Grilled maitake.
Leek. Udon.
A little char. A lingering depth.
A restrained serving of grilled maitake and leek over udon. Explore a broth that connects the noodles and their aromatic toppings.
Explore the method
What you’ll need.
Scale to your kitchenThis is an application idea, not a fixed-quantity recipe. Adjust the amount and strength to your ingredients.
Noodles & toppings
- Udon noodles
- Maitake mushrooms & leek
Broth & finishing
- MAGI DASHI KURO or SHIROChoose for your intended broth
- Water
- Vegetable oil or similar
Three steps to the finished dish.
- 01PREPARE
Choose the broth for your bowl.
KURO contains soy sauce; SHIRO is made without it. Choose one, prepare the broth and taste its aroma and salt balance on its own.
KITCHEN NOTECheck and adjust the strength again after adding the noodles.
- 02COOK
Give the toppings a little char.
Cut and cook the maitake and leek in your chosen oil. Boil the udon according to the package instructions.
KITCHEN NOTEConsistent cuts and cooking make it easier to compare one bowl with another.
- 03FINISH
Bring noodles, broth and toppings together.
Combine noodles and broth, then add the cooked maitake and leek. Adjust the broth amount and strength at serving temperature.
KITCHEN NOTEJudge the finished flavor while eating the noodles as well as tasting the broth.
Three things to taste for.
Aroma
How the broth’s aroma meets the charred toppings.
Strength
Salt balance after moisture from noodles and toppings is included.
Temperature
Flavor at the actual serving temperature.
