udon with oysters, ginger-coconut broth.

I’ve come to assume that anything I cook is better than most anything I can buy at a NYC deli (it’s true!), but everything in Tokyo - and I really mean everything - is infinitely better than anything I could ever make. For that reason and many more, I figured I wouldn’t be posting much from here…but I also feel like I need to appease my own eyes after that gross picture from the previous post. It makes me squirm.

Tokyo is warm! And this is cool!

UDON in a GINGER-COCONUT BROTH with OYSTERS & MAITAKE.

Ingredients: (2 Servings)

4 cups Water
2 sheets Kombu kelp (can substitute with 2 tbs Dashi)
1 cup Coconut milk
½ cup Cooking sake
½ tsp Fresh ground ginger
2 cups Maitake mushrooms
2 cups Nabana, or other leafy greens
1 cup White turnips (with leaves if possible), sliced
½ tsp Coarse Sea Salt
1 tsp Brown Sugar
1 cup Oysters, shucked
1 bundle thin Udon

Boil Kombu in water for at least 20 min until all flavors are extracted; add more water if necessary. Remove Kombu from water. To finish broth, add coconut milk, cooking sake, and ginger. Add vegetables and let simmer until tender. Season with coarse sea salt and brown sugar. Add shucked oysters. Once oysters are cooked, add udon and let simmer for another 3 min or so (follow instructions on package). Serve with Momiji-Orosohi.

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