Sunday, February 28, 2010

Veggie Udon - 야채 우동

The following is one of my "cheat" meals, meaning it's not completely from scratch. I make this a lot on lazy Saturdays and Sundays when I don't want to spend too much time in the kitchen.            

First bring 3 cups of water to a boil with a strip of dashima.

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Here's where I cheat. I add 3 TB of the udon sauce. It's quick, it's easy and tastes a lot better than making the broth from scratch using various seafood.

I have these frozen in my freezer, so I just grabbed it and took out as much as I need.

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In a separate pot, boil the udon.

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Don't let the noodles boil ALL the way. The reason I like to boil noodles separately is because I want to remove some of the starch by rinsing it.

I used one fish cake, a few thin strips of the pink fish cake, and 1/4 onion sliced...

I had some soot-gat (dunno the English word) so I washed and rinsed some of that for some greens.

After the udon, dashima, and udon sauce has boiled for 5 minutes or so, add the onions and fish cakes. Let this boil for about 5-10 minutes and wait for the broth to thicken.

Throw in the udon and bring to a boil...

Finish it off with the soot-gat! At this point you can add green onions, tempura, gim, egg, anything else you prefer. I didn't have any of those so we ate as is.

Just before eating pour some furikake and ENJOY! Munchkin slurped up his noodles like a champ and said, "Two thumbs up, Mommy!"


  1. soot gat/sook gat is crown daisy in english, but i think most people know it as edible chrysanthemum.. and japanese call it shungiku. :)

    your dish looks so yummy!!!

  2. I love udon!didn't know it was so easy to make! i am making it for the dinner!!!! THANKS a lot for all these recipes!!!

  3. just made it for dinner! delicious!



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