YAKI UDON

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Yaki Udon image

Categories     Sauce     Shrimp     Boil

Yield serves 2

Number Of Ingredients 18

1/4 cup dried wood ear mushrooms
3 tablespoons vegetable oil
2 ounces pork belly, thinly sliced
6 large shrimp, peeled and deveined, with tails off, cut into 1/2-inch pieces
1/4 cup sliced lotus root (renkon)
1/3 cup thinly sliced carrots (1-inch by 2-inch rectangles, 1/8 inch thick)
2 cups chopped napa cabbage
1/2 thinly sliced onion
1/4 cup sliced bamboo shoots
1/4 cup stemmed enoki mushrooms
1/4 cup shimeji mushrooms
1/2 cup Udon Broth (page 66)
2 tablespoons Japanese soy sauce
1 teaspoon sesame oil
18 ounces frozen udon noodles (2 packages), thawed
Pinch of kosher salt
Pinch of black pepper
1/4 cup finely shaved katsuobushi (bonito flakes)

Steps:

  • Rehydrate the wood ear mushrooms by soaking in hot water for 10 minutes. Drain the liquid and set aside.
  • Set a large sauté pan over high heat. Add 2 tablespoons of the vegetable oil and heat until the oil just begins to smoke. Add the pork and shrimp; cook for 1 1/2 to 2 minutes, stirring often, until the shrimp just turn pink but neither is cooked through. Transfer the cooked pork and shrimp to a plate but keep the oil in the pan.
  • With the pan over high heat, add the lotus root, carrots, cabbage, onions, bamboo shoots, and wood ear, enoki, and shimeji mushrooms. Add the remaining 1 tablespoon oil, if necessary. Cook until the vegetables are tender, 2 to 4 minutes.
  • Reduce the heat to medium and add the broth, soy sauce, and sesame oil to the vegetables. Cook for 2 minutes longer, or until most of the liquid has evaporated.
  • Place a large pot of water over high heat and bring to a boil. Add the noodles and cook for 1 minute, just long enough to heat through. Drain well.
  • Add the noodles to the pan with the vegetables, then add the pork and shrimp. Mix well and cook for 1 to 2 minutes longer, until the shrimp and pork are fully cooked and the vegetables are soft. Season with the salt and black pepper.
  • To serve, divide the noodles between 2 plates. Garnish with the katsuobushi.

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