Yaki udon with shrimp
Yaki udon is the Japanese wok dinner: quick, filling and dependent on high heat, not on fixed timing.
Instructions
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Prepare the sauce
Mix the soy sauce, mirin and sesame oil. Loosen the Udon noodles in hot water just until they separate, then drain them very well.
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Cook the shrimp
Thaw the shrimp for about 10 minutes in cold water and pat them dry. Heat the wok or a wide pan, add half the oil and cook the shrimp in a single layer until opaque and they reach 63°C. Remove them immediately.
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Sauté the vegetables
Add the rest of the oil, the onion, carrot and cabbage. Cook over high heat, stirring, until browned in places but still crisp.
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Glaze the udon
Add the well-drained noodles and the sauce. Toss vigorously until the sauce glazes the noodles and there's no liquid left in the bottom of the pan.
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Finish
Return the shrimp just long enough to warm through. Turn off the heat, add the spring onions and serve immediately.
Good to know
Every step is judged by eye, which is why the recipe uses no timers. The udon should stay springy, the vegetables crisp, and the shrimp opaque and juicy. If the pan is small, cook in two batches so you don't steam the ingredients.
Frequently asked questions
What is yaki udon?
It is the Japanese wok dinner with thick noodles, crisp vegetables and a soy sauce with mirin. The recipe depends on high heat, not fixed timing, so everything is judged by eye.
Why do my udon turn out sticky or mushy?
Either they cooked too long or were not drained well. Loosen the Udon noodles in hot water just until they separate, then drain them very well so they stay springy.
When do I add the shrimp to yaki udon?
Cook them first, in a single layer until opaque and up to 63°C, then remove them. Return them at the end, just long enough to warm through, otherwise they toughen.
How do I keep the vegetables crisp in a wok?
Cook them over high heat, stirring, until browned in places but still crisp. If the pan is small, work in two batches so the ingredients don't steam.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Yaki udon with shrimp
Yaki udon with shrimp
Yaki udon is the Japanese wok dinner: quick, filling and dependent on high heat, not on fixed timing.
Notes
Every step is judged by eye, which is why the recipe uses no timers. The udon should stay springy, the vegetables crisp, and the shrimp opaque and juicy. If the pan is small, cook in two batches so you don't steam the ingredients.
