| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Asian | Dujour03 | 1 | servings |
INGREDIENTS
| 1 | pk | Udon noodles |
| 1 | c | Shitakes; julienned |
| 2 | Eggs | |
| 1/2 | c | Miso paste |
| Dashi powder; (can obtain in Asian | ||
| ; specialty store) | ||
| 1 | tb | Peanut oil |
| 4 | tb | Mirin |
| 1 | tb | Soy sauce; up to 2 |
| Water for stock base |
INSTRUCTIONS
Cook off udon as any pasta, drain, rinse in cold water and toss with sesame oil to avoid sticking. Reserve covered in bowl. In medium sauce pan, bring 1/2 gallon of water up to a simmer but do not boil. Using a fine mesh sieve, whisk in miso paste by submerging just enough to dissolve. Add dashi powder, stir in 2 tablespoons mirin and soy sauce. Taste and balance flavors accordingly. In a small omelette pan, add peanut oil and heat over medium heat. In a separate bowl beat eggs with remaining 2 tablespoons mirin. Add eggs to pan to create an omelette but do not scramble. When egg is cooked through remove, cool, roll into a roulade and slice into thin strips. Ladle out miso broth into bowls and add noodles, shiitakes and eggstrips. If desired, garnish with scallions. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9411 - DEB STANTON Converted by MM_Buster v2.0l.
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