Cherry & Dennis Helper Habitat

Japanese Soy Milk Tantan Udon

日式豆乳擔擔烏冬

Japanese Soy Milk Tantan Udon — finished dish

Total time: 28 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Udon is served in a creamy soy-milk sesame broth with mildly spicy minced pork, not as dry Sichuan noodles.

01

Ingredients

Main ingredients

800 g frozen udon noodles
250 g minced pork
100 g pak choi
2 stalks spring onions
10 g ginger

Spicy pork seasoning

1 tbsp cooking oil
1 tbsp chilli bean paste
1 tsp light soy sauce
1 tsp sugar

Soy milk sesame broth

600 ml unsweetened soy milk
400 ml unsalted chicken stock
3 tbsp pure sesame paste
1 tbsp light soy sauce
1 tsp sesame oil

Japanese Soy Milk Tantan Udon — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
measuring jug
frying pan
spatula
lidded pot
ladle
serving bowls
vegetable grater
food thermometer
chopsticks

Japanese Soy Milk Tantan Udon — tools

03

Steps

Japanese Soy Milk Tantan Udon — Wash pak choi thoroughly and halve larger pieces lengthwise

Step 1

Wash pak choi thoroughly and halve larger pieces lengthwise

Wash pak choi thoroughly and halve larger pieces lengthwise.

Japanese Soy Milk Tantan Udon — Grate ginger and chop onions, separating white and green parts

Step 2

Grate ginger and chop onions, separating white and green parts

Grate ginger and chop onions, separating white and green parts.

Japanese Soy Milk Tantan Udon — Whisk sesame paste with a little stock until smooth

Step 3

Whisk sesame paste with a little stock until smooth

Whisk sesame paste with a little stock until smooth.

Japanese Soy Milk Tantan Udon — Heat oil in the pan and fry ginger and onion whites for thirty seconds

Step 4

Heat oil in the pan and fry ginger and onion whites for thirty seconds

Heat oil in the pan and fry ginger and onion whites for thirty seconds.

Japanese Soy Milk Tantan Udon — Add pork, break it up, stir-fry for five minutes and use a food thermometer to confirm it reaches at least 75°C

Step 5

Add pork, break it up, stir-fry for five minutes and use a food thermometer to confirm it reaches at least 75°C

Add pork, break it up, stir-fry for five minutes and use a food thermometer to confirm it reaches at least 75°C.

Japanese Soy Milk Tantan Udon — Stir in chilli bean paste, soy sauce and sugar; cook one minute and turn off heat

Step 6

Stir in chilli bean paste, soy sauce and sugar; cook one minute and turn off heat

Stir in chilli bean paste, soy sauce and sugar; cook one minute and turn off heat.

Japanese Soy Milk Tantan Udon — Heat the remaining stock and soy milk gently over medium-low heat

Step 7

Heat the remaining stock and soy milk gently over medium-low heat

Heat the remaining stock and soy milk gently over medium-low heat.

Japanese Soy Milk Tantan Udon — Add thinned sesame paste, soy sauce and sesame oil without letting the broth boil hard

Step 8

Add thinned sesame paste, soy sauce and sesame oil without letting the broth boil hard

Add thinned sesame paste, soy sauce and sesame oil without letting the broth boil hard.

Japanese Soy Milk Tantan Udon — Add frozen udon, separate gently with chopsticks and cook three minutes

Step 9

Add frozen udon, separate gently with chopsticks and cook three minutes

Add frozen udon, separate gently with chopsticks and cook three minutes.

Japanese Soy Milk Tantan Udon — Add pak choi and cook two minutes until stems are tender and noodles hot through

Step 10

Add pak choi and cook two minutes until stems are tender and noodles hot through

Add pak choi and cook two minutes until stems are tender and noodles hot through.

Japanese Soy Milk Tantan Udon — Divide udon and broth among four bowls and top evenly with cooked pork

Step 11

Divide udon and broth among four bowls and top evenly with cooked pork

Divide udon and broth among four bowls and top evenly with cooked pork.

Japanese Soy Milk Tantan Udon — Scatter onion greens and stir the pork into the sesame broth before eating

Step 12

Scatter onion greens and stir the pork into the sesame broth before eating

Scatter onion greens and stir the pork into the sesame broth before eating.

Common mistakes

Keep utensils that touched raw pork away from ready-to-eat toppings until the pork is cooked; do not boil soy broth hard.

Tips

Heat soy milk gently to avoid splitting or boiling over.