Yaki Udon is stir fried udon noodles and the sauce used to flavor the dish varies depending on the household. My mom uses Mentsuyu as main flavor, so I cook Yaki Udon same way. I remember my mom never measures her ingredients but her Yaki Udon always turns out delicious. Yaki Udon is a quick and easy dish to make with typical ingredients you might already have in the fridge.
- 2 packages udon (I like sanuki udon), if frozen, boil first. If precooked, run water to separate noodles
- ½ lb sliced pork belly, or your choice of meat/seafood, cut into small pieces
- ½ medium onion, sliced
- ½ carrot, peeled and cut into small strips
- 2-3 leaves cabbage, chopped
- 2 shiitake mushrooms, chopped
- ¾ green onion, cut into 2 inch pieces
- 2 Tbsp. water
- 2 Tbsp. Mentsuyu
- 1 tsp. soy sauce
- 1 pkg Katsuobushi (dried bonito flakes)
- 1/4 green onion, finely chopped
- 1 Tbsp. picked ginger (Kizami Shoga)
- In a wok or skillet, heat oil on medium high heat. Stir-fry meat until almost cooked. Sprinkle with a pinch of salt and pepper to season.
- Add onion and cook till soft.
- Add carrots, cabbage, Shiitake mushrooms, and green onions, and stir fry for a couple of minutes.
- Add udon noodles over the meat and vegetables and pour water. Cook covered for 2 minutes.
- Add seasonings and mix all together. Serve on the plate and sprinkle bonito flakes, green onions, and put picked ginger on top. Please adjust how much Mentsuyu you use based on the amount of the ingredients.