★ Udon noodles (These usually come in sealed packets. We used two packets and it made enough for 2-4 helpings.)
★ pork (or beef or tofu)
★ chopped and mixed veggies fresh or frozen (sugar snap peas, julienne carrots, broccoli florets, yellow sweet pepper strips, water chestnuts)
★ garlic paste
★ ginger paste
★ Aji-Mirin sauce (rice wine)
★ Tonkatsu Sauce
★ Soy Sauce
1. Boil your udon noodles (7/8 minutes or until cooked)
2. Prep your veggies into a blend (how many veggies you add is up to you)
3. Cut your meat (or tofu) into small squares
4. Prepare your wok or deep pan with oil
5. Fry veggie and pork blend for 5 minutes or until meat is cooked (pork must be all white)
6. Add 1/2 teaspoon of ginger paste
7. Add 1/2 teaspoon garlic paste
8. Fry together for about another minute or two
9. Add your drained udon noodles
10. Add 2 tables spoons of Mirin
11. And add at least 2 tablespoons of Tonkatsu sauce, if not more. (This is to taste.)
12. Serve with soy-sauce (to taste)
13. Enjoy!
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9 Comments
This is really close to the way my family does it… except we add soy sauce in the wok and have tonkatsu sauce at the table (which everyone adds). I think this might be because tonkatsu sauce is more expensive? I sometimes add cabbage and/or beansprouts. Nom nom nom.
oh om nom nom nom nom. Yakiudon. Good times. I used to get this all the time at Hawker centers when growing up.
Thank you for the recipe!! I have got to try this… one question though, the “packages” you talk about… are you talking about those tiny things you can get at the Asian supermarkets or larger ones? because honestly… I could probably personally eat three of those tiny packages at once. >_>
I think I’ll have to try this! I also think you should post Japanese recipes more often. I always want to try to cook Japanese but for some reason feel intimidated by it.
YUMMIEE!!! :p
That looks fantastic.
That looks really good. Nice and healthy too.
I know it tastes delicious, but it looks kind of gross.
yum! i might have to try this..
oh yummmm. i think i’ll try this. thanks for posting the recipe and photos! i have a ton of udon noodles waiting to be eaten up. and i have that same bottle of mirin!