Japanese noodle dish with a meaty Irish addition

I love the complexity of Japanese noodle dishes, even though making the many components is often a labor of love. Usually you have to make a broth first, then make a broth and finally cook all the other ingredients and add them to the broth to make a complete meal. However, if you plan over a few days, the process can be quite enjoyable.

I would start the broth the first day, then make the broth the next day. The broth will keep for at least a week in the fridge so you can make the real noodle dish anytime later in the week or even on the weekend.

Although there are at least eight varieties of noodles in Japan, there are three main varieties. These are ramen, soba and udon. Ramen is perhaps the most famous wheat noodle in the world and is inextricably linked to the dish of the same name. Soba is a buckwheat noodle about the same thickness as ramen. My favorite is the thickest, the udon, and they can be enjoyed hot or cold.

Lamb with udon noodles

For the lamb broth: roast 2 kg of lamb bones until golden brown. Put in a saucepan with 25g of ginger, a whole head of garlic, a star anise and a bay leaf. Bring to a boil. Simmer for three to four hours then strain.

For the broth: measure two liters of lamb broth in a saucepan and add 200g shiitake mushrooms, 30g white miso, 1 tbsp brown sugar, 75ml soy sauce, 2 tbsp oyster sauce , 2 tablespoons of bonito vinegar. Simmer for an hour. Strain and reserve some of the shiitake mushrooms for the finished dish. Blanch 280g of udon noodles in salted boiling water. Filter then refresh with cold water.

Fry 200g of lamb loin in oil until golden brown, then remove from pan and let stand. Add 100 g of sliced ​​mushrooms.

Place the noodles in a bowl and pour the hot broth over them. Place the lamb on top and garnish with fresh cilantro, finely chopped snow peas and a little sesame oil.