Doused with the undeniable fragrance of brown butter and citrusy ponzu, each strand of Udon is generously enveloped in medium-rare eggs and succulent Shimeiji Mushrooms, all waiting to be slurped up!
Preparation Time: 10 mins | Cooking Time: 10 min | Serves 1 portion
Ingredients
(Shimeiji Mushrooms)
1/2 Tbsp Olive Oil
1 Tbsp Garlic Butter (approx 13g)
100g Brown Shimeiji Mushrooms
Pinch of Ground Black Pepper
Pinch of Salt
1 Tsp Light Soy Sauce
(Udon)
1 Egg
2 Tbsp Unsalted Butter (approx 28g)
2 Tbsp Ponzu Sauce - Add more if required
200g Inaniwa Udon (1 portion) *see image below*
1 Stalk Scallions or Green Onion, Chopped
Inaniwa Udon is a much thinner, smoother and chewier variety of the usual Udon noodles. For this recipe, I've used the “Shimadaya” Frozen Inaniwa Udon Noodle that is available at most supermarkets or Japanese Marts like Don Don Donki and Meidi-Ya.
Directions
(Egg)
Place egg in a saucepan and pour boiling water over it till it is submerged. Cover the saucepan with a lid for 6 mins and 30 secs. Set aside.
(Shimeiji Mushrooms)
In a large frying pan, add in Olive Oil and Garlic Butter. When the butter has melted, add in the Shimeiji Mushrooms and stir fry.
Add in Black Pepper, Salt and Soy Sauce and continue to stir fry until mushrooms are nicely charred and golden brown. Set aside.
(Udon)
Add in butter to the same frying pan and deglaze. Stir the butter around for about 2 minutes. (The butter should foam up and subside after a while).
Once done, transfer browned butter to a plate and add in Ponzu Sauce.
Bring another saucepan of water to boil and cook Udon noodles for approximately 30 - 45 seconds. Once cooked, strain the Udon and transfer it to the plate.
Rinse soft-boiled eggs in running water and crack on top of Udon. Top Udon with Chopped Scallions.
Ready to serve!
Watch me mix my Udon!
Love your spice?
Add a teaspoon of spicy sesame oil/ chilli oil to your Udon. I like mine best with Shichimi (Japanese Chili powder)
Enjoy!
Signing off, Cher
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