13-17 FEBRUARY 2022


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Chef Reif Othman

Chef Reif Othman

The Dubai chef, who worked in establishments such as Zuma before launching his own restaurant, Reif Japanese Kushiyaki, knows how to keep busy. So, his idea of a simple yet flavourful meal is noodles – a dish that can be whipped up with relative ease.

Chef Othman's Seafood Udon, with Yuzu Koshu Cream

  • 1 tbsp olive oil
  • 1 tbsp salted butter
  • ½ tsp chopped garlic
  • 1 tsp chopped shallots
  • ½ cup chicken stock
  • ½ cup cooking cream
  • 300g udon
  • 100g sea bass
  • 80g shrimps
  • 30g green beans
  • ¼ tsp yuzu koshu
  • 5g chopped chives
  • 5g chopped spring onion
  • 2 basil leaves
  • 3 red cherry tomatoes, cut (or to your liking)
  • Salt and pepper, to taste


  1. Heat a pan, add the oil and butter at the same time. Once the butter has melted, add the garlic and shallots and saute until light brown. Add the chicken stock and cook on a medium heat for two minutes, then add the cream and continue cooking to reduce it.
  2. While the sauce is being reduced, cook the udon noodles in hot, salted boiling water. Once ready, strain.
  3. Meanwhile, add the sea bass, shrimp, green beans and yuzu koshu to the sauce and season with salt and pepper. Add the udon noodles, mix well and pour on to a shallow plate or bowl. Garnish with chives, spring onion, basil leaves and tomatoes.

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