Usuba
Udon with Eggplant Stew
Japanese udon noodles with a rich eggplant stew made from eggplants, tomatoes, and aromatic spices. The dish combines tender noodles with two types of eggplants: stewed in the ragù and crispy fried pieces. Served with soy sauce, sesame oil, and furikake seasoning.
- Total
- 40 min
- Standard serving
- 668.7 g
Ingredients
Total 20- Udon Noodles
160 g - Garlic oil
7.158 g≈ 1.5 tsp - Soy sauce
18.89 ml≈ 4 tsp - Sesame oil
2.11 ml - Furikake seasoning
1.56 g≈ 1/2 tsp - Green onion
7.22 g≈ 1.5 tbsp - Eggplants
180 g≈ 2/3 pcs - Olive oil
5.56 ml≈ 1 tsp - Onion
55.56 g≈ 1/3 pcs - Chili pepperсушеный
to taste≈ 1/2 tsp - Tomatoes in their own juice
110 g≈ 1/4 can - Ginger
5.56 g≈ 1 slice - Garlic
11.11 g≈ 3.5 clove - Mirin
22.22 ml≈ 1.5 tbsp - Chicken broth
55.56 ml≈ 3.5 tbsp - Kombu seaweed
2.22 g - Tuna flakes
2.22 g - Ghee
12.209 ml≈ 2.5 tsp - Black peppercornsмолотый
to taste≈ 1.5 pcs - Salt
to taste
Instructions
- 1
Step 1
Cut 600 g of eggplants into large cubes. Finely chop the onion, garlic, and ginger. Fry the eggplants separately in olive oil until golden brown.
- 2
Step 2
Put chopped onion and ginger into a large pot and sauté in olive oil. Add garlic, pour in mirin and let it evaporate. Pour in chicken broth, add the fried eggplants and simmer until the eggplants are almost fully cooked.
Put the tomatoes in their own juice, kombu seaweed and tuna flakes. Cook for another 10–15 minutes.
- 3
Step 3
Add dried chili pepper to taste, 50 ml of soy sauce and 35 g of green onions. Adjust the flavor with salt.
- 4
Step 4
Cut the remaining eggplants into large arbitrary pieces. Fry them in clarified butter until cooked through. Salt and pepper to taste.
Place the fried eggplants in a bowl, pour in 50 ml of soy sauce, add 5 ml of sesame oil and 30 g of green onions.
- 5
Step 5
Cook udon: place frozen noodles in a colander and dip into boiling water for 40 seconds. Drain to remove excess liquid.
Transfer the udon to a bowl, dress with 70 ml of soy sauce and 14 ml of sesame oil. Place the stew and fried eggplants on top. Sprinkle with 35 g of green onions and furikake.
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