You say yaki, I say udon.

Broccoli and tofu yakiudonYakiudon has always been to go-to dish. The ingredients which you can put into a yakiudon is pretty much endless and it’s so quick, easy, and convenient which is what I love about it. Today I’ll be making a broccoli and tofu yakiudon.

Yaki, meaning to fry/grill, refers to the action and process in which we cook this dish – such as in other Japanese dishes like yakitori, yakisoba, yakiniku and so on. Udon is the type of noodles we use. Udon is a thick noodle made out of wheat and is commonly found in soups or stir fry dishes such as this.

I first discovered yakiudon when I was at a friend’s birthday party when I was 16/17. It was at Guu and it was lovely. From what I remember, it was this delicious pan-fried noodle with bonito flakes and…what’s this? Mayonnaise? JAPANESE MAYONNAISE?!?! It forever changed my life. True story.

And although my broccoli and tofu version is not the most exciting yakiudon ever, it is a healthier take on the dish and it sure hits the spot. I’ve made yakiudon with chicken, cabbage, coleslaw, beef, tuna, egg, kimchi — you name it. And the absolute best part? Garnishes. I personally like Japanese mayo, Sriracha, and roasted nori but feel free to add bonito flakes, togarashi, black sesame seeds or whatever you’d like on it.
Broccoli and tofu yakiudon Broccoli and tofu yakiudon Broccoli and tofu yakiudon Broccoli and tofu yakiudonBroccoli and tofu yakiudon

What you’ll need:
– Water
– 3 packages udon
– 2 heads broccoli, chopped into florets only (save stems for another use)
– 1 block firm or extra firm tofu, thoroughly drained and cubed
– 1 tbsp ghee or vegetable oil
– 1/8 cup soy sauce
– 1 tbsp Worcestshire sauce
– 1/2 tsp chili flakes
– Japanese mayo, Sriracha, roasted nori, bonito flakes, sesame seeds, etc. (optional)

What you’ll need to do:
1. Boil a pot of water and add cook udon according to package directions. Add broccoli florets during the last 10 seconds and blanche them). Drain both the noodles and broccoli, set aside and run under cold water to stop the cooking.
2. In a large wok or saucepan under medium-high heat, heat ghee or vegetable oil until hot. Add tofu and fry for a minute. Add noodles, broccoli, and the rest of the ingredients and stirfry until you get nice caramelization.
3. Serve with your choice of condiments and toppings. Makes 6 servings.

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2 thoughts on “You say yaki, I say udon.

  1. Pingback: Broccoli stems? My mother would be proud. | Umami & Me

  2. Pingback: Admitting defeat to the deep-fry. | Umami & Me

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