Hello, this is Bridge to JAPAN.
This time, I would like to show you how to make one of Japan’s famous udon dishes, “Yaki Udon”.
Recently, you can find instant Yaki Udon in supermarkets here in Australia, but you can easily make it at home if you have the ingredients.
Yaki-udon is a dish made by frying udon noodles with meat, vegetables, and other ingredients, and seasoning them with seasonings, similar to yakisoba. Pork, cabbage, onions, and bean sprouts are often used as the main ingredients. Other ingredients such as carrots, green peppers, kamaboko (fish paste), tenkasu (fish cake), small shrimp, and beef instead of pork are sometimes used.
The cooking method is the same as for yakisoba, and sauce, soy sauce, salt and pepper are used for seasoning. It is a very simple, light, nutritious, and inexpensive Japanese dish.
- Yaki means fried, Udon is japanese traditional noodle
- Yaki udon consists of fried udon with mixed vegetable and pork
- Udon is especially popular in the Kansai area, such as Sanuki
Episode In JAPAN
To me. I remember eating Yaki udon more often for lunch than for dinner. It was that easy to make, so my mother used to make it for us.
It is also a staple of the menu at festivals. The flavoring is unique depending on the region, and in some regions, miso is added, in others, kimchi. And it’s great to match any of the ingredients you use. I’m sure your country’s favorite ingredients will match just fine!
My favorite way to eat Yaki Udon is to serve it with mayonnaise, so please give it a try!
The Key Item
The key ingredient in yaki udon is just that, udon! If you can get your hands on it, try to buy Japanese udon once. There is what the Japanese call ”Koshi”.
”Koshi” means elasticity when chewed. Japanese udon chefs know how important koshi is for udon.
How to make Yaki Udon
Yaki Udon 焼きうどんCourse: Main, UdonCuisine: JapaneseDifficulty: Easy
Similar to yakisoba, udon noodles are stir-fried with meat, vegetables, and other ingredients, and seasoned with seasonings.
2 packs Udon noodle
Garlic (small quantity)
3 Cabbage leaves and Shallots
1 Tbsp Oil
1 Tbsp Soy sauce
2 Tbsp worcestershire sauce
Seaweed ( non essential )
Salt and Pepper
- Cut the pork into bite-sized pieces and cut the carrots into rectangle.
Cut the onion into wedges.
- Cut the cabbage coarsely.
Cut the green onion into diagonal slices.
Break up the shimeji mushrooms and mince the garlic.
- Cut the store-bought nori into thin strips.
- **Preparing Udon noodle**
- Fill a pot with plenty of water and bring to a boil.
Once boiling, boil the udon noodles for 3 minutes (follow the product’s instructions).
Drain the water using a colander and let it cool under running water. This will increase the elasticity of the udon.
- Put some oil in a frying pan and fry the garlic, pork, and vegetables in that order.
When the vegetables have softened, add the udon noodles and stir-fry further (high heat).
- Stir-fry lightly, season with salt and pepper, add soy sauce and Worcestershire sauce, and mix well.
(After adding the soy sauce, turn off the heat.)
- Place on a plate like a mountain, garnish with store-bought bonito flakes, and garnish with chopped seaweed.
- It’s ready!
- It’s even better with mayonnaise!