I made an Udon dish out of my head (so no claim of authenticity)
I sautéed some garlic and onion in oil with some Japanese chile paste. Then added some cherry stone clams and some water and Dashi base and let them steam open.
i added a handful of beech mushrooms for a minute.
Then I puréed that lot and returned it to the wipes clean pot.
In another pan I sautéed garlic and chopped Chinese broccoli until wilted and stems were softened.
I added that to the clam soup base.
Then I lightly scored about 3/4 of a pound of cuttlefish and fried them in the garlic oil left from the broccoli until slightly golden.
Tossed them to cook the other side.
Held.
Lastly i quick boiled some fresh udon noodles.
Added the Udon and another handful of uncooked beech mushrooms to the soup/sauce and stirred.
Plated that with the fried cuttlefish on top and a bit and of fresh coriander.
It was very decent (if I do say so myself) and vaguely modern Japanese (in a Nobu or Morimoto kind of way).
Basically i I was bored with my usual repertoire!
