家庭内リクエストNo1★我が家の焼うどん 
Most Requested at Home: Our Family’s Yaki Udon
Thank you for making this recipe a favorite with so many people! Whenever I ask, “What do you want to eat?” the answer is always “Yaki Udon.” This is our family’s go-to recipe. Background: I’ve been eating this for Saturday lunch since I was a kid.
Most Requested at Home: Our Family’s Yaki Udon
Thank you for making this recipe a favorite with so many people! Whenever I ask, “What do you want to eat?” the answer is always “Yaki Udon.” This is our family’s go-to recipe. Background: I’ve been eating this for Saturday lunch since I was a kid.
Cooking Instructions
- 1
Note: Some people find this recipe a bit salty. If you think it might be too much soy sauce, add it gradually and taste as you go.
- 2
Cut the vegetables and pork into bite-sized pieces.
- 3
Heat a little oil (not listed in ingredients) in a skillet. Add the pork and stir-fry.
- 4
When the pork changes color, add the harder vegetables first and stir-fry until they start to soften. Once softened, season with salt and pepper.
- 5
Add the udon noodles. Pour the dashi broth over the noodles, gently loosen the noodles, cover, and cook for 1 minute over medium heat.
- 6
Remove the lid, add the sake and soy sauce, turn the heat to high, and cook until most of the liquid evaporates.
- 7
Lower the heat, add the bonito flakes, and mix well so they are evenly distributed.
- 8
Serve on plates. Top with aonori (dried seaweed flakes) or pickled ginger if you like.
- 9
To Yuncha*: I accidentally posted without a message. I’m so sorry! Thank you so much—I’m really happy you enjoyed it!
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