Dave’s Stir Fry, Beef “Udon”, and Oyakodon Content

Usually when you’re at home cooking, it’s not like how you see it on television shows, with one person cooking one thing at a time. We’re typically wrangling our kids or cooking multiple dishes at a time. At home, I like cooking with everything at arm’s reach — it’s lazy, but effective. Like I’ve talked about so many times before, I like cooking with whatever needs to be used and pushing that food out of my house as deliciously as possible. These three dishes are staples that I’m constantly making for my wife and kids.

Stir Fry:

Heat grapeseed oil in a pan over medium-high heat. Add tofu, shiitake mushrooms, chopped bell peppers, chopped scallion, sliced onion and garlic to the pan. I added frozen shrimp as well. The freezer is under-utilized and whenever I need something in a pinch, I sometimes find things that I forgot about that can be used for a dish. Pour two Momofuku Soy and Scallion sauce packets into the pan. Mix up thoroughly and monitor, allowing the shrimp to cook. I add a few dashes of oyster sauce for more flavor, but if you don’t have it on hand, you can also use soy sauce. 

Dashi Beef Udon Noodles:

Bring hot water to a boil in an Anyday Bowl. Place a handful of bonito flakes into the bowl. To augment not having enough bonito, I added several dried anchovies with the heads removed. Cover with a lid and let sit for 4-5 minutes. Strain into a pot. Add some agave, a bit of fish sauce, and some Momofuku Soy Sauce to taste. Place thinly shaved beef, which you can find at any Asian market, and thinly sliced onion into the dashi. 

Prepare Momofuku Tingly Chili Wavy Noodles according to package directions. Although not actually udon, they’re a good substitute if you don’t have udon on hand. Take noodles out of the pot, and pour the broth, beef, and onions over the noodles. Make sure to save some of the dashi for the oyakodon. 

Oyakodon:

Take out your chicken thighs. If the chicken is frozen, place in an Anyday Bowl and thaw in the microwave for 4-5 minutes. Placing the raw chicken in a bowl is great for preventing cross-contamination at home. Take the bowl out of the microwave, and use kitchen shears to cut the chicken into chunks. Cooking with scissors is something many people use in Asia, particularly in Korean cuisine all the time. It’s very representative of Korean culture — taking the stuff that has one use, and repurposing it for another. 

Transfer the chicken into a braiser and add sliced onions on top. Season the leftover dashi with Momofuku Soy Sauce and agave. Pour the dashi over the chicken and cover, letting it cook on medium-high heat.

In the meantime, prepare Momofuku Spicy Soy Noodles according to package directions. Beat up two eggs, turn off the heat on the oyakodon, add eggs on top and put the top back on for a couple of minutes. Serve with white rice and Momofuku noodles.