Friday, November 12, 2010

Cafe World Challenge Week 36

Another delicious dish was made this week, I opted to make a nontraditional Tempura Udon, a westernized version with eastern flavours.


Traditionally Udon is served with a dashi, soy sauce and mirin broth. Since I didn't have dashi or mirin and really didn't want to go out and buy ingredients again that I'd hardly use so I opted for a different type of broth. My eldest son is also sensitive to certain seafood ingredients so I would prefer to avoid anything that could upset his tummy.

Since I've never made Tempura before and am not very good at deep frying, I bought a Tempura mix for the shrimp topping the Udon soup. I also thought that the traditional recipes lacked vegetables and as I was making the soup as a main dish, I added some.

Udon - Jen style


1 Tbsp hoisin sauce
3 1/2 Tbsp tamari soy sauce
1 1/2 Tbsp fresh ginger chopped
2 cloves garlic
3 Tbsp freshly squeezed lime juice
2 Tbsp cider vinegar
2 1/2 Tbsp sesame oil
2 Tbsp sugar

In a blender puree the broth ingredients till smooth.

1 package (200g) Udon noodles (I used instant)
2 tsp olive oil
About 4 oz shitake mushrooms, stems removed and cut in thirds.
1/4 lb (125 g) snow peas, ends trimmed
1 tsp tamari soy sauce
1 bunch (6) green onions chopped
fresh cilantro to garnish

Cook Udon noodles according to package instructions. Mine asked for 1/2 litre water and this served as the basis for the broth.

In a frying pan, heat oil on high and add mushrooms, sauteing for 2 minutes. Add snow peas and tamari and stir-fry for a further 3 minutes. Remove from heat and add green onions.

Add vegetables and broth ingredients to cooked noodles and water. Heat through. Serve with a sprinkling of cilantro and tempura shrimp.

This recipe produces a very flavourful broth, dilute further with water to your taste. Any of the broth ingredients can be removed according to your likes/ dislikes.
I personally didn't like the idea of my nice crispy tempura floating on soup and getting mushy, so I just took the photo and plated them separately. I like this meal because my husband and I can have the shrimp which we love and keep it separate from the soup, so my sons just eat the soup and still get a full meal and avoid what they can't eat.

Up Next: I've been looking at recipes for Escargot, I thought I'd look for some at the store and make it for my husband. Otherwise I'm making Philly cheesesteak tonight, Yum!!!

Progress:  64/83

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