Subj : Dinner At Shukos
To   : All
From : Ben Collver
Date : Fri Aug 09 2024 21:54:49

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dinner At Shukos
 Categories: Japanese, Vegetarian
      Yield: 4 Servings

    100 g  Salted peanuts
    1/2 tb Red miso
    1/2 tb White miso
  2 1/2 tb Oat or rice syrup
      6    Dried shiitake mushrooms
      1    Kombu piece (10x15 cm)
      1    Ginger piece (4x5 cm, 40
           -g); peeled and grated
    600 g  "Straight to wok" udon
           -noodles (4 bags)
    150 g  Fresh shiitake mushrooms;
           -sliced, or left whole if
           -very small
    1/3    Sweetheart cabbage (150 g);
           -cut into wedges of 2 cm at
           -the widest point
      2 tb Light soy sauce
      2 tb Mirin
    1/2 ts Salt

  Preparation time: 10 minutes
  Cooking time: 35 minutes

  To make the salted peanut miso, put the peanuts in a blender and
  pulverise to a powder, taking care not to turn them into peanut
  butter. Pour into a small bowl, add both the misos and the syrup, and
  mix really well. Roll the mix into four balls and put to one side.

  To make the broth, put the dried mushrooms in a large pot. Make cuts
  in the kombu at 4 cm intervals, but don't slice it up entirely (this
  is to make it easy to remove later). Pour over a litre and a half of
  boiling water and leave to soak for 15 minutes. Add the ginger to the
  pot, bring to a rolling boil, then strain through a sieve. Discard
  the mushrooms, ginger and kombu, and set the broth aside.

  Bring a large pot of water to a boil, then add the udon noodles and
  boil for two minutes. Drain, rinse under cold water until cold, then
  put to one side.

  Put the broth back on the heat, add the fresh mushrooms, cabbage, soy,
  mirin, and salt, bring back to a boil and take off the heat.

  To serve, divide the noodles and peanut miso balls between 4 plates
  and ladle the broth into 4 bowls. To eat, sip a little of the broth,
  dip a noodle or two in the broth and chase it down with a piece of
  salted peanut miso, using chopsticks to cut off a little at a time.

  Recipe by Meera Sodha

  Recipe FROM: Dinner by Meera Sodha, 2024

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