UDON NOODLE POT

Yield: 10 portions

Ingredient Amount

Littleneck clams, scrubbed 20 ea.

Udon noodles, fresh/frozen 10 pkg.

Chicken thigh boneless, skinless 1 ½ lb.

Shrimp, 31-36, P&D 30 ea.

Napa cabbage leaves, rinsed and dried 20 ea.

Spinach, bundled 1 lb.

Carrots, cut into 30 coins 1 lb.

Snow peas, strings removed ½ lb.

Shiitake, stems removed, bite size 20 caps

Ichi-Ban dashi(from Miso Soup Recipe) 1 qt.

Soy sauce ¾ Cups

Mirin 1 oz.

Scallion, sliced very thin on bias 4 ea.

1. Scrub clams well.

2. Cook noodles in rapidly boiling salt water until al dente. Shock in plenty of cold water, drain, separate into portions while still wet,and hold covered for service.

3. Trim and cut chicken into bite sized pieces.

4. Peel and De-vein shrimp, hold cool and moist.

5. Clean snow peas, do not cook. Hold for service

6. Peel and cut carrots, cook until “crisp-tender.” Hold cool and moist.

7. Prepare spinach and cabbage leaves in the same manner:

- Wash well to remove sand – keep stems on spinach and keep it in a bunch while cleaning, talk with chef before beginning.

- Blanch in heavily salted water, shock in ice water.

- Pat dry with paper towels.

- Keeping ends and stems together, roll in bamboo mats so that they take on a tight cylindrical shape.

- Cut vegetable cylinders into 1” lengths and hold for service. At service, have dashi, soysauce and mirin in a bain marie with a ladle

1. Place 2 clams, 2 shiitake caps, and 2 oz. of chicken per order in a very small pot. Add 6-8 oz. of dashi mixture and bring to simmer. Cook until clams spring open and chicken meat is cooked through- you may need to “assist” the clams opening with a paring knife.

When chicken and clams are cooked, add – in order – carrots, shrimp, snow peas, spinach/cabbage bundles – allowing enough time between each addition for items to cook. Reheat noodles in boiling water, drain, place in bowl, pour clam/vegetable mixture over hot noodles and serve.

MEP and Line Set up