Comments 7

Easy Weekday Meal : Yakiudon





Did you know that it’s only 5 weeks away from Christmas?  Melbourne CBD’s starting to look and feel like Christmas with Myer’s popular Christmas window display up.  Each year, their window display shares a beautiful short story about a character with a touch of that Christmas spirit of sharing and caring.  Lil’ one was so wowed by the display and may I say that the crowd is just huge, huge! Good work yet again, Myer.

Now that we’re talking about Christmas, have you been naughty or nice this year? Last year, I asked for a cast iron skillet from Santa but I didn’t get one, maybe because I was naughty, I guess 😦   So, for this year, no more waiting for Santa, I went and got myself a Christmas gift – A Lodge cast iron skillet woo-hoo! and at $52 – it’s quite a steal.  Can’t wait to cook more with this brand new gift!

Today I’m taking a break from chinese takeout and instead made a very easy one-plate dinner dish.  It’s a special request by my lil’ one because she has always loved udon from a young age.  The beauty about Yakiudon is that you can practically throw anything (meat, vege or tofu) into the dish, depending on what you have in your fridge, and it’s also the best way to use up any leftovers from yesterday’s dinner.

See, it’s so simple.


Serves 3

3 individual packs fresh udon noodles
1 carrot, sliced thinly
300 g pork belly, sliced
1 shallot, sliced thinly
1/4 sheet nori sheet, shred thinly, to top
1/2 scallion, sliced thinly, to top
Dried bonito flakes, to top
Shichimi togarashi (optional)
Toasted sesame seeds

2 tbsp Japanese soy sauce
2 tsp dashi powder
2 tsp sugar
2 tbsp chicken stock
Freshly ground black pepper

1. In a large bowl, soak the udon noodles with warm water.  Use a chopstick to gentle detangle them until they are separated.  Drain and set aside.

2. Heat the skillet at medium high heat.  Pour 1 tbsp of oil into the skillet.  Fry the sliced pork belly until they are almost 80% cooked.  Remove and set aside.

3. Pour 1 tbsp of oil into the skillet. fry the sliced shallots until fragrant.  Then mix in carrot and fry until soft.  Pour in the cooked pork belly slices and add udon.   Add sauce, stir and mix well.

4. Dish up and top with shredded nori sheets, scallion and bonito flakes.  Sprinkle Shichimi Togarashi (if using) and toasted sesame seeds.  Serve immediately.



  1. May I suggest you choose a bigger font. The size of Zuki’s photo in relation to your font size is out of synch.

    Best wishes for great recipes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s