3995. BACON and EGG YAKIUDON

serves 2


4 slices bacon, cut into 1 inch slices

1 brick frozen sanuki udon

1 tablespoon soy sauce

1 teaspoon dashi powder

1 teaspoon sugar

freshly ground black pepper to taste

1 soft boiled egg, cut in half

sliced green onions, to serve

Soak your frozen udon in a bowl of warm water making sure that all of the strands of noodles are separate. Drain and set aside.

Over medium heat, cook the bacon until crisp in a cast iron pan or heavy bottomed non-stick skillet. Drain off the majority of the fat and then add the drained udon noodles as well as the soy sauce, dashi powder, and sugar. Toss to coat the noodles and turn the heat to medium-high to slightly reduce the sauce, about 1-2 minutes. Turn the heat off, taste and season with freshly ground pepper to taste. Garnish with the sliced green onions and soft boiled egg.

bacon recipe source: i am a food blog, November 9, 2014

3321. UDON NOODLES with CHICKEN and BACON

3 chicken thighs 1 onion (chopped)
2 tablespoons grated ginger
2 tablespoons crushed garlic
1 liter boiling water
1 tablespoon soy sauce
1 teaspoon brown sugar
1 tablespoon sesame oil
3 pieces bacon
3 scallions (chopped)
½ cup mushrooms (chopped)
1 cup vegetables of your choice (i.e. frozen mix of baby corn, peppers, water chestnuts)
400 grams udon noodles
1 tablespoon oyster sauce
salt & pepper to taste

To serve:
sliced eggs
sliced scallions (green parts)
fried onions

The first thing to do is to make the broth. In a big soup pot, heat some vegetable oil. Sweat the onion, half the garlic and ginger. Season with salt and pepper. Add the chicken pieces, sauté for a couple of minutes. Then add the boiling water and bring the mixture to a boil. Cover the pot and simmer for half an hour. Then add the rest of the ginger, soy sauce and brown sugar. Mix it in thoroughly. Then simmer for further 15 minutes. Turn the heat down and put the mixture in a blender. In the same pot, add the bacon and the scallions. After the bacon has browned add the mushrooms, other vegetables and garlic. Stir in the oyster sauce and sauté for a further few minutes. Then stir in the noodles. Simmer for a further few minutes. Take it off the heat. Ladle the noodle dish onto bowls and serve topped with sliced eggs, scallions and fried onions.


bacon recipe source: Yummyfoodmadeeasy, November 30, 2012

2478. FRIED UDON with BACON, BROCCOLI and MUSHROOMS

serves two


200 grams udon noodle
2 rashers of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)

Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.


bacon recipe courtesy of: Ume, umeboss, Perth, Australia, September 6, 2010

1352. RAMP UDON SOUP with BACON CONSOMME and ASPARAGUS TEMPURA

bacon consommé (recipe below)
udon (recipe below)
asparagus tempura (recipe below)
ramps
safflower oil
salt and freshly ground black pepper to taste

Start making the bacon consommé (recipe below) at least a week in advance. Start making the udon (recipe below) about 4 hours in advance. Make tempura batter about 1/2 hour in advance. You can even saute the ramps in advance, if you like.

Clean the ramps and cut off and discard the root ends. Cut each ramp into three sections by first cutting the leaves from the stems/bulbs, then cutting the stems/bulbs in half.

Saute in a bit of safflower oil, adding salt and pepper to taste.

Mix with udon in a bowl. Pour bacon consommé over the udon and ramps. Serve with asparagus tempura.


Bacon Consommé
1 lb bacon
3 quarts or so of water
Gelatin

Start this process at least a week before you intend to serve this dish.

In a large pot, fry the bacon until delicious. Add the water and simmer for an hour or so. If the flavor isn't sufficiently infused at that point, blend the bacon and water together.

Strain through a fine mesh strainer. Reduce the resulting liquid to taste.

Measure the weight of the liquid you end up with, and measure out .7% gelatin by weight. Take a cup of the liquid and set it aside to cool a bit, then stir in the gelatin. Stir back into the rest of the liquid.

Put the liquid in a ziplock bag and freeze.

Once it is frozen, set it up in your fridge in a cheesecloth-lined strainer set over a bowl. As the block melts, bacon consommé will drip through the cheesecloth into the bowl below. The gelatin that remains acts as a strainer so that the dripping liquid is perfectly clear.

You can make this in advance and freeze it until it is needed.


Udon
1 cup lukewarm water
5 teaspoons salt
3 1/2 cups bread flour
1 1/2 cups all-purpose flour

Dissolve the salt in about 1 tbsp of the water, then add the rest of the water. Set aside.

In your Kitchenaid, combine the two flours and salt. Pour in the water. With the dough hook attachment, knead on the lowest speed until it is combined and ceases to adhere to the hook. If it stays as too ragged, sprinkle in a bit more water.

Once it ceases to adhere to the hook, remove the dough from the Kitchenaid and continue to knead by hand as hard as you can for about 10 minutes on a floured surface. If it's too sticky, you can add in a bit more bread flour. (This is highly unlikely.)

The dough is incredibly stiff and hard to knead, so after about 10 minutes, just give up! Wrap the dough in a very sturdy plastic bag - or, better yet, several layers of sturdy plastic bags. On top of the plastic bag layer(s), wrap a large kitchen towel. Put the wrapped dough on the ground and stand on it.

Knead the dough with your feet by walking back and forth across on it for a minute or so.

Then unwrap the dough, give it a double fold, put it back in the bag, wrap it back in the towel and walk on it some more. Repeat this process about 4 times. Then, leaving the dough in the bag, let it rest for 3 hours in a warm place.

After 3 hours have passed, take the dough out and form it into a ball. Wrap it back up and walk on it one more time, trying to spread the dough out as much as possible with your feet.

Unwrap the dough and roll it out on a floured surface until it is a square about 1/8 inch thick. This is tough, but you can do it. If necessary, Cook & Eat suggests cutting the dough into 4 pieces and run it through the thickest setting of a pasta machine, giving them a good dusting of flour, but we didn't actually try that ourselves.

Once the dough is rolled out thin enough, fold it in half, and then in half again. Then, with one of the long edges facing you, slice the dough in 1/8 inch wide pieces. Dust the sliced pieces with a bit more flour as you go to prevent them from sticking.

Boil the noodles immediately, or cover with a towel while you are waiting for the water to come to a boil. The noodles will need to boil for about 7 minutes, stirred with a chopstick to prevent them form sticking together.


Asparagus Tempura
for the batter
1/2 cup ice water
1/2 cup vodka
1 1/8 cups all-purpose flour
1/8 teaspoon baking soda
1/2 teaspoons salt, or to taste
for the asparagus and the frying
asparagus
Oil for frying (peanut, safflower, or corn oil)

Stir the batter ingredients together with a fork. Don't spend too long on this, and leave the batter slightly lumpy. Stick it in the fridge to chill until cold, at least half an hour or so.

Clean and dry your asparagus, cutting off the woody ends. (I like to snap them off, then trim the ragged end nicely for serving.)

Heat up enough oil for deep-frying to 425 F.

Dip the asparagus in the tempura batter, one stalk at a time. With your fingers, scrape off any excess batter, such that the asparagus is only lightly covered. Fry just a few stalks at a time, such that the oil never goes below 375 F.

Deep-fry the asparagus until golden brown. This should happen very quickly, so don't walk away! Then remove the tempura with a slotted spoon and set it on a rack or paper towel covered plate to drain.

Wait for the oil to come back up to 425 F before adding in the next batch each time.

Serve immediately.


courtesy of: Gothamist, Prince Street Station, P.O. Box 510, New York, New York 10012