One day, my daughter asked me what the difference between ‘Yakisoba’ and ‘Yakiudon’ was. ‘Yakisoba’ is a dish of stir-fried noodles flavoured with Yakisoba sauce, which tastes like mix of Worcestershire sauce and soy sauce. ‘Yakiudon’ is obviously stir-fried udon noodles and originally seasoned with the same sauce, but nowadays dashi-flavoured soy sauce is more commonly used. However, there is no particular rule for the flavour and ingredients. This is my ‘Yakiudon’.
Pork 100 to 150g *thinly sliced
Cabbage 2 to 3 leaves
Oil 1 tablespoon
Salt & Pepper
Cooked Udon Noodles 2 servings
Okaka/Katsuobushi (Bonito Flakes) *optional
Spring Onion *finely chopped, optional
Dashi Powder 1 teaspoon
Sake (Rice Wine) OR Water 2 tablespoons
Soy Sauce 2 to 3 tablespoons
- Peel and slice Daikon into 2 to 3mm thin strips. I usually use a slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into strips. Slice Cucumber in the same way.
- Place Daikon and Cucumber in a bowl, sprinkle Salt and massage, rest for a while, then drain and squeeze to remove excess salty water.
- Add Tuna with oil and juice in the can, mix with all other ingredients. Serve immediately.