One item I always love to order whenever I’m dining at a
Japanese Izakaya place is their Yakiudon.
The chefs from any Izakaya restaurant can somehow always make Yakiudon taste extremely tasty, moist, and flavourful, but when I attempt to re-create it, I
always end up with a dry, sticky, and unflavourful mess. My favourites are the Mentaiko Yakiudon from Ebisu, and the Guu’s Yakiudon from Guu Otokomae. My
goal is to make homemade Yakiudon that is (almost) as good as theirs, so I did
a bit of research, and found a few tips here and there, and thus made the… Kirby’s Masago Yakiudon!!
water. Take it out right when they begin to separate because you will be
cooking them again in the skillet and you don’t want to overcook the noodles.
Japanese Mayo, and Masago. I got a small pack of Masago at Izumiya Marketplace for ~$3.00 which is not bad.
the pot of boiling water. I used beef that you buy for hot pot because the
slices are very thin and it cooks super fast.
Mayo with your Masago.
together in a skillet.
Once everything is mixed thoroughly, add a bit of green
onion for some contrast in colour and taste. As well, add a tablespoon of soy
sauce (I just used a packet of soy sauce that I got from take-out sushi) to
brighten up the flavours. It’s starting to look delicious!
and voila! Kirby’s Masago Yakiudon!! It’s incredibly easy to make and is a great dish for lunch or dinner.
- 2 packages of frozen udon
- 3 tbsp of masago (fish roe)
- 2 tbsp of Japanese mayo
- 10-15 pieces of thin beef slices
- 1 tbsp of soy sauce
- 2-3 tbsp of green onion
- strips/ pieces of seaweed for garnish