Everything you need to know about eating and cooking with curds
For the next video in Perennial Plate's new cooking series, we tackle one of the Japanese greats: udon. Inspired by our visit to a Japanese wheat farmer and udon expert, we wanted to make an alternate version to the classic.
I came across this Udon Miso 'n' Cheese concept while experimenting for an event last fall in which a few non-Japanese chefs got together to make Japanese food. While messing around with the idea of udon risotto, I discovered that miso, butter, parmesan and wheat starch taste just like Kraft Macaroni and Cheese (in a good way); by adding a little Cortez Bottarga it got fancy. So this dish was born. Watch the video and here's the full recipe.