Earth-Sea Udon
From archidraca 15 years agoIngredients
- (1) pkg Udon brand udon noodles (oriental flavor) You should be able to buy these from most Food Cities or Asian food stores shopping list
- 1/2 pkg frozen baby octopus (should be about six) shopping list
- 1 tbsp wakame dried seaweed shopping list
- 4 or 5 dried shitake mushrooms shopping list
- *** shopping list
- 2 1/2 cups water (3 1/2 if you want larger portions) shopping list
- *** shopping list
- (1) tsp kosher salt shopping list
- (1) tsp ground black pepper shopping list
- 1/2 tsp paprika shopping list
- 1/2 tsp five spice shopping list
- (1) tbsp olive oil shopping list
- (1) tsp aji-mirin shopping list
- (1) tbsp cooking wine (I used a burgandy to bring out the colors of the octopus and mushroom) shopping list
- 1/2 tsp of "green spice" - Depending on your mood/taste this broadly includes for me: oregano, dried green onions, and parsley. Pick one or add a pinch of each. shopping list
- *** shopping list
- (1) medium sized pot (can be the bottom of a double boiler) shopping list
- (1) sharp knife shopping list
- (1) spoon shopping list
How to make it
- Begin to soften your shitake in a dish of warm water.
- Put your octopuses in the pot on medium heat and let them thaw a little.
- Once slightly thawed add the olive oil, salt, pepper, paprika, five spice, aji-mirin, and any "green spices" you want.
- Stir occasionally to keep from sticking.
- While the octopus is cooking, drain your shitake and cut them into little cubes (I cut a couple of "show pieces" at the stem of each of them) on a paper towel to get rid of some of the excess water.
- Once the octopus is a little more than half done add your shitake and cooking wine.
- When the octopus is almost done add the water and bring to a slow boil.
- Add your udon noodles and wakame.
- When the noodles are done, take the pot off the heat and add the spices package included.
- Wait a coulple of minutes and serve.
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