udon noodle

Yaki Udon is Japanese stir-fried udon noodles made with your choice of protein and vegetables seasoned with a savory sauce. Ready in 25 mins, and incredibly delicious!

Yaki Udon

onion

cabbage

carrot

shiitake mushrooms

green onions/scallions

½ lb sliced pork belly ((227 g:

Tbsp neutral-flavored oil (vegetable, canola, etc)

black pepper

Tbsp Mentsuyu/Tsuyu (noodle soup base)

soy sauce

Tbsp katsuobushi (dried bonito flakes) ((or 1 small package of katsuobushi))

ginger

Gather all the ingredients. I like using frozen Sanuki udon noodles, which require boiling for 1 minute before using. If you use refrigerated udon noodles, loosen them under running water and ready to use. If you use dried udon noodles, boil them according to the package instruction.

Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions.

Slice onion and cut cabbage into 1” (2.5 cm) square pieces. Julienne the carrot (cut into 2” (5 cm) matchsticks).

Discard the tough shitake stems and slice the mushroom tops. Thinly slice the top 2” (5 cm) green part of scallions and set aside (for garnisih). Cut the rest of scallion into 2” (5 cm) pieces.

Cut the pork belly slices into 1” (2.5 cm) pieces.

In a frying pan, heat oil over medium high heat. Add the pork and cook until almost cooked through. Then add onion and cook until translucent and soft.

Add cabbage and carrots and stir fry until coated with oil. Then add shiitake mushrooms and scallion. Stir fry until vegetables are lightly wilted.

Add udon noodles and using tongs, combine well with all the ingredients.

Add seasonings (Freshly ground black pepper, 3 Tbsp Mentsuyu, and 1 tsp soy sauce) and mix all together. Please adjust the amount of Mentsuyu based on the amount of the ingredients you have added.

Serve on a plate and sprinkle bonito flakes and green onions on top. Garnish with red pickled ginger on the side if you like.

There&#039;s nothing more nourishing and comforting than a steaming bowl of Vegetarian Udon Noodle Soup! Made with vegan dashi broth and topped with minced mushroom, tofu, crispy fried eggplant, and bok choy, this is going to be your favorite thing to eat all year round.  

Vegetarian Udon

water

kombu

mushrooms

mirin

tsp sugar

salt

oz udon noodles ((2 170-gram packages of the AnnieChun's organic udon noodles))

eggplant

Tbsp potato starch/cornstarch

shiitake mushrooms ((fresh; substitute them with portobello, king oyster, etc))

sugar

2-3 Tbsp water ((you can add more to cook

bok choy

½ fried firm tofu

Shichimi Togarashi ((optional; for kicking up the flavor))

Gather all the ingredients.

In a medium pot or bowl, add 2.5 cups water, kombu, and dried shiitake mushrooms. Steep for at least 30 minutes or overnight.

To Make Vegan Dashi Broth

Trim off the eggplant ends and cut into roughly 2-inch wedges with skin-on. The skin will hold the shape together. Without the skin, the flesh will become too soft.

As soon as you cut the eggplant, soak them in water to remove astringency. Set aside for 10-15 minutes and dry them with a paper towel.

Sprinkle potato starch (cornstarch) and coat the eggplant nicely.

Heat the oil in a large frying pan over medium-high heat (or medium heat on a professional stove). Start frying the eggplant. Do not touch too often. Only flip them when the bottom sides are nicely brown. If they stick to the pan, be patient and wait till the eggplant slice release itself from the bottom when they form a nice crust (but be sure that pan is greased).

If you feel that the oil is not enough, then add more. Make sure to adjust the heat so it doesn’t take a long time to brown the eggplant. You don’t want overcooked and mushy eggplant.

When the eggplant is golden brown, reduce the heat to medium and season the eggplant with mirin and soy sauce.

The potato starch (or cornstarch) will thicken the sauce quickly, so flip around to coat the eggplant with the sauce. Then transfer to a plate.

To Make Crispy Seasoned Eggplant

Cut the fried firm tofu into thin slices.

Cut the bok choy in half lengthwise.

To Prepare Other Toppings

Remove the stems of shiitake mushrooms and slice the caps thinly.

Then mince the slices.

Squeeze the liquid out from the dried shiitake mushrooms (keep that liquid) and remove the stems.

Cut the mushroom caps into thin slices and then mince them.

Cut the dried shiitake mushrooms into the same size as fresh shiitake mushrooms.

In a small saucepan, add both mushrooms, sugar, and soy sauce.

Add water and bring it to a simmer. Continue adding water so the bottom of the pot has some liquid.

Simmer until shiitake mushrooms are tender and absorb the flavors.

To Make Sweet and Savory Minced Mushrooms

Transfer the kombu and shiitake dashi broth (including hydrated kombu) to the saucepan and bring it to a simmer.

Right before boiling, remove the kombu. With a fine-mesh simmer, skim off the foam and scum floating on the surface of the broth.

Add 1 Tbsp mirin, 1 tsp sugar, and 1 Tbsp soy sauce.

Add ¼ tsp salt and fried tofu. Turn off the heat and cover (so it won’t evaporate).

To Make Udon Soup Broth

In a large pot of boiling water, blanch the bok choy just until it turns bright green and tender, about 2 to 2.5 minutes, and transfer to a plate. I undercook slightly and so the remaining heat will continue to cook a bit more. For this recipe, I didn&#039;t &quot;blanch and shock&quot; for retaining the vegetable color and crunch as I usually do since I wanted to keep the bok choy warm.

Cook or reheat udon noodles according to the package instructions.

Drain udon noodles well and serve them in individual bowls. Divide and serve fried firm tofu and soup broth.

Top the noodles with blanched bok choy, minced mushrooms, and fried eggplant. Serve immediately with shichimi togarashi on the side for a spicy kick.

To Blanch Bok Choy, Cook Udon Noodles, and Assemble

Fight the cold days with this steamy Nabeyaki Udon served in donabe. Topped with chicken, tempura &amp; heaps of vegetables in an umami dashi soup, this hot noodle soup would be your favorite kind of winter comfort food.

Nabeyaki Udon

water ((for soaking dried shiitake mushrooms))

spinach ((rinsed))

carrot ((3 cm))

Kamaboko (fish cake) ((but you will only need a few slices))

⅓ shimeji mushrooms ((1 oz or 28 g; bottom 1/2" trimmed))

chicken thigh

eggs (50 g each w/o shell)

Mitsuba (Japanese parsley) ((optional))

Shrimp Tempura ((see below

Shichimi Togarashi (Japanese seven spice) ((optional))

dashi (Japanese soup stock; click

shiitake dashi ((reserved

1½ Tbsp soy sauce

shrimp

tempura batter mix ((1 oz))

ml water ((about 3 Tbsp; use cold water))

corn ((for dusting))

Soak dried shiitake mushrooms in water to rehydrate for 15 minutes. You need just enough water to cover the mushrooms and place a smaller bowl on top to keep the mushrooms submerged in water.

Squeeze the excess water out of rehydrated shiitake mushrooms. Cut off the stems if there are any and score a cross on top like this and set aside (use it later for topping). Reserve the leftover soaking liquid (shiitake dashi) for udon soup by straining it through a mesh strainer to remove any grit or impurities before using it.

In lightly salted boiling water, blanch the spinach starting from the stem side for 1 minute.

Soak the spinach in iced water to prevent overcooking. Squeeze water out and cut into 1 ½” (4 cm) pieces.

Slice the carrot. Optionally you can cut out the carrot into a flower shape with a vegetable cutter.

Cut kamaboko into thin slices and break shimeji mushrooms into small pieces.

Slice the long green onion diagonally and cut the chicken into 1” (2.5 cm) pieces.

To Prepare the Ingredients

To make udon soup, combine the dashi and shiitake dashi (reserved liquid from dried shiitake mushrooms) in a small saucepan. Bring it to a boil over medium-high heat.

Once boiling, add mirin, soy sauce, and salt. When boiling again, turn off the heat and set aside.

To Make the Udon Soup

To make shrimp tempura, follow this instruction to clean the shrimp and make them straight.

To make the tempura batter, combine the tempura batter mix and water. Lightly dust the shrimp with potato starch/cornstarch before dredging the shrimp in the batter. Deep fry at 340-350 ºF (170-180 ºC) until golden brown. If you want to make the tempura batter from scratch and learn tips on how to deep fry the shrimp, you can read the recipe here.

To Make Shrimp Tempura

Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 30 seconds (no need to defrost). If you use dry noodles, follow the package instructions. Drain the water and chill in ice water to prevent the noodles from cooking further.

To Prepare Udon Noodles

Divide all the ingredients (except for the egg, spinach, and mitsuba) into two individual earthen donabe clay pots (or use any big pot).

Add udon soup and cover with the lid. Bring the soup to a boil over medium-high heat. When it comes to a boil, leave the lid slightly open to let some steam out, or it will overflow. Lower the heat and simmer to cook until the chicken is cooked through.

Add an egg, spinach, and mitsuba and cover to cook until the egg is done to your liking.

Add shrimp tempura on top and serve. Sprinkle shichimi togarashi (Japanese seven spice) if you like the soup spicy.

To Assemble

Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu, pink-swirl narutomaki fish cake, and scallions. This hearty udon soup is one of the most popular, classic Japanese noodle dishes.

Kitsune Udon

¼ cups dashi (Japanese soup stock; click to learn more)

Tbsp usukuchi (light-color) soy sauce

kombu (dried kelp) ((2"

Inari Age (seasoned fried tofu pouch)

green onion/scallion

Narutomaki (fish cakes) ((optional; skip for vegetarian/vegan))

Shichimi Togarashi (Japanese Seven Spice) ((optional; sprinkle at the table))

Gather all the ingredients. Before we start: It&#039;s really important to have good flavorful dashi for this recipe. Although you can take the shortcut by using dashi powder or dashi packet, I encourage you to make your own dashi because the broth tastes so much better! It only takes less than 30 minutes to make. For vegetarian/vegan, please use Kombu Dashi.

Put the kombu and 2 ½ cup water in a measuring cup for at least 30 minutes. If you have time, soak for 3 hours or up to half a day. Kombu’s flavor comes out naturally from soaking in water. If you don’t have time at all, skip soaking.

Transfer kombu and water to a saucepan. Slowly bring to a boil over medium-low heat. 

Just before boiling (you will see bubbles around the edges of the pan), remove the kombu. If you leave the kombu inside, the dashi will become slimy and bitter. Now this broth is Kombu Dashi (vegetarian/vegan) and it&#039;s ready to make udon soup. For non-vegetarian/vegan, add 1 ½ cups katsuobushi and bring it to a boil again. 

Once the dashi is boiling, reduce the heat, simmer for just 15 seconds, and turn off the heat. Let the katsuobushi sink to the bottom, about 10-15 minutes. Strain the dashi through a fine-mesh sieve set over a saucepan. Now you have roughly 2 ¼ cup dashi.

To Make Homemade Dashi (Please skip if you already have dashi)

In a saucepan, add the dashi, 1 Tbsp mirin, 1 tsp sugar, 1 Tbsp soy sauce, and ½ tsp kosher salt and bring to boil. Once boiling, turn off the heat or cover and keep on a low simmer.

To Make Udon Soup

Squeeze excess liquid from the inariage (or you can keep it as it is). Cut the green onion into thin slices.  Slice the Narutomaki fish cake into 1/8 inch (3 mm).

To Prepare Toppings

Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 1 minute (no need to defrost).  If you use dry noodles, follow the package instructions.

Pick up the noodles in a strainer or drain the hot water.  Make sure to remove excess water (which will end up diluting your soup).

Serve udon noodles and hot soup in serving bowls and top with inariage, narutomaki, green onion and sprinkles of shichimi togarashi.

Craving for a steamy bowl of hot noodle soup? This Beef Udon, my-go-to Japanese comfort dish is absolutely heart-warming. Tender sliced beef on top of slippery warm udon noodle in a savory broth. What’s not to love?

Beef Udon

½ Negi (long green onion) ((Sub: ½ leek

½ lb thinly sliced beef (chuck

dashi (Japanese soup stock; click to learn more) ((480 ml))

Narutomaki (fish cakes) ((few slices))

Mitsuba (Japanese parsley) ((Optional))

Shichimi Togarashi (Japanese seven spice) ((for taste))

In a small saucepan, add 2 cups (480 ml) dashi and 1 tsp sugar.

Add 1 Tbsp mirin and 1 Tbsp soy sauce and bring it to a boil.

Taste the soup and adjust the taste with Kosher salt as it will enhance the flavor without adding additional sugar or soy sauce. Cover and keep it on low heat.

Cut the Tokyo negi (or use sub) and Narutomaki (fish cake) diagonally.

Cut the Mitsuba (optional) into small pieces and thinly slice one onion/scallion (used for topping).

Cut the thinly sliced meat into bite size pieces.

Once the udon is done cooking, drain water and transfer to serving bowls.

While cooking udon, you can start heating the large frying pan. Once it’s heated, add 1 Tbsp vegetable oil and cook the Negi until tender.

Add the meat and brown all sides. Don’t move the meat around until it’s nicely seared.

Once the meat is nicely browned, add ½ to 1 Tbsp sugar and 1 Tbsp soy sauce. When the sauce has caramelized and slightly thicken, turn off the heat.

By this time, the noodle should be in the serving bowls. Pour the hot soup over the udon noodles in the bowls. Then serve the meat on top of the udon noodles.

Place the narutomaki (fish cake) and garnish with scallion and mitsuba. If you like it spicy, sprinkle Shichimi Togarashi (Japanese 7 spice). Enjoy!

Thick chewy udon noodles soaked in a rich, fragrant curry sauce! This Curry Udon will satisfy your noodles craving in an instant. Bonus: it’s simple enough to throw together on a busy weeknight.

Curry Udon

onion ((5.7 oz, 162 g))

green onions/scallions ((finely chopped))

pork

Tbsp sake

dashi (Japanese soup stock; click to learn more) ((720 ml))

Japanese curry roux

Gather all the ingredients. For curry roux, you will need to break into cubes and use 2 pieces. Prepare dashi with your preferred method, if you haven&#039;t made yet.

Thinly slice the onion and green onions.

In a medium pot (I used a 2.75 QT Staub), heat oil on medium heat and add the onion.

Saute the onion for 2-3 minutes, and then add the meat.

Cook the meat until almost no longer pink and add sake.

Add dashi and cover with the lid. Reduce the heat to medium-low and cook for 5 minutes.

When simmering, skim off the scum and fat from the stock and continue to cook.

Meanwhile, start boiling a large pot of water for udon.

After 5 minutes, turn off the heat. Put the cube of the curry roux in a ladle, letting dissolve one cube at a time (We&#039;ll use 2 cubes total).

With chopsticks or spoon, let the roux dissolves completely in a ladle, before releasing it to the soup. Tip: You don&#039;t want to eat a chunk of undissolved curry roux, so take your time to dissolve the roux completely.

Add soy sauce and mix well. Turn off the heat and cover the lid to keep it warm.

When water is boiling, cook your udon noodles according to the package instruction (For this Sanuki Udon, cook frozen noodles in boiling water for 1 minute).

Drain the noodles and divide into two bowls. Pour the curry over the udon noodles. Top with green onion and serve immediately.

https://www.youtube.com/watch?v=tIG3NALt8lI

Thick chewy udon noodles soaked in a rich, fragrant curry sauce! This Japanese Curry Udon will satisfy your noodles craving in an instant. Bonus: it’s simple enough to throw together on a busy weeknight.

RECIPE starts ▶ 00:39

PRINT RECIPE ▶ http://bit.ly/CurryUdon

INGREDIENTS (Please check the website for detailed info)

½ onion (5.7 oz or 162 g)
2 green onions/scallions (finely chopped)
1 Tbsp neutral-flavored oil (vegetable, canola, etc)
6 oz thinly sliced pork loin (170 g; Or use your choice of protein; cut into small pieces)
1 Tbsp sake
3 cups dashi (720 ml)
2 cubes Japanese curry roux (Roughly 2 oz or 50 g total. You can make homemade Japanese curry roux.)
2 tsp soy sauce
2 servings udon noodles (6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen/boiled udon noodles)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/CurryUdon

#curryudon #japanesecurry #udon #justonecookbook


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How to Make Curry Udon (Recipe) カレーうどんの作り方 (レシピ)

How to Make Curry Udon (Recipe) カレーうどんの作り方 (レシピ)

Miso Nikomi Udon is a hearty and comforting noodle soup where chicken, fish cake, and udon noodles are simmered in a miso-flavored dashi broth. When it's cold outside, this noodle soup will warm you inside out.&nbsp;

Miso Nikomi Udon

dashi (Japanese soup stock; click to learn more)

shiitake mushrooms ((2.3 oz, 65 g))

⅓ kamaboko (fish cake)

aburaage (deep-fried tofu

chicken thighs ((7 oz, 200 g))

shichimi togarashi (Japanese seven spice) ((for sprinkling))

Tbsp miso ((I used Hikari Miso® Organic Red Miso))

Make 3 cups dashi using one of 3 Ways to Make Dashi. Here I used the convenient dashi packet method. If you’re vegetarian/vegan, use Kombu Dashi. If you want to make standard Awase Dashi.

Make Dashi

Cut the end of shimeji mushrooms and separate into smaller chunks.

Cut the stem of shiitake mushrooms and cut in halves. I use “sogigiri&quot; cutting technique to increase the surface.

If you like, you can make a decorative cut on the shiitake mushrooms.

Cut Kamaboko fish cake into 4 slices.

Cut the Negi (long green onion) diagonally, and separate white and green parts (we will add them to the pot at different times).

Pour hot water over aburaage to get rid of the factory oil. Some people skip the step as the oil used is cleaner these days. I do it anyway to get rid of excess oil. [Optional] Cut into smaller pieces. I cut into triangles.

Cut the chicken into smaller bite-size pieces. I use &quot;sogigiri&quot; technique to create a bigger surface of the chicken so it will cook faster and absorb more flavors.

Bring a pot of water to a boil.  Add the frozen udon noodles and loosen it with chopsticks. As soon as they are loosened (30 seconds or so), drain the udon noodles into a colander and set aside. If you use dry noodles, follow the package instructions.

Crack eggs into a small bowl (so you won’t accidentally drop an egg shell into the pot) and make sure all ingredients are now ready to go!

Prepare Ingredients

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Top 21 udon noodle recipes from across the web

The most viewed udon noodle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yaki Udon

Vegetarian Udon

Nabeyaki Udon

Kitsune Udon

Beef Udon

Curry Udon

Miso Nikomi Udon

Udon Noodle Soup (Kake Udon)

Gochujang-Sesame Noodles

Cold Udon with Ponzu

Cold Curry Udon

Mentaiko Udon (Spicy Cod Roe Udon)

Nutty Umami Noodles With Scallion B...

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Cold Udon Noodles (Zaru Udon)

Niku Udon (Japanese Beef Noodle Sou...

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Yaki Udon

The most viewed udon noodle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine