Pork Mushroom Butter Soy Sauce Udon（バター醤油うどん）
Butter soy sauce = バター醤油（butter jyoyu)
This is a super quick and easy recipe that only requires heating frozen udon noodles, pork shoulder, and shimeji mushrooms in the microwave.
The udon noodles are seasoned with a sauce made with butter and soy sauce.
This rich sauce, boasting an excellent balance of sweet and salty flavors, is extremely popular in Japan.
It’s a versatile sauce that can be used with a variety of dishes, including bacon and spinach pasta, sautéed king oyster mushrooms, salmon or mackerel foilyaki (a dish of ingredients wrapped in aluminum foil and steamed), and beef steak.
Cooking Tips
- You can also use pork belly. However, leaner cuts like pork thighs may dry out when microwaved.
- Use salted butter.
- If using a large amount of noodles, stir them once during heating.
NUTRITION FACTS : Pork Mushroom Butter Soy Sauce Udon
INGREDIENTS : Pork Mushroom Butter Soy Sauce Udon
- Egg
- Pork shoulder loin 70g
- ☆Dark soy sauce 10g
- ☆Mirin 5g
- ☆Sake 5g
- Shimeji mushrooms 40g
- Frozen udon 1piece/180g
- ★Soy sauce 16g
- ★Mirin 16g
- ★Sake 20g
- ★Dashi stock granules 8g
- ★Water 30g
- ★Butter 8g
- Green onions 5g
How to make Pork Mushroom Butter Soy Sauce Udon
- Pour boiling water into a water bottle, place the eggs in their shells, cover, and wait 10 minutes. Soft-boiled eggs made this way are called onsen tamago (soft-boiled eggs).
- While the onsen tamago is cooking, marinate the pork shoulder in ☆Dark soy sauce ☆Mirin ☆Sake for 10 minutes.
- Cut off the bottom of the shimeji mushrooms and separate them.
- Place the frozen udon noodles, pork shoulder, shimeji mushrooms, ★Soy sauce, ★Mirin 6g★Sake, ★Dashi stock granules, ★Water ★Butter in a heat-resistant dish and loosely cover with plastic wrap.
- Microwave at 600W for 5 minutes. Cook until the pork is thoroughly cooked.
- Chop the green onion.
- Remove from the microwave and top with the onsen tamago (soft-boiled eggs) and green onion.
- Mix everything together and enjoy.
コメント