Portly Cooks | Tempura Udon

Tempura udon is a essentially I simple noddle dish with some epically long prawns. The tricky bit is making those prawns long… Serves 2 6 Raw King Prawn (Peeled and De-veined with tail on) 600ml Dashi (I used 2 powder sachets dissolved in hot water) 2 tbsp Soy Sauce 2 tbsp Mirin 100g Rice Flour/Corn…

Portly Cooks |Spicy Squid Udon Noodles in Oyster Sauce

1 Squid Tube (cut into rings) 1 Pack Udon Noodles 100g Tenderstem Broccoli 2 tsp Chilli Oil For the sauce 2 tsp Oyster Sauce 15ml Soy Sauce 15ml Sake/Shaoxing Rice Wine 10ml Rice Wine Vinegar ½ tsp Garlic Powder Steam the broccoli until tender and then start with the rest. Mix together the ingredients for…

Portly Cooks | Teriyaki Udon

Keeping it simple is what it’s all about, my version of teriyaki udon is a store cupboard win!  If you cheat with it like I did it takes minutes too! 1 Pack Straight to Wok Udon 50ml Soy Sauce 20ml Rice Wine Vinegar 1 tbsp Honey ½ Garlic Powder Mix all of the ingredients except…

Portly Cooks | Satay Octopus and Prawn Udon

I’ve got into making my own Satay sauce recently and I’ve put it on everything, this one is no exception. 1 Small Octopus (Cleaned) 8 Raw King Prawns 1 Packet Amoy Udon Noodles 50g Samphire 1 tbsp Crunchy Peanut Butter 15ml Kikkoman Soy Sauce ½ tsp Cayenne Chilli Powder ½ tsp Ground Ginger 100ml Boiling…

Portly Cooks | Teriyaki Chicken Udon

Udon noodles have to be my favourite kind of noodle, and mixed with some Sriracha Teriyaki Chicken, for me at least it’s heaven in a bowl. 1 Packet Amoy Straight to Wok Noodles 1 Chicken Breast 50ml Kikkoman Soy Sauce 20g Honey 20g Sriracha 1 clove Garlic (crushed) Handful of fresh Rocket In a bowl…

Portly Eats @ Teri-Aki, Cambridge @teriakicamb

I’m a sucker for Sushi, or any kind of Japanese food to be honest. I have spent many an evening trying to get Katsu Sauce just right. Anyway that’s not the point. On a busy and also rather pleasant Saturday evening I made my way to (I’ll be honest) one of my favourite restaurants in…