In the world of pasta there are many fine species, but udon may be my favorite. The texture of udon, smooth and elastic, with just the right amount of spring, coupled with its flavor-absorbing ability, sits just right with me. A little more on udon here.
Last night Stephanie had this waiting when I got home. A rich beef broth seasoned with ginger, dashi, lime and ginger, garnished with crimini and chanterelle mushrooms and thin sliced strip steak. I'm a lucky man. This is the simple kind of dish I could eat almost every day.
From the recent posts it appears as if we are on somewhat of an Asian kick. I guess these warm, spicy dishes are comforting to me when it is so cold and rainy outside.