Ingredients
- ***Ingredients for Broth:
- 1.5 L water
- 30g kelp, wiped clean with damp cloth
- 1½ tbsp Obento Sushi and Sashimi Soy Sauce
- Salt as needed
- ***Ingredients for Fresh Ginger Pickle:
- 15 g fresh ginger, peeled, cut into matchsticks
- 50 ml Obento Rice Wine Vinegar
- 2 tsp caster sugar
- ¼ tsp salt
- ***Ingredients for Matcha Salt:
- 2 tsp sea salt flakes
- ½ tsp matcha green tea powder
- ***Ingredients for Oroshi Bunny:
- 2 cm slice of daikon, peeled, finely grated
- 2 peppercorns, for eyes
- ***Ingredients for Sakura Udon (Cherry Blossom Pink Udon):
- 2 packets Obento Udon Noodles (400g)
- Red gel food colouring
- ***Ingredients for Kakiage( Vegetable Fritters):
- 100 g brown onion, sliced 2-3 cm thick
- 80 g frozen edamame beans, defrosted in boiling water for 3 minutes, refreshed in iced water
- 80 g carrots, peeled, julienned
- 50 g zucchini, julienned, drained well
- 120 g Obento Tempura Batter Mix
- 100 ml iced water
- 1 tbsp Kewpie Yuzu Mayonnaise
- Sunflower oil, for shallow frying
- ***Ingredients for Ika-ten (Squid Tempura):
- 200 g squid hood, cut into strips, scored diagonally on inside
- 100 g Obento Tempura Batter Mix, plus 1 tbsp extra
- 180 ml iced water
- 1 tsp Squid Fish Sauce
- ½ cup sunflower oil
- ***Garnish
- Sliced Obento Yaki Nori
- Chopped spring onions
- Carrot blossoms
Method
- Steep kelp for 30-60 minutes in the water in a saucepan.
- Meanwhile, make the Ginger Pickle. Place vinegar, sugar and salt in small saucepan and bring to a simmer. Remove from heat, add in ginger matchsticks. Set aside to cool and marinate for at least 30 minutes, stirring occasionally.
- Now make the Matcha Salt by mixing salt and matcha powder together in a small dish. Set aside.
- Now make the Oroshi Bunny by rolling the grated daikon into a large ball for the body and a smaller ball for the head. Place head on top of the body - it will stick without any help! Form ears by making sausage shapes from the daikon. Place on top of the head. Push peppercorns in to make the eyes. Set aside.
- Now prepare the Sakura Udon (Cherry Blossom Pink Udon). Bring a medium saucepan of water to the boil. Add udon noodles, boil for 3 minutes. Turn off heat, add a couple of drops of colour gel, stir gently until desired colour is achieved, then drain, rinse and set aside.
- Now make the Kakiage (Vegetable Fritters). Mix iced water and Yuzu Mayonnaise together, then briefly stir in the Tempura Batter mix - it should still be lumpy. Add in vegetables, stir briefly just to coat. Heat oil in frypan over medium heat. Add tablespoons of the vegetable fritter mix, fry 2-3 minutes each side until light golden. Drain on paper towel, set aside.
- Now make the Ika-ten (Squid Tempura). Toss squid pieces in the tablespoon of dry tempura batter flour. Place on plate. Mix iced water and fish sauce together in a bowl, then briefly stir in the Tempura Batter flour - it should still be lumpy. In the same frypan used for the Kakiage, add more oil and heat until bubbles form around chopstick when it is held in the oil to test. One at a time, dip dusted squid pieces in the tempura batter, then place in frypan. Fry 2-3 minutes until just cooked and lightly golden. Drain on paper towel, set aside.
- To make the Broth, turn on heat, bring just to a simmer, remove the kelp. Stir in soy sauce and salt to taste as needed.
- To assemble, place a serve of udon noodles in a bowl. Ladle over some of the broth. Place 2 vegetable fritters, 2 pieces of squid tempura, shredded nori, carrot blossoms, chopped spring onions, some Ginger Pickle, and the Oroshi Bunny on top of the udon. Sprinkle over some matcha salt.
Product used in recipe
- Obento - Udon Noodles
- Obento - Sushi & Sashimi Soy Sauce
- Obento - Rice Wine Vinegar
- Obento - Tempura Batter Mix
- Kewpie - Kewpie Dressing Yuzu
- Obento - Yaki Nori For Sushi
- Squid Brand - Fish Sauce
