Japanese Yaki Udon Recipe

Japanese Yaki Udon Recipe

Yaki Udon is a creation Asian noodle honor and one of our popular foods from Japan.

Yaki is Asiatic for pan cooked and udon are the curdled and chewy noodles, made from grain flour (as conflicting to soba which are thinner and made from bill grain flour).

Our yaki udon direction is really simplistic, requiring younger skill. The key to it is the high emotionalism utilized and the dumpy cookery abstraction.  Thence it is alpha that all the ingredients are precooked and willing before the preparation relation starts. And recall when feeding your noodles to slurp gone as hearable as you can to direct your blessing! 

Ingredients :
  • 2 bundles of udon noodles (run water through them to separate them)
  • 2 tablespoons of sesame oil
  • 2 cloves of garlic, peeled and chopped
  • 1 tablespoon of rice vinegar
  • ginger: a couple of fingers of ginger, peeled and grated
  • 1 pepper, deseeded and sliced into bite size chunks
  • 250g of chicken or other meat or seafood (or without if you want vegetarian), chop into bite sized chunks
  • 1 onion peeled and chopped into small pieces
  • 1 carrot, peeled and sliced
  • 3 cabbage leaves, washed and chopped
  • 2 shiitake mushrooms chopped
  • 1 spring onion sliced
  • 2 tablespoons of Mentsuyu sauce for seasoning (Mentsuyu is a sauce made from soy sauce, sugar, dashi, which is a cooking broth, and mirin, which is a rice wine with a lower alcohol and sugar content)
  • x1 tablespoon of soy sauce for seasoning
  • x1 packet of “katsuobushi” (dried bonito flakes, which is tuna which has been dried, fermented and smoked)
  • x1 tablespoon “kizami shoga” (pickled pink looking ginger strips)
  • salt and pepper to season

Instruction :
  1. If equal us you don't similar bad onion relief, then sautéed the onions low (pre heat oil in a pan, then add the shredded onions, lessen emotionalism to a simmer, correct and let them navigator for around 10 minutes until they brownness and turn flakey).
  2. Add solon oil if indispensable and ideally in a wok or magnanimous cooking pan and affect fry the meat until it is near poached.
  3. Add the coloured and period with saliferous and flavoring.
  4. Add the chopped carrots, flavourer, mushrooms, season onions and fry for a span of minutes.
  5. Add the noodles and around x3 tablespoons of h2o, ready and meet for x2 transactions.
  6. Mix in the Mentsuyu and soy sauce, then function on a plate and watering with the scombroid flakes, fountain onions and pickled flavoring on top.
  7. Yaki udon is a primary saucer by itself and goes descending very intimately with a chilled or heated sake (sot Nipponese potable made from fermented playwright).

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