Mushroom Dashi Butter Noodles
Our friend H Woo Lee (@hwoo.lee) shares his go-to for a creamy, umami-packed meal.
"Dashi, Butter, and Cheese is probably one of the best "kitchen hack" flavor combos for quick-cooking. Shiro-Dashi is available at asian grocery stores, and is something I regularly keep stocked in my pantry. If you can't find it, look for Bottled Mentsuyu or Hondashi Granules as a substitute. Additionally, feel free to use any kind of mushrooms available to you. The cornstarch slurry may throw some people off, but a little goes a long way to keep this sauce together." — H Woo Lee
1 Servings | 10-15 min Prep Time | 5-10 min Cook Time
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what you'll need
what you need from momofuku
$0
INGREDIENTS
- 2x - Dry Shiitake Mushrooms
- 1 cup - Water for Soaking
- 70g - Maitake Mushroom Head
- 50g - Shimeji Mushroom Head
- Neutral Oil for Sautéing
- 1 tbsp - Sake
- 2 tbsp - Shiro Dashi
- 40g - Butter
- 1 - Garlic Clove, thinly sliced
- 1x - Momofuku Soy & Scallion Noodles
- 30g - Parmesan Cheese
- 1 tbsp - Cornstarch slurry (optional)
- 1 tbsp - Sherry Vinegar, or any acidic condiment
- Chives
- Black Pepper
Directions
Mushrooms:
Soak Shiitake Mushrooms in water until fully hydrated.
Cut or peel mushrooms into manageable pieces by hand.
Cut off shiitake stems, squeeze out water, then cut into thin julienne (reserve the shiitake mushroom water).
Heat a pan over med-heat with neutral oil, sauté mushrooms with some salt.
After a few minutes, deglaze with sake, shiro dashi. Mix in 20g of butter and saute mushrooms until browned.
Noodles:
In a saucepan, heat up water to a rolling boil.
Cook noodles for 1 min (under-cooking the noodles is intentional here).
Remove noodles and reserve on the side.
Plate:
In a new sauté pan, heat neutral oil over medium heat with garlic cloves and fry until fragrant. Add mushrooms, 2-3 tbsp of shiitake mushroom water, Momofuku Soy & Scallion noodle sauce packet, and cooked noodles.
Add butter and mix continuously to emulsify.
Optional, add cornstarch slurry into the liquid.
Lower the heat, and add parmesan and mix to emulsify.
Taste for seasoning, add shiro dashi for salt or sherry vinegar for acidity if needed.
Plate and garnish with extra parmesan, chives, and black pepper.
