Butter Dashi Udon

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5 from 1 vote

Udon noodles with a butter dashi sauce with shrimp and toasted panko.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 294kcal

Author: Dana

Ingredients

2 packs udon noodles
8 pieces shrimp peeled and de-veined
2½ tablespoons unsalted butter
1 tablespoon soy sauce
½ teaspoon instant dashi
2-3 garlic cloves finely minced
1 egg yolk no egg white
½ cup panko bread crumbs
1 tablespoon canola oil or vegetable oil use oil to fry with panko
½ green onion for garnish

Instructions

Boil udon noodles for one minute. Take noodles out of water and wash under cold water & ice. The udon should be slightly undercooked so when you cook with the sauce, its not too soft. Cooking tip: If you like saucier noodles, save some of the udon broth. You can add 2-4 tbs of udon broth to step 4 when making the sauce.
To toast the panko bread crumbs: On a low-medium pan, add 1 tbs of oil. Then, add panko bread crumbs and frequently stir until the bread crumbs turn a golden brown. This step should take 2-4 minutes.
On medium heat, add butter to a pan. Add shrimp and a pinch of salt. Cook until shrimp is orange or cooked all the way through and set aside. Be careful not to burn the butter (when the butter turns dark brown, its burnt and you will need to add 2 tbs butter to the pan again).
Quickly, add minced garlic to the butter and stir. Add udon noodles, soy sauce, and dashi. Mix the shrimp in. This step should take one minute so the udon noodles don't get too soft/soggy.
Turn off heat and wait one minute. Add egg yolk to the pan of noodles and stir quickly. The egg yolk makes the udon noodles creamy and silky!
Top with toasted panko bread crumbs and sliced green onions. Hope you enjoy!

Video

@cookwithdana
noodle series 1: butter dashi udon is the perfect savory, crispy & chewy dish you need in your life. #15minutemeal #easyrecipe #asianfood
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