An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles). Yaki Udon (焼きうどん) is a Japanese udon noodles stir-fried with your choice of protein and vegetables. Protein can be thinly sliced meat or any seafood suitable for stir-fry. This is a very quick and simple udon recipe but so delicious.

Yaki udon is filled with so many textural experiences: crisp bok choy stalks, al dente carrots, soft and meaty mushrooms, juicy pork belly, and tender and chewy udon noodles. Great recipe for An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles). I was born and raised in Chuo Ward, Osaka, and love "okonomiyaki," "yakisoba" and "takoyaki".

Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, an osaka-native's sauce yakisoba (or stir-fried udon noodles). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Yaki Udon (焼きうどん) is a Japanese udon noodles stir-fried with your choice of protein and vegetables. Protein can be thinly sliced meat or any seafood suitable for stir-fry. This is a very quick and simple udon recipe but so delicious.

An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) is one of the most well liked of current trending meals in the world. It is simple, it's fast, it tastes yummy. It is appreciated by millions daily. They're fine and they look wonderful. An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook an osaka-native's sauce yakisoba (or stir-fried udon noodles) using 12 ingredients and 18 steps. Here is how you cook it.

Ingredients requirements of An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles):

Provide 1 bag for Chinese-style noodles or udon noodles (as thick and chewy as possible).
Provide 3 of leaves Cabbage.
Need 1 to 2 handfuls Bean sprouts.
Give 1 - Thinly sliced pork or beef.
Need 50 ml - Dashi stock (about the concentration for miso soup).
Need 40 of to 60 ml Otafuku Okonomiyaki sauce orsauce.
Require 30 ml for for udon noodles 20 ml for yakisoba ... this is enough for up to two portions of noodles Sake (always use real sake, not cooking sake).
Need 1 Vegetable oil.
Prepare 1 - Salt and pepper ... A.
Prepare 1 for Tempura crumbs ... B.
Prepare 1 Bonito flakes ... B.
Need 1 Aonori ... B.

There are so many yummy restaurants here, but they're always so crowded. Even if these don't taste or look exactly the. Yaki udon is a stir fried Japanese udon noodle dish made with an assortment of vegetables and protein. It's stir fried with a savory sauce made of soy sauce and mirin.

An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) step by step:

Cut the vegetables and meat into bite-sized pieces. *In this case, it's better to tear the cabbage by hand instead of cutting it into neat pieces..
Prepare the dashi stock, it can be dash stock powder dissolved in hot water. *Speed is essential, so prepare the sauces now too..
Take the noodles out of the refrigerator and place on a plate. Sprinkle sake over it and lightly cover with plastic wrap. *Microwave until the noodles are warm (it takes me about 1.5 minutes at 600 W)..
Many people warm the noodles in the bag, but a popular store told me it's better to prepare the noodles with the method in Step 3. This is essential!!.
Put vegetable oil in a frying pan, and heat over high. Put the meat in first and season with the A ingredients. When the meat is almost cooked through, add the vegetables. Season again with the A ingredients and stir-fry..
Once the Step 5 vegetables have softened up, add the Step 3 noodles (do not add sake on the plate). Add the Step 2 dashi stock, and untangle the noodles while cooking over high heat..
When the Step 6 noodles have untangled and about 90% of the dashi stock has evaporated, add the Step 2 sauce. Mix quickly and put on a serving plate..
In Step 7, make sure you mix the sauce with the remaining dashi stock that hasn't been fully evaporated. This is important!!.
From Step 6 onwards, the process up until plating should take about 20 to 30 seconds..
If you take your time here, the noodles will not only dry out, but start tasting like the instant kind..
After serving onto a plate, top with the B ingredients and it's ready. Adding mayonnaise or chili pepper powder to taste is also yummy..
Noodles that have dried out are never good. The sauce sticks well onto chewy noodles that have a slippery surface. This way, the noodles will taste exactly like what you'd get at a restaurant..
I always use this type of sauce which is on the sweeter side. This company also makes "Yakisoba Sauce" but I like to use the "Okonomi" type..
But, if you can't find it, try using the"Fake Otafuku type Okonomi Sauce"..
I tried various types of sauce for this recipe before posting it. The amount needed is the same at 40 to 60 ml..
Always use thick noodles... Thin noodles will become soggy and mushy..
To make the noodles as yummy as those cooked at restaurant griddles, make sure to keep the frying pan or electric griddle on high heat..
The dashi stock added in Step 6 should evaporate if the heat is kept on high. This is an important point for keeping the noodles chewy..

This is different from yakisoba because they are made with different noodles. Yakisoba is also a stir fried Japanese noodles dish but the noodles used are much thinner. It is a dish of stir-fried udon noodles with shredded meat, julienned vegetables, soy sauce, and mirin. This dish is similar to yakisoba, differing only in terms of the type of noodle used. (Check out our Chicken Yakisoba and Vegetable Yakisoba recipes for more details.) The primary difference between the two is the type of noodle used. Yaki udon is made using thick udon noodles, which are made with wheat flour.

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