Gut Health

Stir Fry Noodles with Ishikura Onions, Mushrooms & Roast Cauliflower in Dengaku Sauce

This recipe celebrates the tasty sweetness of stir-fried Ishikura onions infused with the aromatic flavours of oriental mushrooms. Serve with roasted cauliflower and dengaku sauce, which can also be eaten on its own!

Ingredients

Cauliflower & Dengaku Sauce

  • ¼ Cauliflower, 200g
  • Vegetable oil or sunflower oil
  • 1tbsp Miso
  • 2tsp Mirin
  • 1tsp Sake
  • 1tsp Dark brown sugar

Stir Fry

  • 100-150g Egg noodles, dried
  • 1tsp Sesame oil
  • 1tbsp Vegetable or sunflower oil
  • 100 to 150g Ishikura Onions
  • 3cm Ginger, 20g
  • 2 cloves of Garlic
  • 3-4 Shiitake mushrooms, dried
  • 200g Mix of Oriental mushrooms, King Oyster, Shimeji, Oyster or Maitake or Enoki
  • ½ Red pepper, 50g
  • 50g Green beans
  • 1tbsp Sake
  • 2tbsp Shiitake mushroom stock
  • 2tbsp Soy sauce
  • 1tbsp Mirin

Garnish

  • Sesame seeds
  • Seven Spice, Nanami Togarashi
  • Chives finely chopped

Method – Serves 2

Cauliflower & Dengaku Sauce

  • Pre-heat the oven to 190 degrees Celsius.
  • Cut the cauliflower into bite sized florets and place them onto a baking tray, lined with baking paper.
  • Drizzle on a generous amount of vegetable oil.
  • Place the tray in the oven for 20 minutes or until tender. The florets should have a light golden-brown colour.
  • To make the Dengaku miso sauce, mix together the miso, mirin, sake and dark brown sugar.
  • Take the cauliflower out of the oven. Drizzle the Dengaku sauce over each floret. Bake in the oven for a further 2-3 minutes. Remove from the oven and put to one side, ready to serve.

Prepare the Vegetables

  • Prepare the shiitake mushroom stock, by soaking the shiitake mushrooms in 150ml of cold water, 2-3 hours in advance.
  • Peel and finely slice the ginger and garlic.
  • Chop the Ishikura onions diagonally, into 3-4 cm pieces.
  • To prepare the mushrooms.
  • Remove the shiitake from the water (Reserve the water this is your stock) and squeeze them out to remove most of the water.
  • Slice the Shitake and King Oyster mushrooms thinly, removing the stalks.
  • Remove the stalks of the Shimeji and Maitake mushrooms and break them into smaller pieces by hand.
  • Trim the base of the Enoki mushrooms and cut them in half.
  • Slice the red pepper into thin strips, taking out the seeds.
  • Trim the green beans and chop into thirds. Blanch the beans quickly in boiling water for 1 minute, then drain.
  • To prepare the sauce, mix together the shiitake stock, soy sauce and mirin. Set to one side, ready for use when stir-frying.

Stir Fry

  • Heat up a wok or frying pan, with vegetable oil, on a medium heat.
  • Fry the ginger and garlic for 1 minute.
  • Add all of the mushrooms and stir-fry for a further 2-3 minutes, until they are cooked through.
  • Add the sake and red pepper and cook for another minute.
  • Add the green beans, stir once and remove the pan from the heat.
  • Bring a pan of at least 1 litre of water to the boil. Cook the egg noodles for 2-3 minutes.
  • Drain the noodles and drizzle them with sesame oil.
  • Place the pan with the stir-fried vegetables back on a high heat. Add the noodles and quickly pour over the sauce. Stir well, for 1 minute.

Plating and Serving

  • Transfer the stir-fried vegetable noodles to a serving plate.
  • Scatter over the sesame seeds, chives and seven spice.
  • Serve with the roast cauliflower dengaku, either on a side dish or scattered on top.

Yuki’s Tips

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