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Recipe for :

Udon Suki

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

"A few years ago, a popular noodle shop in Beijing was reported to be sprinkling opium poppy seeds over its noodles with the hope that customers would become addicted to them. This is an interesting marketing strategy, but noodles without opium are quite addictive enough for me. The Japanese wide noodle called udon is the star of this classic suki (variation of sukiyaki) with vegetables, clams, and little pork balls. If you have a tabletop cooker, you can cook the ingredients in front of your guests".


1/2 pound lean ground pork
1 egg white, lightly beaten
1 tablespoon all-purpose flour
1 tablespoon low-sodium soy sauce
1 tablespoon grated fresh ginger
8 cups chicken stock or canned fat-free, low-salt chicken broth
6 cups assorted vegetables (such as carrots, celery, cauliflower, broccoli, daikon and / or turnips), cut into thin strips or slices
18 clams in their shells
1 jalapeño chile, seeded and finely chopped, may omit if desired
1 package (21 ounces) fresh udon noodles or 1 package (17.6 ounces) dried
1 tablespoon Asian sesame oil
Salt and freshly ground pepper to taste


In a small bowl, lightly mix the pork with the egg white, flour, soy sauce, and ginger. Shape into 1-inch balls. In a large saucepan, bring the chicken stock to a boil. Lower heat to a simmer, add the pork balls and cook for 5 minutes. Add the vegetables, clams, and jalapeño, and simmer just until the vegetables are crisp tender and the clams have opened. Remove any clams that do not open.

Meanwhile, cook the udon in a pot of boiling salted water for 3 minutes or according to package directions. Drain and toss with sesame oil. Add to the pan with the rest of the ingredients, season with salt and pepper, and heat through.

Serves 4

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".