Yakiudon with tofu 焼うどん
- Yield: 2 people 1x
Ingredients
Units
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)
- 1–2 tbsp benishouga (pickled ginger)
- 2–3 tbsp katsuobushi
- 2–4 tbsp olive oil
- Toppings ((sansho pepper, ichimi or shichimi pepper, katsuobushi, nori (dried seaweed), benishouga (pickled ginger), fried egg))
Instructions
- 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!