Lomi Udon
Is there anything more comforting than a hot bowl of Lomi this rainy season? I wanted to experiment with my own version, by adding a few Japanese elements to the dish and of course some Maggi Magic Chicken Cube to really round out the flavor.
Ingredients
Soup
Stock
Other Toppings
Kakiage
Directions
- 1
In a hot pan with oil, add your shrimp peels along with crabs, clams, onion leeks, kombu kelp, water, mirin, shiitake mushrooms, and fish sauce. Boil before bringing it to a simmer for at least 20 minutes. Strain stock afterwards.
- 2
Cook onions and garlic in chicken oil, and add the stock you just made. Add 1 Maggi Magic Chicken Cube, to add more depth in the flavoring, before adding a cornstarch slurry to thicken.
- 3
Add your chopped vegetables and some beaten eggs.
- 4
To make your kakiage, add in a bowl your chopped vegetables along with enoki mushrooms. Tempura flour to coat, 1 Sachet of Maggi Magic Sarap, and water and flour mixture. Mix well until combined and fry at 165C until golden brown and crispy.
- 5
Add cooked udon noodles inside a bowl and ladle on soup. Top with the seafood saved from making the stock along with fish balls, kakiage, and a jammy egg and top it off with some sliced onion leeks. Serve and enjoy!
