Recipe Cuisine: Japanese
Theme: 10 Iconic Asian Ingredients
Shiitake Tofu Buta Nabe Udon
By: Deborah Dean
Ingredients
- DASHI
- 1 litre cold water
- 1 piece kombu (8 × 10 cm)
- 20g bonito flakes
- SOUP BASE
- 15ml sesame oil
- 120g fresh pork belly, thinly sliced
- 2 spring onions, whites only, cut into 3 cm lengths
- 2 cloves garlic, finely minced
- 15g fresh ginger, peeled and finely julienned or grated
- 60g daikon radish, peeled and thinly sliced into half-moons
- 1 small carrot, halved lengthwise and sliced
- 100g wombok or green cabbage, chopped
- 4 shiitake mushrooms, thinly sliced
- 200g soft or silken tofu, cut into large cubes
- 20 ml mirin
- 50g white miso (to taste)
- 200g Obento udon noodles
- Optional garnishes: white sesame seeds, spring onion greens, thinly sliced, fried garlic, fresh red chilli finely diced, yuzy kosho on side
Product used in recipe
- OBENTO - UDON NOODLES
- OBENTO - MIRIN SEASONING
- LEE KUM KEE - SESAME OIL
Method
- Add the kombu to the cold water and soak for at least 30 minutes, or up to overnight. Transfer the kombu and soaking water to a claypot and heat gently over medium‑low heat. Remove the kombu just before the liquid reaches a simmer.
- Add the bonito flakes and simmer for 15 seconds, then turn off the heat. Let steep for 10–15 minutes, then strain. Set the dashi aside and keep warm.
- Place the claypot over medium heat and add the sesame oil. Add the pork belly and cook gently for 2–3 minutes until the fat renders and the meat turns opaque, without browning.
- Add the spring onion whites and cook for 1–2 minutes until softened and sweet. Add the garlic and ginger and stir constantly for 20–30 seconds, just until aromatic.
- Add the daikon and carrot, cooking for 2–3 minutes to soften their raw edge. Add the cabbage and shiitake mushrooms and stir gently to coat.
- Pour in the prepared dashi and bring to a gentle simmer. Skim any surface foam. Stir in the mirin and simmer gently for 5 minutes, until the daikon is just tender.
- Add the udon noodles directly to the simmering soup, gently loosening with chopsticks. Add the tofu and warm through for 2–3 minutes, maintaining a gentle simmer.
- Turn off the heat completely. Place the miso in a ladle, add some hot broth, and dissolve until smooth. Stir gently back into the soup. Taste and adjust with additional miso if needed.
- Bring the claypot directly to the table while hot. Finish with ground sesame seeds, spring onion greens, red chilli and optional yuzu kosho on the side. Serve between bowls immediately.
