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Yakiudon with tofu 焼うどん

Yakiudon with tofu

Ingredients

Scale
  • 2 portions frozen udon noodles (microwaved with 2 Tbsp of sake for about 2 minutes)
  • 1/2 block firm tofu (7oz) (excess water removed cut into strips 1/4in. thick; alternatively protein of choice)
  • 1 cup moyashi (bean sprouts)
  • 1 cup carrots (shredded)
  • 1 cup onions (sliced)
  • 1/4 head cabbage (sliced)
  • 1 tbsp sake
  • 2 tbsp shouyu (soy sauce)
  • 1 tbsp chuno sauce
  • black pepper and white pepper (to taste)
  • 12 tbsp benishouga (pickled ginger)
  • 23 tbsp katsuobushi
  • 24 tbsp olive oil
  • Toppings ((sansho pepper, ichimi or shichimi pepper, katsuobushi, nori (dried seaweed), benishouga (pickled ginger), fried egg))

Instructions

  1. Prepare all vegetables and set aside.
  2. Cover udon noodles with plastic wrap and microwave with 2 tbsp sake for 2-2½ minutes.
  3. Heat a large pan with olive oil and cook carrots and tofu for 1-2 minutes. Add a few dashes of pepper if desired.
  4. Add in onions and cook until slightly browned.
  5. Add in cabbage, bean sprouts, benishouga.
  6. Add in the sake, soy sauce, chuno sauce, noodles and katsuobushi
  7. Stir to ensure all vegetables are evenly mixed.
  8. Cook until liquid is gone.
  9. Top with toppings and enjoy!

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