miso clams with udon noo­dles and pick­led shi­itake mush­rooms

donna hay - - JAPANESE -

2 ta­ble­spoons veg­etable oil

4 cloves gar­lic, thinly sliced

1 ta­ble­spoon shred­ded gin­ger

¼ cup (55g) white miso paste

1 x 15cm piece kombu (dried sea­weed)+ 2 litres wa­ter

¼ cup (60ml) mirin (Ja­panese rice wine) 2 tea­spoons Asian sesame paste++ 1kg clams (von­gole), rinsed

600g fresh udon noo­dles pick­led shi­itake mush­rooms (see recipe, be­low), to serve

Heat the oil in a large shal­low saucepan over high heat. Add the gar­lic and gin­ger and cook for 30 sec­onds or un­til golden and crisp. Re­move with a slot­ted spoon and set aside. Add the miso, kombu, wa­ter and mirin, bring to the boil and cook for 15 min­utes. Re­move the kombu and dis­card. Add the sesame paste and clams, mix to com­bine and cook for 4 min­utes or un­til just opened. Add the noo­dles and cook for 1 minute or un­til just cooked through. Top with the crispy gar­lic and gin­ger and serve with the pick­led shi­itake mush­rooms. SERVES 4.

+ Kombu is a dried sea­weed avail­able from Asian su­per­mar­kets, spe­cialty gro­cers and health food stores.

++ Asian sesame paste is avail­able from Asian su­per­mar­kets.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.