Name: Yaki udon
Total time: 30 min
Yield: 2 personnes
Cuisine: Japonaise
Ingredients: 300 g udon noodles; 50 g pork belly; fresh ginger; 1 clove(s) garlic; 0.5 onion(s); 30 g carrot(s); 40 g green cabbage; 20 g spring onion; 0.5 tsp dashi powder; 50 ml water; 1 tbsp soy sauce; pepper; katsuobushi

Recipe

30 min Medium

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Servings

2 personnes

Ingredients

Instructions

Preparing the ingredients:

1Cut the pork belly into thin strips.
2Finely slice the garlic and ginger.
3Slice the onion and cut the carrot into matchsticks.
4Cut the cabbage into thin strips.

Preparing the yaki udon:

5In a pan or wok, sauté the pork belly pieces in a little oil until golden.
6Add the ginger and garlic, and sauté everything for 1 minute.
7Add the onion and carrot and sauté for about 2 minutes.
8Then add the cabbage and mix.
9Add the udon noodles and dashi powder to the pan.
10Add the water and cook covered over medium heat for about 2 minutes.
11Then stir the noodles to separate them.
12Add the soy sauce and cook over high heat for 1 minute.
13Mix well so that all the ingredients are coated in sauce.
14Top with katsuobushi and chopped spring onion before serving.

About this dish

Yaki udon is a flavorful Japanese dish made from thick, chewy udon noodles stir-fried in a pan. Similar to yakisoba, yaki udon differs in that it uses udon instead of thin soba noodles. These noodles are stir-fried with a variety of ingredients, such as vegetables (carrots, cabbage, spring onions), proteins (chicken, beef, seafood), and sometimes mushrooms. They are then seasoned with a special sauce made from soy sauce, mirin, and sake. Once well mixed and cooked, the noodles take on a glossy color and a rich flavor. Served hot, yaki udon is often garnished with dried bonito flakes, seaweed powder, or beni shoga (pickled red ginger). This dish harmoniously combines textures and flavors, offering a comforting and satisfying meal, popular in Japanese restaurants and homes alike.