Udon Miso n' Cheese | The Perennial Plate
One of our favorite stops on our trip around Japan was to a restaurant where the owner grew his own wheat to make udon. So, for my first recipe from the road, I wanted to do a non traditional take on...
Ingredients
- 2 cups flour (plus 2 Tablespoons if needed)
- 2/3 cup warm water
- 1 1/2 teaspoon sea salt
- 1 tablespoon butter
- 1 tablespoon red miso
- 1 tablespoon grated parmesan cheese
- 1 teaspoon shaved bottarga (optional)
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