miso udon

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Miso-Sautéed Udon with Shiitake Mushrooms

By , from the Matthew Amster-Burton collection
Serves 2

Introduction

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

Ingredients

Sauce

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

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

  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.

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

This content is from the Matthew Amster-Burton collection.

Subscribe
Comments
There is 1 comment on this item
Add a comment
Unrated
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.

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice