Yaki Udon

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• Step 1

  In a small bowl, whisk together the soy sauce, mirin, sugar, and dashi powder until the sugar dissolves. Set aside — this will be your stir-fry sauce.

  • 3 tbsp soy sauce (45 g)
  • 2 tbsp mirin (30 g)
  • 1 tsp sugar (4 g)
  • ½ tsp dashi powder (2 g)
    (optional)
• Step 2

  In a large pot of boiling water, cook the udon noodles according to package directions until tender but still chewy. Drain well and rinse briefly under cold water to remove extra starch.

  • 320 g udon noodles (320 g)
• Step 3

  Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.

  • 1 tbsp vegetable oil (14 g)
• Step 4

  Add the onion, garlic, and white parts of the green onion. Stir-fry for 2–3 minutes, until the onion softens and becomes translucent.

  • 1 onion, sliced (150 g)
  • 4 garlics, thinly sliced (12 g)
  • 4 stalk green onion, cut into 2-inch pieces (50 g)
• Step 5

  Add the cabbage and carrot, and stir-fry for 1–2 minutes until slightly softened but still crisp.

  • 1 cup cabbage, shredded (70 g)
  • 1 small carrot, julienned (60 g)
• Step 6

  Add the sliced beef and stir-fry for 2–3 minutes, until browned and just cooked through.

  • 225 g beef, sliced (225 g)
• Step 7

  Add the udon noodles and bean sprouts to the pan. Pour in the prepared sauce and toss everything together for about 2 minutes, until the noodles are evenly coated.

  • 320 g udon noodles (320 g)
  • 1 cup bean sprouts (100 g)
  • 3 tbsp soy sauce (45 g)
  • 2 tbsp mirin (30 g)
  • 1 tsp sugar (4 g)
  • ½ tsp dashi powder (2 g)
    (optional)
• Step 8

  Top with the reserved green onion tops and a sprinkle of sesame seeds. Enjoy!

  • 4 stalk green onion, cut into 2-inch pieces (50 g)
  • sesame seeds (5 g)