Tako Udon
INGREDIENTS
120G'S OCTOPUS (COOKED AND SLICED)
1 PORTION FROZEN UDON NOODLES
60ML LEMON MYRTLE & YUZU PONZU
40G'S UNSALTED BUTTER
3TBSP FLYING FISH ROE
3TBSP EDAMAME BEANS
Method
BRING A MEDIUM SAUCEPAN OF WATER TO BOIL, ADD THE FROZEN UDON.
ONCE THE UDON IS DEFROSTED AND SEPERATED, STRAIN THE NOODLES RESERVING 1/4 CUP OF COOKING WATER.
ADD THE WATER, NOODLES, BUTTER, OCTOPUS, PONZU AND EDAMAME TO THE PAN.
SIMMER FOR 2 MINUTES, THEN TAKE OF THE HEAT.
PLATE UP AND GARNISH WITH FISH ROE.