Recipe

Earth-sea Udon Recipe

	Archidraca / All my dishes 6 months, 3 weeks ago This is an adaptation of one of the quick packages of Udon brand udon noodles. It's an earthy clear-mushroom/noodle soup and looks cute in a bento with the octopus swimming in it. This is a one-pot recipe perfect for college apartments. Prep:5m Cook:40m Servings:3	Archidraca
	octopus udon seaweed shitake

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Ingredients

(1) pkg Udon brand udon noodles (oriental flavor) You should be able to buy these from most Food Cities or Asian food stores

1/2 pkg frozen baby octopus (should be about six)

1 tbsp wakame dried seaweed

4 or 5 dried shitake mushrooms

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2 1/2 cups water (3 1/2 if you want larger portions)

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(1) tsp Kosher salt

(1) tsp ground Black pepper

1/2 tsp paprika

1/2 tsp five spice

(1) tbsp olive oil

(1) tsp aji-mirin

(1) tbsp cooking wine (I used a burgandy to bring out the colors of the octopus and mushroom)

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.

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(1) medium sized pot (can be the bottom of a double boiler)

(1) sharp knife

(1) spoon

Directions

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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