Seafood Udon
Ingredients
- 500 gudon noodles (fresh or pre-cooked)
- 1 Ldashi stock (ready to use)
- 200 gShrimp (peeled)
- 150 gLoligo vulgaris (cut into rings)
- 4 tbspsoy sauce
- 2 tbspmirin
- 2 tbspSake or rice alcohol
- 2 pcBok choy (halved)
- 4 pcshiitake mushroom (sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 tbspSesame oil
Method
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.
- 1
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
Blanch the halved pak choi and sliced shiitake mushrooms in the broth for 3 minutes. They should remain crisp to the bite.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. The noodles lose their elastic texture if they stay too long in the hot broth.
