Yakiudon is a soy-based stir-fried Udon noodle with meat and vegetables. It is super easy to make at home. The version I made below is not like the kind you typically find at traditional Japanese restaurants. I based this recipe on the Beef Yakiudon dish that I get at a Izakaya place (Guu Garlic) I like in Vancouver, BC.
There is one ingredient not commonly used in Japanese cuisine in this recipe and that is Oyster Sauce. I opted to use it because it gave a flavour that was reminicent of the one at Guu Garlic, though I’m not sure if that is what they used, but hey, it’s good! So why not!? But of course you can opt without it, the ingredients are flavourful enough without the oyster sauce.
You may look at this and think oh great I don’t have dashi stock, but you know, I always keep a jar of the instant stuff at home, just cause, I can’t always be bothered to make everything from scratch. Though I’d like to, but after work, I can’t take that extra step to get dinner on the table. So feel free to use this food ingredient cheat.
Stir-Fry Beef and Mushroom - Japanese Yakiudon
Ingredients: 2 blocks of frozen sanuki udon 2 teaspoon sesame oil 2 tablespoon unsalted butter 1 clove garlic, crushed 1 shallot, sliced (alternatively, you can use a quarter of a small onion) 150 grams of sliced beef 125 grams Mushrooms, sliced (any type, I prefer shiitake and shimeji but couldn’t locate those in the grocery store today) 25 ml soy sauce 1 tablespoon oyster sauce 2 teaspoon mirin 1 teaspoon Japanese Worcestershire sauce (optional) 1/4 cup dashi stock Garnish suggestions Dash Shichimi Togarashi (Japanese 7 spice) 1 Green onion stalk, sliced 1 tablespoon Bonito flakes Nori strips Egg Yolk
In a medium saucepan, bring to boil water on high heat.
Once the water starts boiling, add the frozen udon to cook for about 2 minutes.
Strain the water well through a wire strainer and set aside.
In a skillet or wok, heat the sesame oil and butter until melted on medium heat.
Next, add the onions and garlic. Stir and fry for about a minute.
Add the sliced mushrooms and cook for about 3 minutes.
Add the beef and cook until it is no longer pink.
Add the udon to the skillet or wok.
Add the soy sauce, oyster sauce, mirin, and Worcestershire sauce.
Stir and fry everything together for about 30 seconds.
Next add the dashi stock, and mix everything together. If preferred, add more dashi stock or butter to loosen the noodles.
After stir-frying for a minute the dish is complete.
Plate the noodles and top with your preferred garnishes. I like to plate mine with all the garnishes, since I have them on hand, but feel free to do what you prefer.