"Void Mushroom Udon" With No Knife or Pot: Microwaved Bag Noodles Made With a Mushroom-Loving Hokto Employee

The guest appeared in non-prescription glasses, mimicking Ryuji's usual look. Their eyesight is apparently 20/13 (1.5). Of the recipes, the guest said, "I thought about it so much that I became void myself." They had prepared two dishes: a soupless udon and a maitake-and-kimchi rice bowl. Ryuji laughed, "Coming up with two void recipes isn't even void anymore."

According to their exchange, Hokto had expressed interest in seeing a void mushroom recipe, and the job fell to this guest. The guest felt that "doing void with mushrooms is hard," but also reasoned that "if it isn't easy, people won't make it," and created the recipe with that in mind. During the cooking, the guest also reflected, "Thinking up something simple was hard." According to Ryuji, the guest normally cooks properly; the guest modestly said, "I don't really do it that much," but Ryuji replied, "You do it more properly than I do."

The udon uses only four ingredients: frozen udon, Shimofuri Hiratake (marbled oyster mushrooms), bonito flakes, and mentsuyu. The mentsuyu is Ryuji's own product, "Kore! Uma!! Tsuyu." The guest explained that a key point is that this tsuyu contains mushroom extract. Ryuji responded, "You know your stuff. I'd kind of forgotten that myself."

The guest said they chose hiratake because it has no tough stem base. Since no knife is needed, the two agreed it is well suited to void cooking. A whole pack goes in. That works out to one pack of mushrooms per person per meal, but Ryuji approved, saying "mushrooms are highly nutritious," and added that hiratake has recently become a staple in supermarkets.

Everything is done inside a microwave-safe plastic bag. The guest said, "Even I don't normally do it in a bag," but used one for this episode.

The steps are as follows.

1. Put one block of frozen udon in the bag
2. Tear the Shimofuri Hiratake by hand and drop it straight into the bag
3. Heat in a 600W microwave for about 5 minutes
4. Add 1 tablespoon of "Kore! Uma!! Tsuyu" and knead the bag from the outside to mix
5. Transfer to a bowl, top with 5g of bonito flakes, and it's done

Ryuji called it "probably easier than instant ramen." The guest also said "even kids can make it." The guest worked so quickly that at one point Ryuji joked, "We might not have enough footage," and even asked them to pause so the steps could be filmed. The guest has made this udon for their family many times but says they "never get tired of it," and watching how practiced the guest was, Ryuji murmured, "They must have made this a lot."

Alongside the regular version, the guest had also prepared "a flavor for young people." The method is the same, but after kneading in the tsuyu, about 1 tablespoon of mayonnaise is added. According to the guest, mixing in mayonnaise adds fat and makes it like a rich mixed udon. The guest themselves, however, said, "I'm getting on in years, so nothing too heavy for me," positioning this one as aimed at young people. Ryuji dubbed it "guilty pleasure mushroom udon."

Tasting the regular version first, Ryuji reacted with "Damn, this is good," and praised how it pairs with the tsuyu. The guest explained that Shimofuri Hiratake absorbs the flavor of the tsuyu well. Other mushrooms don't take on this much flavor in such a short cooking time, so Shimofuri Hiratake is the best fit, they said. Ryuji also noted that the mushrooms themselves contribute flavor.

Of the guilty pleasure version, Ryuji said, "I might like this one better." The verdict was that the mayonnaise adds richness and makes it like a mixed udon. Ryuji suggested choosing between them: the tsuyu-only regular version for those who want something healthy, and the mayonnaise version for those who want something more satisfying. The guest explained that adding a little yuzu kosho to change up the flavor makes it "a bit more refreshing." After tasting it, Ryuji called it "a flavor that's no longer void" and "the best recipe."

What Ryuji emphasized most was how few dishes there are to wash. Since it's made in a bag, the only thing to wash is the bowl you eat from. That's a difference from the usual shoots, where dirty dishes pile up, they said. Ryuji also mentioned that, despite thinking it might be a lot of food, it was easy to finish, that the texture was good, and that it didn't have much of the distinctive mushroom funk. The film crew tasted it too and reacted with "This is really good."

Ryuji reckons that many households routinely keep frozen udon in stock. That's why Ryuji appreciated that you can make this whenever the mood strikes, as long as you pick up some mushrooms.

The conversation also turned to the supply of Shimofuri Hiratake. According to the guest, they are still hearing that "there isn't enough," and sometimes it doesn't make it onto supermarket shelves. Saying "everyone's going to make this," Ryuji jokingly asked Hokto to ramp up production.

Between cooking steps, the conversation also turned to a Hokto factory tour video that Ryuji had previously appeared in. According to the guest, that video is the most-viewed one on Hokto's official channel. It took off after Ryuji left a comment on it. The guest recalled being surprised to suddenly find Ryuji's comment there one morning and calling the head office. Ryuji laughed, "If you put a video up, at least let me know," and also said it might be good to appear on Hokto's official channel about once every two or three months. Ryuji also remarked that the guest, who is active in TV appearances and the like, contributes a great deal to Hokto.

The guest had also prepared the maitake-and-kimchi rice bowl. However, Ryuji felt the udon alone was more than enough to carry the episode, and decided to wrap up this episode with just the udon. It was hastily decided that the guest would make the rice bowl in a separate video.

Finally, Ryuji praised the pairing of hiratake with a tsuyu containing mushroom extract, saying that for something void, the guest had pulled off an "Ultra C" move. Saying both versions, with and without mayonnaise, are delicious, and recommending the yuzu kosho flavor twist as well, Ryuji closed by urging viewers to give it a try.