Shutome Udon

Last week we enjoyed having J and B in town - visiting Hawaii in the middle of their around-the-world trip! - and ate out a bit, then H and I finished off the week with a very large and meaty meal at a Korean BBQ place right by our house. So this week's theme is: less meat, more fish and veggies, less overstuffing ourselves...We started the week with udon with shutome, or Hawaiian swordfish, a fish we discovered when H's mom was in town. The shutome is quite tender when cooked and we like it in soup!