🇯🇵 Japanese

Eggplant Udon

Name: Eggplant Udon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: to taste Salt; 3 cloves, smashed Ginger; 2 tbsp Soy Sauce; 2 large Eggplant; 1.2 litres Stock or Broth; 200 g Noodles; 2 tbsp Mirin; handful Shiso Leaves; 1 litre Kombu Dashi; 300 g Udon Noodles

🇯🇵 Japanese

A steaming bowl of noodles in deeply savoured broth with eggplant — the ultimate japanese comfort in a bowl. Ready in 35 minutes including prep.

Prep 15 min Cook 20 min Serves 2 Medium

Ingredients

Saltto taste
Ginger3 cloves, smashed
Soy Sauce2 tbsp
Eggplant2 large
Stock or Broth1.2 litres
Noodles200 g
Mirin2 tbsp
Shiso Leaveshandful
Kombu Dashi1 litre
Udon Noodles300 g

Instructions

1
Simmer the stock with the garlic and ginger for 15 minutes to build a fragrant base, then season with the soy sauce and salt.
2
Cook the noodles separately so the broth stays clean, and divide them between deep bowls.
3
Cook the eggplant gently in the simmering broth until just done, then lift out and slice or portion.
4
Ladle the piping-hot broth over the noodles and arrange the eggplant on top.
5
Finish with shiso leaves, spring onions and a wedge of rice vinegar on the side.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Eggplant and Chicken Udon - Noriko's Kitchen - Japanese Cooking 101 · on YouTube