Yaki Udon, a Japanese dish seasoned with soy sauce and bonito flakes, is a flavor that will leave you craving more once you've 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 or udon dishes. While it is sometimes seasoned with sauce, in Japan it is commonly made with soy sauce and bonito flakes.
In one dish, you can enjoy a combination of proteins, vegetables, and carbohydrates. 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
Thinly sliced pork belly is commonly used. Squid, shrimp, or scallops may be added instead of pork. The choice of protein used will affect the flavor of the yaki udon.
Popular vegetable choices
Commonly used vegetables include carrots, cabbage, bell peppers, onions, naganegi (Japanese leeks), and garlic chives. You can add any kind of vegetable, so try using vegetables that are available in your area.
Difference from Yakisoba
One dish made with similar ingredients to yaki udon is Yakisoba. Yakisoba is made by stir-frying Chinese-style noodles. Originally, it is said that yakisoba was created when yakisoba noodles were out of stock, and udon noodles were used as a substitute.
Therefore, yaki udon is sometimes seasoned with sauce like yakisoba, but it is more common to season it with soy sauce and bonito flakes, as these flavors complement udon noodles better. While I have absolute confidence in my yakisoba recipe, I think yaki udon is equally delicious.
Ingredients
- 1 (7oz./200g) frozen udon noodles
- 2.1oz. (60g) thinly sliced pork belly
- 1.1oz. (30g) carrots
- 1.1oz. (30g) onions
- 1 (2.5oz./70g) cabbage leaf
- 1 Tbsp sake (A)
- ½ Tbsp mirin (A)
- 1 ½ Tbsp soy sauce (A)
- pinch of salt
- pinch of ground black pepper
- 2 Tbsp bonito flakes
Step-by-step instructions
🕒 Total 20 mins
Step 1
When using frozen udon noodles: Lightly sprinkle water over the frozen udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave at 1000W for about 90 seconds.
When using fresh, chilled, or dried udon noodles: Boil them according to the package instructions and drain them in a colander.
Step 2
Cut the carrots and onions 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 A (sake, mirin, soy sauce) in a bowl and mix them together.
Step 4
Heat oil in a pan. Add the pork to the pan, sprinkle it with salt and black pepper, and sauté until the color changes. Then, add the vegetables in order of firmness (carrots, onions, and cabbage), and stir-fry them 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 them well to coat evenly. Once the udon noodles are coated with the seasoning liquid, combine them with the 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 it on a 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, causing them to become hard.
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 (7oz./200g) frozen udon noodles
- 2.1oz. (60g) thinly sliced pork belly
- 1.1oz. (30g) carrots
- 1.1oz. (30g) onions
- 1 (2.5oz./70g) cabbage leaf
- 1 Tbsp sake (A)
- ½ Tbsp mirin (A)
- 1 ½ Tbsp soy sauce (A)
- pinch of salt
- pinch of ground black pepper
- 2 Tbsp bonito flakes
Instructions
- When using frozen udon noodles: Lightly sprinkle water over the frozen udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave at 1000W for about 90 seconds.When using fresh, chilled, or dried udon noodles: Boil them according to the package instructions and drain them in a colander.
- Cut the carrots and onions 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 A (sake, mirin, soy sauce) in a bowl and mix them together.
- Heat oil in a pan. Add the pork to the pan, sprinkle it with salt and black pepper, and sauté until the color changes. Then, add the vegetables in order of firmness (carrots, onions, and cabbage), and stir-fry them 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 them well to coat evenly. Once the udon noodles are coated with the seasoning liquid, combine them with the 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 it on a 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, causing them to become hard.
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