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

Grilled udon Japanese style Video Recipes