Yaki udon is a typical Japanese dish, considered one of the most prized in the nation. As its name suggests, it is composed of udon noodles which are as popular in Japan as spaghetti is in Italy.
This dish is simply a stir-fried noodle dish that can be prepared quickly and easily. The term “yaki” means “grilled”, “fried” or “roasted” in Japanese.
Similar to yakisoba, another popular stir-fried dish, yaki udon can have a large number of ingredients based on the diner’s taste. Udon noodles, prepared with only wheat flour, salt and water, are often used in hot recipes and have a thick, soft and barely chewy texture, unlike soba noodles which are thinner and made from buckwheat.
These noodles are often considered very nutritious as they are a good source of complex carbohydrates, those that are processed slowly by the metabolism. This achieves a longer satisfaction effect, preventing overeating.
In addition, they are rich in vitamin B, thiamine, riboflavin, niacin and folate. All of these nutrients are generally good for reducing stress and promoting overall good health.
What is the origin of udon noodles?
While the beginnings of this food are not very clear, one thing is certain: the Japanese have included udon noodles as part of their staple diet for many, many centuries.
Wheat cultivation began around 7000 BC, supposedly in the Mesopotamia region. Slowly, harvesting and flour milling practices reached China and were quickly incorporated into cooking techniques.
It was the Chinese who began processing wheat to develop noodles. They succeeded in making several types, among them the “cut noodle types” such as udon and soba.
It is believed that these finally arrived in Japan during the 700s from China with a developed technique.
After the Pacific War (and World War II), in the city of Kokura in southern Japan, there was a major food shortage that made it necessary to resort to replacements in order to make the different dishes. The owner of a noodle restaurant called Darumado began using udon noodles to prepare yakisoba because the correct noodles were not available.
Current dishes prepared with udon noodles such as tempura udon, tamogo toji udon and torinanban were actually developed almost 300 years ago, during the mid to late Edo period.
To achieve the perfect udon noodles, it is important to pay attention to the kneading technique: it must be done vigorously to reach the perfect texture in the dough, which will then be cut into bite-size strips and cooked in hot water.
These noodles are very popular in Japan because of their low cost, simple cooking and delicious taste easily combined with a large number of sauces.
The tradition of eating udon with bonito broth and soy sauce began after the Genroku era (1688-1704), considered the golden age of the Edo period in which the great expansion of commercial economies began. It was here that soy sauce was distributed throughout the country.
In addition to being a dish easily prepared at home, it is also available in a large number of restaurants: from fast-food and cheap eateries to upscale restaurants with eccentric dishes.
Popular udon noodle recipes
Zaru udon noodles (cold) are usually served on a kind of bamboo mat, accompanied by a sauce in which they are dipped before eating.
Kake udon (hot) is perhaps one of the most basic ways to prepare them. They are covered with hot broth and accompanied only by spring onions. In the Osaka region, this dish is called “su udon”.
Another variant, which can be served hot or cold, is tempura udon. Here, the tempura pieces are placed on top of the noodles together with broth or in a separate dish and then dipped here.
Finally, there is a hot version of these noodles accompanied by Japanese curry, logically called udon curry. This dish, being full-bodied, is usually served mainly during the winter with disposable bibs to avoid soiling clothes.
Yaki Udon (Japanese Stir-Fried Noodles)
Ingredients
- 12 oz. pre-cooked udon Japanese noodles
- 4 oz. pork belly finely sliced
- 1 onion chopped
- 1 small carrot julienned
- 4 oz. white cabbage thinly sliced
- 3 oz. soybean sprouts
- 2 oz. dashi broth powder
- 3 tablespoons rapeseed oil
For the sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons mirin
- 2 tablespoons freshly grated ginger
For the garnishes
- 2 sprigs scallion finely chopped
- 1 tablespoon katsuobushi dried bonito flakes
- 1 tablespoon aonori flakes seaweed
- 1 tablespoon benishoga red marinated ginger
Instructions
- Cut the sliced pork belly into 1 inch (2,5 cm) long pieces.
- Add 6 cups (1,5 L) of water into a large saucepan and bring to a boil.
- Add the udon and cook until untangled and al dente (about 5 minutes).
- Drain and reserve.
Sauce
- Mix the soy sauce, mirin and grated ginger in a bowl. Set aside.
- Heat the rapeseed oil in a large pan over high heat.
- Sauté the pork until golden, then add onion, carrot and cabbage. Brown for a few minutes, stirring regularly, until the vegetables are tender.
- Add the udon and soy sprouts and sauté with the vegetables and pork.
- Add the dashi powder and the reserved sauce.
- Brown until all the ingredients are seasoned and covered with the sauce evenly (about 2 minutes).
- Serve the hot yaki udon on a plate. Sprinkle with scallions, bonito flakes, marinated ginger and aonori flakes (seaweed).
Nita is the foodie blogger behind Tastesspicy. Originally from the small Island of Trinidad and Tobago in the Caribbean, she now lives in the cold Tundra of Minnesota, USA where she enjoys sharing recipes from around the world, particularly from the Caribbean featuring foods with a spicy, but flavorful flair.
Harleen says
Now I can make my own Yaki Udon at home.