Stir-fry Sukiyaki Udon すき焼きうどん炒め
Ingredients
- 250 g Thinly sliced Beef sliced for Sukiyaki or Shabu Shabu
- 1 Yellow or Spring Onion sliced
- 6 Shiitake Mushrooms stemmed and sliced
- MANY OTHER MUSHROOMS
- 2 servings Udon Noodles fresh or dry, cooked and drained
- 3 Scallions sliced on the diagonal
- 2 Eggs cooked Sunny-side Up
Sauce
- 2 tbsp Superfine Sugar
- 3 tbsp Soy sauce
- 2 tbsp Sake
- 1 tbsp Gochujang
Instructions
- 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.
- DONE