Rich & Savory Miso Butter Yaki Udon

Name: Rich & Savory Miso Butter Yaki Udon
Yield: Serves 2 servings
Ingredients: 2 packs udon noodles; 4 pieces chikuwa (Japanese fish cake sticks); 1 onion; 3 leaves cabbage; 2 teaspoons vegetable oil; about 2 teaspoons (10 grams) butter; 1 tablespoon miso paste; 1 teaspoon soy sauce; 1 teaspoon sugar; 1 tablespoon cooking sake; 1 tablespoon mirin; 3 tablespoons water

ばたみそーぱん☆ @cook_40129966

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!

ばたみそーぱん☆ @cook_40129966

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Ingredients

Serves 2 servings

2 packsudon noodles
4 pieceschikuwa (Japanese fish cake sticks)
1onion
3 leavescabbage
2 teaspoonsvegetable oil
about 2 teaspoons (10 grams) butter
1 tablespoonmiso paste
1 teaspoonsoy sauce
1 teaspoonsugar
1 tablespooncooking sake
1 tablespoonmirin
3 tablespoonswater

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Steps

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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Cooksnaps

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ばたみそーぱん☆ @cook_40129966

Published in the US on July 03, 2025 14:01

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