A Japanese Gourmet in London

Udon de luxe when too tired to cook

I believe many housewives sometimes feel tired to prepare or even to think about dinner of the day. Take away food could be a solution. However, in my case, if the take away food is not good, the heavy stomach (from the over used grease and salt) makes me feel more tired and much worse than before dinner. Of course kids always enjoy pizza or tandoori chicken. However, after aged 35, when I am tired, I need something warm, soupy, certainly not heavy.

In that case, UDON DE LUXE is my solution.

Udon de luxe is my coined word that udon with veggies are prepared in a large hot pot pan and is served at the dinning table like hot pot.

Udon is usually served in a deep large soup bowl for each person.

Udon from Wikipedia

However instead, by serving in a large hot pot with large portins, Udon de luxe entertains family visually to show all the contents and processes to be taken to one's own portion.

Udon deluxe binds up and warms up family effectively and then the fatigue goes off instantly!!

This time, I got pieces of rice cakes so I deepfried them and added to Udon de luxe.

Ingredients:

Udon (dry or ready made, 200-300g)
Chicken thigh (150g, cut into large bite sized pieces)
Shimeji mushrooms (1/2 portion)
Spring onions (2 pieces)
Spinach (boiled and cut into 4cm length, 50g)
Deep fried tofu
Mochi/rice cake (2 pieces)
Soy sauce (3 tablespoons)
Mirin (3 tablespoons)
Salt (1 teasoon)
Dashi/Japanese soup stock (2L)

Directions

1. Add dashi, soy sauce, mirin, salt and chicken into a hot pot (if not cast iron pan) and bring it into gently boil. Skim the scam from the chicken

2. While boiling hot pot stock, cook udon in large deep pan with prenty of boiled water (2L). This process will be skipped if you use ready made raw udon