Crumbed Squid Rings in Udon
|Prep Time:||10 minutes|
|Cook Time:||5 minutes|
Udon with crumbed squid rings is a labour light addition to lunch menus. Shichimi togarashi, also known as Japanese seven spice, is a blend of red chili pepper, sansho pepper, poppy seeds, sesame seeds, ginger, citrus peel, and nori. Experiment with the Shichimi togarashi to ensure you are adding the right amount of heat to this dish.
Japanese fish cakes or Kamaboko is a type of cured seafood product where various white fish are pureed, seasoned and steamed to various shapes. Its savoury flavour makes for an excellent addition to our udon.
This dish is suitable for pubs, larger cafes, hotels and pub bistros.
- Pacific West Crumbed Squid Rings
- 1 cup Dashi
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- Sliced red chillies
- 1 packet Udon noodles
- 2-4 slices Narutomaki fish cakes
- 1 tablespoon chopped scallions
- Shichimi tōgarashi
For the crumbed squid rings
Deep Fry 180C 2-3 minutes
For the udon
In a saucepan with medium heat, add the Dashi stock. Then, add soy sauce and mirin. Bring the soup to a boil .Once it boils, turn off the heat and set it aside. Cook Udon noodles according to the instructions on the packaging or let it cook for 1-2 minutes until tender. Drain the noodles and serve in two bowls. Pour the soup over the noodles. Top with the crumbed squid rings and narutomaki fish cakes. Garnish with chopped scallions, sliced chillies and add a little bit of the shichimi for some spice.