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Udon (spicy clam udon) | Takeshi Takeshi's Kiwami Meshi / Kiwami-Meshi's recipe transcription

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

うどん : 1玉
殻付きあさり : 150g
唐辛子 : 適量
にんにく : 1片
生姜 : 1片
長ねぎ : About 5cm
長ねぎの青い部分 : 適量
花椒 : 大さじ1弱
(A)豆板醬 : 大さじ1/2
(A)味噌 : 大さじ1/2
水 : 500ml
(B)鶏がらスープの素 : 大さじ1
(B)紹興酒 : 大さじ1
(B)濃口醬油 : 大さじ1.5
(B)ナンプラー : 大さじ1.5
(B)砂糖 : 小さじ1
(B)塩 : 1～2つまみ
ごま油 : 適量
ラー油 : 適量
五香粉 : 適量

Time required

30minutes

Procedure

1) make preparations 00:43
Finely chop the green onion, garlic, and ginger.
Slice the green part of the green onion into rounds for topping.
2) make the sauce 02:05
Put the pepper in a bowl and mash it.
Add (A) to another container and mix.
3) make soup 02:51
Add plenty of oil (not listed) to the frying pan.
Add chili pepper and 2 peppers and stir-fry over low heat until fragrant.
Add the chopped vegetables from step 1 and fry over low heat until fragrant.
Add (A) and fry over low heat until fragrant.
Add the clams.
Add the Shaoxing wine, cover, and steam the clams.
When the clams open, add water and (B).
To finish, add sesame oil and chili oil and sprinkle with five-spice powder.
4) 麺を茹でる 05:10
鍋に湯(分量外)を沸かし、うどんを茹でる。
茹で上がったら、湯を切り器へ盛る。
3を麺にかける。
青ねぎをトッピングしたら完成。

Point

・In the video, I use granulated pepper, but if you only want the scent, you can sprinkle powdered pepper at the end.
・Be careful not to burn the chili peppers and peppers as they will taste bitter.
・In the video, frozen shelled clams with sand removed are used.
・If you don't have Shaoxing wine, you can use alcohol or water.
・Chinese noodles can be used instead of udon.
・If you are using frozen udon noodles, you can add them directly to the soup.