Name: Udon with pipis and sake
Yield: 4
Ingredients: 400 gm dried udon noodles; 1 tbsp neutral-flavoured oil, such as vegetable oil; 3 garlic cloves, very thinly sliced; 80 ml sake; 800 gm pipis, soaked to remove grit; 2 tbsp soy sauce; 1 tsp sesame oil; Thinly sliced spring onion tops, to serve; Furikake (optional; see note), to serve

A simple dish that’s rich and savoury and made special by the inclusion of pipis. Don’t stress if they’re hard to track down, clams or mussels are just as effective.

Ingredients

400 gm dried udon noodles

1 tbsp neutral-flavoured oil, such as vegetable oil

3 garlic cloves, very thinly sliced

80 ml sake

800 gm pipis, soaked to remove grit

2 tbsp soy sauce

1 tsp sesame oil

Thinly sliced spring onion tops, to serve

Furikake (optional; see note), to serve

Method

1.Cook udon in a saucepan of boiling water until al dente (6-8 minutes). Drain.

2.Heat oil in a saucepan over high heat. Add garlic and stir occasionally until garlic starts to turn golden (1 minute). Add sake and pipis, and stir occasionally until pipis open (3-5 minutes). Stir in udon, soy and sesame oil and serve topped with spring onion and furikake to taste.

Furikake is available from Asian grocers.
Notes

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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