Try this Bacon and Egg Yakiudon recipe, or contribute your own.
- Carbohydrate 6.42060501296065 g
- Cholesterol 0 mg
- Fat 0.253630000511268 g
- Fiber 1.90325000383451 g
- Protein 3.15547500639085 g
- Saturated Fat 0.0332500000664648 g
- Serving Size 1 1 Serving (128g)
- Sodium 588.952000015338 mg
- Sugar 4.51735500912613 g
- Trans Fat 0.11725000023774 g
- Calories 33 calories
Step-by-step
- Soak your frozen udon in a bowl of warm water making sure that all of the strands of noodles are separate. Drain and set aside.
- Over medium heat, cook the bacon until crisp in a cast iron pan or heavy bottomed non-stick skillet.
- Drain off the majority of the fat and then add the drained udon noodles as well as the soy sauce, dashi powder, and sugar.
- Toss to coat the noodles and turn the heat to medium-high to slightly reduce the sauce, about 1-2 minutes.
- Turn the heat off, taste and season with freshly ground pepper to taste.
- Garnish with the sliced green onions and soft boiled egg. Enjoy hot!
Throwing frozen sanuki udon straight into a hot pan results in broken strands and unevenly heated centers. Warm water soaking loosens the starches safely before the noodles ever touch the cooking surface. Thick frozen wheat noodles require precise handling to maintain their characteristic chew without turning gummy. Selecting cured pork belly with adequate fat ensures the pan seasons properly without adding extra neutral oils. Fresh green onions add necessary sharpness to cut through the rich rendered pork fat and concentrated soy glaze. Preserved ingredients like instant dashi powder supply immediate umami, though liquid dashi requires reducing the added soy sauce proportionally to maintain salt balance.
Managing Texture and Temperature
Cast iron and heavy bottomed non-stick skillets retain thermal energy efficiently, which prevents the noodles from steaming instead of frying. Cook the bacon over medium heat for approximately six to eight minutes until the fat renders completely and the edges turn crisp. Drain excess grease carefully, leaving roughly one tablespoon in the skillet to coat the separated noodles uniformly. Raising the heat to medium-high during the final two minutes allows the soy sauce and sugar mixture to adhere to the surface of the udon without scorching. Incorporating the soft-boiled egg halves at the very end preserves the runny yolk texture.
- Soak frozen udon in warm water until individual strands separate fully.
- Drain excess fat thoroughly after crisping bacon to avoid greasy noodles.
- Adjust heat to medium-high only when reducing the soy glaze.
