Seafood Udon with River Prawns
A Heartwarming Bowl of Seafood Udon (feat. River Prawns) Perfect for Chilly Weather
Just yesterday, we were seeking iced water to combat the midday heat, but upon waking, it felt as if autumn had suddenly arrived. The crisp autumn breeze rustles through, making us reach for cardigans. This sudden chill brought on a strong craving for a warm, comforting broth, which inspired me to create this ‘Seafood Udon, featuring River Prawns’. Even with just seafood, the broth is incredibly refreshing and exquisite. Adding the river prawns doubles the invigorating flavor. The combination of chewy udon noodles, abundant seafood, and the unique savory taste of river prawns creates an unforgettable culinary experience.
Main Ingredients- Mixed seafood (shrimp, squid, clams, etc.), 1 handful, prepped
- River prawns, 2 (optional, for enhanced flavor)
- Store-bought udon noodles, 2 servings
- Fresh cilantro, a little (for garnish)
For the Clear Udon Broth- Water, 1 liter
- Dried anchovies for soup, 5
- Leek roots, about 10 (washed thoroughly)
- Radish, about 1/4 piece
- Garlic cloves, 5
- Kombu (dried kelp), 1 sheet (10cm x 10cm)
- Salt (to taste)
- Water, 1 liter
- Dried anchovies for soup, 5
- Leek roots, about 10 (washed thoroughly)
- Radish, about 1/4 piece
- Garlic cloves, 5
- Kombu (dried kelp), 1 sheet (10cm x 10cm)
- Salt (to taste)
Cooking Instructions
Step 1
Here are the simple ingredients for today’s Seafood Udon: a mix of seafood, river prawns, and udon noodles. It’s a straightforward yet delicious meal! *Note: Please use only the udon noodles and discard the flavor packet that comes with them, as we are making a clear, natural broth.
Step 2
Let’s learn about the special ingredient adding depth to our dish: the river prawn. These prawns inhabit areas where fresh and saltwater meet and are characterized by their large claws. Their flavor is distinct from ocean shrimp, closely resembling the delicate and savory taste of lobster. Including these prawns will significantly elevate the umami of your udon broth.
Step 3
First, we’ll prepare the rich and refreshing udon broth. In a pot, combine 1 liter of water, 5 dried anchovies, about 10 washed leek roots, 1/4 piece of radish, and 5 garlic cloves. Bring the water to a rolling boil, then reduce the heat to medium-low. Let it simmer for 20 minutes to allow the flavors to fully infuse the water.
Step 4
About 2 minutes before finishing the broth, add a 10x10cm sheet of kombu. It’s best to add kombu briefly to impart its subtle oceanic flavor without making the broth bitter. After 20 minutes of simmering, carefully strain the broth through a fine-mesh sieve to obtain a clear, pure liquid. Discard the solids to ensure a clean-tasting broth.
Step 5
Now, it’s time to cook the seafood. Turn the heat back up to high. Pour the strained broth into the pot and add the prepared mixed seafood. Cook the seafood briskly; it should only take a few minutes for the shrimp to turn pink and the squid to become opaque. Avoid overcooking, as this can make them tough.
Step 6
Once the seafood is almost cooked, add the 2 servings of udon noodles to the pot. Let the noodles simmer in the broth for another 2 minutes, allowing them to absorb the flavorful liquid and become perfectly tender. The noodles will soak up the delicious broth, enhancing their taste.
Step 7
Finally, it’s time to season the soup. Add salt to taste, adjusting until the broth is perfectly balanced and flavorful. Be careful not to oversalt. Once seasoned, immediately turn off the heat to prevent the noodles from becoming mushy.
Step 8
Ladle the perfectly cooked udon noodles and generous amounts of seafood into serving bowls. Garnish the dish with the river prawns and a sprinkle of fresh cilantro for a fragrant finish. If you’re not a fan of cilantro’s strong aroma, chopped green onions or shiso leaves (perilla) make excellent substitutes. Enjoy this comforting and delicious bowl of Seafood Udon with your loved ones!
