Name: Udon Noodles with Clam Sauce
Yield: Serves 4
Cuisine: Japan
Ingredients: 1 small clovel garlic, peeled and minced pinch salt; 2 teaspoons olive oil; ½ sheet yaki-zushi nori (toasted paper-thin seaweed), cut into very thin 1-inch strips; 2 tablespoons cold water; 2 tablespoons saké (Japanese rice wine); 2 dozen cherrystone or other hard-shell clams; 2 teaspoons soy sauce; 1 teaspoon mirini (syrupy rice wine); 1 pound fresh udon (thick white noodles) or ½ pound hoshi udon (dried thick white noodles)

Preparation info

Serves
4

Difficulty
Easy

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

This recipe combines Japanese udon noodles with an Italian clam sauce. I first ate Udon-getti at a small, “punky” pasta parlor called Kabé no Ana (“A Hole in the Wall”) in the Shibuya district of Tokyo about seven years ago. At that time, I thought it was a delicious comment on culinary migration: Noodles thought to have originated in China, brought to Italy for European refinement, were being returned to the Far East for Japanese enjoyment. I complete the worldly travelogue b