Seaweed and Fried Tofu on Udon |
Serves : 4
Ingredients :
11/2 pounds fresh udon (wheat-flour noodles)
1/2 ounce dried wakame (curly seaweed), soaked for 25 minutes in warm water
2 quarts noodle broth
4 pieces aburage (fried tofu / bean curd)
2 to 3 ounces canned nameko mushrooms, drained, or 2/3 cup finely grated tororo (mountain yam); omit if unavailable
1/2 cup sliced scallion greens
2 tablespoons shredded nori (compressed seaweed)
shichimi (Japanese pepper condiment) to taste
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Method :
- Bring 2 quarts of water to a boil, add the noodles, cook for about 21/2 to 3 minutes, until tender, and drain. Drain the seaweed and cut into small pieces, about 1 inch x 1/2 inch. Heat the noodle broth and add the seaweed. Simmer for 5 minutes.
- Bring 11/2 cups of water to a boil. Place the tofu in a dish an pour on the boiling water, soak for a few minutes, then drain and squeeze out excess water. Dry between pieces of paper towel. Cut the bean curd into think slices. It may be simmered in a sweet soy sauce to intensify its flavor, as in the previous recipe.
- Divide the noodles among for deep bowls. Pour on the broth and seaweed, add the bean curd, the mushrooms or tororo, and the scallions. Scatter on nori shreds and add shichimi to taste.
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