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Miso-Sautéed Udon with Shiitake Mushrooms

By Matthew Amster-Burton, from the Matthew Amster-Burton collection

Serves

Introduction

This recipe was adapted from Kentaro Kobayashi’s Easy Japanese Cooking: Noodle Comfort.

Ingredients

Sauce

	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

Noodles

	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

Steps

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.

Notes

Culinate editor’s note: Fresh sliced baby bok choy, or fresh or defrosted spinach leaves, make a nice last-minute addition to this dish.

Related book: Easy Japanese Cooking: Noodle Comfort; article: Open sesame

This content is from the Matthew Amster-Burton collection.

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