Creamy Udon with Umami Butter

 This is a fantastic and deeply flavorful dish. Here is a recipe for Creamy Udon with Umami Butter that is rich, comforting, and restaurant-quality.

Creamy Udon with Umami Butter

This recipe combines chewy udon noodles in a luxurious, creamy sauce with a deeply savory and aromatic umami butter melted on top. It’s the ultimate comfort food with a sophisticated twist.

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Ingredients

For the Umami Butter:

• 4 tablespoons (1/2 stick) unsalted butter, softened at room temperature

• 1 tablespoon white miso paste

• 1 teaspoon soy sauce

• 1 small garlic clove, very finely minced or grated

• 1 teaspoon finely grated fresh ginger

• 1 tablespoon finely chopped fresh chives

• 1 teaspoon toasted sesame seeds (optional, for texture)

For the Creamy Udon:

• 2 packs (approx. 7 oz / 200g each) fresh or frozen udon noodles

• 1 tablespoon neutral oil (like avocado or canola)

• 2-3 shiitake mushrooms, thinly sliced (cremini work too)

• 1 small shallot or 1/4 onion, finely minced

• 1 clove garlic, minced

• 1 cup heavy cream (or full-fat coconut milk for a dairy-free version)

• 1/2 cup dashi stock (or low-sodium chicken/vegetable broth)

• 1 tablespoon soy sauce

• 1 tablespoon mirin

• 1 teaspoon miso paste

• Optional Add-ins: 1 soft-boiled egg, sautéed spinach, bacon, or cooked shrimp.

For Garnish:

• Sliced green onion

• Nori (seaweed) strips or furikake

• Shichimi togarashi (Japanese seven spice)

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Instructions

1. Make the Umami Butter:

• In a small bowl, combine the softened butter, miso paste, soy sauce, grated garlic, grated ginger, chives, and sesame seeds.

• Mix vigorously with a fork until everything is completely homogenous.

• Scoop the mixture onto a small piece of plastic wrap or parchment paper. Shape it into a log, wrap it tightly, and twist the ends. Place it in the freezer for at least 30 minutes to firm up. (This can be made days in advance and kept in the fridge or freezer.)

2. Prepare the Noodles:

• If using frozen udon, cook according to package directions (usually boiling for 1-2 minutes). If using fresh, they often just need a quick rinse in hot water to separate.

• Drain the noodles and set aside. Avoid overcooking, as they will simmer in the sauce later.

3. Make the Creamy Sauce:

• Heat the neutral oil in a large skillet or wok over medium heat.

• Add the minced shallot and sliced mushrooms. Sauté for 3-4 minutes until softened and fragrant.

• Add the minced garlic and cook for another 30 seconds until fragrant.

• Pour in the dashi stock and mirin to deglaze the pan, scraping up any browned bits.

• Add the heavy cream, soy sauce, and miso paste. Whisk until the miso is fully dissolved. Let the sauce simmer gently for 2-3 minutes to reduce slightly. Do not boil vigorously.

4. Combine and Serve:

• Add the cooked and drained udon noodles to the creamy sauce. Toss gently with tongs for 1-2 minutes until the noodles are heated through and beautifully coated in the sauce. The sauce will thicken as it coats the noodles.

• Divide the creamy udon between two bowls.

• Immediately take a slice of the frozen umami butter (about 1 tablespoon per bowl) and place it on top of the hot noodles.

• Garnish with sliced green onions, nori strips, and a sprinkle of shichimi togarashi.

• Serve immediately. As you eat, stir the melting umami butter into the noodles, creating an even richer, more complex sauce.

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Tips for Success:

• Don’t Skip the Umami Butter: This is the star of the dish. The frozen butter melting over the hot noodles is a crucial textural and flavor experience.

• Miso is Key: Don’t boil the miso vigorously once it’s in the sauce, as high heat can kill its delicate flavor. Add it off the direct heat and just let it simmer gently.

• Texture is Everything: Use fresh or frozen udon for their chewy texture. Dried udon can work in a pinch but won’t be as good.

• Customize It: This is a perfect base recipe. Add a soft-boiled egg, some crispy bacon, or sautéed greens like spinach or bok choy to make it a complete meal.