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This quick, easy recipe makes the most of late-season cucumber—simply by slicing it up and marinating it with vinegar, sesame oil and Japanese spices (including dried orange peel and poppy seeds). Our cucumber and radishes provide a refreshing topping for flaky cod and hearty, tender udon noodles, which get plenty of umami flavor from dried shiitake mushrooms. (The water used to rehydrate the mushrooms doubles as a base for the delicious broth.)

Ethan Mick

with Shiitake Broth & Togarashi-Spiced Cucumber

Seared Cod & Udon Noodles

Cod Fillets

Fresh Udon Noodles

Radishes

Celery

Persian Cucumber

Scallion

Rice Vinegar

Sesame Oil

1-Inch Piece Ginger

Dried Shiitake Mushrooms

Togarashi Spice Blend (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds, & Black Sesame Seeds)

Ingredients

Wash and dry the fresh produce. In a bowl, combine the **mushrooms** and **1 cup of hot water**; let stand for at least 10 minutes. Thinly slice the cucumber into rounds and place in a medium bowl. [Peel and mince the ginger.](#) Cut off and discard the root end of the scallion; [thinly slice](#) on an angle, separating the white bottom and green top. Thinly slice the celery on an angle. Cut off and discard the ends of the radishes; thinly slice into rounds.

Prepare the ingredients:

To the bowl of **cucumber**, add the **vinegar**, **half the sesame oil**, **half the ginger** and **as much of the spice blend as you’d like**,  depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Marinate the cucumber:

While the cucumber marinates, in a large pot, heat the **remaining sesame oil** on medium-high until hot. Add the **remaining ginger** and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the **celery**, **white bottom of the scallion** and **mushrooms and mushroom water**; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the celery is slightly softened.

Make the broth:

Add the **noodles** (carefully separating with your hands before adding) to the pot and cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide between 2 bowls and set aside in a warm place.

Add the noodles:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through. Divide between the bowls of **broth and noodles**. Garnish with the **marinated cucumber**  (including the marinating liquid), **radishes** and **green top of the scallion**. Enjoy!