Not the best pictures I have ever taken, but I think you get the idea! :)
Thursday night has been Udon Night at my place for the fall and winter months, but last night we had the final Udon Night until it fall circles back around. That is not to say I won't randomly decide to make some udon before then, but for the warmer months, it won't be a weekly feature in the menu. It kind of warms you up when you eat it - my teensy apartment gets ridiculously hot in the warm months ... I will most assuredly NOT need warming up then!
Ever since I got my little veggie shapes cutters (4 different flowers - I love them!) I have been thinking of differently colored vegetables and how to cut them into flowers and include them in a meal. I decided to do carrot flowers again, but also ... Purple Yam Flowers!
I waited until I was just about ready to bring the udon broth up to a simmer, then busted out my mandoline slicer and sliced up the yam. It has a beautiful purple and white interior! When I had sliced the whole yam, I used the cutters to cut the flower shapes. The slices with the cutouts were pretty whimsical, too, so I tossed the carrot and yam flowers as well as their slices into the udon to bring to a simmer. When the meal was ready, the yams had cooked and I think their flavor brought A LOT to the broth!
This udon was made of: udon noodles, shiitake mushrooms (browned in a pan first), scallions, carrots, purple yams, wakame seaweed and naruto (kamoboko).
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