flyinglentris
Disabled and Retired Veteran
Unagi Yaki Udon Stir Fry:
NOTE: Unagi yaki udon is stir fry using udon noodles.
Ingredients:
1) Unagi - 1/2 fillet
NOTE: Unagi may be purchased as an entire fillet, often marinated in Japanese barbecue sauce. For this recipe, split the fillet in half lengthwise.
2) Udon noodles, dry - 30
3) Broccoli - 1/4 cup
4) Zucchini, green - 1/4
5) Scallions - 2
6) Morel Mushrooms - 5
7) Chanterelle mushrooms - 5
8) Snow peas - 4 to 6
9) Baby carrots - 6 to 8
10) Garlic - 6 to 8 cloves
11) Serrano pepper - 1
12) Celery - 1 stick
13) Orange terryaki sauce - 1/4 cup
14) Shichimi togarashi - as desired
15) Sesame seed, white - 2 tblspns.
16) Peanut oil - as required
Procedure:
-- Preparation --
1) Halve a whole unagi fillet lengthwise.
2) Store the unused half, back to the freezer or refrigerator.
3) Cut the other half into quarters.
4) Boil the udon noodles to softness.
5) Cut 1/4 cup of broccoli tips.
6) Slice and quarter the zucchini.
7) Cross cut the scallions and celery.
8) Dice the Serrano pepper
9) Heat the unagi in a sauce pan with a minimal amount of oil.
-- Stir Fry --
10) Combine the udon noodles and vegetables in a wok with oil.
11) Stir fry the mixture to satisfaction.
12) Stir in the teriyaki sauce and shichimi togarashi.
-- Plating and Serving --
13) Cover a plate with the stir fry.
14) Lay the four unagi pieces on top.
15) Sprinkle with sesame seeds.
16) Serve.
NOTE: Unagi yaki udon is stir fry using udon noodles.
Ingredients:
1) Unagi - 1/2 fillet
NOTE: Unagi may be purchased as an entire fillet, often marinated in Japanese barbecue sauce. For this recipe, split the fillet in half lengthwise.
2) Udon noodles, dry - 30
3) Broccoli - 1/4 cup
4) Zucchini, green - 1/4
5) Scallions - 2
6) Morel Mushrooms - 5
7) Chanterelle mushrooms - 5
8) Snow peas - 4 to 6
9) Baby carrots - 6 to 8
10) Garlic - 6 to 8 cloves
11) Serrano pepper - 1
12) Celery - 1 stick
13) Orange terryaki sauce - 1/4 cup
14) Shichimi togarashi - as desired
15) Sesame seed, white - 2 tblspns.
16) Peanut oil - as required
Procedure:
-- Preparation --
1) Halve a whole unagi fillet lengthwise.
2) Store the unused half, back to the freezer or refrigerator.
3) Cut the other half into quarters.
4) Boil the udon noodles to softness.
5) Cut 1/4 cup of broccoli tips.
6) Slice and quarter the zucchini.
7) Cross cut the scallions and celery.
8) Dice the Serrano pepper
9) Heat the unagi in a sauce pan with a minimal amount of oil.
-- Stir Fry --
10) Combine the udon noodles and vegetables in a wok with oil.
11) Stir fry the mixture to satisfaction.
12) Stir in the teriyaki sauce and shichimi togarashi.
-- Plating and Serving --
13) Cover a plate with the stir fry.
14) Lay the four unagi pieces on top.
15) Sprinkle with sesame seeds.
16) Serve.