japanese

Katsuobushi Butter Shioyaki Udon with Mushrooms and Mizuna

This dish pairs fresh udon noodles with mixed mushrooms, sliced, mizuna greens and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

100 g Carbohydrates

21 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

314g fresh udon noodles 399 kcal
217g mixed mushrooms, sliced 48 kcal
84g mizuna greens 17 kcal
22g butter 158 kcal
22g soy sauce 15 kcal
6g katsuobushi (bonito flakes) 12 kcal
1g black pepper 3 kcal
36g water 0 kcal

Cooking instructions

fresh udon noodleswater
Bring a pot of water to a boil. Loosen udon briefly (30-60 seconds) and drain well.
butter
Heat a skillet over medium-high. Add butter and let it foam lightly.
mixed mushrooms
Add mushrooms and cook 3-4 minutes until browned and their moisture cooks off.
fresh udon noodlessoy sauceblack pepperwater
Add udon and toss to coat. Season with soy sauce and black pepper; add a splash of water if needed to loosen.
mizuna greens
Turn off heat, fold in mizuna to wilt.
katsuobushi (bonito flakes)
Top with katsuobushi and serve immediately.