Canadian-style Seafood Udon

Ingredients

In this Canadian adaptation of Bukkake Udon, the traditional Japanese flavors are combined with the abundance of fresh seafood found in Canadian waters. The original dish typically features a soy-based broth, while the Canadian version incorporates a seafood broth to highlight the local flavors. Additionally, Canadian-style Seafood Udon includes a variety of fresh seafood such as shrimp, scallops, and mussels, which are not commonly found in the original dish. We alse have the original recipe for Bukkake udon, so you can check it out.

• 250g (8.8 oz) udon noodles 250g (8.8 oz) udon noodles
• 500ml (2 cups) seafood broth 500ml (2 cups) seafood broth
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) scallops 200g (7 oz) scallops
• 200g (7 oz) mussels, cleaned and debearded 200g (7 oz) mussels, cleaned and debearded
• 1 carrot, julienned 1 carrot, julienned
• 2 baby bok choy, halved 2 baby bok choy, halved
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon cornstarch (optional, for thickening) 1 tablespoon cornstarch (optional, for thickening)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, bring the seafood broth to a simmer over medium heat.
3. 3.
   Add the shrimp, scallops, and mussels to the pot and cook until the seafood is cooked through and the mussels have opened. Remove the seafood from the pot and set aside.
4. 4.
   In the same pot, add the carrot and bok choy. Cook for 2-3 minutes until slightly tender.
5. 5.
   Return the seafood to the pot and add the cooked udon noodles.
6. 6.
   In a small bowl, whisk together the soy sauce, mirin, sesame oil, and cornstarch (if using). Pour the mixture into the pot and stir well to combine.
7. 7.
   Cook for an additional 2-3 minutes until the broth has thickened slightly.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Canadian-style Seafood Udon hot, garnished with sliced green onions.

Treat your ingredients with care...

• Shrimp — Make sure to devein and peel the shrimp before cooking to remove any grit or impurities.
• Scallops — Pat the scallops dry before cooking to ensure a nice sear and avoid excess moisture.
• Mussels — Discard any mussels that do not open after cooking to ensure they are safe to eat.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or red pepper flakes to the broth.
• Feel free to customize the seafood selection based on personal preferences and availability.
• If you prefer a thicker broth, mix cornstarch with a little water to create a slurry and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Canadian-style Seafood Udon in deep bowls, allowing the flavors to meld together. Garnish with sliced green onions for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the seafood on top of the noodles and vegetables, creating an enticing display of the ocean's bounty.