Ingredients with Measurements:
- 1 package of udon noodles
- 1 cup of dashi broth
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sake
- 2 eggs
- 1/4 cup of flour
- 1/4 cup of water
- 1/4 cup of chopped green onions
- Vegetable oil for frying
Special equipment needed:
- Takoyaki pan or mini muffin pan
Step-by-step instructions:
1. Cook the udon noodles according to package instructions and set aside.
2. In a small pot, combine the dashi broth, soy sauce, mirin, and sake. Bring to a boil and then reduce heat to low and let simmer for 5 minutes.
3. In a separate bowl, beat the eggs and then add in the flour and water. Mix until smooth.
4. Heat the takoyaki pan or mini muffin pan over medium heat and add a small amount of vegetable oil to each well.
5. Pour a small amount of the egg mixture into each well and then add a few udon noodles and chopped green onions on top.
6. Pour a small amount of the broth mixture into each well, covering the noodles and egg mixture.
7. Use a toothpick or skewer to flip the udon akashiyaki over and cook until golden brown on all sides.
8. Repeat until all the batter and ingredients are used up.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes approximately 24 udon akashiyaki
Nutritional information:
Calories per serving: 80
Fat: 2g
Carbohydrates: 11g
Protein: 3g
Substitutions for ingredients:
- Dashi broth can be substituted with chicken or vegetable broth.
- Mirin can be substituted with honey or sugar.
- Sake can be substituted with white wine or rice vinegar.
- Green onions can be substituted with chives or scallions.
Variations:
- Add shrimp or diced vegetables to the udon akashiyaki.
- Use different types of noodles such as soba or ramen.
- Top with bonito flakes or sesame seeds for added flavor.
Tips and tricks:
- Make sure to flip the udon akashiyaki carefully to avoid any spills.
- Use a non-stick pan or spray with cooking spray to prevent sticking.
- Serve with extra broth for dipping.
Storage instructions:
Store udon akashiyaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat udon akashiyaki in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve udon akashiyaki on a platter with a drizzle of extra broth and chopped green onions on top.
Garnishes:
Garnish with chopped green onions, bonito flakes, or sesame seeds.
Pairings:
Pair udon akashiyaki with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Edamame
- Cucumber salad
Troubleshooting advice:
- If the udon akashiyaki is not cooking evenly, adjust the heat of the pan.
- If the batter is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to cook the udon akashiyaki thoroughly to avoid any foodborne illnesses.
Food history:
Udon akashiyaki is a popular street food in Hiroshima, Japan. It is a variation of the traditional akashiyaki dish, which is made with octopus.
Flavor profiles:
Udon akashiyaki is savory and slightly sweet with a chewy texture from the udon noodles.
Serving suggestions:
Serve udon akashiyaki as an appetizer or as a main dish with a side of steamed vegetables or salad.
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Region: Japanese