Ingredients with Measurements:
- 8 oz. Shonan Gold Udon noodles
- 4 cups of water
- 1 tsp. salt
- 1 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. sake
- 1 tbsp. sesame oil
- 1 tbsp. chopped green onions
- 1 tbsp. grated ginger
- 1 tbsp. bonito flakes
- 1 egg
- 1 sheet of nori seaweed
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 tsp. of salt and the Shonan Gold Udon noodles. Cook for 8-10 minutes or until the noodles are tender. Drain the noodles in a strainer and rinse with cold water.
2. In a mixing bowl, whisk together 1 tbsp. soy sauce, 1 tbsp. mirin, 1 tbsp. sake, and 1 tbsp. sesame oil.
3. In a separate bowl, beat 1 egg and set aside.
4. In the same pot used to cook the noodles, add the soy sauce mixture and bring to a boil. Add the cooked noodles and toss to coat evenly.
5. Add the beaten egg to the pot and stir gently until the egg is cooked.
6. Transfer the noodles to a serving bowl and sprinkle with 1 tbsp. chopped green onions, 1 tbsp. grated ginger, and 1 tbsp. bonito flakes.
7. Cut the nori seaweed into thin strips and sprinkle on top of the noodles.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
2 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 50g
Protein: 15g
Substitutions for ingredients:
- Shonan Gold Udon noodles can be substituted with regular udon noodles.
- Mirin can be substituted with rice vinegar.
- Sake can be substituted with dry white wine.
- Bonito flakes can be substituted with dried shiitake mushrooms.
Variations:
- Add sliced chicken or beef for a protein boost.
- Add sliced vegetables such as carrots, bell peppers, and mushrooms for added nutrition.
- Use vegetable broth instead of water for a vegetarian version.
Tips and tricks:
- Rinse the noodles with cold water after cooking to prevent them from sticking together.
- Use a non-stick pot to prevent the egg from sticking to the bottom.
- Adjust the seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a deep bowl with chopsticks and a spoon.
Garnishes:
- Chopped green onions
- Grated ginger
- Nori seaweed
- Bonito flakes
Pairings:
- Green tea
- Sake
- Beer
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the noodles are too sticky, rinse them with cold water and toss with a little bit of oil.
- If the egg sticks to the bottom of the pot, use a spatula to gently scrape it off.
Food safety advice:
- Make sure to cook the noodles and egg thoroughly.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Shonan Gold Udon is a type of udon noodle made with wheat flour and a special type of wheat called Shonan Gold. This type of wheat is grown in the Shonan region of Japan and is known for its high-quality and unique flavor.
Flavor profiles:
Shonan Gold Udon has a chewy texture and a slightly sweet and nutty flavor.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Japanese dishes.
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Region: Japanese