Japanese dish-Izakaya Style Ebi & Shimeji Yaki udon


Lots of people around the world recognize a word “Izakaya” It can be simply translated into English meaning a bistro. A place where people enjoy food and drinks. When making Izakaya dishes, we usually make them rather full body flavoring or I should simply say salty… so we all can enjoy food along with lots of beverages. Kara age, Yakitori, Yaki sakana/Charbroiled fish can be all served as Izakaya dishes. This time, I’m making Yaki Udon with lots of Ebi/prawns and shimeji mushrooms. Since I want to enjoy great texture of noodles, I decided to use one of my favorites Udon called “Sanuki” It’s made from fresh udon dough directly boiled without being hung and dried. And for the commercial packaging, they are usually put into rapid freezing process. When you use them, you can simply put into sauce and defrost. This way noodles can absorb lots of flavor while thawing! If you only have had udon with soup, you should definitely try this stir fried Udon!! I’m very sure you will love this! ; )

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves one ~
1 Frozen Sanuki Udon
100g Shimeji mushrooms
8~10 Ebi/Prawns
5 Snap peas, blanched
1/2 tsp Butter
50ml Water
2 tbs Sake
1 tbs Soy sauce
1 tbs Mirin
2g Katsuo bushi
1/4 tsp Black pepper

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

[ Directions ]

1-
1. First off, prepare Udon sauce. Combine water, sake, soy sauce and mirin.

2-
2. To add some depth to the flavor, you can add some Katsuo bushi. Crumble it and put into sauce mixture.
MASA’s Cooking Tips』
(•̀ㅂ•́)وUsually, we have to prepare dashi for this type of sauce. But you can save up your time by directly adding katsuo bushi into the sauce!

2-
3. Here we have Udon sauce ready!
MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can make a lot more at once and keep in a bottle. It can be used not just for Udon, also for Wa-fu Pasta or dipping sauce for Tempra!

2-
4. Trim the root part of Shimeji mushrooms and take each stalk apart.

2-
5. Devein prawns.

2-
6. Heat up a fry pan, add some olive oil. Add the prawns and pan fry them on medium heat.

2-
7. Cook until the surface turns red. Add salt and black pepper.

2-
8. Remove the prawns from the pan, put them aside for now.
MASA’s Cooking Tips』
(•̀ㅂ•́)وOverheating seafood can result hard and chewy texture. Make sure not to heat too long. As soon as prawns turn in red, you can shut off the stove.

2-
9. Don’t bother washing the pan, use all the prawn’s extract stuck on the pan. Add some butter and turn on the stove.

2-
10. After the butter melts, add shieji mushrooms and stir fry until golden brown.

2-
11. Add combined Udon sauce.

2-
12. Now you can directly add a frozen udon without thawing.
MASA’s Cooking Tips』
(•̀ㅂ•́)وThis udon is already cooked and rapidly frozen. It has very nice springy texture than dry noodles! You should be able to find them in the frozen section at Asian supermarkets.

2-
13. Turn the heat to medium low heat and cover.
MASA’s Cooking Tips』
(•̀ㅂ•́)وCooking frozen noodles in the sauce can absorb the flavor while defrosting.

2-
14. Wait for a minute or until noodles get soft and becomes loose. Break them apart while stirring with chopsticks

2-
15. Put prawns back in the pan.

2-
16. Add blanched snap peas. Add some black pepper for spiciness.
Now you have tasty Izakaya Style Yaki Udon~!
Copyright © MASA’s Cooking- All Rights Reserved.

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