Pot Cooked Udon Recipes

Ingredients :

900 g

55 g

Broth :

1.35 liters

1¹/2 teaspoons

4 tablespoons

1 tablespoon

2 tablespoons

fresh or dried shiitake or any mushrooms, stalks removed, plus sugar and soy sauce if using dried shiitake

fresh cooked udon noodles or 400 g dried uncooked udon noodles

eggs

raw king prawns, peeled and deveined

fish balls or cakes (optional)

cress or watercress

second dashi, or water and 2 teaspoons dashi-no-moto

salt

soy sauce

sugar

mirin

Method :

Make a cross slit on top of fresh shiitake caps.
If using dried ones, soak in warm water with a pinch sugar for about 1 hour, then cook in mixture of 115 ml soaking water and 2 tablespoons each of sugar and soy sauce.
Meanwhile, if using dried udon noodles cook them in plenty of boiling water until tender, following packet instructions.
Wash away starch from noodles under running water and drain.
To make broth, in a saucepan over medium heat, put second dashi, salt and soy sauce, sugar and mirin.
Keep at a gentle simmer.
Lightly poach eggs.
Place noodles in a earthenware pot or cast iron casserole and add mushrooms, prawns, fish balls or cakes (if using) and cress or watercress.
Place poached eggs on top.
Ladle in enough broth to just cover ingredients, then bring to the boil, covered, over medium heat and simmer for another 4-5 minutes until all ingredients are hot and cooked.
Serve at once in noodle bowls.

Serves 4