Since I ate the yaki udon at our favourite Japanese restaurant, I have been trying to re-create that same taste. I still have not been able to cook this dish in the same way but along the way, I have also cooked quite a few versions of yaki udon.
This version, using Mentsuyu, is a lighter version of yaki udon. It is really simple to cook.
Keeping it simple, I used only a few ingredients. Like the Chinese fried noodles, you can choose to add any ingredients you like, and more often than not, I simply look in my fridge to see what I had, or what I wanted to use up and use those ingredients to cook yaki udon.
Here, I used a green capsicum, a small onion, sliced pork and cai xin.
I started by blanching the udon in a pot of boiling water for about 2 minutes. The udon was then drained and set aside,
I seasoned the pork with a little light soy sauce, a little mirin as well as sake. I also heated a skillet and added some vegetable. Once the oil was hot, I cooked the pork until they had turned slightly brown.
I removed the pork slices and set them aside. In the same skillet, I heated a little more oil.
Into this, I added onions and capsicum, and I stir fried them until they had softened.
I added the cai xin and cooked until the vegetables had wilted.
I seasoned with salt and pepper. Then I returned the pork into the skillet.
I also added the udon as well as the mentsuyu.
Then I gave everything a stir, added a little water, and covered the skillet for about 2-3 minutes to finish cooking. If you like the yaki udon to have more sauce, then add more water and thicken with a corn starch slurry at the end.
When the dish was done, I garnished it with shredded seaweed and kotsuobushi.
- 3 packets udon
- 500g lean pork, sliced and seasoned with 1/2 teaspoon each of light soy, mirin and sake
- 1/2 bunch cai xin, washed and cut
- 1 small green capsicum, seeds removed and sliced thinly
- 1 small onion, peeled and sliced
- 3 tablespoons Mentsuyu (or more, to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 cup water
- Shredded seaweed and katsuobushi, to garnish
- Blanch udon in boiling water for 2 minutes, drain and set aside.
- Heat oil in skillet. Cook pork until pork has turned slightly brown. Set aside.
- In the same skillet, add a little more oil. Cook onion and capsicum until softened, then add cai xin and cook until wilted. Season with salt and pepper.
- Return pork into skillet. Add udon and Mentsuyu. Stir to mix, add water, cover skillet for about 3 minutes to finish cooking.
- Garnish with seaweed and katsuobushi and serve immediately.