8 oz udon noodles
2 TBSP vegetable oil
6 shiitake mushrooms, slivered
1 TBSP grated ginger
1 TBSP mirin or sherry
1 teaspoon sesame oil
2 TBSP soy sauce
1 TBSP rice vinegar
3 green onions, slivered
4 inch thick tuna steaks
Salt
Freshly ground pepper
COOK TUNA RARE FOR BEST FLAVOUR, GRILLING IT ON THE BARBECUE, IF YOU WISH.
MIRIN IS SWEET JAPANESE COOKING WINE. UDON NOODLES ARE AVAILABLE BOTH FROZEN AND FRESH. THEY ARE THICK WHITE WHEAT FLOUR NOODLES. SUBSTITUTE FRESH SPAGHETTI NOODLES IF UNAVAILABLE.
SERVE WITH WASABI AND CUCUMBER SALAD.
Cook noodles in boiling water until al dente. Drain well.
In a skillet, add 1 TBSP oil. Add shiitake mushrooms and ginger and sauté until softened, about 1 minute. Stir in mirin, sesame oil, soy sauce, rice vinegar and green onions. Stir in noodles and combine together. Place on platter and keep warm.
Season tuna steaks with salt and pepper. Heat remaining 1 TBSP oil in skillet. Sear tuna for 2 minutes per side.
Divide noodles and vegetables among 4 serving plates. Thinly slice tuna and place on top.