Japanese Stir Fried Udon Noodles (Yaki Udon) Using Shio Koji
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.
Ingredients
Shio-koji marinated pork slices
- 150 g (1.1 cups) pork slices
- 1 tbsp (1 tbsp) shio koji
Sauce
- 1 tbsp (1 tbsp) soy sauce
- 1 tbsp (1 tbsp) sake
- 1 tbsp (1 tbsp) water
- 2 tsp (2 tsp) dashi powder
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
- 5 g (0.2 oz) bonito flakes
directions
Preparation
- Marinate pork slices in shio koji for about 24 hours. This will soften the meat and bring out umami.
- Let's prepare the sauce. In a small bowl, add soy sauce, sake, water, and dashi powder. Mix well, and set aside.
- Slice vegetables.
Stir Frying
- Turn the heat to medium and 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.
- 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.
- Now the veggies are cooked half way. Let's go ahead and add udon noodles. I'm using fresh udon noodles here.
- Then add the sauce. The sauce will help separate the noodles faster.
- Try to separate the noodles on the pan like this. If the sauce gets dried out too quickly, add some water.
- 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.
- Add the rest of the veggies now and keep stirring.
- Check the taste and make final adjustments. I added some salt and pepper. Give it a final stir.
- You see some of the noodles are a bit burned on the surface? That's what we want.
- Serve the noodles on a plate and sprinkle some bonito flakes. They add some really nice fragrance and flavor.Okay it's done! Enjoy!
Recipe Notes
- Feel free to adjust the ingredient amounts to your taste.
- What Is Shio Koji? (The Complete Guide)
- How to Make Shio Koji (Recipe)
- Shio koji products: - If You Are Outside of Japan Shio koji by marukome 200g (7.05 ounce): https://geni.us/8vWX0vj Shio koji by marukome 500g (17.6 ounce): https://geni.us/tIoxH2b - If You Are in Japan Shio koji by marukome 500g (17.6 ounce) x 2: https://geni.us/Kbbw0C
- Dashi powder: - If You Are Outside of Japan: https://geni.us/LD7XA - If You Are in Japan: https://geni.us/AI3Btb
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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