Directions
- 1Prepare and cut shallots, garlic, shimeji mushrooms, and guanciale.
- 2Combine sauce ingredients in bowl.
- 3In a cold pan, render the guanciale on medium low heat until crispy (5-6 minutes).
- 4Remove the guanciale and sauté the shallots and garlic in the fat until fragrant (3-4 minutes).
- 5Add the shimeji mushrooms and cook for an additional 5-6 minutes.
- 6Boil udon noodles according to package instructions making sure to save some of the udon water.
- 7Turn the pan to the lowest heat and add the udon to the pan along with the sauce.
- 8Mix vigorously adding in the udon water until it is nice and creamy.
- 9Add in 1/2 of the guanciale and mix.
- 10Plate it up and garnish with an egg yolk, guanciale, and more parmesan cheese.
Ingredients
- 5 oz guanciale or bacon
- 0.25 cup shallots minced
- 2 tbsp garlic minced
- 5 oz shimeji mushrooms
- 0.75 lbs udon noodles
- 0.25 cup udon water
- 1 egg
- 2 egg yolks
- 2 tbsp miso paste
- 2 tbsp gochujang
- 2 tsp gochugaru
- 1 tsp black pepper
- 1.5 cups Parmigiano Reggiano grated
Equipment
panbowl
Tips
- Mix on the lowest heat so the eggs don't scramble.
- Mix vigorously until it is nice and creamy.
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