For 4 people
It is essential to only use vegetables grown without chemicals, so that you can cook them without peeling them.
1 large Japanese daikon (500-600 g) with its tops, 3 Milan turnips with its tops), 1 black radish with its tops, 3 Chantenay carrots, 2 scallions, 200 g of smoked breast, diced, 400 g of fine udon noodles, bay leaf, sage, various fresh herbs, various edible flowers.
For the sauce: 3 tbsp. to s. soy sauce (salty), 1 medium chilli, 1 tbsp. to s. brown sugar.
The preparation
Prepare the sauce by mixing the soybeans, sugar and chopped pepper. Wash and prepare the vegetables according to their parts, without throwing anything away. For the daikon, which is composed of 6 parts: the root, the crown and the heart of the leaves are intended for the broth. The central part is cut into palettes and returned to the pan. The cards and the tops of leaves are semi-cooked or chopped raw.
The broth: finely dice the less tender parts of the vegetables (necks, root stock). Reserve the tops and central parts.
The cooking
In a saucepan, put the diced vegetables, smoked bacon, bay leaf, sage, a spoonful of sauce and cover with water. Cook over low heat, without boiling, until the vegetables are tender.
Daikon: cut the central part into thick pieces, sear them in a pan with oil then add a little broth and sauce so that it embers gently, while keeping a little crunch. Cut the remaining vegetables into strips, sticks or thin slices, finely chop the tops. Reserve a third of the cut vegetables to use them raw. Quickly sauté the rest in a wok, with a spoonful of broth and sauce. Cook the udon pasta in boiling water.
The presentation
Place the udons at the bottom of a deep plate, add the vegetables in the broth, then the daikon palettes, then the vegetables sautéed in a wok, and finally garnish with raw vegetables. Pour in 2 ladles of broth, and decorate with the herbs and fresh seasonal flowers.