Japanese dish-Spinach & Bacon Yaki Udon

Udon can be served not just with soup, it’s also suitable to serve as pasta dishes! Especially with parboiled frozen Udon, you can make very tasteful Yaki udon within no time!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves one ~
1 Frozen Udon
1 bunch Spinach, blanched
2 slices Bacon
1/8 Onion
2 tsp Soy sauce
2 tsp Mirin
2g Katsuo bushi
100ml Water or Dashi
Salt & Black pepper to taste
(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!


[ Directions ]

Cut spinach in about 3~4cm length.

2. Slice onion.

3. Cut bacon into small pieces.

4. Pour measured water into a bowl.

5. Add soy sauce and mirin.

6. Crumble katsuo bushi into the bowl.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This way you can directly add Umami to the sauce without dashi!

7. Heat up a fry pan, add the bacon. Stir fry over medium heat until bacon’s oil comes out.

8. Add onion, keep sir frying until translucent.

9. Pour the sauce(step6)

10. Add frozen udon without thawing.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use regular dry udon instead. Just make sure to boil first and then add into the pan.

11. Cover the pan and keep heating over medium low heat for about 3 minutes or until the udon starts to come lose.

12. Now you can see the udon absorbed lots of sauce while thawing in the pan!

13. Add the blanched spinach and stir well.

14. Lastly add a touch of black pepper and salt to adjust the flavor.

You can sprinkle some katsuo bushi on top as you serve!(˃̵ᴗ˂̵)و



Copyright © MASA’s Cooking- All Rights Reserved.

Leave a Reply

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

WordPress.com Logo

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

Google+ photo

You are commenting using your Google+ 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 )


Connecting to %s