Yaki Udon
With Mushrooms and White Cabbage
-
15 Minutes
-
Serves 2
1 hour
Serves 2
What you'll need…
- 1 litre double cream
- 1g nutmeg
- 0.5g white pepper
- 1g salt
- 0.5g mace
- 4x garlic clove
- 1 red onion
- 1x large tundra cabbage
- 1/2x bunch of parsley
- 500ml white wine
The method
1
Place cream, crushed garlic, mace, nutmeg, salt, and white pepper into a large pan and on the lowest heat setting on your hob. reduce by 1/3, whisking every 10 minutes or so; this will take around an hour to reduce.
2
Slice your red onion and slowly sauté in a separate sauce pan with olive oil.
3
Finally, slice your tundra cabbage, place into a saucepan with red onion, add white wine and slowly cook until soft for around 25 minutes.
4
Drain well, saving your cooked wine for later recipes (it's full of delicious flavour and makes a great start to a stock).
5
Once cream and cabbage has cooled fold the two mixes together adding chopped parsley and tasting and seasoning if needed.
6
Serve hot by baking your creamed cabbed mix in the oven at 170° C for 25 minutes.
7
Enjoy as a side or with toasted sourdough.
Recipe from Jake Boyce
