Jun 29, 2017

Black Food Rocks! Black Yakiudon (焼きうどん)

Something garlicky and spicy, something bouncy and slurpy, something irresistible and perhaps evil. This is a plate full of dark matters - this is a plate of black yakiudon. 

Ready to darken yourself?

Black yakiudon (焼きうどん) -

Ingredients (for 6 portions)?

  • 900 grams udon
  • 0.7 lb matsuzaka pork slices or any thick-cut shabu pork slices
  • 6 to 8 shiitake mushrooms
  • 6 to 8 bok choy
  • 1 carrot
  • 1/4 cabbage
  • 1 onion
  • 4 garlic cloves
  • 2 red chilies
  • 1 stalk scallion
  • 2 teaspoons grated or finely chopped ginger
  • 3 tablespoons soy sauce paste
  • 3 tablespoons oyster sauce
  • 2 tablespoons Japanese tsuyu (double concentrated)
  • 2 tablespoons mirin
  • 2 tablespoons squid ink
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Some kimchi or pickled red ginger (beni shoga)
  • Some bonito flakes (katsuobushi)


Peel and roughly chop the garlic cloves. Trim off the scallion stem and cut the remaining in about 2-inch long sections. Destem and chop the chilies. Peel and slice the onion. 

Destem and slice shiitake mushrooms. Peel and julienne the carrot. Tear the cabbage into large bite size pieces. Tear the bok choy into strips and cut to shorter or thinner strips if needed.

Cook the udon till about 70% cooked-through. Drain and set aside for later use. You can even rinse or soak the udon with cold water to stop the cooking process.

Use a big pot or a wok, drizzle some olive oil and turn to medium high heat. Add in the onion along with salt and pepper. Give it a quick stir and cook till translucent.

Add in garlic, scallion, chilies, and ginger. Cook till aromatic but not burning the garlic.

Transfer the pork to the pot and sear till some fat renders. Add the carrot and shiitake to the mixture. The shiitake will absorb all the extra fat from the pork and become tender and juicy.

Transfer the cabbage over, it might appear almost overflowing the pot but do not worry. The cabbage will start to wilt after a while. Once that happens, transfer the bok choy over.

Add the soy sauce paste, oyster sauce, tsuyu, mirin and mix well. Cook for couple more minutes to fully incorporate all the flavors. 

Add in the squid ink and mix gently to avoid lumps. Transfer the udon over and cook till it reaches desired texture.

Plate the udon and serve some kimchi or pickled red ginger on the side. Only add some katsuobushi right before serving so it can start "dancing" with the help from the heat below.

May the force be with you. 

Other udon recipes:

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