Sichuan Peppercorn Shrimp with Miso Butter Udon

Sichuan Peppercorn Steak with Miso Butter Udon, Shrimp & Sesame Spring Onions

Ingredients

For the steak

• 1 thick-cut sirloin steak (or preferred cut)

• 1 tbsp Sichuan peppercorns

• 1 tsp black peppercorns

• 1 tsp coarse salt

• 2 tbsp butter (for basting)

For the shrimp

• 5-6 shrimp, peeled and deveined

• 1 tsp chipotle seasoning

• ½ tsp onion powder

• ½ tsp smoked paprika

• Salt, to taste

For the sesame spring onion sauce

• 1 bunch spring onions, thinly sliced

• 2 tsp soy sauce

• 1 tbsp sugar

• Pinch of white pepper

• Juice of ½ lemon

• 1 tbsp olive oil

• 2 tbsp toasted sesame dressing

For the miso butter udon

• 1 packet udon noodles (per person)

• 1 tbsp white miso paste

• 2 tbsp butter

• Juice of ½ lemon

For serving

• 1 raw egg yolk (optional)

Method

1. Prepare the peppercorn crust:

• Toast the Sichuan and black peppercorns in a dry pan until fragrant. Grind into a coarse powder.

• Pat the steak dry, season with salt, then coat generously with the peppercorn mixture.

2. Make the spring onion sauce:

• In a bowl, combine the spring onions, soy sauce, sugar, white pepper, lemon juice, olive oil, and sesame dressing. Mix well and set aside to marinate.

3. Cook the steak:

• Heat a heavy skillet or cast iron pan over high heat.

• Sear the steak for 2–3 minutes per side, basting with butter as it cooks.

• Rest the steak for at least 5 minutes before slicing thinly.

4. Cook the shrimp:

• Season the shrimp with chipotle, onion powder, smoked paprika, and salt.

• In the same pan used for the steak, cook the shrimp until pink and slightly charred, about 1–2 minutes per side. Remove and set aside.

5. Prepare the udon noodles:

• Cook the noodles in boiling water according to package instructions. Drain.

• In the steak pan, add butter and miso paste, stirring until smooth.

• Toss in the udon noodles, coating evenly. Finish with a squeeze of lemon juice.

6. Assemble the bowls:

• Add the miso butter noodles into a serving bowl

• Top with sliced steak, shrimp, and a generous spoonful of the sesame spring onion sauce.

• Finish with a raw egg yolk in the center, if desired.

Serve immediately and enjoy the layers of spice, umami, and freshness.

Chef’s Tips

• On the egg yolk: If serving raw yolk, use the freshest, highest-quality eggs possible. To avoid raw egg, substitute with a soft-boiled egg.

• Peppercorn balance: Sichuan peppercorns add a tingling citrusy heat. If you prefer a milder flavor, use more black pepper and less Sichuan.

• Noodle swap: Can’t find fresh udon? Thick spaghetti or ramen noodles work as a substitute.

• Seafood twist: Swap shrimp for scallops or omit for a surf-and-turf-free version.

• Pairing idea: A crisp Japanese lager or a chilled dry Riesling cuts beautifully through the richness of the miso butter.