crab and bacon udon

One of our favorite things to eat, this dish has the virtue of being very quick to put together. Crab, bacon, and corn in a dashi-miso broth are lovely on a brisk fall evening. Here’s how to make 2 servings:

Put a pot of water on the stove to boil. Reserve for later:

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2 packages udon noodles
1 lemon
2 T chives cut into 3/4″ – reserve the tips for garnish
roasted black sesame seeds[/color-box]

Mix

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2 t powdered dashi
1 T miso paste
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with 1½ cups of boiling water and set aside.

Take

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2 slices of bacon, finely diced[/color-box]

Sautée over medium heat until crispy. Drain off all but 2 T of fat (I usually do this by wadding up a paper towel and soaking the fat right up). Leaving the pan on the heat, add the following:

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1 ear of corn, kernels removed (or 1/2 cup frozen corn)
2 very thinly sliced garlic cloves
1/2 cup crab meat (or more if you like)
the chives
1/8 t salt
1/8 t ground white pepper[/color-box]

Sautée to warm all the ingredients through, then pour in the dashi-miso mixture. Simmer to reduce by half.

Put the noodles into the pot of boiling water. Let boil for a minute.

To the crab and corn mixture, add

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3 T cream
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Continue to reduce while udon cooks, then remove from heat.

Drain the udon and divide between two bowls. Off the heat, add

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2 egg yolks, lightly beaten

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Taste for seasoning and add a squeeze of lemon if you like. Depending on the miso paste you have, more salt may be needed.

Stir until combined then ladle over the two bowls of udon. Garnish with the chive tips and some roasted black sesame seeds.

You could also toss the noodles with the crab mixture for a different effect. And instead of the egg yolks, you could crack a whole uncooked egg into each bowl to be mixed in at the table. Something I’d like to try soon is to marinate a cracked soft-boiled egg in shoyu for a couple of days, then peel, halve, and serve that with the udon.

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