Udon with steamed eggplant and smoked mackerel
Ingredients
- 30 gm instant dashi
- 60 ml shoyu, plus extra to serve (see note) (¼ cup)
- 15 gm ginger (3cm piece), cut into julienne
- 1½ spring onions, thinly sliced
- ¾ tsp sesame oil, plus extra to serve
- 3 small Japanese eggplant, thickly sliced
- 375 gm butternut pumpkin, cut into cubes
- 1 tbsp white miso paste
- 1½ smoked mackerel fillets (about 170gm)
- 270 gm dried udon noodles
- To serve: shiso leaves (see note)
Instructions
Udon with steamed eggplant and smoked mackerel serves 4 original recipe by gourmettraveller.com.au.
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