Soy Butter Udon (Pan-Tossed Udon in Caramelized Soy Butter)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Butter-browned button mushrooms and soy sauce bubbled briefly at the edge of the pan coat thick udon in a salty, nutty glaze.
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The blanched udon needs a thorough drain, because any water clinging to it thins that sauce. The mushrooms cook until dry and browned at the edges for the same reason, adding meaty depth without leaving liquid in the pan. Hitting the hot metal lets the soy reduce almost instantly, and it has to be stirred into the mushrooms before it scorches. Most of the butter is used for frying; a small piece melted in after the heat is off brings back its aroma and gives the noodles a final gloss.
Ingredients
Instructions
- 1
Blanch 400g udon noodles in boiling water for 1 minute to loosen them, then drain in a colander.
- 2
Melt 20g of the total 25g butter in a pan over medium heat, add 1 tsp minced garlic, and cook for 30 seconds until fragrant.
- 3
Slice 120g button mushrooms into 0.5cm thickness, add to the pan, and cook over medium heat for 3-4 minutes until golden and moisture evaporates.
- 4
When the mushrooms are golden, pour 2 tablespoons soy sauce along the edge of the pan and let it boil for 20 seconds.
Mix it quickly with the mushrooms before the soy sauce scorches.
- 5
Add the udon noodles and stir-fry over medium-high heat for 1-2 minutes until the sauce coats the noodles evenly.
- 6
Add 0.5 teaspoon black pepper and 25g thinly sliced green onion, toss to combine, and turn off the heat.
Melt in the remaining 5g butter, then serve in bowls topped with 1 tablespoon dried seaweed flakes.
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