Easy Yaki Udon with Mentsuyu

Name: Easy Yaki Udon with Mentsuyu
Yield: Serves 2 servings
Ingredients: As much as you like cabbage, carrots, or any vegetables you prefer; As much as you like pork, sausage, bacon, or any protein you like; 2 packs cooked udon noodles; To taste pickled red ginger (beni shoga); To taste bonito flakes (katsuobushi); 2 tablespoons concentrated mentsuyu (about 30 ml); 1 tablespoon mirin (about 15 ml); 1 tablespoon sake (about 15 ml); 3 1/2 tablespoons water (about 50 ml); 2 teaspoons dashi powder; To taste MSG (optional); To taste salt and pepper; As needed vegetable oil

＊みき☆★ @cook_40091489

Not your usual soy sauce or Worcestershire sauce... this yaki udon has a slightly special twist! (´∀｀) Use any leftover veggies from your fridge. Kamaboko (fish cake) or chikuwa (fish sausage) also go great with this dish!
Recipe background:
When I was a student, I used to love the yaki udon at a small karaoke place I frequented. I wanted to recreate that flavor at home after the shop closed down, so I came up with this recipe. (´∀｀) The original is gone, but now I can enjoy it at home!

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Ingredients

Serves 2 servings

As much as you like cabbage, carrots, or any vegetables you prefer
As much as you like pork, sausage, bacon, or any protein you like
2 packscooked udon noodles
To taste pickled red ginger (beni shoga)
To taste bonito flakes (katsuobushi)
2 tablespoonsconcentrated mentsuyu (about 30 ml)
1 tablespoonmirin (about 15 ml)
1 tablespoonsake (about 15 ml)
3 1/2 tablespoonswater (about 50 ml)
2 teaspoonsdashi powder
To taste MSG (optional)
To taste salt and pepper
As neededvegetable oil

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Steps

1

Prepare the ingredients. Roughly chop or slice the vegetables, cut the pork into bite-sized pieces, and rinse the cooked udon noodles under water to separate them, then drain well.
2

Heat oil in a skillet. Add the pork and cook until about 80% done, then add the vegetables and stir-fry together.
3

When the vegetables start to soften, add the separated udon noodles. Stir-fry briefly, then add all the ingredients marked with ★ (mentsuyu, mirin, sake, water, dashi powder). Stir-fry to blend the flavors.
4

Continue stir-frying until the liquid is gone. Adjust the taste with salt, pepper, and MSG if using.
5

Serve on plates and top with bonito flakes and pickled red ginger.
6

Adjust the amount of water to your taste: 3 1/2 tablespoons (50 ml) for a lighter flavor, 1 2/3 tablespoons (25 ml) for a regular taste, or no water for a stronger flavor. Feel free to experiment!
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Featured in Cookpad News on August 14, 2014. Thank you to everyone who made this recipe!
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October 6, 2019: My apologies to user Shoko for accidentally posting without a comment. Thank you so much!