12 ounces dried udon noodles
2 tablespoons plus 2 teaspoons neutral oil
1/4 cup soy sauce
1/4 cup water
2 tablespoons mirin
1 teaspoon sugar
3 dried shiitake mushrooms, halved
8 ounces fresh shiitake mushrooms, stemmed and sliced thin
1 small yellow onion, sliced thin
2 garlic cloves, minced
12 ounces baby bok choy, sliced thin
1/2 teaspoon white pepper
2 scallions, sliced thin
Toasted sesame seeds for garnish
Shichimi Togarashi spice powder for garnish (optional)
Pickled ginger for garnish
In a large pot, bring 4 quarts water to a boil. Add the udon and cook until al dente. Drain and rinse under cold water. Toss with 2 teaspoons oil and set aside.
Combine soy sauce, water, mirin, and sugar in a small saucepan. Bring to a simmer and add the dried mushrooms. Remove from heat, cover, and set aside 20 to 30 minutes. Remove the mushrooms and squeeze the liquid into the saucepan. Remove and discard the stems, and finely chop the rest. Add to a medium bowl and set aside.
In a large nonstick skillet over medium high heat, add 1 tablespoon oil. Add the fresh mushrooms and cook until wilted and lightly browned. Add the onion and remaining tablespoon oil, and cook until wilted and lightly golden. Stir in the garlic and cook 30 seconds. Add the bok choy and toss to wilt, 2 minutes. Add vegetables to the bowl with the dried shiitakes.
Return thd skillet to medium heat and add the udon noodles. Toss to separate. Add the vegetables and toss to mix. Add the sauce and pepper. Toss to coat and heat through, about 2 minutes. Serve, garnishing with scallions, sesame seeds, shichimi togarashi, and pickled ginger.
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