Just add broth - bok choi leaves and stems, pea pods, teriyaki chicken, fish cake (kamaboko - its traditional!) and scallions |
But leaves, they need to be caught up and captured when opportunity and the season allows. Late spring and early summer means tender bok choi, pea pods and scallions are sweet and green, and will balance a hearty fishy broth to astounding (possibly legendary?) effect.
But the greens can't stand alone. They need the support of salty, savory and sweet, along with the extending and sweet chewy foil of a proper udon noodle.
scallions (9:00), teryaki chicken, kamaboko (fishcake) and udon noodles (frozen clump, ready for boiling) |
a) in one large pot, bring plenty of water to the boil - add the frozen udon noodles. When the water returns to the boil, boil for 2-3 minutes, drain and add a bit of sesame oil to keep the noodles from sticking. If you are working with dried? udon {which I have never seen} use what directions you can find.
b) find a reasonable recipe for dashi/noodle broth on the internet.
c) see the next picture
ready for boiling water - genmaicha roasted rice and green tea. Smells like home to much of the Pacific rim - both East and West sides - even if we've never had it before. |
The very best part of Bocha Bocha (Japanese for "splashy") Udon is that is can be personalized in a large crowd. Splashy - beacuase that's what happens to one's nose when you slurp them properly.
Everyone gets a bowl of noodles - lubricated with a bit of sesame oil.
Top with leaves, proteins (chicken - teriyaki or otherwise, beef, tempura shrimp, fish cake, sliced hard boiled eggs, fried or cubed tofu - many combinations also suffice) other vegetables, and possibly a pickled vegetable (radishes or chrysanthemum petals can are traditional) to one's taste - and then scallions/green onions for all create a delicious yet individual feast for a small crowd - even the picky ones.
Meatless Monday you say? Go with a veggie broth, and toss in a handful of mushrooms and sliced inari skins to fill up the meaty flavors and the protein desires. Any extra inari strips can be fried up and added to a salad the next day. (honest, I'll show you soon!)
A truly versatile meal - and once you get the hang of it - quicker than takeout and MUCH cheaper than delivery.
2 comments:
Looks delicious
And super easy to adjust to whatever happens to be in the fridge.
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