When the West met the East: this vegan recipe joins the crunchy beer onion rings with sticky hoisin udon, all accompanied by zucchni covered in shichimi togarashi (Japanese seven spice) and shimeji mushrooms. It is both sweet and spicy and a surprisingly great mix of intense flavours. And the leftover onion rings tasted great with wasabi mayo!
You'll need:
udon pasta
1/2 courgette
shimeji mushrooms
1 onion
Hoisin sauce
soy sauceginger
shichimi togarashisalt & pepper
flour
beer (I used Leffe blonde)
hot smoked paprka
garlic powder
sunflower oil
spring onion
1. In a bowl mix 3 spoons of flour with smoked paprika, garlic, salt and some beer to reach a consistency of pancake batter. Leave aside for around 10 minutes before using.
2. Boil your udon in salted water.
3. Melt some butter in a pan and fry shimeji mushrooms adding some black pepper.
4. Remove shimeji mushrooms from the pan and fry sliced zucchini together with shichimi togarashi and some oil. I cut my slices into half moons to add some shape variety to the dish.
5. Add some chopped ginger to the pan, then put back the mushrooms in, followed by udon pasta, a spoon of hoisin sauce and some soy sauce. Mix it all together and set aside.
6. Peel the onion and slice to form rings. Cover the rings in flour and then transfer in batches into the mixture prepared in step one before frying in hot oil. Make sure the rings are well covered in batter before putting in oil and dry them on a kitchen towel once fried.
7. Assemble the pasta and the onion rings together, sprinkle with chopped spring onion for colour et voila!
2. Boil your udon in salted water.
3. Melt some butter in a pan and fry shimeji mushrooms adding some black pepper.
4. Remove shimeji mushrooms from the pan and fry sliced zucchini together with shichimi togarashi and some oil. I cut my slices into half moons to add some shape variety to the dish.
5. Add some chopped ginger to the pan, then put back the mushrooms in, followed by udon pasta, a spoon of hoisin sauce and some soy sauce. Mix it all together and set aside.
6. Peel the onion and slice to form rings. Cover the rings in flour and then transfer in batches into the mixture prepared in step one before frying in hot oil. Make sure the rings are well covered in batter before putting in oil and dry them on a kitchen towel once fried.
7. Assemble the pasta and the onion rings together, sprinkle with chopped spring onion for colour et voila!
Itadakimasu!
