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.
- 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
- 1Cook udon in a saucepan of boiling water until al dente (6-8 minutes). Drain.
- 2Heat 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.