Fat udon with banana prawns and rayu

Taberu rayu (‘chilli oil for eating’) is a Japanese table condiment typically eaten with noodles or rice, but can add speedy flavour to soups, braises, roasted meat and vegetables. Martin Benn recommends making a large quantity in bulk to keep in the fridge for those moments when you think “what am I going to have for dinner?”

Credit: Jiwon Kim

• serves

  2

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 2 x 250 g bundles frozen fat udon noodles
• 120 g taberu rayu (recipe below)
• 30 g unsalted butter
• 20 banana prawns, peeled and roughly chopped
• 100 g spring onions, thinly sliced
• 10 g white sesame seeds

For the taberu rayu (makes 700 g)

• 280 ml toasted sesame oil
• 100 g finely chopped red onion
• 25 g finely chopped ginger
• 25 g finely chopped garlic
• 1 birds eye chillies, finely chopped
• 50 g spring onion, thinly sliced
• 50 g Korean hot chilli flakes (gochugaru)
• 20 g sweet smoked paprika
• 10 g shichimi togarashi
• 1 tbsp (20 ml) mirin
• 1 tbsp (20 ml) light soy sauce
• 10 g shio kombu (optional)
• 10 g sugar
• 10 g salt
• 20 g sesame seeds
• 10 g black sesame seeds
• 300 ml grapeseed oil

Resting time 5 minutes

Instructions

1. To make the taberu rayu, in a large, heavy-based saucepan, heat the sesame oil over medium-high heat. Add the red onion, ginger, garlic and bird’s eye chilli and cook, stirring, for 4 - 5 minutes, until softened (but not browned). Stir through the spring onions and cook, until softened. Stir through the Korean chilli flakes, paprika and shichimi togarashi and cook until it forms a thick, reddish paste.
   
2. Add the mirin and soy sauce and cook, stirring, until the liquid evaporates. Reduce the heat and cook for 2-3 minutes, then stir through the kombu (if using), sugar, salt and sesame seeds. Add the grapeseed oil and heat until the mixture begins to bubble, and the oil turns a rich red colour. Remove from the heat and allow to cool. Once cooled, transfer to an airtight container and refrigerate. This taberu rayu will keep for up to 2 months.
   
3. For the udon, bring a large saucepan of water to the boil over high heat. While the water is coming to the boil, heat 120 g taberu rayu in a wok or large frying pan. Add the butter and stir until melted, then add the prawns to the pan and toss gently to coat. Cook, stirring, for 1 minute, then remove from the heat.
   
4. When the water has come to the boil, cook the udon noodles according to the package instructions. Drain in a colander and reserve some of the noodle cooking water. 
   
5. Return the pan with the prawns and rayu to medium-high heat and add a little of the reserved noodle cooking water. Add the drained noodles to the pan and toss well to coat with the rayu. Add the spring onions and toss well to combine, then remove from the heat.
   
6. Divide the fat udon noodles with banana prawns and rayu between serving bowls and sprinkle with sesame seeds. Serve.

Note

• The total weight of the cleaned prawns once peeled and chopped for this recipe is 250 g.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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