Seafood Udon

Thick, chewy noodles submerged in a translucent, steaming dashi broth. The shrimp are firm, the squid stays tender, and the sesame oil brings a toasted aroma to the nose.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 367
• Protein: 28 g
• Carbs: 45 g
• Fat: 6 g

Ingredients

• 500 g udon noodles ( fresh or pre-cooked )
• 1 L dashi stock ( ready to use )
• 200 g Shrimp ( peeled )
• 150 g Loligo vulgaris ( cut into rings )
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 2 piece Bok choy ( halved )
• 4 piece shiitake mushroom ( sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 tbsp Sesame oil

Instructions

1. Infusing the broth

   In a large pot, bring the dashi broth to a simmer. Add the soy sauce, mirin, and sake. The liquid should remain clear and give off a balanced marine aroma. Keep warm without boiling.

2. Preparing the garnishes

   Blanch the halved pak choi and sliced shiitake mushrooms in the broth for 3 minutes. They should remain crisp to the bite.

3. Searing the seafood

   Heat the sesame oil in a pan. Quickly sear the shrimp and squid rings. The flesh should become opaque and pearly in less than two minutes to prevent it from becoming rubbery.

4. Cooking udon and plating

   Submerge the udon noodles in the simmering broth. As soon as they loosen and are supple, divide them into deep bowls. Cover with broth, arrange the seafood and vegetables, and finish with sliced green onions.

Chef's tips

• Do not rinse the noodles in cold water if serving immediately in soup, to keep the starch that helps the broth coat the noodles.
• The squid must be seared in less than two minutes to remain tender like butter; beyond that, it becomes rubbery.

Storage

Consume immediately. The noodles lose their elastic texture if they stay too long in the hot broth.