About the Recipe
Lunch, dinner or supper - yaki udon always hits the spot. I've served this at parties in little cardboard cartons and made it at barbecues. If you haven't eaten it before, try the recipe below and you'll see why it's so popular.
Ingredients
170g pork chop
4 large pointed cabbage leaves
70g mangetoute
100g carrot
2 packs of udon
1 tbsp veg oil
1 tbsp mirin
1 tsp japanese dashi granules
1.5 tbsp soy sauce
1 sachet of bonito flakes
Preparation
remove the strings from the mange toute and cut them in half
peel & halve the carrot lengthways and then slice thinly
remove the stalks from the cabbage leaves and slice the leaves into 1cm strips
thinly slice the pork chop diagonally
heat 1 tbsp of oil in a large frying pan. add the pork and fry for 2 - 3 minutes
add the carrot, mangetoute and cabbage and fry for a further 2 minutes
rinse the udon with hot water. add to the pan and fry, separating the udon noodles gently so they don't stick together
add the mirin, dashi and soy sauce and stir fry for another 2 - 3 minutes
turn out onto serving plates and garnish with the bonito flakes