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Yaki Udon (Stir-fried Udon Noodles)

This is the classic Yaki Udon recipe you can enjoy every day without getting tired of it. It's packed with plenty of ingredients, bursting with the flavors of various foods. It's also perfect for using up vegetables you have in your fridge.

Steps

In a bowl, combine Cooking Sake (Rice Wine) 1.5 tbsp, Soy Sauce 1 tbsp, Sugar 1 tsp, Hondashi (Fish Stock Granules) 1 tsp, and Sesame Oil 1 tsp.
🕒 00:16
Mix all seasonings thoroughly. The key here is to prepare the sauce mixture beforehand to ensure a smooth cooking process.
🕒 00:37
Trim the tough stem ends off the Shiitake Mushrooms (3) and separate the caps from the stems.
🕒 00:46
Slice the shiitake mushroom caps into 5mm thick pieces.
🕒 01:01
Thinly slice the shiitake mushroom stems.
🕒 01:11
Trim the ends off the Carrot (1/5) and slice thinly.
🕒 01:20
Stack the thin carrot slices and cut them into thin, julienned strips measuring 5mm wide.
🕒 01:41
Remove the core from the Cabbage (1/8) and separate it into manageable pieces.
🕒 01:51
Cut the cabbage into bite-sized pieces. Don't worry about cutting them too small, as they will shrink when stir-fried.
🕒 02:05
Thinly slice the Green Onion (1/2) diagonally.
🕒 02:12
Divide the cut vegetables into two groups: cabbage and carrot, and shiitake mushrooms and green onion. This is to ensure they are stir-fried at different times.
🕒 02:26
Cut the Pork Belly (120g) into bite-sized pieces.
🕒 02:36
Microwave the Frozen Udon Noodles (2 portions) for about 5 minutes until heated through. Frozen udon noodles have a great chewy texture and are ideal for Yaki Udon.
🕒 02:51
Heat a frying pan over medium heat and stir-fry the carrots and cabbage without adding oil. Stir-frying without oil allows them to develop a nice char and enhances their natural sweetness.
🕒 02:57
Once the carrots and cabbage have developed a good char all over, remove them from the pan.
🕒 03:17
Add the shiitake mushrooms and green onions to the same frying pan and sprinkle with a pinch of salt.
🕒 03:24
Stir-fry briefly, then add a little oil and cook until the shiitake mushrooms are softened.
🕒 03:39
Once the shiitake mushrooms are softened, remove them from the pan.
🕒 03:52
Add a little oil to the same frying pan and heat over medium-low heat.
🕒 03:55
Once the pan is warm, add the pork belly and spread it out to cook.
🕒 04:00
Sprinkle the pork belly with a pinch of salt and continue to cook.
🕒 04:07
Add the heated udon noodles to the frying pan.
🕒 04:11
Pour in the prepared sauce mixture and toss to coat the noodles thoroughly.
🕒 04:15
Once the sauce has coated the noodles and most of the moisture has evaporated, add the stir-fried vegetables (carrots, cabbage, shiitake mushrooms, green onions) back to the pan and toss briefly to combine.
🕒 04:33
While mixing the ingredients, pour 1 tsp of soy sauce around the edge of the pan. Adding soy sauce to the hot edge of the pan enhances the fragrant aroma, resulting in a more delicious dish.
🕒 04:42
Transfer the finished Yaki Udon to a serving dish. To make it look appetizing, try to mound the ingredients to give them some height.
🕒 04:56