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quick fix |
Shiitake-Spinach Udon
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Dried bonito fish flakes can be
found in Asian markets; the flakes are an orangish-brown color
and generally come in little plastic packets or loose in a jar.
Packages of pre-cooked udon noodles [fat, Japanese noodles] can
also be found at most Asian grocery stores; store the noodles in
the refrigerator, and they’ll keep for quite awhile.
|
ingredients
4 cups water
¾ cup dried bonito flakes
¼ cup soy sauce
1 tbsp sugar
¼ cup white wine
6 shiitake mushrooms, soaked in warm water for 20 minutes
3 stalks scallions
4 stalks spinach, washed well and with bottoms trimmed
2 packages Japanese Udon noodles
salt to taste |
|
time
30 min
serves 2 |
1. Bring water to a boil;
reduce heat to low-medium and add the dried bonito flakes.
2. Simmer (don’t let the
mixture boil) for 15 minutes. Strain; save the stock and heat on
low-medium in a pot. Throw out the flakes.
3. Add soy sauce, sugar and
white wine to the stock. Add salt to taste.
4. Place spinach in a small
pot with 2 tbsp water. Cover and heat on high. After one minute, turn
heat to low; cook for 2 minutes or until spinach is wilted. Remove
spinach from heat and set aside.
5. While spinach is cooking,
slice the shiitake mushrooms and finely chop the scallions. Reserve a
tablespoon or two for garnish. Add to the heated stock, along with the
mushroom soaking liquid. Cook for 3 minutes.
6. Add noodles; cook 2 minutes.
7. Serve in 2 large bowls. Lay
half of the spinach on each serving. Garnish with remaining scallions.
o
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