Despite the extra workload, tummy still needs to be fed with yummy food. After all, that might be my only comfort this weekend. Under such time constraint, a quick instant Japanese udon comes in handy.
Instant udon with mentaiko, panko, and grated Parmigiano Reggiano -
Ingredients (for 1)?
- 2 packs of instead udon
- 1 teaspoon of mentaiko
- 2 tablespoons of grated Parmigiano Reggiano
- 1 1/2 tablespoon of panko (Japanese bread crumbs)
- 1 tablespoon of tsuyu (Japanese soup base)
- Some dried seaweed flakes
- Few drops of homemade chili oil
- 1 poached egg (optional)
The ingredients combination was inspired by a local Japanese restaurant. The udon mixed with mentaiko, grated cheese, and topped with crunchy bread crumbs is one of their popular dishes.
Grate the cheese and set aside for later use -
Boil some water and cook the instant udon according to the packaging instruction. Once ready, saves one scoop of water on the side first. Drain well and transfer the udon to a serving bowl -
Mix the udon with 1 tablespoon of tsuyu and some chili oil. If the udon dries up or sticking together, add some cooking water that was saved earlier.
While the udon is still hot, quickly transfer the grated cheese over. Also top the udon with mentaiko, panko, and some dried seaweed flakes -
Mix well before serving. You can also fancy it up with additional poached egg - if not in a time crunch like me.
You can find precooked udon at your local Asian groceries. In fact, Costco also sells organic version and it's quite tasty. Mentaiko can be stored in the freezer, and Parmigiano Reggiano has been one of the stable ingredients in my fridge. As a result, putting together this meal using all the readily available items definitely saves a lot of time without sacrificing the taste.
Here's one other simple noodles recipe:
Cooking for one - Japanese cold noodles with the best in season cherry tomatoes plus a touch of lemon