Empty My Fridge
10-Minute Abura Udon for Busy Weeknights (Soupless Udon Recipe)
Ingredients
- Udon noodle1
- Oyster sauce½ tbsp
- Soy sauce½ tbsp
- Toasted sesame oil½ tbsp
- Garlic · grated½ cloves
- Rice wine vinegar½ tsp
- Sugar¼ tsp
- Lard¼ tsp
- Chicken stock · powder0.13 tsp
- Dashi0.13 tsp
- Scallion · finely chopped
- Bonito flake · flakes
- Egg
- Fish cake
- Roasted seaweed
- Chili oil
- Topping Ideas
Instructions
- Boil a large pot of water and cook the udon according to the package instructions.
- In a microwave-safe serving bowl, combine the water, oyster sauce, Japanese soy sauce, toasted sesame oil, grated garlic, rice vinegar, sugar, lard, chicken bouillon powder and dashi granules.
- Mix briefly, cover and microwave at 600W for 1 minute. Use the note for larger batches.
- Drain the cooked udon and rinse with hot water to remove excess starch. Shake well, then place it over the sauce.
- Add toppings: bonito flakes, chopped green onions, kamaboko slices, nori strips and an egg yolk. Optionally add chili oil or extra rice vinegar.
- Mix thoroughly before eating.
Summarized from Sudachi's video. Watch it for the details.
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GarlicEggScallionBonito flakeUdon noodleRoasted seaweedFish cake
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