Udon Noodles with Spicy Meat and Mushroom Sauce
- Makes6 servings
- Cook Time50 minutes
- 4
This meaty, umami-rich sauce from “Japanese Home Cooking” by Sonoko Sakai is a perfect match for thick, hearty udon noodles, whether you use homemade or store-bought. A salty fermented chili-bean paste called toban djan provides the spiciness; use the smaller dose if you’re sensitive to chili heat. If you’ve used the larger amount and still want more heat in the sauced noodles, offer a bottle of chili oil at the table.
Don’t forget to stir the cornstarch-water slurry before adding it to the sauce. Upon standing, the starch settles to the bottom of the bowl, so stirring is necessary to recombine. After adding the slurry to the sauce, be sure to return to a simmer while stirring so the sauce thickens properly and doesn’t form starchy lumps.
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