Exploring Udon and Dashi
Raided the recently mentioned Asian grocery store again, and came home with five different kinds of noodles, frozen okra, some instant dashi granules and ssamjang. Since noodles obviously are one of my favorite kinds of food I thought I’d make some.
Leek, dashi, mushrooms, red chili pepper, carrot, garlic sprouts, ssamjang, udon noodles and lotus roots. Since udon noodles are commonly served in soup that’s what I’m going to do. Ingredient-wise this dish has roots in Japan, Korea and probably China too, so I’m ending up with a general Asian concoction again. This doesn’t really bother me, since the main objective is to simply make tasty food.
Noodles boiling away. I put them in a sauté pan only in order to be able to put them in whole. Most of my other pots except the really huge ones aren’t wide enough to do that. Save a pint or so of the water after the noodles are cooked, in order to save time and power when making the broth.
For some reason I forgot to take pictures of the broth, but on the other hand it wasn’t very visually enticing. Simply put the hot liquid back in the pan on the hob and sprinkle instant dashi in it to taste. Season with soy and vinegar (ideally rice vinegar, but I used white wine vinegar and a hint of sugar.)
Meanwhile, the vegetables are jumbled together in another sauté pan. I only used a bit of the green part of the leek and sliced the carrot with the help of a vegetable peeler. Since the lotus root slices were still frozen I simply microwaved them along with a spoonful of water for some time instead and then chopped them up a bit.
To assemble dish, simply scoop noodles into bowl with vegetables on top and then pour dashi broth over the whole thing. I topped with a dollop of ssamjang and black and white sesame seeds for additional tastiness.