JFC’s Yaki Udon 焼きうどん (Fried Udon Noodle) Recipe
JFC’s Yaki Udon 焼きうどん Recipe
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
What is Yaki Udon?
Traditional Japanese Yaki Udon is a stir-fried noodle dish made with thick udon noodles, vegetables, and often meat or seafood, seasoned with soy sauce-based sauce. It is believed to have originated in the city of Osaka, which is located in the Kansai region of Japan. The dish first emerged in the 1940s as a response to post-war food shortages, and its popularity quickly spread throughout the country, becoming a beloved staple in Japanese cuisine. The name "Yaki" means "grilled" or "fried," referring to the cooking method. Yaki Udon is often enjoyed during festivals, gatherings, and family meals. Its significance lies in its versatility and the warm, satisfying flavours found in classic Japanese cuisines.
Why do People Love Yaki Udon?
Food lovers enjoy Traditional Japanese Yaki Udon for its delicious blend of flavours and textures. The chewy udon noodles, meat, savory sauce, and variety of vegetables create a satisfying full experience of carbs, proteins, and essential nutrients. Yaki Udon's appeal lies in its simplicity, versatility, and quick preparation, making it an appealing choice over more complex traditional Japanese dishes for those seeking a tasty yet convenient meal.
How is Yaki Udon Served and Eastern?
At mealtime, Traditional Yaki Udon is served hot in a dish, often on a plate or in a bowl. It is eaten using chopsticks to pick up the noodles, vegetables, and meat. Social etiquette involves holding chopsticks correctly, not sticking them vertically into the food, and not passing food directly from one set of chopsticks to another (as it resembles a funeral custom). Polite company appreciates the dish without making loud noises while eating, showing respect for the meal and those sharing it.
Ingredients
-
4x Servings of Udon Noodles
-
200g of Pork Loin, Belly or Shoulder
-
1 Brown Onion
-
1 Carrot
-
¼ Chinese Cabbage
-
1 of Capsicum
-
2 Tbsp of Oil
-
Dash of Salt
-
Dash of Pepper
-
4 Tbsp of Soy Sauce
-
2 Tbsp of Mirin
-
1 Tbsp of sesame Oil
-
Dash of Bonito Flakes
-
Dash of Pickled Ginger
Main
Soup
Directions
Slice all the vegetables, making sure the carrot is thinly sliced.
Slice the pork into bite size pieces (approx. 1x4cm).
Cook the udon udon noodles in boiling water and strain them well to remove any excess water.
Coat the noodles with a little oil to stop them drying out and them put them aside.
Heat the oil in a pan at medium-high heat and add the pork, seasoning and salt & pepper.
When the pork is cooked to your preference, add the carrots, onion and capsicum.
Stir fry until the ingredients are half cooked (starting to soften).
Add the udon noodles, soy sauce, and mirin then stir fry together for a couple minutes, toss them to mix them together.
Add the cabbage last and take everything off the heat when the cabbage leaves begin to wilt.
Serve in a bowl with bonito flakes and pickled ginger.
Recipe Note
Alternative Products.
Mirin from our collection. View the Collection
Soy Sauce from our collection. View the Collection
Noodles from our collection. View the Collection
Pork from our collection. View the Collection
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