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the secret of my Japanese Veggie Yakiudon

Veggie Yakiudon

I have so many various vegetables in the fridge and came up an idea to make a veggie version of yakiudon. I love meat so it’s pretty challenging to go for a meatless meal, but after after cooking so many nice dishes, cakes and cookies when my in-laws were with us in the last 10 days, it’s time for me to eat something light. You can substitute any vegetables you have around you. The original Japanese version uses Cabbage and I used Pak Choy instead. Combine different colours of vegetables so you will get a multicolor dish, it will cheer you up and it tastes as good as with meat or seafood.

 

Serves 1-2

Seasonings:

  • 3-4 tbsp Worchestershire sauce or Tonkashu sauce
  • 1 tsp Sugar
  • 1 tbsp Mirin
  • Japanese 7 spices
  • pinches of sea salt
  • fresh ground black Pepper
  • green nori flakes (optional)
  • 1 tbsp Mayonnaise

Ingredients:

  • 2 cloves garlic, finely chopped
  • 1 pack enoki mushrooms
  • half courgette, cut into thin strips
  • 1 small carrot, grated
  • handful of white champignons (mushrooms), thinly sliced
  • 1 pak choy
  • 4 sprigs chinese chives, cut into 4 cm lengths
  • 3 sprigs spring onion, cut into 4 cm lengths
  • 6 cherry tomatoes, cut into halves
  • 1 pack boiled udon, washed in water, unwind and drain
  • 3 tbsp cooking oil
  • Dried bonito flakes (optional for garnish)

Directions:

  • Heat the oil in a large pan or a wok if you have one.
  • Add in the chopped garlic and let it cook for about 20 seconds. Turn down the heat a little if it gets too hot, don’t burn the garlic.
  • Add the vegetables into the pan and stir fry, add the mirin and follow by some salt and pepper.
  • Add the udon, keep stir frying until all ingredients are mixed well and almost cooked.
  • Add in the Worchestershire sauce or Tonkashu sauce, 7 spices, green nori flakes and sugar. Taste to see if need more salt and pepper.
  • This can be done here but I learnt to add mayonnaise which enhanced the yakiudon extremely well. If you prefer you can put this next to the udon on the plate. 
  • Serve immediately when hot and garnish with bonito flakes.

Enjoy with a glass of Japanese (CHOYA) Plum wine !

Notes:

  • The amount of vegetables I used here are actually enough for 2 udon but there was only one on the shelf and I wanted a light meal anyway, it still produced 2 good sizeable portion which I could save for my hubby coming back late from work.
  • The mayonnaise is really important in this Yakiudon I find,  it really did the trick.

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