Yaki Udon

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Directions

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• Step 1
  Prepare the sauce by combining soy sauce, mirin, sugar, and dashi powder in a small bowl. Whisk until the sugar is dissolved and set aside.
  • 3 tbsp soy sauce (45 g)
  • 2 tbsp mirin (30 g)
  • 1 tsp sugar (4 g)
  • 1/2 tsp dashi powder (2 g)
    (optional)
• Step 2
  Prepare the noodles. If using frozen udon, soak them in hot water and use chopsticks to gently loosen the noodles. Once separated, rinse with cold water, drain thoroughly, and set aside. If using dried udon, cook according to package instructions, then drain and rinse.
  • 320 g udon noodles (320 g)
• Step 3
  Heat vegetable oil in a large wok or skillet over medium-high heat.
  • 1 tbsp vegetable oil (14 g)
• Step 4
  Add onion, garlic, and the white parts of green onion to the wok. Sauté until the onion is soft and translucent, about 2 minutes.
  • 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 shredded cabbage and julienned carrots, and stir-fry for 1-2 minutes until the vegetables begin to soften but still retain some crispness.
  • 1 cup cabbage, shredded (70 g)
  • 1 small carrot, julienned (60 g)
• Step 6
  Add the sliced beef to the wok and stir-fry until it is browned, about 2 minutes.
  • 225 g beef, sliced (225 g)
• Step 7
  Add the prepared udon noodles and bean sprouts to the wok, followed by the sauce. Toss everything together until the noodles and ingredients are evenly coated with sauce and heated through, about 2 minutes.
  • 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)
  • 1/2 tsp dashi powder (2 g)
    (optional)
• Step 8
  Transfer to serving plates and garnish with the reserved green parts of green onion and a sprinkle of sesame seeds. Serve immediately.
  • 4 stalk green onion, cut into 2-inch pieces (50 g)
  • sesame seeds (5 g)

Per serving