hi everybody welcome to foodtube
I’m Tim Anderson I’m a chef and I love
Japanese cooking I lived in Japan for
two years and now I’ve got a restaurant
and a cookbook both called naan bomb I’m
gonna cook you a dish today from the
city where I live Kitakyushu in the
southwest of Japan
it’s called yaki udon it’s essentially a
stir-fried noodle dish like yaki soba
with lots of crunchy vegetal a ver full
Japanese ingredients bit of bacon in
there really really satisfying this
recipe will make enough for about three
servings or two if you’re really hungry
and you might get really hungry once you
start to smell this let’s get to it now
this is a wok cook dish using very very
high heat so you want to make sure that
all your ingredients are prepped up and
ready to go before you start cooking
because once that heats on and the
ingredients are in the pan it’s going to
go very very fast first of all we get
our wok on a high heat and we add some
neutral vegetable oil rapeseed oil will
do sunflower oil is fine anything that’s
got a high smoke point in neutral flavor
that’s about a tablespoon and a half
just enough to coat the wok so the
reason we want to get this oil so hot
before we start adding anything is
because we want the vegetables to fry
rather than steam the vegetables are
mostly water so as soon as they get hot
that water will start to come out we
want to get that water out of the pan as
fast as possible so we get a little
color and yeah that’s hot enough so
first of all streaky bacon that’s about
four rashers chopped up in there once we
got some of the fat out we’ll go
straight in with an onion slice up nice
and thinly in DeSantis shake you can see
that Bacon’s starting to brown already
we don’t want anything to go soft or
mushy this is all about crunch we’re
gonna add some carrot sliced into thin
planks throw that through so there’s a
lot of different vegetables going in
here but they all bring something to it
the onions obviously sweetness and a bit
of sharpness the carrots pure sweetness
the onions and the carrots you want to
give about 3-4 minutes in the pan before
you add the next batch oh yeah check
that out now we’re going to go in with
some cabbage some bean sprouts
and some julienned garlic one clove all
right get in there stir it up Wow
we want to cook this for a good four
five minutes until this cabbage and the
bean sprouts start to lose some of their
volume so the volume has gone down by
about a third starting to shrink so it’s
time to move on to the next step and
that’s to add some mushrooms use just
ordinary button mushrooms really any
kind of mushroom will do is you take’ or
they’re all good but button mushrooms
are underrated they work really well in
a stir-fry and all kinds of thing
they’re gonna soak up some of the
seasoning our mushrooms are just started
go a little bit translucent but now
we’re gonna add our seasonings so for
some rich nutty flavor we’re going with
some toasted sesame seed oil about a
tablespoon for salt we’re gonna add some
soy sauce about a tablespoon and a half
and do use Japanese soy sauce it’ll make
a difference in the flavor some rice
vinegar about a half a tablespoon for
acidity obviously it’s all about balance
here and then we’re gonna add some mirin
which is a sweet cooking sake
about a tablespoon like that and this
just adds sweetness dashi powder is a
very important Japanese soup stock it’s
got a smoked fish and seaweed flavor
just a pinch of that and then we’ve got
some white pepper same amount of that so
this is looking nice and saucy now
starting to get those rich nutty aroma
zs– and now it’s time to add the
noodles the twist is that uses ojon
noodles which are thick chewy wheat
noodles which i think are a lot more
satisfying the typical egg noodles you
get in traditional yakisoba that comes
fresh and cooked and any East Asian
supermarket will have it if you can’t
get to an Asian supermarket you can
usually buy these dried in big
supermarkets if you buy the dried udon
just cook them according to the package
instructions before putting them in with
the stir-fry so this is just about done
I am going to now kill the heat and stir
everything through so good
there it is now all we have to do is
plate up and garnish now it’s garnished
we’ve got three things some toasted
white sesame seeds next beni shoga which
just means red ginger this is pickled
ginger similar to what you get at sushi
restaurants but not quite a sweet little
bit sharper a little bit saltier and
finally crispy fried shallots there we
go
yaki udon stir-fried thick wheat noodles
loads of veg been a bacon pickled ginger
lots of great flavours from those
Japanese seasonings let’s have a taste
mmm it’s sweet and then it’s got a bit
of sharpness it’s got a lot of crunch
still if you take the bacon out when the
dashi powder be an amazing vegetarian
dish
so that’s yaki udon I hope you give it a
try it’s really easy and really good by
the way I’m not just a Japanese food
geek I’m also a big beer geek so click
here see my strawberry beer mojito video
over on drinks tube and also don’t
forget to click Subscribe there’s great
videos so many great videos and more
each week thanks for watching if you
like this recipe and you’re curious
about more Japanese recipes don’t forget
to check out my cookbook nan ba japanese
soul food by clicking the link oh my
gosh I must
I’m Tim Anderson I’m a chef and I love
Japanese cooking I lived in Japan for
two years and now I’ve got a restaurant
and a cookbook both called naan bomb I’m
gonna cook you a dish today from the
city where I live Kitakyushu in the
southwest of Japan
it’s called yaki udon it’s essentially a
stir-fried noodle dish like yaki soba
with lots of crunchy vegetal a ver full
Japanese ingredients bit of bacon in
there really really satisfying this
recipe will make enough for about three
servings or two if you’re really hungry
and you might get really hungry once you
start to smell this let’s get to it now
this is a wok cook dish using very very
high heat so you want to make sure that
all your ingredients are prepped up and
ready to go before you start cooking
because once that heats on and the
ingredients are in the pan it’s going to
go very very fast first of all we get
our wok on a high heat and we add some
neutral vegetable oil rapeseed oil will
do sunflower oil is fine anything that’s
got a high smoke point in neutral flavor
that’s about a tablespoon and a half
just enough to coat the wok so the
reason we want to get this oil so hot
before we start adding anything is
because we want the vegetables to fry
rather than steam the vegetables are
mostly water so as soon as they get hot
that water will start to come out we
want to get that water out of the pan as
fast as possible so we get a little
color and yeah that’s hot enough so
first of all streaky bacon that’s about
four rashers chopped up in there once we
got some of the fat out we’ll go
straight in with an onion slice up nice
and thinly in DeSantis shake you can see
that Bacon’s starting to brown already
we don’t want anything to go soft or
mushy this is all about crunch we’re
gonna add some carrot sliced into thin
planks throw that through so there’s a
lot of different vegetables going in
here but they all bring something to it
the onions obviously sweetness and a bit
of sharpness the carrots pure sweetness
the onions and the carrots you want to
give about 3-4 minutes in the pan before
you add the next batch oh yeah check
that out now we’re going to go in with
some cabbage some bean sprouts
and some julienned garlic one clove all
right get in there stir it up Wow
we want to cook this for a good four
five minutes until this cabbage and the
bean sprouts start to lose some of their
volume so the volume has gone down by
about a third starting to shrink so it’s
time to move on to the next step and
that’s to add some mushrooms use just
ordinary button mushrooms really any
kind of mushroom will do is you take’ or
they’re all good but button mushrooms
are underrated they work really well in
a stir-fry and all kinds of thing
they’re gonna soak up some of the
seasoning our mushrooms are just started
go a little bit translucent but now
we’re gonna add our seasonings so for
some rich nutty flavor we’re going with
some toasted sesame seed oil about a
tablespoon for salt we’re gonna add some
soy sauce about a tablespoon and a half
and do use Japanese soy sauce it’ll make
a difference in the flavor some rice
vinegar about a half a tablespoon for
acidity obviously it’s all about balance
here and then we’re gonna add some mirin
which is a sweet cooking sake
about a tablespoon like that and this
just adds sweetness dashi powder is a
very important Japanese soup stock it’s
got a smoked fish and seaweed flavor
just a pinch of that and then we’ve got
some white pepper same amount of that so
this is looking nice and saucy now
starting to get those rich nutty aroma
zs– and now it’s time to add the
noodles the twist is that uses ojon
noodles which are thick chewy wheat
noodles which i think are a lot more
satisfying the typical egg noodles you
get in traditional yakisoba that comes
fresh and cooked and any East Asian
supermarket will have it if you can’t
get to an Asian supermarket you can
usually buy these dried in big
supermarkets if you buy the dried udon
just cook them according to the package
instructions before putting them in with
the stir-fry so this is just about done
I am going to now kill the heat and stir
everything through so good
there it is now all we have to do is
plate up and garnish now it’s garnished
we’ve got three things some toasted
white sesame seeds next beni shoga which
just means red ginger this is pickled
ginger similar to what you get at sushi
restaurants but not quite a sweet little
bit sharper a little bit saltier and
finally crispy fried shallots there we
go
yaki udon stir-fried thick wheat noodles
loads of veg been a bacon pickled ginger
lots of great flavours from those
Japanese seasonings let’s have a taste
mmm it’s sweet and then it’s got a bit
of sharpness it’s got a lot of crunch
still if you take the bacon out when the
dashi powder be an amazing vegetarian
dish
so that’s yaki udon I hope you give it a
try it’s really easy and really good by
the way I’m not just a Japanese food
geek I’m also a big beer geek so click
here see my strawberry beer mojito video
over on drinks tube and also don’t
forget to click Subscribe there’s great
videos so many great videos and more
each week thanks for watching if you
like this recipe and you’re curious
about more Japanese recipes don’t forget
to check out my cookbook nan ba japanese
soul food by clicking the link oh my
gosh I must
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