Pot Cooked Udon Recipe
Pot Cooked Udon Recipes
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
raw king prawns, peeled and deveined
fish balls or cakes (optional)
cress or watercress
second dashi, or water and 2 teaspoons
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
Wash away starch from noodles under running water
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.
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