How to Make Yaki Udon (Japanese Stir-Fried Udon Noodles) (Recipe) 焼きうどんの作り方 (レシピ)

De Just One Cookbook · 20 min

Ingredientes

Preparación

1. Bring a large pot of water to a boil over medium heat.
2. Thinly slice the onion. Cut the cabbage leaves into 1-inch (2.5 cm) squares. Cut the carrot into thin slices, then into 2-inch (5 cm) strips. Thinly slice the shiitake caps. Cut the green onions into 2-inch (5 cm) pieces and the pork belly into 1-inch (2.5 cm) pieces.
3. Blanch the udon in boiling water for 30 to 40 seconds, until loosened. Drain well. (Dried udon: cook per package instructions.)
4. Heat a large frying pan over medium heat and add 1 tbsp neutral oil. Add the pork and stir-fry.
5. Season the pork with 1/8 tsp Diamond Crystal kosher salt and 1/8 tsp ground black pepper. Stir-fry until cooked through.
6. Add the onion and stir-fry until tender.
7. Add the cabbage, carrot, shiitake and green onions and toss to coat in oil.
8. Cover, reduce to medium-low, and steam for 3 minutes until the vegetables are slightly wilted.
9. Raise the heat to medium-high. Add the udon and toss gently with tongs so the noodles do not break.
10. Add either (A) 1/2 tsp dashi powder, 2 tbsp soy sauce, 1 tbsp sake and 1 tsp mirin, or (B) 3 tbsp mentsuyu and 1 tsp soy sauce. Pour the soy sauce along the hot edge of the pan and let it sizzle briefly before tossing.
11. Toss until evenly coated. Taste and adjust with salt and black pepper. If liquid remains, raise the heat briefly to evaporate it.
12. Divide among plates. Top with katsuobushi if using and serve with pickled red ginger.

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