Recipes
Taste of Hokkaido Udon
Taste of Hokkaido Udon
Recipe Details
Ingredients
Avocado Chicken Cold Udon in Yuzu Vinegar
Hokkaido Soup Curry Beef Udon
Creamy Tomato Udon with Prawns
Step by Step Instructions
Step 1
Avocado Chicken Cold Udon in Yuzu Vinegar: Cook the udon in 500 ml boiling water for 3 minutes, then place into an ice water bath for 5 minutes. Drain and set aside; Peel and dice the avocado; In a bowl, mix Japanese yuzu vinegar, sugar and black pepper for yuzu vinegar sauce; Season both sides of the chicken breast with salt and pepper. Heat the pan over medium heat, add some oil and sear the chicken each side until its cooked thoroughly; Slice up the chicken breast after resting for 3 minutes; Place udon, chicken breast and topped with avocado. Drizzle with the yuzu vinegar sauce and enjoy!
Step 2
Creamy Tomato Udon with Prawns: Heat the pan with oil over medium heat and sear the prawns until golden brown. Transfer to plate and set aside; In a pot, bring the diced tomato and chicken broth to boil over medium heat. Add udon and cook for 1 min 30 secs. Stir in cooking cream and seasoning with salt and sugar; Place udon and soup in a bowl. Top with the prawns, cherry tomato and basil then ready to serve.
Step 3
Hokkaido Soup Curry Beef Udon: Marinade the beef with salt, black pepper, sesame oil and corn starch for 15 minutes; Place udon into microwavable container with about 30 ml of ambient temperature water. Place it in microwave oven and heat at high power (800W) for 3 mins 20 secs; Heat the pan over medium heat, add some oil and sear the diced beef tenderloin until golden brown. Transfer to plate and set aside; In the same pan, stir-fry okra, lotus root, broccoli and pumpkin over medium heat. Pour in water and bring to boil. Add curry block and cook for another 10 minutes at low heat; Return diced beef tenderloin into the pan, cook until the sauce is thickened. Ready to serve.
Ingredients
Avocado Chicken Cold Udon in Yuzu Vinegar
Hokkaido Soup Curry Beef Udon
Creamy Tomato Udon with Prawns
Step by Step Instructions
Step 1
Avocado Chicken Cold Udon in Yuzu Vinegar: Cook the udon in 500 ml boiling water for 3 minutes, then place into an ice water bath for 5 minutes. Drain and set aside; Peel and dice the avocado; In a bowl, mix Japanese yuzu vinegar, sugar and black pepper for yuzu vinegar sauce; Season both sides of the chicken breast with salt and pepper. Heat the pan over medium heat, add some oil and sear the chicken each side until its cooked thoroughly; Slice up the chicken breast after resting for 3 minutes; Place udon, chicken breast and topped with avocado. Drizzle with the yuzu vinegar sauce and enjoy!
Step 2
Creamy Tomato Udon with Prawns: Heat the pan with oil over medium heat and sear the prawns until golden brown. Transfer to plate and set aside; In a pot, bring the diced tomato and chicken broth to boil over medium heat. Add udon and cook for 1 min 30 secs. Stir in cooking cream and seasoning with salt and sugar; Place udon and soup in a bowl. Top with the prawns, cherry tomato and basil then ready to serve.
Step 3
Hokkaido Soup Curry Beef Udon: Marinade the beef with salt, black pepper, sesame oil and corn starch for 15 minutes; Place udon into microwavable container with about 30 ml of ambient temperature water. Place it in microwave oven and heat at high power (800W) for 3 mins 20 secs; Heat the pan over medium heat, add some oil and sear the diced beef tenderloin until golden brown. Transfer to plate and set aside; In the same pan, stir-fry okra, lotus root, broccoli and pumpkin over medium heat. Pour in water and bring to boil. Add curry block and cook for another 10 minutes at low heat; Return diced beef tenderloin into the pan, cook until the sauce is thickened. Ready to serve.