yaki udon
Delicious yaki udon from Mai-san's kitchen!
ingredients
8 pieces of frozen fatty pork belly slices
8 pieces of frozen beef slices
¼ head of cabbage
3 small carrots
½ crown of broccoli
2 packs of udon
1 tbsp of dashi concentrate
2 tbsp of oyster sauce
steps
Peel the carrots, then slice them into thin rectangles. Cut the quartered cabbage into 4 or 5 slices. Cut the broccoli into bite-sized trees.
Boil a small pot of water for the Udon.
Heat up a wok to medium heat and start cooking the frozen meat starting with the pork belly to grease the wok, then the beef.
Once the water is boiling, add the udon for one minute until the udon is 75% cooked. Use a strainer to collect the udon and finish off by rinsing with cold water. Set aside.
Once the meat is mostly cooked, add the veggies and cook until all the veggies wilt. This can take more than 5 mins.
Add the udon and remove the wok from the heat.
Add 1 tbsp of dashi concentrate and 2 tbsp of oyster sauce, mix together well. Taste and adjust if needed.
Serve with shredded seaweed, bonito flakes, or furikake.
Sik fan!