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Udon in Cold Beetroot Kombu Broth @sncxkitchen
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Udon in Cold Beetroot Kombu Broth @sncxkitchen

duration
Servings
2
Ingredients

Golden Beetroot Kombu Broth

  • 8 inches dashi kombu/kelp
  • 9 cups water
  • 10–12 dried green onion root (can be replaced w/ fresh green onion)
  • ½ cup dried mushroom stems (can be replaced w/ 8 oz. white button mushrooms)
  • 2 carrots (peeled & roughly chopped)
  • ½ medium/2 cups Korean radish
  • 1 medium onion (peeled & roughly chopped)
  • 3 golden beetroot (peeled & roughly chopped)
  • 3 tbsp Kikkoman mirin
  • 2 tsp mushroom seasoning
  • Salt & pepper to taste

Udon & Topping

  • J-Basket Udon (Cooked according to the instructions on the package)​
  • 3.5 oz. organic beech mushrooms (lightly blanched)-
  • 12 – ¼” slices Korean radish (lightly blanched)
  • 12 – ¼” slices golden beetroot (raw or lightly blanched)
  • 4 young baby corn
  • Sliced green onion & DY chili oil to garnish
Directions
  1. Place all main ingredients in a large pot and bring to a boil.
  2. Once it starts boiling, reduce the heat to medium low.
  3. Close the lid to the pot & simmer for 30 mins ensuring that the water level stays at 9 cups. Add more water during the simmering process if necessary.
  4. After 30 mins, add seasoning ingredients adjusting salt & pepper to taste. Continue simmering for another 20 mins.
  5. After 20 mins, turn off the heat and remove the solids from the broth.
  6. Cool & chill the broth.
Dish Type / Ethnic Cuisine
Main Dish
,
Japanese