Authentic home cooking from Japan, with US measurements. 
Rich & Savory Miso Butter Yaki Udon
This is a quick and flavorful miso butter yaki udon. Even the tough outer leaves of cabbage taste delicious without any bitterness when cooked with this miso butter sauce.
Recipe background:
Outer cabbage leaves are nutritious but often get thrown away because they're tough and have a strong flavor. I wondered if a rich miso butter sauce would make them tasty—and it was a big success!
Rich & Savory Miso Butter Yaki Udon
This is a quick and flavorful miso butter yaki udon. Even the tough outer leaves of cabbage taste delicious without any bitterness when cooked with this miso butter sauce.
Recipe background:
Outer cabbage leaves are nutritious but often get thrown away because they're tough and have a strong flavor. I wondered if a rich miso butter sauce would make them tasty—and it was a big success!
Open in Cookpad AppSteps
- 1
In a small bowl, mix together the miso, soy sauce, sugar, sake, mirin, and water. Microwave the udon noodles in their package for 1 minute at 600W to loosen them.
- 2
Slice the chikuwa diagonally into thin pieces about 1/4 inch (5 mm) thick. Thinly slice the onion. Roughly chop the cabbage.
- 3
Heat the vegetable oil in a skillet. Add the chikuwa, onion, and cabbage, and stir-fry lightly until the vegetables are coated with oil.
- 4
Add the mixed sauce and udon noodles to the skillet. Stir-fry until most of the liquid has evaporated.
- 5
Add the butter and toss everything together until well combined.
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