Name: Udon with steamed eggplant and smoked mackerel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 gm instant dashi; 60 ml shoyu, plus extra to serve (see note) (¼ cup); 15 gm ginger (3cm piece), cut into julienne; 1½ spring onions, thinly sliced; ¾ tsp sesame oil, plus extra to serve; 3 small Japanese eggplant, thickly sliced; 375 gm butternut pumpkin, cut into cubes; 1 tbsp white miso paste; 1½ smoked mackerel fillets (about 170gm); 270 gm dried udon noodles; To serve: shiso leaves (see note)

Udon with steamed eggplant and smoked mackerel

Australian Gourmet Traveller recipe for Udon with steamed eggplant and smoked mackerel

Serves 4

Cook

30M

Ingredients

30 gm instant dashi

60 ml shoyu, plus extra to serve (see note) (¼ cup)

15 gm ginger (3cm piece), cut into julienne

1½ spring onions, thinly sliced

¾ tsp sesame oil, plus extra to serve

3 small Japanese eggplant, thickly sliced

375 gm butternut pumpkin, cut into cubes

1 tbsp white miso paste

1½ smoked mackerel fillets (about 170gm)

270 gm dried udon noodles

To serve: shiso leaves (see note)

Method

Main

1.Bring dashi and 750ml water to the boil in a saucepan over high heat, add shoyu, ginger, onion and sesame oil, season to taste, set aside and keep warm.

2.Brush eggplant and pumpkin with miso and steam, covered, in a steamer over a saucepan of boiling water until tender (10-15 minutes), adding mackerel to steamer for the last 2 minutes of cooking to warm through.

3.Meanwhile, cook udon in a large saucepan of boiling water until just tender (5-10 minutes), drain and divide among bowls. Top with steamed vegetables and flakes of mackerel. Ladle broth over, scatter with shiso and a few drops of sesame oil to taste, and serve with extra shoyu for seasoning.