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Yaki udon recipe japanese cotton

Yaki udon recipe japanese cotton

Updated November 19, 2015.

Yaki udon is an excellent, simple Japanese noodle dish made from hearty pan fried udon noodles and a combination of vegetables and meat or sea food. Japan term, "yaki" describes pan fried, and "udon" are thick wheat noodles having a soft texture.

An identical dish to yaki udon is yaki soba. that is possibly the greater well-known of these two pan fried Japanese noodle dishes. Yaki udon can also be available on Japanese restaurant menus, but it's frequently cooked in your own home like a family meal .

This yaki udon dish is seasoned having a homemade sauce created using a couple of fundamental Japanese kitchen essentials to produce a blanket of flavors. Test out favorite vegetables, meat, and sea food for variety.

Ingredients
  • 3 dried shiitake mushrooms
  • 1/2 cup water
  • YAKI UDON SAUCE:
  • two tablespoons soy sauce
  • 2 teaspoons mirin
  • 2 teaspoons shiitake dashi (reserved shiitake soaking liquid)
  • 1/4 teaspoon dried dashi powder
  • 1/8 teaspoon brown sugar (as much as 1/4 teaspoon)
  • Salt, to taste
  • Pepper, to taste
  • VEGETABLES:
  • 1/4 brown onion
  • 1/4 cup chopped carrots
  • 3 shiitake mushrooms
  • 1 1/2 cup bean sprouts
  • 1 1/2 cup chopped eco-friendly cabbage
  • 1 stalk eco-friendly onion
  • Essential olive oil for sauteeing
  • OPTIONAL MEAT OR Sea food:
  • two to three ounces thinly sliced beef (sukiyaki cut)
  • Other meat and sea food options: thinly sliced pork, chicken, shrimp, or mixed sea food (squid, muscles, octopus, baby shrimp)
  • UDON NOODLES:
  • 2 bricks (packages) frozen sanuki udon
  • Water to cook udon noodles

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Preparation
  1. In a tiny bowl, add water and dried shiitake mushrooms. Soak for 15-20 minutes until tender. Squeeze excess water from reconstituted shiitake mushrooms, then slice into strips. Reserve the shiitake soaking liquid to make use of within the sauce.
  2. Result in the yaki udon sauce. In a tiny bowl, combine soy sauce, mirin, dried dashi powder, and shiitake dashi (reserved shiitake soaking liquid), and brown sugar. Stir lightly. Put aside.

Continue Studying Below

  1. Prepare vegetables. Wash and drain bean sprouts. Cut carrots into small julienne pieces, slice cabbage thinly, slice onions thinly, chop eco-friendly onions into 1-inch lengthy pieces.
  2. Inside a medium pot, start boiling water to blanch the frozen udon noodles.
  3. Meanwhile, inside a large iron cast pan, heat essential olive oil over medium high temperature so if you're adding protein, sautee beef (other meat of preference) for one to two minutes until brown. Remove from pan. Wipe pan associated with a extra fat.
  4. Add more essential olive oil to coat the pan when needed. Stir fry onions and carrots first a couple of minutes until slightly cooked through. Remove from pan. Next, add cabbage, bean sprouts, eco-friendly onions and shiitake mushrooms and saute for just two minutes.
  5. When the pot water is boiling, add some frozen sanuki udon before the noodles separate, about one minute. Drain utilizing a strainer.
  6. Towards the pan with stir fry vegetables, add back the stir fried onions, carrots, beef (if using), and also the drained udon noodles. Pour the yaki udon sauce within the udon, vegetables, and meat and toss lightly over medium high temperature until coated.
  1. Serve immediately. Garnish with a lot more sliced eco-friendly onions.

Curry Udon Noodle Soup Recipe

Easy Tempura Udon Noodles inside a Hot Broth Ideal for Cooler Weather

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