Professional Basics
Abalone tempura, Inaniwa udon, grated daikon, aromatics
COOKING INGREDIENTS
Professional Basics
FREE
Ingredients
- Serves 4
- Cost: ¥3,000
- Cooking time: 1 hr
- Cooks: 1
Martō katsuobushi, obushi shavings
17 g
Okui Kaiseídō kombu, Kabuka Beach, Rebun Island, cellar-aged since Heisei 1
10 g
Light soy sauce
60 ml
Manjō rich aged hon-mirin
60 ml
Red abalone
120 g
Dried Inaniwa udon
120 g
Daikon radish
80 g
Ginger
a pinch
Japanese chives
2 stalks
We take extra care in how we draw the dashi to bring out its full flavor.
We take extra care in how we draw the dashi to bring out its full flavor.
This time, the theme is classic udon. It's meant to be enjoyed simply with grated daikon and condiments, but the temperature and timing when drawing the dashi are crucial. If you put kombu in water and leave it over heat for more than 30 minutes, it releases sliminess and clouds the dashi, and if you leave the bonito flakes in for more than 10 seconds, the flavor becomes too heavy, so be careful.
Method
Method
① Put kombu into 600 cc of water (alkaline water works too), hold it at 60°C for 30 minutes, then lift out the kombu, raise the heat to 85°C, add the bonito flakes, and strain after 10 seconds. Add soy sauce and mirin, set it over heat, cook off the alcohol from the mirin, and let it cool.
② Remove the abalone from its shell, cut it into 8 pieces, and deep-fry it in tempura batter.
③ Boil the Inaniwa udon, plunge it into cold water, and drain it in a colander.
④ Garnish with grated daikon, and with grated ginger and thinly sliced asatsuki (Japanese chives) as condiments.
⑤ Serve it as a dipping-noodle (tsukemen-style) dish.
Want to check the seasoning blend before you cook?
COMMENT
This time, the basic rice course is 'Inaniwa udon.' We have guests eat it simply, with grated daikon and aromatics, but the temperature and time used when drawing the dashi are important. If you put kombu in water and leave it over heat for more than 30 minutes, it releases sliminess and clouds the dashi, and if you leave katsuobushi shavings in for more than 10 seconds, the flavor turns heavy, so take care.
When drawing dashi with katsuobushi and kombu, be sure to fully cook off the alcohol in the mirin. Doing so produces a dashi that anyone can drink and enjoy, likes and dislikes aside. The abalone is removed from its shell, cut into eight pieces, and deep-fried in a tempura batter coating. The oil brings out the abalone's sweetness.