency.
• Immediately place the noodles in a bowl or storage container and toss with the peanut sauce. Add the broccoli.