Umami-Infused King Oyster Mushroom Scallops with Udon Noodles
Ingredients
- 3 large King Oyster Mushrooms, sliced into 1 1/2-inch rounds
- 2 Green Onions, sliced
- 2 individual servings of fresh Udon (300 g)
- 1 cup (237 ml) warm water
- Pinch of Salt
- 2-inch piece of Kombu Seaweed
- 1/2 Tbsp (7.5 ml) Avocado Oil
- 1/2 Tbsp (7.5 g) Vegan Butter (e.g., @miyokoscreamery)
- Sesame Seeds for garnish
Umami Sauce
- 1 Tbsp (15 ml) Vegan Oyster Sauce
- 1 Tbsp (15 ml) Light Soy Sauce or Tamari
- 2 tsp (10 ml) Rice Vinegar
- 2 tsp (10 ml) Mirin
- 2 tsp (10 ml) Toasted Sesame Oil
- 2 tsp (10 g) Sugar
- 1 tsp (5 g) Miso Paste (e.g., @coldmountainmiso)
- 1 Tbsp (15 ml) Water
Preparation
Add warm water to a bowl along with salt and kombu. Set aside for 5-10 minutes. Submerge the mushrooms in this solution briefly before cooking to infuse them with a mild ocean flavor.
Mix all ingredients for the umami sauce and set aside.
Cook the udon noodles according to package directions. Rinse with cool water, drain, and set aside.
After slicing the mushrooms into 1 1/2-inch rounds, score each side with two sets of diagonal lines to resemble grill sear marks.
Heat a large sauté pan over medium-high heat. Add oil and butter, and heat until melted.
Dip each mushroom into the "ocean" water, then place it in the pan. Cook for 2 minutes. Brush the side not touching the pan with some umami sauce, then flip. Cook for another minute, brush the cooked side with sauce, and flip back for 30-45 seconds.
Remove the cooked mushrooms and set them aside. Reduce the heat to medium, add the white parts of the green onion and umami sauce to the pan. Cook for a minute before adding the cooked udon noodles. Mix well and serve with the cooked mushroom scallops.
Garnish with the green parts of the green onions and sesame seeds.
