From まりおっかあ's kitchen in Japan.

Originally published on Cookpad Japan as 焼きうどん✳きしめんで‼春菊がきく～✿, with US measurements.

Yaki Udon with Kishimen Noodles and Chrysanthemum Greens

Name: Yaki Udon with Kishimen Noodles and Chrysanthemum Greens
Ingredients: 1 package kishimen noodles (about 7 oz/200 grams); 1/2 bunch chrysanthemum greens (shungiku); 8 -inch (20 cm) piece green onion; 1 3/4 oz (50 grams) thinly sliced beef; 1 tablespoon (for marinade) grated ginger; 1 teaspoon sake (for marinade); 1 teaspoon soy sauce (for marinade); 1 teaspoon toasted sesame oil; 3 –5 tablespoons water (45–75 ml); 1 tablespoon soy sauce; 1 teaspoon mirin or sake; 1/2 teaspoon granulated dashi stock; Black pepper, to taste

まりおっかあ @cook_40051155

Yaki udon made with kishimen noodles! Chrysanthemum greens (shungiku) and beef are a perfect match! Enjoy with a soy sauce flavor.

Note: I forgot to include water in the original recipe—please add it in step 4.

Recipe background:
A few years ago, a friend from Kansai taught me this recipe over the phone, and I recreated the taste from memory. I remember how happy my family was to try this unique and delicious yaki udon. It has since become a staple in our home.

Yaki udon made with kishimen noodles! Chrysanthemum greens (shungiku) and beef are a perfect match! Enjoy with a soy sauce flavor.

Note: I forgot to include water in the original recipe—please add it in step 4.

まりおっかあ @cook_40051155

Yaki udon made with kishimen noodles! Chrysanthemum greens (shungiku) and beef are a perfect match! Enjoy with a soy sauce flavor.

Note: I forgot to include water in the original recipe—please add it in step 4.

Yaki udon made with kishimen noodles! Chrysanthemum greens (shungiku) and beef are a perfect match! Enjoy with a soy sauce flavor.

Note: I forgot to include water in the original recipe—please add it in step 4.

Saved

Ingredients

1 packagekishimen noodles (about 7 oz/200 grams)
1/2 bunchchrysanthemum greens (shungiku)
8-inch (20 cm) piece green onion
1 3/4 oz (50 grams)thinly sliced beef
1 tablespoon(for marinade) grated ginger
1 teaspoonsake (for marinade)
1 teaspoonsoy sauce (for marinade)
1 teaspoontoasted sesame oil
3–5 tablespoons water (45–75 ml)
1 tablespoonsoy sauce
1 teaspoonmirin or sake
1/2 teaspoongranulated dashi stock
Black pepper, to taste

Saved

Steps

1

Thinly slice the green onion. Cut the chrysanthemum greens into pieces about 1 1/2 inches (4 cm) long. Marinate the beef with the ingredients marked with ✳ (ginger, sake, soy sauce).
2

Heat the sesame oil in a nonstick skillet. Add the beef and a portion of the green onion, and cook. Reserve the rest of the green onion for later.
3

Push the beef to the side of the pan and spread out the kishimen noodles. Cook over medium-high heat without stirring until the noodles get a bit crispy, then stir-fry as usual.
4

Add the stems of the chrysanthemum greens. Once the stems soften, add the remaining green onion, 3–5 tablespoons water, and the ingredients marked with ♦ (soy sauce, mirin or sake, dashi, black pepper). Stir-fry everything together.
5

Add the leaves of the chrysanthemum greens, mix quickly, and immediately turn off the heat. The residual heat will wilt the greens and keep their aroma.
6

All done!
Tip: It's also delicious topped with toasted sesame seeds or bonito flakes.

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まりおっかあ @cook_40051155

Published in the US on September 29, 2025 14:01

2012年にcookpad入学しました。主人と、息子の3人家族です。趣味は、ガーデニング。陶芸。テニス。DIY。手芸★Ｍビーンズの会　会員No9 ★カレー部部員No10 インド料理等のブログは「健康」に掲載しています。のろまでおっちょこちょいで失礼な事も多々あるかと思いますが、仲良くして頂けたら幸いです♡よろしくお願い致します。