|1 pack||Udon noodles|
|1 cup||Shitakes; julienned|
|½ cup||Miso paste|
|Dashi powder; (can obtain in Asian|
|; specialty store)|
|1 tablespoon||Peanut oil|
|1 tablespoon||Soy sauce; up to 2|
|Water for stock base|
Cook off udon as any pasta, drain, rinse in cold water and toss with sesame oil to avoid sticking. Reserve covered in bowl.
In medium sauce pan, bring ½ gallon of water up to a simmer but do not boil. Using a fine mesh sieve, whisk in miso paste by submerging just enough to dissolve. Add dashi powder, stir in 2 tablespoons mirin and soy sauce. Taste and balance flavors accordingly.
In a small omelette pan, add peanut oil and heat over medium heat.
In a separate bowl beat eggs with remaining 2 tablespoons mirin. Add eggs to pan to create an omelette but do not scramble. When egg is cooked through remove, cool, roll into a roulade and slice into thin strips.
Ladle out miso broth into bowls and add noodles, shiitakes and eggstrips.
If desired, garnish with scallions.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9411 - DEB STANTON Converted by MM_Buster v2.0l.
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