Welcome to the new LovelyLanvin.com! I hope you love the new design as much as I do. I thought this was a good time to freshen up my blog since it is my blogs’ second anniversary. Yes it’s been two years already and I can’t believe it. It has been so much fun and I look forward to sharing more of my Japanese recipes and life in Tokyo and Seattle with all of you. Thank you for your support on this journey. My Blog and your continued support and encouragement have really helped me have more confidence in myself. I am very grateful to you all. Now for a new post!
It is nearly impossible for me to go a week without making a noodle dish. I grew up with noodles so they’ve always been a part of my life and I’m constantly experimenting with new recipes. Recently I was thumbing through a new issue of Kyo no Ryori (Today’s Cooking) a popular Japanese cooking magazine that comes out every five weeks. There is also a Kyo no Ryori cooking show and all of the recipes they make on the show are in the magazine. I came upon an interesting Sukiyaki Udon recipe by Doi Yoshiharu, a popular Chef in Japan, that caught my eye. It wasn’t your typical Sukiyaki Udon which is usually a big bowl of hot udon and soup filled with traditional Sukiyaki ingredients. This was totally different. It was a stir-fry style Udon or Yaki Udon and there was Gochujang in the recipe.
Gochujang is a Korean red pepper paste and I have never seen it combined with Sukiyaki ingredients this way so I was intrigued. I love Gochujang and was excited to try this new Sukiyaki Udon recipe that sounded perfect for Summer. A stir-fry Udon with all of the yummy Sukiyaki ingredients but with the addition of this spicy Korean condiment? Such a great idea! I happened to get a jar of my Mom’s homemade Gochujang the week before so I couldn’t wait to try this recipe.
I decided to test the recipe the day my hubby flew in from Tokyo and let’s just say he can’t wait for me to make it again. It is very simple with only a few ingredients and once you try it I know you’ll make it again and again. The original recipe called for a raw egg on top but I used a sunny side up egg instead but you could leave out the egg if you prefer. Gochujang can be found in Asian supermarkets.
- ½ Pound Thinly sliced Beef (sliced for Sukiyaki or Shabu Shabu)
- 1 medium sized Yellow or Spring Onion sliced
- 6 Shiitake Mushrooms stemmed and sliced
- 2 servings of Udon Noodles, fresh or dry cooked according to package instructions and drained
- 3 Scallions, sliced on the diagonal
- 2 Eggs, cooked Sunny-side Up
- 2 Tablespoons Vegetable or Canola Oil
- 4 Tablespoons Superfine Sugar
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Sake
- 1 Tablespoon Gochujang
- Whisk the sauce ingredients together in a small bowl and set aside.
- In a large Wok or Skillet (I use nonstick, Gochujang tends to get sticky) over medium high heat add the oil.
- When pan is hot add the meat and onions keeping them separated in the pan. Do not turn over and mix together until one side starts browning.
- When meat and onions are nicely browned lower heat to medium and add Shiitake mushrooms and the sauce mixture and cook together until blended well, about two minutes.
- Add the cooked udon noodles, stirring carefully. Do not over mix, let noodles simmer in the sauce for about 2 minutes making sure the sauce is completely coating the noodles.
- Add the scallions at the end and mix gently for another minute.
- Divide noodles between two plates and top each serving with an egg.
Adapted from Doi Yoshiharu’s recipe in May 2012 issue of Kyo no Ryori magazine.