miso udon

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Miso-Sautéed Udon with Shiitake Mushrooms

By , from the Matthew Amster-Burton collection
Serves 2


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



2 Tbsp. sake
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


  1. Stir together the sauce ingredients and set aside.
  2. Cook the udon noodles in boiling water (for frozen noodles, about one minute), drain, and rinse with cold water.
  3. 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.
  4. 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.

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

This content is from the Matthew Amster-Burton collection.

There is 1 comment on this item
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100% recommend this recipe
1. by anonymous on Mar 29, 2010 at 7:59 PM PDT

I used some Chinese sesame paste that I had to try this recipe. It tasted fine, but I would still like to try this with ground sesame. The sauce is rich and thick like a peanut sauce.

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