| ||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.
Easy Japanese Cooking: Noodle Comfort;