One of the great things about Toronto is the fusion of cultures which also tends to spill onto the plate. A delicious way to add an Asian flare and some veggies to your cheesy meal, our Asian Inspired Mac ‘N’ Cheese is a fusion twist on the old version.
I recently stumbled on a video from Now Toronto for a “guu’d style mac ‘n’ cheese” by chef Masaru Ogasawara. I was completely intrigued by how delicious (minus the meat) it looked. I instantly set off to my kitchen to try and recreate my own version of the dish, vegetarian of course so that I could eat it. After a few trials and errors and a focus on incorporating Asian ingredients, I developed my own version which I’m calling Asian Inspired Mac ‘N’ Cheese.
Over the years I have come to love and appreciate Asian foods from India, China, Korea, Japan, Thailand, etc. – their flavours, textures and combinations. This dish takes the concept of fusion to the next level, from a mix of different Asian cuisines to an “East meets West” fusion, turning a North-American classic into an Asian version.
Surprisingly, the chopped Udon noodles resemble KD (Kraft Dinner, a Canadian fav!) and the creamy cheese sauce is still there (spicier if you add the Wasabe), but this recipe has a lot more nutrient/vitamin rich ingredients from the broccoli and edamame – a big plus for me.
I’m not going to lie. This dish is not low cal. That being said, it tastes great and is super easy to make so I tell myself its OK to indulge sometimes.