Udon Noodles With Japanese Clam Sauce Recipes

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UDON NOODLES WITH JAPANESE CLAM SAUCE



Udon Noodles with Japanese Clam Sauce image

Provided by Food Network

Categories     main-dish

Time 1h4m

Yield 4 servings

Number Of Ingredients 16

1 package udon noodles
1 pound littleneck clams
1/4 cup cooking sake
3/4 cup regular sake
3 tablespoons light olive oil
2 tablespoons butter
1/2 small yellow onion, chopped
2 tablespoons grated ginger
3 cloves garlic, chopped
1/2 teaspoon hot pepper flakes
1/4 cup cooking sake
2 small seeded and chopped tomatoes
3 tablespoons finely chopped flat-leaf parsley
Salt to taste
1/2 cup whipping cream
1/2 cup clam juice (from the steamed clams)

Steps:

  • Prepare udon noodles according to package directions, drain.
  • In a steamer pot, add clams, cooking sake, and regular sake. Steam until the clams open up. Strain, reserving clams and liquid separately. Set aside.
  • In a saucepan, heat olive oil and butter. Add onion, ginger, garlic, and hot pepper flakes. Saute for 2 minutes. Add the cooking sake and simmer for 5 minutes. Add tomatoes, parsley and salt to taste. Simmer an additional 5 minutes.
  • Add whipping cream and simmer 3 minutes. Add reserved clam juice and simmer an additional 3 minutes. Toss the sauce over the noodles and garnish with the steamed clams.

UDON NOODLES WITH LEMON GRASS CLAM BROTH



Udon Noodles with Lemon Grass Clam Broth image

Provided by Ming Tsai

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

Canola oil
2 pounds manila or little neck clams, cleaned
6 stalks lemon grass, sliced, white part only
4 slices ginger
2 Thai bird chiles
1 white onion sliced
1/3 cup mirin
4 cups chicken stock
2 packages udon noodles
1/2 pound spinach leaves
1 tablespoon butter (optional, but really good)
1 tablespoon fresh lemon juice
Salt and white pepper to taste

Steps:

  • In a very hot stock pot, add 1 tablespoon oil, add clams and stir for 2 minutes. Add lemon grass, ginger, chiles and onion and stir for 2 more minutes. Season. Deglaze with mirin and reduce liquid by 80 per cent. Add chicken stock and turn heat down to simmer. When clams are open, remove and continue slowly simmering the broth. Check for seasoning. Reduce broth by 20 per cent, which should take about 30 minutes, then strain. Bring broth back to a boil; add udon, spinach, clams and butter. Add lemon juice and serve in large bowls.

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