Somewhere nostalgic...Gentle taste "Japanese style fried udon"
Add bonito flakes when stir-frying for a deep flavor.
If you get tired of sauce yakisoba, 😊
Grill the pork first and take it out to make it softer.
Taking advantage of the umami of the fried pork, the next step is to fry the vegetables!
Seasoning is simple, adding seasoning and bonito flakes to add flavor and umami. After serving, add more flavor with bonito flakes!
It is a nostalgic and relaxing taste!
< 🍳 cost ⇒ about 400 yen >
< ⏰ cooking time ⇒ about 20 minutes >
[Materials]
(for 1 person)
Udon 1 ball
Sliced pork 80g
80 g cabbage
50 g carrots
1 / 2 bag of bean sprouts
Katsuobushi 1 bag 3g
Salt and pepper to taste
Cooking oil tablespoon 1 and 1 / 2
Cooking liquor, mirin each tablespoon 1
Mentsuyu 4 times concentrated tablespoon 1 / 2
soy sauce tablespoon 1
1 teaspoon sesame oil
Chopped seaweed
[How to make]
① Cut vegetables (cabbage, carrots)
② Add oil to a frying pan, add pork, season with salt and pepper, and fry.
③ When 70-80% of the meat is cooked, take out the meat once.
④ Stir-fry carrots, cabbage, and bean sprouts in the same pan, then season with salt and pepper.
⑤ Add udon noodles, add cooking sake, mirin, and mentsuyu and stir-fry while loosening
⑥ Put the pork back in and stir-fry the whole.
⑦ Make space, add soy sauce and boil lightly, then quickly entangle the whole
⑧ Add sesame oil and bonito flakes (half amount) and combine
9 Serve on a plate and sprinkle the remaining bonito flakes and chopped seaweed
[Point]
✔ pork is finished softly by taking it out once
✔ soy sauce is lightly boiled and combined to make it fragrant
✔ bonito flakes while frying, add after serving to give depth
鍋に油を熱し、豚肉を炒めたあと一旦取り出すことでお肉が柔 らかく仕上がるコツは本当におすすめです。これは私も実践していて、食感の違いに驚きました。 野菜はにんじん、キャベツ、もやしと色とりどりで栄養も充分。豚肉の旨味をしっかり野菜に移して炒めるのもポイントです。炒める順番を守ることで、野菜本来の甘みも引き立って味に深みが出ます。 味付けはシンプルながら、めんつゆのコクと醤油の香ばしさ、そして仕上げのごま油とかつお節が絶妙に調和。特に炒めながらと盛り付け時のかつお節の二重使いで、香り高く奥行きのある味わいになります。 調理時間は約20分、費用も約400円と経済的なので、忙しい日や家計を気にする方にもぴったり。個人的には家族の夕食にもよく作りますが、みんな箸が止まりません。 うどんはほぐれやすいように調味料を加えたタイミングでよく炒めると仕上がりが滑らか。焦げ付きを防ぐため中火から強火で手早く作ることもおすすめします。 ぜひ一度、かつお節の風味が効いた懐かしい和風焼きうどんを試して、普段の焼きうどんとは一味違ったやさしい味わいを楽しんでみてください。
