You can get creative and customize your yaki udon the way you like it.
For the stir-fry:
1 pound frozen udon
8 ounces thinly sliced beef (see note)
½ cup sliced shitake mushrooms
½ yellow onion, sliced
2 cloves garlic, mince
½ cup carrots, julienned
2 cups sliced cabbage
For the sauce:
2 tablespoons soy sauce
3 tablespoons mirin
3 tablespoons sake
1 tablespoon oyster sauce
1 tablespoon sesame oil
For serving (optional):
Sirloin, flank, or skirt steak are good beef choices for this dish. I also like using less expensive and less tender cuts like top round (London broil) with sufficient marbling (white fat streaks). Slice thinly and across the grain to make them even more flavorful and tender.
1. Before starting to cook, please make sure all ingredients are ready as this dish takes so fast to cook and is best enjoyed right after. If using dried shitake mushrooms, soak them in warm water first until ready to slice.
2. Combine all ingredients for the sauce in a bowl. Set aside.
3. Lightly season beef with salt and pepper. Add a tablespoon of the sauce to the meat. Set aside.
4. Soak frozen udon noodles in a bowl of hot water for about 1 minute. Separate the strands of noodles. Drain and set aside.
5. Heat a tablespoon of oil in a large skillet over high heat and quickly brown the meat. Avoid over stirring so the meat browns well. Push the meat to the side of the pan.
6. Add mushrooms in. Let it brown. Push to the side.
7. Add a little oil and turn heat to medium. Add garlic and cook for 30 seconds.
8. Add onions and carrots. Cook for about a minute.
9. Add cabbage and cook until tender-crisp, about 2 minutes.
10. Add the noodles and sauce. Toss it together and cook until noodles are heated through and sauce is mostly absorbed.
11. Add togarashi, scallions, and bonito flakes. Enjoy while hot!
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