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yaki udon recipe | www.iamafoodblog.com
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4.8 from 5 votes

Yaki Udon

Super easy and pure Japanese comfort food.
Prep Time5 mins
Cook Time5 mins
Course: Main Course
Cuisine: Japanese
Keyword: udon
Servings: 2
Calories: 580kcal


  • 1 brick frozen udon about 250g/8.8oz
  • 1 tbsp soy sauce Japanese preferred
  • 1 tsp instant dashi
  • 1 tsp mirin or sugar
  • 1 tbsp neutral oil eg. grapeseed
  • 1 pork chop about 1/2lb
  • 1/4 medium onion sliced
  • 1 cup cabbage chopped or shredded
  • 1/2 carrot julienned or shredded
  • 1/2 cup katsuobushi shaved dried bonito flakes, optional


  • Soak the frozen udon in a bowl of warm water, loosening to make sure the strands of noodles are separate. Drain and set aside. Mix together the soy sauce, dashi powder, and mirin (or sugar) with 1 tablespoon water in a small bowl. Set aside.
    soaking udon | www.iamafoodblog.com
  • Heat up the oil in a skillet over medium heat. Add the sliced pork and cook until the pork is seared and cooked through, 2-4 minutes.
    cooked pork | www.iamafoodblog.com
  • Add the onion and sauté, stirring, until soft, but not brown. Stir in the cabbage and carrot, cooking until soft, but still a bit crunchy, 1-2 minutes.
    cooked pork and cabbage | www.iamafoodblog.com
  • Add the drained udon noodles and bowl of sauce. Toss everything together, over medium-high heat, until the sauce reduces and coats the noodles, 1-2 minutes. Remove from the heat, and season with salt and pepper. Finish with sliced nori and bonito flakes, if using.
    yaki udon recipe | www.iamafoodblog.com


Calories: 580kcal | Carbohydrates: 59.6g | Protein: 47.4g | Fat: 16.5g | Saturated Fat: 3.2g | Cholesterol: 104mg | Sodium: 752mg | Potassium: 732mg | Fiber: 4.3g | Sugar: 7.3g