Monday, June 21, 2010
What You'll Need:
extra virgin olive oil
4-5 shallots, minced
3 leeks, split lengthwise, rinsed well, 1-inch slices
3-4 tablespoons mirin or white wine
1⁄2 cup soy milk, plain
several leaves fresh basil, shredded (I left out)
1⁄2 cup walnut pieces
1 pound udon noodles (or fettucine)
several sprigs fresh basil, for garnish
Heat a small amount of oil in a skillet. Saute shallots, with a pinch of
salt, for 1-2 minutes. Add leeks, a pinch of salt and saute 1-2 minutes.
Add mirin, cover and cook over low heat until leeks are browned on the edges and quite limp, about 20 minutes, stirring occasionally to prevent sticking.
While the leeks cook, bring a pot of water to a boil and cook udon al dente, 8-10 minutes.
Drain and rinse--Japanese noodles are coated with salt and require rinsing for the best flavor.
Heat a dry skillet and pan toast walnuts until just fragrant. Transfer to a bowl and set aside.
When the leeks are ready, add soy milk, fresh basil and season lightly with salt.
Simmer, uncovered for about 5 minutes, until the rice milk reduces a bit.
To serve, simply toss cooked noodles with cooked leek sauce and toasted walnut pieces.
Transfer to a serving platter and serve garnished with fresh basil sprigs.
Makes 4-6 servings.