Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spicy squid and mushroom udon. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Fresh mushrooms (maitake, yellow oyster, king oyster), dried mushrooms (wood ear), frozen udon noodles, frozen broccoli, beef broth, garlic & onion, sweet peppers (longer the better), salt, spicy squid prepackaged or buy frozen squid and use gochujang, dark soy sauce. Spicy beef comes together with mushrooms and broccolini in this simple beef udon with mushrooms, broccolini, and poached eggs. Preparing this meal is relatively easy but does require multiple pots. It will help to get everything sliced and diced and prepped before starting cooking.
Spicy squid and mushroom udon is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Spicy squid and mushroom udon is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook spicy squid and mushroom udon using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Spicy squid and mushroom udon:
- Take Fresh mushrooms (maitake, yellow oyster, King oyster)
- Get Dried mushrooms (wood ear)
- Get Frozen udon noodles
- Prepare Frozen broccoli
- Make ready Beef broth
- Prepare Garlic & onion
- Make ready Sweet peppers (longer the better)
- Prepare Salt
- Prepare Spicy squid prepackaged or buy frozen squid and use gochujang
- Take Dark soy sauce (seasoning soy sauce)
- Take Chinese black vinegar
- Take 1 tablespoon butter
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Steps to make Spicy squid and mushroom udon:
- Heat pan to medium, don't oil (you'll want to use the widest pan possible so that the mushrooms can sweat properly) - - Chop mushrooms into quarter-half dollar sized chunks (you'll want about 2 cups of chopped mushrooms) I used maitake, yellow oyster, and king oyster
- On medium-low heat with no oil or liquid or seasoning other than a quarter sized amount of salt, sweat the mushrooms until they have shrank quite a bit, and have changed texture and color from sloppy and flimsy to more firm and golden brown (if you notice they are browning too fast lower the heat) this process can take up to 20+ minutes
- Dice/mince 1-3 cloves of garlic and add garlic and 1 tb lf butter, dice, grate, however, 1 whole onion and add to the skillet
- Cut the peppers in long thin strips and add those to the mixture
- I used pre-packed spicy squid from Hmart and bought some extra plain frozen squid to add in. If you can't find prepackaged spicy squid you can experiment with chili paste, although I highly recommend finding a local asian market and becoming familiar with their spices, pastes, sauces, etc - - In this recipe I also used a splash of chinese black vinegar and dark mushroom soy sauce (a splash of white distilled vinegar and reg soy sauce should be fine but obviously won't be the same)
- After I add in the squid mixture I add in a cup/two of beef broth and 1/4-1/2 cup of water, stir, add in broccoli and dried wood ear mushroom, frozen udon noodles and let simmer for 5-10 minutes covered. Squid cooks very fast and you don't want to overcook it so be sure to keep an eye on it. You will see it change texture. Remove from heat throw in snap peas and re-cover
- Let sit covered for a minute or two (wood ear usually will soak up pretty fast but sometimes I like to give it that extra minute in case, but if the wood ear looks fully rehydrated before you re-cover no need to let sit
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So that is going to wrap it up with this exceptional food spicy squid and mushroom udon recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
