Large pot
Sieve or colander
Large skillet
Small skillet, optional
Charred Scallion Sauce:
- 2 jalapeño peppers
- 6 scallions cut into 2'' pieces
- 2 shallots peeled and quartered
- 1 tablespoon neutral oil
- 2 teaspoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 2 tablespoons maple syrup
- Salt
Udon:
- 16 ounces fresh frozen, or dry udon
- 1 tablespoon neutral oil
- 1 yellow onion peeled and sliced into half-moons
- 4 ounces shiitake mushrooms sliced
- 8 ounces snow peas
- 4 eggs optional
- Shichimi togarashi optional
- Salt and pepper to taste
Prepare the charred scallions:
Turn on the broiler.
Arrange the jalapeños, scallions, and shallots on a baking sheet. Drizzle with oil and sprinkle with salt. Place under the broiler and broil for 3–5 minutes per side until charred all over. Keep an eye on them, so they don't completely burn but be sure to develop a nice char.
Finish the sauce:
Cut the stems from the jalapeños. Transfer the charred aromatics to a food processor. Add the sesame oil, soy sauce, mirin, and maple syrup.
Cook the vegetables:
As you wait for the water to boil, prepare the vegetables—heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes. Once it begins to soften, add the shiitake mushrooms and cook for 6–7 minutes, occasionally stirring, until they start to turn golden brown—season with salt.
Add the snow peas and cook, occasionally stirring, for 3–5 minutes.
Finish the udon:
Pour in the sauce and bring to a boil. Reduce heat and simmer, tossing to coat the vegetables, for 5 minutes. Pour in the cooked udon and toss to coat. Let cook for 3–4 minutes in the sauce—taste and season to your preferences.
Cook the eggs (optional):
Calories: 268kcal | Carbohydrates: 25g | Protein: 14g | Fat: 14g | Sodium: 866mg | Fiber: 5g | Sugar: 15g | Vitamin C: 43mg