1 sheet kombu seaweed (about 100g/3½oz in weight)
10g dried shiitake mushrooms
250g/9oz smoked bacon
such as pancetta
skin on
3 tbsp mirin
or to taste
2 tbsp sake
or to taste
2 tbsp soy sauce
or to taste
10g bonito flakes (available online)
salt
100ml/3½fl oz rice vinegar
50g/1¾oz caster sugar
1 tsp coriander seeds
50g/1¾oz samphire
50g/1¾oz sea aster
500g/1lb 2oz palourde clams
washed
1 tbsp vegetable oil
1 garlic clove
finely diced
2 banana shallots
finely diced
125ml/4fl oz dry white wine
1 tbsp unsalted butter
2 packs (about 600g/1lb 5oz) fresh udon noodles
edible flowers
Directions
To make the dashi
put the kombu and shiitake mushrooms in a medium saucepan with about 800ml/1â…“ pint cold water. Bring to a gentle simmer for 30 minutes. Remove the kombu and add the bacon and simmer for 30 minutes. Season the dashi with mirin
sake
soy sauce
and salt to taste. Set aside
keep warm and add the bonito flakes just before serving.
For the pickled vegetables
put the vinegar
sugar
coriander seeds and 200ml/7fl oz water in a saucepan and bring to the boil. Cook until the sugar has dissolved then chill. Put the sea vegetables in a sterilised jar
pour in the pickling liquor and set aside until picked
around 5–10minutes.
For the clams
discard any open shells that don’t close after a good tap.
Heat the oil in a saucepan over medium heat
sweat the garlic and shallots until they turn translucent. Increase the heat and quickly add the clams. Add the wine and cover. Give it a couple of shakes to spread the clams around and help them open. Once the clams have opened
about 2–3 minutes
scoop them out with a slotted spoon and set aside. Continue to cook until the liquid has reduced by half. Add the butter and mix.
Add the udon to the sauce and cook for 2–3 minutes
add the clams and mix. Season with salt.
Divide the udon and clams between bowls
sprinkled over the togarashi and top with the pickled sea vegetables. Pour the dashi gently over the udon
