Taking the simple breakfast burrito and giving it a Japanese twist! An easy warm breakfast that will give you a boost of energy to rock your morning!
First I would like to say that this is not my original idea. I found this dish on a website that was promoting this cool Japanese restaurant located in London, called Koya Bar. One of their popular dishes is the English Breakfast udon where they serve the thick noodles with bacon, a fried egg, and shiitake mushrooms.
I took the idea and decided to make my own version of it by adding some blanched kale to make it a little bit more healthy. In all honesty this recipe isn’t really that much work, I mean most of the ingredients are really simple to cook. The only thing that needs a bit of work is the homemade dashi stock, but you can always substitute it with some instant dashi you can buy at any Asian market. One thing to note the instant stuff tends to have MSG and a little bit high on sodium, which makes the homemade stuff so much better.
This recipe was mostly just for me to have fun with filming and editing. I had a lot of fun messing with the ingredients and making it seems like I was doing magic. The noodle part is definitely my favourite part. I had a plan on how to do it, but wasn’t sure if it was going to actually work, I mean I never did anything like it and if I forget a step in setting it up I would have to re-film the thing. But it all turned out all right and I ended up with this cool scene where I get to transform a wrap into noodles.
The only issue I have with the “stop motion” scene is that there is a lot of blurring which ruins the feel of stop motion a bit. The way I did the scene was I filmed the scene normally at 24 fps, then I threw the clip into Adobe After Effects and made it play at like 4 fps to make it feel choppy. I also added some wiggle to give the feel of the imperfect placement you get in stop motion films. The problem with this is that a lot of the frames recorded my hand as a blur when I was moving, resulting in crappy stop motion film. But I didn’t have a shutter timer with me, and if I went into the clip getting rid of the blurred frames I would be missing way too much footage to make it look proper. So I decided to just leave it alone and finish the clip so I can post it and share it with you guys.
I had a lot of fun filming this, and the dish is actually really delicious so I hope you do give it a try.
Handful of kale
1 serving of Udon (fresh, frozen, or packaged)
3 shiitake mushrooms
2 strips of bacon
1 cup bonito flakes
4 inch square piece of kombu
Salt or Soy Sauce
Place the kelp into a pot with 1L of water and let it soak for 30 minutes. After it’s done soaking, place it over medium high and simmer it for 4-5 minutes. Take the stock off the heat and add 1 cup of bonito flakes. Let the flakes steep for 15 minutes. Strain the stock and it’s done.
When you’re waiting for the stock, you can quickly blanch the kale for 30 seconds, simmer the mushrooms for 3-5 minutes. To make the mushrooms extra fancy (and more Japanese themed) you can cut shallow x’s into it. Cook the udon following the package’s directions. Fry the bacon strips and egg to your liking.
Once the dashi stock is done, you can season it with salt and soy sauce before serving it with the udon, bacon, egg, kale, and shiitake mushrooms.