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

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, an osaka-native's sauce yakisoba (or stir-fried udon noodles). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) is something which I’ve loved my entire life. They are nice and they look wonderful.

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.

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

The ingredients needed to make An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles):
  1. Prepare Chinese-style noodles or udon noodles (as thick and chewy as possible)
  2. Get leaves Cabbage
  3. Prepare to 2 handfuls Bean sprouts
  4. Get Thinly sliced pork or beef
  5. Take Dashi stock (about the concentration for miso soup)
  6. Get to 60 ml Otafuku Okonomiyaki sauce orsauce
  7. Take 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)
  8. Take Vegetable oil
  9. Make ready Salt and pepper … A
  10. Get Tempura crumbs … B
  11. Prepare Bonito flakes … B
  12. Make ready 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 therefore has a similar preparation style to yakisoba, except it uses udon noodles. 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.

Instructions to make An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles):
  1. 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.
  2. Prepare the dashi stock, it can be dash stock powder dissolved in hot water. *Speed is essential, so prepare the sauces now too.
  3. 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).
  4. 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!!
  5. 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.
  6. 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.
  7. 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.
  8. In Step 7, make sure you mix the sauce with the remaining dashi stock that hasn't been fully evaporated. This is important!!
  9. From Step 6 onwards, the process up until plating should take about 20 to 30 seconds.
  10. If you take your time here, the noodles will not only dry out, but start tasting like the instant kind.
  11. 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.
  12. 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.
  13. 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.
  14. But, if you can't find it, try using the"Fake Otafuku type Okonomi Sauce".
  15. I tried various types of sauce for this recipe before posting it. The amount needed is the same at 40 to 60 ml.
  16. Always use thick noodles… Thin noodles will become soggy and mushy.
  17. 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.
  18. 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.

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.) 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. 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.

So that is going to wrap it up for this special food an osaka-native's sauce yakisoba (or stir-fried udon noodles) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!