Yaki Udon, a Japanese noodle dish seasoned with soy sauce and bonito flakes, offers a flavor that will leave you craving more once you have tasted it. Unlike udon noodle soup, it doesn't have any soup, allowing you to enjoy the udon noodles from a completely different perspective.
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What is Yaki Udon?
Yaki Udon is a Japanese dish consisting of boiled udon noodles stir-fried with proteins and vegetables. "Yaki" means stir-fried, and "Udon" refers to udon noodles. It is typically seasoned with soy sauce and bonito flakes (katsuobushi).
In this single dish, you can enjoy a combination of noodles, proteins, and vegetables. The savory flavor of the stir-fried soy sauce coats the udon noodles, and the addition of bonito flakes enhances the dish with a rich and aromatic taste. It truly embodies the essence of Japan.
Protein options
In yaki udon, it is common to use meat or seafood as sources of protein. While thinly sliced pork belly is the most popular choice, you can also opt for squid, shrimp, or scallops. The choice of protein used affects the flavor, so after trying pork in this recipe, be sure to explore and enjoy the taste of seafood as well.
Popular vegetable choices
Yaki udon can be enjoyed by incorporating various vegetables. Commonly used vegetables include carrots, green cabbage, green bell peppers, onions, naganegi (Japanese leeks), and garlic chives. You can add any kind of vegetable, so feel free to use vegetables that are available in your local area.
Difference from Yakisoba
One dish prepared with similar ingredients to yaki udon is Yakisoba. Yakisoba is made by stir-frying Chinese-style noodles. Originally, it is said that yaki udon was created when yakisoba noodles were out of stock, and udon noodles were used as a substitute.
However, the seasoning of the two is different. While yakisoba is often flavored with sauce, yaki udon is more commonly flavored with soy sauce and dried bonito flakes to allow the flavors to better penetrate the thick udon noodles. While I have absolute confidence in my yakisoba recipe, I think yaki udon is equally delicious.
Ingredients
- 1 serving udon noodles (frozen, fresh, dried, or pre-cooked)
- 2.1 oz. (60g) thinly sliced pork belly
- 1.1 oz. (30g) carrot
- 1.1 oz. (30g) onion
- 2.5oz. (70g) green cabbage
- pinch of salt (for the pork)
- pinch of ground black pepper (for the pork)
- 1 Tbsp shaved bonito flakes (katsuobushi)
Seasonings:
- 1 Tbsp sake
- ½ Tbsp mirin
- 1 ½ Tbsp soy sauce
Step-by-step instructions
🕒 Total 20 mins
Step 1
When using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave at 1000W for about 2 minutes.
When using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions and drain in a colander.
Step 2
Cut the carrot and onion into long, bite-sized strips. Tear the cabbage into bite-sized pieces. Cut the pork belly into pieces about 0.6 inch (1.5cm) wide.
Step 3
Put the seasonings (sake, mirin, and soy sauce) in a bowl and mix them together.
Step 4
Heat oil in a pan. Once the pan is hot, add the pork, sprinkle it with salt and black pepper, and sauté until the color changes. Then, add the vegetables in order of firmness (carrot, onion, and cabbage), and stir-fry until they become tender.
Step 5
Move the sautéed ingredients to one side of the pan and add the udon noodles to the empty space. Pour the seasoning liquid from the bowl onto the udon noodles and mix well to coat evenly. Once the udon noodles are coated with the seasoning liquid, combine them with the other ingredients. Then, cover the pan with a lid and steam over low heat for 2 minutes.
Step 6
Remove the lid from the pan and cook until most of the remaining moisture has evaporated.
Step 7
Serve on each plate and sprinkle bonito flakes on top.
To Store
You can store it in the refrigerator for up to 2 days. However, it is recommended to consume it as soon as possible because the moisture in the udon noodles evaporates over time, making them dry.
Tips on how to make
- Vegetables should be cut into long, bite-sized strips. By matching the size of the vegetables with the width of udon noodles, you can achieve a consistent texture.
Recipe Card
Yaki Udon (Stir-fried Udon Noodles with Soy Sauce)
Ingredients
- 1 serving udon noodles (frozen, fresh, dried, or pre-cooked)
- 2.1 oz. (60g) thinly sliced pork belly
- 1.1 oz. (30g) carrot
- 1.1 oz. (30g) onion
- 2.5oz. (70g) green cabbage
- pinch of salt (for the pork)
- pinch of ground black pepper (for the pork)
- 1 Tbsp shaved bonito flakes (katsuobushi)
Seasonings:
- 1 Tbsp sake
- ½ Tbsp mirin
- 1 ½ Tbsp soy sauce
Instructions
- When using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave at 1000W for about 2 minutes.When using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions and drain in a colander.
- Cut the carrot and onion into long, bite-sized strips. Tear the cabbage into bite-sized pieces. Cut the pork belly into pieces about 0.6 inch (1.5cm) wide.
- Put the seasonings (sake, mirin, and soy sauce) in a bowl and mix them together.
- Heat oil in a pan. Once the pan is hot, add the pork, sprinkle it with salt and black pepper, and sauté until the color changes. Then, add the vegetables in order of firmness (carrot, onion, and cabbage), and stir-fry until they become tender.
- Move the sautéed ingredients to one side of the pan and add the udon noodles to the empty space. Pour the seasoning liquid from the bowl onto the udon noodles and mix well to coat evenly. Once the udon noodles are coated with the seasoning liquid, combine them with the other ingredients. Then, cover the pan with a lid and steam over low heat for 2 minutes.
- Remove the lid from the pan and cook until most of the remaining moisture has evaporated.
- Serve on each plate and sprinkle bonito flakes on top.
Notes
- You can store it in the refrigerator for up to 2 days. However, it is recommended to consume it as soon as possible because the moisture in the udon noodles evaporates over time, making them dry.
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