Cookbook Recipes

Umami Bomb Udon

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Umami Bomb Udon from Indulgent Eats at Home

I’m beyond excited to give you a preview of my Umami Bomb Udon, which is one of the easiest recipes from my cookbook, Indulgent Eats at Home! It’s also one of 6 addictive dishes from the #SendNoods chapter. Below is an excerpt from the book so you can give it a try ahead of the book’s release on April 5. If you like it, then definitely make sure to order a copy of the book to try other favorites like my Brown Butter Soy Garlic Spaghetti and Spicy Tingly Pork Abura Soba.

Umami Bomb Udon from Indulgent Eats at Home:

Umami has officially become one of the five basic tastes next to sweet, salty, bitter and sour, but what exactly IS umami? I use this term and umami-rich ingredients throughout this cookbook, as it’s frankly my favorite aspect of food, representing that inexplicable savoriness and deliciousness that coats your tongue and makes you salivate.

Originally discovered in Japan, umami stems from an amino acid called glutamate that can be produced through fermentation to make monosodium glutamate or MSG, found in everything from Asian snacks to ranch dressing and Cheetos. Glutamate also naturally occurs in ingredients like soy sauce, seared beef, ripe tomatoes and the stars of this recipe: Parmigiano, mushrooms and miso.

We’re using these to make a riff on carbonara that coats chewy udon in creamy sauce made by emulsifying miso, Parmigiano and egg. Add some “meaty” mushrooms (or go ahead and throw in guanciale or bacon) and you have an umami bomb that’s as easy to make as it is to eat. If you want to add heat, you can add crushed red pepper or amp up the umami even more by using doubanjiang, my favorite spicy fermented bean paste.

Jen Balisi

Jen Balisi is a New Yorker turned expat, indulging in the best dining, home-cooked recipes, and travel destinations in Hong Kong and around the world.

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1 Comment

  1. Don’t let Italy find out that you called this Carbonara (I get the parallels but fear for your safety, haha)

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