Top | Matthew Amster-Burton
Miso-Sautéed Udon with Shiitake Mushrooms
(recipe, Matthew Amster-Burton)
This recipe was adapted from Kentaro Kobayashi's Easy Japanese Cooking: Noodle Comfort.
- 2 Tbsp. sake
- 1½ Tbsp. red miso
- 1 Tbsp. mirin
- 1 tsp. sugar
- 3 Tbsp. ground black sesame seeds
- 1 tsp. grated fresh ginger
- ½ tsp. sesame oil
- 2 blocks frozen udon noodles (or use fresh udon)
- 1 Tbsp. vegetable or peanut oil
- 4 oz. shiitake mushrooms, stems discarded, diced
- 2 scallions, sliced
- Stir together the sauce ingredients and set aside.
- Cook the udon noodles in boiling water (for frozen noodles, about one minute), drain, and rinse with cold water.
- Heat the vegetable oil in a skillet. Add the mushrooms and scallions and cook until browned and tender, about 6 minutes, reducing the heat if necessary. Add the sauce and stir to coat. Add the noodles and stir until well coated and heated through.
- Serve hot or at room temperature.
Culinate editor's note: Fresh sliced baby bok choy, or fresh or defrosted spinach leaves, make a nice last-minute addition to this dish.