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Udon with steamed eggplant and smoked mackerel

You'll need

30 gm instant dashi 60 ml (¼ cup) shoyu, plus extra to serve (see note) 15 gm ginger (3cm piece), cut into julienne 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 smoked mackerel fillets (about 170gm) 270 gm dried udon noodles To serve: shiso leaves (see note)


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

Note Shoyu, a light soy sauce, is available from Asian supermarkets. Shiso, also known as perilla, is available from select greengrocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2012

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