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Buttery Udon with Shiitake Mushrooms

Buttery Udon with Shiitake Mushrooms

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

They may seem an unlikely pairing, but sweet, creamy butter and bold, salty soy sauce are a fantastic flavor match. In this recipe, the duo adds richness and umami to Japanese udon, wheat noodles that cook up with a satisfying chewiness. Fresh shiitake mushrooms sautéed in butter bring a meatiness to the vegetarian dish and make it feel more complete. If you like, top each serving with a runny-yolked fried egg.

Ingredients
  • 12

    ounces dried udon noodles

  • 4

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 8

    ounces shiitake mushrooms, stemmed, caps sliced about ¼ inch thick

  • 2

    medium garlic cloves, finely grated OR 2 teaspoons finely grated fresh ginger OR both

  • ¼

    cup soy sauce, plus more if needed

  • Toasted sesame seeds, to serve

  • Optional Garnish:

  • Thinly sliced scallions OR shichimi togarashi OR both

Step 1

In a large pot, bring 3 quarts water to a boil. Add the noodles and cook, stirring occasionally, until just shy of al dente. Reserve ¼ cup of the cooking water, then drain the noodles in a colander. Rinse under cold water until cool to the touch, then drain again; set aside.

Step 2

In the same pot over medium-high, melt 2 tablespoons butter. Add the mushrooms and cook, stirring occasionally, until beginning to brown, about 3 minutes. Reduce to medium and add the garlic; cook, stirring, until fragrant, about 30 seconds. Add the noodles, followed by the soy sauce; cook over medium-high, stirring and tossing, until heated, about 1 minute.

Step 3

Add the reserved cooking water and the remaining 2 tablespoons butter; cook, tossing, until the noodles are slick, glossy and tender, about 2 minutes. Off heat, taste and season with additional soy sauce. Serve sprinkled with sesame seeds

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