Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
Udon Noodles with Shiitake Mushrooms and Spinach
A full pound of fresh shiitake mushrooms and a good dose of soy sauce give this quick vegetarian supper lots of meaty flavor, while thick, chewy Japanese udon noodles give it satisfying texture. Though udon also is sold fresh and frozen, we use dried because they're more widely available; look for them in the international aisle of the supermarket. For some spicy heat, offer Sriracha, chili-garlic sauce or chili oil on the side.
ounces dried udon noodles
tablespoons grapeseed or other neutral oil, divided
01In a large pot, bring 4 quarts water to a boil. Add the noodles and cook, stirring, until al dente. Reserve ½ cup of the cooking liquid, then drain in a colander. Rinse with cold water until cool to the touch, then drain again. Toss with 1 tablespoon of grapeseed oil; set aside. In a small bowl, stir together the sherry, soy sauce and sugar. Set aside.
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