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Japanese
Noodles with Shiitakes and Sesame
Udon noodles
have a slightly different texture than the wheat noodles of other countries,
but you con substitute Chinese wheat noodles or Italian pasta-spaghetti,
capellini, linguine, or fettuccine are the best shapes. Somen noodles
are also good in this stock, but be especially careful not to overcook
them.
Yield:
about 4 servings
Ingredients:
- 1 pound
udon (Japanese wheat) or soba (buckwheat) noodles
- 4 cups
Dashi (see below), or not overly strong chicken, shrimp, or vegetable
stock
- 1/3 cup
mild soy sauce
- 1/3 cup
mirin (Japanese sweet rice wine)
- 1 tablespoon
sugar
- Salt,
if needed
- 1/3 cup
lightly Toasted Sesame Seeds (see below)
- 1 tablespoon
peeled and grated fresh ginger(optional)
Dashi
- 1 quart
cold water
- 1 (6-to-8-inch)
piece kombu (kelp)
- 1/2 to
3/4 cup dried bonito flakes
1. Combine the water and kombu in a 2-to-3-quart saucepan over medium-low
heat. Allow to come almost to a boil; if the kombu is tender, remove
it. If not, add a little cold water and cook for a few more minutes.
Do not let the mixture boil. Remove the kombu (you can use it in stir-fries
or soups) and turn off the heat.
2. Add the bonito flakes to the mixture and let it sit for a minute
or two longer. Strain the stock, pressing the flakes to extract as much
liquid as possible. Use the stock immediately, or refrigerate for a
day or two.
Toasted Sesame Seeds
- 1/2 cup
sesame seeds
1. Place seeds in a dry skillet just large enough to contain them in
one layer and turn the heat to medium.
2. Cook, shaking the pan frequently, until the seeds darken in color
and begin to pop, 5 to 10 minutes. Cool sligtly before using.
Method:
1. Bring
a large pot of water to a boil. Salt the water and cook the noodles until
they are just tender-a little bit underdone. Drain and rinse them with
cold water.
2. Soak
2 or 3 dried shiitake mushrooms in hot water for 10 minutes. While the
noodles are cooking, heat the stock and add to it the soy sauce, mirin,
and sugar; stir to combine. Taste and add salt if necessary. Add the soaking
liquid from the mushrooms to the stock. Keep the stock hot but do not
let it boil. Trim the mushrooms of any hard spots, then cut them into
thin slices. Add them to the stock and proceed as above. When the noodles
are done, reheat them gently in the stock. When the noodles and stock
are combined, drizzle with 1 tablespoon dark sesame oil. Ladle portions
of noodles and soup into individual bowls. Garnish with Toasted Sesame
Seeds, and serve immediately.
From
How
to Cook Everything: Simple Recipes for Great Food
by Mark Bittman
Copyright© 1998 by Mark Bittman
Permission by Macmillan
New York, NY
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