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Udon with steamed eggplant and smoked mackerel

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

Udon with steamed eggplant and smoked mackerel

Ben Dearnley
4
30M

Ingredients

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.

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

Notes

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