Butternut tataki and udon noodle salad from Plenty More (page 160) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.148 in the US edition. See recipe for variations.

  • Ganga108 on March 01, 2022

    This is a beautiful use of butternut, where it is prepared tataki. This method is usually reserved for non-veg items, but can be used with vegetables. It is a Japanese method where the vegetable is charred over a hot flame or on a pan, and then marinated in vinegar and ginger. Here the butternut is then combined with noodles and herbs for a delicious dish. The salad is amazing. The sweet sourness of the dressing, the crunch of the snowpeas and radish, the softness of the noodles, the sweet munchiness of the pumpkin, the heat of the chilli and bite of the radish, the texture of the sesame seeds. Beautiful.

  • lou_weez on January 19, 2021

    Took dinnermints advice and roasted the pumpkin, which made it a fairly quick dinner to assemble. It was nice, not mind blowing.

  • dinnermints on December 19, 2015

    Good flavor and would make again, but would roast squash batons instead of grilling all of these small vegetable pieces, which took forever.

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