📝 About This Recipe
Yaki Udon is a beloved Japanese comfort food classic, featuring thick, chewy udon noodles wok-tossed with crisp vegetables and savory protein. This dish is defined by its 'wok hei'—the breath of the wok—which caramelizes the edges of the noodles and infuses them with a rich, smoky soy-based glaze. It is a perfect harmony of textures and salty-sweet flavors that brings the vibrant energy of a Japanese izakaya right into your home kitchen.
🥗 Ingredients
The Noodles and Protein
- 2 packs Frozen Udon Noodles (250g each; frozen is preferred for the best chewy texture)
- 150 grams Pork Belly (thinly sliced into bite-sized pieces)
- 6-8 pieces Shrimp (peeled and deveined)
The Vegetables
- 2 cups Cabbage (roughly chopped into squares)
- 1/2 Carrot (cut into matchsticks)
- 4 pieces Shiitake Mushrooms (stems removed and thinly sliced)
- 1/2 Onion (medium sized, thinly sliced)
- 2 stalks Green Onions (cut into 2-inch batons)
The Stir-Fry Sauce
- 2 tablespoons Soy Sauce (Japanese dark or all-purpose soy sauce)
- 1 tablespoon Oyster Sauce (adds depth and gloss)
- 1 tablespoon Mirin (for a hint of sweetness)
- 1 teaspoon Worcestershire Sauce (traditional Japanese 'Sosu' style)
- 1/2 teaspoon Dark Brown Sugar (to balance the saltiness)
Aromatics and Garnish
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1 handful Katsuobushi (dried bonito flakes)
- 1 teaspoon Aonori (dried green seaweed powder)
- 1 tablespoon Kizami Shoga (pickled red ginger)
👨🍳 Instructions
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1
Prepare the sauce by whisking the soy sauce, oyster sauce, mirin, Worcestershire sauce, and brown sugar in a small bowl until the sugar is dissolved. Set aside.
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2
Bring a large pot of water to a boil. Add the frozen udon noodles and cook for only 1-2 minutes, or just until they separate easily. Do not overcook; they should remain 'al dente'.
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3
Drain the noodles immediately and rinse them under cold running water to stop the cooking process and remove excess starch. Drain well and set aside.
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4
Heat 1 tablespoon of neutral oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.
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5
Add the pork belly slices in a single layer. Sear until the fat begins to render and the edges are golden brown and crispy (about 2-3 minutes).
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6
Toss in the shrimp and cook until they just turn pink. Remove the shrimp and pork from the pan and set aside to prevent overcooking.
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7
In the same pan (keep the rendered pork fat!), add the onions, carrots, and shiitake mushrooms. Stir-fry for 2 minutes until the onions are translucent.
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8
Add the cabbage, garlic, and ginger. Continue to stir-fry for another 2 minutes until the cabbage begins to wilt but still retains a bit of crunch.
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9
Turn the heat up to high and add the drained udon noodles back into the pan along with the cooked pork and shrimp.
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10
Pour the prepared sauce over the noodles. Using tongs or a spatula, toss everything vigorously for 2 minutes. The noodles should absorb the sauce and develop a glossy, caramelized exterior.
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11
Add the green onion batons and give it one final quick toss for 30 seconds.
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12
Remove from heat and transfer to serving plates. Garnish generously with katsuobushi (watch them 'dance' from the heat!), a sprinkle of aonori, and a small pile of pickled ginger.
💡 Chef's Tips
Always use frozen udon noodles instead of shelf-stable vacuum-packed ones; the frozen variety has a vastly superior 'mochi-mochi' (chewy) texture. Don't crowd the pan; if you are doubling the recipe, cook in two batches to ensure the noodles sear rather than steam. If the noodles seem too dry while tossing with the sauce, add a splash of water or dashi to help emulsify the glaze. Prep all your ingredients before you turn on the stove; stir-frying happens very fast and requires your full attention.
🍽️ Serving Suggestions
Serve with a chilled glass of Japanese lager or a refreshing Highball (whisky and soda). A side of Miso Soup with silken tofu helps balance the savory intensity of the noodles. For extra indulgence, top the dish with a soft-poached egg or a sunny-side-up egg. Pair with a simple Sunomono (Japanese cucumber salad) to provide a bright, acidic contrast to the rich pork belly.