Lomi Udon
Serves 1
Directions
- 1Peel and devein the shrimp.
- 2Put the shrimp heads in a pot with oil and sauté.
- 3Add crabs, clams, kombu, green onions, shiitake mushrooms, mirin, and kimchi to the pot.
- 4Chop garlic using a mini food processor.
- 5Sauté the chopped garlic in a wok.
- 6Add sliced onions to the wok and sauté.
- 7Pour seafood stock into the wok.
- 8Add two Maggi chicken cubes to the stock.
- 9Pour in cornstarch slurry to thicken the broth.
- 10Add sliced Napa cabbage and julienned carrots to the broth.
- 11Crack three eggs into a bowl and whisk.
- 12Pour the whisked eggs into the simmering broth, stirring gently to create egg ribbons.
- 13Julienne pumpkin.
- 14Combine julienned pumpkin, enoki mushrooms, carrots, flour, cornstarch, egg, and Maggi Magic Sarap in a bowl.
- 15Mix the ingredients well to form a batter for the fritter.
- 16Fry the vegetable fritter until golden brown and crispy.
- 17Place cooked udon noodles in a large bowl.
- 18Pour the prepared Lomi soup over the noodles.
- 19Garnish with fish balls, clams, crab, shrimp, a boiled egg, and green onions.
Ingredients
- 10 shrimp
- 2 crabs
- 1 handful clams
- 1 sheet kombu
- 1 stalk green onion
- 3 shiitake mushrooms
- 2 dashes mirin
- 1 handful kimchi
- 1 head garlic
- 1 sliced onion
- 1 cup seafood stock
- 2 Maggi chicken cubes
- 0.5 cup cornstarch slurry
- 0.5 head Napa cabbage
- 1 julienned carrots
- 3 eggs
- 0.5 cup pumpkin
- 0.5 cup enoki mushrooms
- 1 sachet Maggi magic sarap
- 1 pack udon noodles
- 1 handful fish balls
- 1 boiled egg
Equipment
bowlpotchopping boardknifemini food processorwokwooden spoonladletongs
Tips
- Add Maggi Magic Chicken Cube to further enhance the flavor of the broth.
- Add Maggi Magic Sarap to the vegetable fritter mixture to make it more flavorful.
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