Japanese Stir Fried Udon Noodles (Yaki Udon) Using Shio Koji

Japanese Stir Fried Udon Noodles (Yaki Udon) Using Shio Koji

Yaki udon—Japanese stir-fried udon noodles—is one of those quick, satisfying dishes that’s perfect for busy days and nostalgic nights. “Yaki” means fried or grilled, and in this recipe, we’ll give the chewy udon noodles a slightly charred finish for deeper flavor. My mother used to make this when I was a child, so this dish brings me back memories.

shio koji in a jar seen from above

To boost the flavor even more, I marinate the pork slices in shio koji, which not only tenderizes the meat but also adds a rich layer of umami to the dish.

Japanese Stir Fried Udon Noodles (Yaki Udon) Using Shio Koji

Stir Fried Udon Noodles Yaki Udon seen from above
This quick and flavorful yaki udon uses shio koji–marinated pork for extra tenderness and umami, and brings comfort with its nostalgic, slightly charred noodles.
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Sakura Yubi
Prep Time 15 minutes
Cook Time 15 minutes
Meat Marinating Time 1 day
Total Time 1 day 30 minutes
Cuisine Japanese
Course Main Course
Servings 1 servings

Ingredients

Shio-koji marinated pork slices

  • 150 g (1.1 cups) pork slices
  • 1 tbsp (1 tbsp) shio koji

Sauce

For frying

  • 1 tbsp (2 tbsp) oil
  • 50 g (1.8 oz) carrot
  • 50 g (1.8 oz) shiitake mushroom
  • 100 g (1.4 cups) cabbage
  • 200 g fresh udon noodles

Garnish

directions
 

Preparation

  • Marinate pork slices in shio koji for about 24 hours. This will soften the meat and bring out umami.
    Marinate pork slices in shio koji
  • Let's prepare the sauce. In a small bowl, add soy sauce, sake, water, and dashi powder. Mix well, and set aside.
    prepare the sauce
  • Slice vegetables.

Stir Frying

  • Turn the heat to medium and add some oil to a pan.
    add some oil to a pan
  • We'll fry pork slices first. Use any pork slices you have on hand. Separate the meat slices on the pan and fry them until half way.
    Separate the meat slices on the pan and fry them until half way
  • Now we add some of the veggies, the ones that take longer to cook. I'm adding carrot, shiitake mushroom and hard parts of cabbage. Use any vegetables you like. I also like to use bean sprouts instead of what I'm using today.
    add some of the veggies
  • Now the veggies are cooked half way. Let's go ahead and add udon noodles. I'm using fresh udon noodles here.
    add udon noodles
  • Then add the sauce. The sauce will help separate the noodles faster.
    add the sauce
  • Try to separate the noodles on the pan like this. If the sauce gets dried out too quickly, add some water.
    separate the noodles on the pan
  • Once the noodles are all separated, stir fry this on high heat. We want the sauce to dry out and burn a little bit on the noodles. This will create that nice charred soy sauce flavor.
    stir fry on high heat
  • Add the rest of the veggies now and keep stirring.
    Add the rest of the veggies
  • Check the taste and make final adjustments. I added some salt and pepper. Give it a final stir.
    added some salt and pepper
  • You see some of the noodles are a bit burned on the surface? That's what we want.
    some of the noodles are a bit burned on the surface
  • Serve the noodles on a plate and sprinkle some bonito flakes. They add some really nice fragrance and flavor.
    Okay it's done! Enjoy!
    sprinkle some bonito flakes

Recipe Notes

Nutrition

Serving: 1servingCalories: 956kcalCarbohydrates: 79.2gProtein: 47.5gFat: 48.9gSaturated Fat: 12.9gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 23.1gTrans Fat: 0.1gCholesterol: 111.3mgSodium: 3045.9mgPotassium: 997.8mgFiber: 9.8gSugar: 14.5gVitamin A: 8461.5IUVitamin C: 40.6mgCalcium: 82.8mgIron: 2.6mg
Keyword koji salt, salt koji, shio koji, stir fried udon noodles, yaki udon
Stir Fried Udon Noodles Yaki Udon seen from above

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