I made Beef Yaki Udon

3 comments

1. Yaki Udon is a popular street food in Japan that traces its roots back to post-war Japan when a noodle shop in the north of Kyushu started stir-frying udon noodles with odds and ends to create a proxy for yakisoba using what was available. I prefer the texture of udon noodles over the ramen noodles that are normally used for yakisoba. I keep things interesting by changing up the mix of vegetables and meat.
   For this one, I’ve used slices of steak marinated in soy sauce, sake, ginger, and garlic. This gets stir-fried with broccoli florets before being combined with some cooked udon noodles and an umami-rich glaze made with oyster sauce, sake, and black pepper. It’s an easy weekday meal that’s super flexible, and if you want to try my version, I have a [recipe here](https://youtu.be/hem65racfOs). What do you like adding to your yakisoba/yakiudon?

2. Hey Mark. Your dishes and pictures always look great. Any tips on taking good pictures of food? I record and watch your cooking show on NHK.
   Yaki Udon is always yummy and I usually make it with thin sliced onions and cabbage but broccoli looks great. Toppings I add are beni shoga, aonori and katsuo. I find making yaki udon is harder than making yakisoba since udon is more delicate and can get gummy pretty quickly.

3. Looks lovely