Yakiudon with tofu 焼うどん
frozen udon noodles
microwaved with 2 Tbsp of sake for about 2 minutes
firm tofu (7oz)
excess water removed cut into strips 1/4in. thick; alternatively protein of choice
moyashi (bean sprouts)
shouyu (soy sauce)
black pepper and white pepper
benishouga (pickled ginger)
(sansho pepper, ichimi or shichimi pepper, katsuobushi, nori (dried seaweed), benishouga (pickled ginger), fried egg)
Prepare all vegetables and set aside.
Cover udon noodles with plastic wrap and microwave with 2 tbsp sake for 2-2½ minutes.
Heat a large pan with olive oil and cook carrots and tofu for 1-2 minutes. Add a few dashes of pepper if desired.
Add in onions and cook until slightly browned.
Add in cabbage, bean sprouts, benishouga.
Add in the sake, soy sauce, chuno sauce, noodles and katsuobushi
Stir to ensure all vegetables are evenly mixed.
Cook until liquid is gone.
Top with toppings and enjoy!