Long Green Onion (Naganegi), white part, chopped10 cm
Beni Shoga, pickled ginger, chopped~1 tbspest.
Grated Ginger Root (topping)~½ tspest.
Grated Garlic (topping)~½ tspest.
Sichuan Chili Oil, rayu~1 tbspest.
Apple Vinegar, or your favorite type of vinegar~1 tbspest.
Steps
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1
In a bowl, combine the miso, sake, mirin, and sugar, mixing thoroughly to make the seasoning sauce.
2
Heat sesame oil in a pan, then add grated ginger and garlic and sauté until fragrant.
3
Add finely chopped onion and stir-fry until translucent and the moisture has evaporated.
4
Add the ground pork and stir-fry, breaking it up, until no longer pink.
5
Add the chopped shiitake mushrooms, including finely chopped stems, and continue to stir-fry.
6
Lower the heat and quickly stir in the prepared seasoning sauce, mixing fast since miso burns easily.
7
Once combined, add the chicken stock or water and increase the heat.
8
Simmer for 2-3 minutes until the liquid reduces and the mixture thickens.
9
Stir in the ground black sesame seeds and sesame oil to finish the meat miso. Let it cool, then transfer to a container.
10
Cook the frozen udon noodles in boiling water until loosened and heated through.
11
Drain the noodles well and spread them on a plate; alternatively, chill them in ice water for a firmer, chewier cold noodle version.
12
Arrange shredded cucumber and chopped white long green onion on the noodles, then place the meat miso in the center.
13
Top with grated ginger and pickled red ginger (beni shoga).
14
Before eating, mix the noodles and toppings thoroughly; customize with extra meat miso, green onion, salt, pepper, or chili oil as desired.
15
Try different variations: one bowl with garlic and chili oil for a spicy kick, another with extra meat miso and cucumber finished with a splash of vinegar for a refreshing taste.
16
After finishing the noodles, whisk an egg into the leftover sauce in the bowl and pour in hot udon water to make an egg soup.
PrimedTableBETA
