Recipe: Oyster Yaki Udon

CHARLOTTE, NC (WBTV) - Oyster Yaki Udon 

Serves: 6

Got to Be NC Competition Dining Series' Fire in the City Competitor Chef Brian Williams of Upstream


1pt                         Shucked Oysters - drained, liquor reserved

2qt                         Vegetable Stock

1#                           Oyster Mushrooms - trimmed, stems reserved

12ea                       Baby Bok Choy - 1/4'd

2cp                         Edamame Beans - shelled

2cp                         Sweet Corn

1/2#                       Yaki Udon Noodles - blanched

2tbl                        Tamari

1tsp                       Sesame Oil

1bu                        Scallion - green only, minced

1cp                         Bonito Flakes (optional)

For the Broth:

- Combine oyster liquor, vegetable stock and mushroom stems, simmer for 20 minutes, strain

For the Soup:

- Bring the broth to a boil, add mushrooms, Bok Choy, edamame and corn, boil for 5 minutes

- Add Tamari, sesame oil and noodles

To Serve:

- Divide the oysters into 6 bowls, top with the vegetables and noodles

- Garnish with scallions and bonito flakes

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