{"id":35,"date":"2014-04-19T16:45:41","date_gmt":"2014-04-19T20:45:41","guid":{"rendered":"http:\/\/davidstrasser.ca\/blog\/?p=35"},"modified":"2014-04-20T16:10:22","modified_gmt":"2014-04-20T20:10:22","slug":"udon-carbonara","status":"publish","type":"post","link":"https:\/\/davidstrasser.ca\/blog\/2014\/04\/udon-carbonara\/","title":{"rendered":"Udon Carbonara"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-41\" src=\"https:\/\/i0.wp.com\/davidstrasser.ca\/blog\/wp-content\/uploads\/2014\/04\/davidstrasser-blog-P1240511.jpg?resize=700%2C950\" alt=\"Udon Carbonara\" width=\"700\" height=\"950\" srcset=\"https:\/\/i0.wp.com\/davidstrasser.ca\/blog\/wp-content\/uploads\/2014\/04\/davidstrasser-blog-P1240511.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/davidstrasser.ca\/blog\/wp-content\/uploads\/2014\/04\/davidstrasser-blog-P1240511.jpg?resize=221%2C300&amp;ssl=1 221w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>Isabel \u00a0introduced me to the concept of Japanese-style Italian food\u00a0from at\u00a0an unassuming restaurant called <a title=\"Shiso Tree\" href=\"http:\/\/www.blogto.com\/restaurants\/shiso-tree-cafe-markham\" target=\"_blank\">Shiso Tree<\/a> in Markham&#8217;s J-Town.\u00a0While the concept seemed strange to me at first, the flavours are some of my favourite and truth be told, we probably eat Asian-style pasta more often than Italian.<\/p>\n<p>Udon is\u00a0usually a lazy, Saturday afternoon lunch option for Isabel and I. It&#8217;s not my favourite variety of noodle, but it&#8217;s chewy, and bouncy and is good in a soup. \u00a0To switch things up, we decided to have it a different way, very much inspired by a dish we&#8217;d had\u00a0at <a title=\"Guu\" href=\"http:\/\/guu-izakaya.com\/sakabar\" target=\"_blank\">Guu SakaBar<\/a>.<\/p>\n<p>Carbonara in general is quite a simple dish, and the flavor modifications here don&#8217;t make it any more complicated. But the result is a creamy and delicious weekday night dinner option for two.<\/p>\n<p style=\"color: #667272;\">______________<\/p>\n<p style=\"color: #667272;\">Ingredients:<\/p>\n<ul>\n<li>2 bricks of good quality frozen udon<\/li>\n<li>2 strips of diced bacon<\/li>\n<li>1 egg<\/li>\n<li>Dash of white pepper<\/li>\n<li>Dash of soy sauce<\/li>\n<li>Dash of hon dashi seasoning<\/li>\n<li>Freshly grated parmesan<\/li>\n<li>Sliced green onion<\/li>\n<li>Sliced nori (<em>for garnish<\/em>)<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<p>1. Bring a pot of water to boil. While coming to temperature, begin to\u00a0fry the bacon.<\/p>\n<p>2. In a large bowl whisk the egg, pepper, dashi seasoning, soy sauce and parmasean. This will form the sauce for the noodles.<\/p>\n<p>3. At this point, the diced bacon should be crispy and delicious. Take it off the heat.<\/p>\n<p>4. When the water comes to a boil, drop the noodles. They shouldn&#8217;t take long to cook. After a couple of minutes, strain them in a metal colander. Shake off as much excess water as you can.<\/p>\n<p>4. \u00a0Add the cooked, strained noodles to the egg-sauce component. Stir vigorously. The residual heat from the noodles should cook the egg, but if you don&#8217;t stir fast enough, it will scramble and ruin the dish.<\/p>\n<p>5. Add the sliced green onion, nori and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Isabel \u00a0introduced me to the concept of Japanese-style Italian food\u00a0from at\u00a0an unassuming restaurant called Shiso Tree in Markham&#8217;s J-Town.\u00a0While the concept seemed strange to me at first, the flavours are some of my favourite and truth be told, we probably eat Asian-style pasta more often than Italian. Udon is\u00a0usually a lazy, Saturday afternoon lunch option [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7],"tags":[9,10,8],"class_list":["post-35","post","type-post","status-publish","format-standard","hentry","category-food","tag-carbonara","tag-noodles","tag-udon"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/posts\/35","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/comments?post=35"}],"version-history":[{"count":0,"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/posts\/35\/revisions"}],"wp:attachment":[{"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/media?parent=35"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/categories?post=35"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/davidstrasser.ca\/blog\/wp-json\/wp\/v2\/tags?post=35"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}