Pansit

Saucy Yaki Udon

Name: Saucy Yaki Udon
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pakete ng refrigerated cooked udon noodles (mga 400g kabuuan); 3.5 oz (100 g) baboy (belly o hiwa); 1/8 maliit na ulo (mga 110g) ng repolyo; 5 dahon ng sibuyas; 2 kutsarita (5 g) chicken bouillon granules; 1 kutsarang Worcestershire sauce; 4 kutsarang tonkatsu sauce (o okonomiyaki sauce); Asin at paminta, ayon sa panlasa

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Saucy Yaki Udon, iginigisa ang udon kasama ang baboy, repolyo, at sibuyas, binabalot ng tonkatsu at Worcestershire sauce.

Saucy Yaki Udon

Mga Sangkap

Ingredients

2 pakete ng refrigerated cooked udon noodles (mga 400g kabuuan)

2 packs refrigerated cooked udon noodles (totaling about 14 oz or 400g)

3.5 oz (100 g) baboy (belly o hiwa)

3.5 oz (100 g) pork (you can use either pork belly or pre-sliced pork)

1/8 maliit na ulo (mga 110g) ng repolyo

1/8 of a small head of cabbage (about 4 oz or 110g)

5 dahon ng sibuyas

5 green onions

2 kutsarita (5 g) chicken bouillon granules

2 teaspoons (5 g) chicken bouillon granules

1 kutsarang Worcestershire sauce

1 tablespoon Worcestershire sauce

4 kutsarang tonkatsu sauce (o okonomiyaki sauce)

4 tablespoons tonkatsu sauce (or okonomiyaki sauce, if preferred)

Asin at paminta, ayon sa panlasa

Salt and pepper, to taste

Mga Hakbang

Instructions

Hiwain ang repolyo sa mga sukat ng isang kagat, hiwain ang mga dahon ng sibuyas sa mga piraso na 3-4 cm, at hiwain ang baboy sa mga sukat ng isang kagat.

Prepare your ingredients: cut the cabbage into bite-sized pieces, slice the green onions into 1 1/2-inch sections, and cut the pork into bite-sized pieces.

Initin ang oil sa isang skillet sa katamtamang apoy. Idagdag ang baboy at lutuin hanggang mag-brown, pagkatapos timplahan ng asin at paminta.

Heat some oil in a skillet over medium heat. Add the pork and cook it until it's nicely browned, then season it with salt and pepper.

Idagdag ang hugasang repolyo (huwag i-drain ang lahat ng tubig) at i-stir-fry. Kapag nagsimulang lumambot ang repolyo, idagdag ang mga dahon ng sibuyas at i-stir-fry nang magkasama.

Introduce the washed cabbage to the skillet (there's no need to drain all the water) and stir-fry. Once the cabbage begins to soften, add the green onions and continue to stir-fry everything together.

Idagdag ang chicken bouillon granules at haluin hanggang matunaw. Banlawan ang udon noodles sa malamig na tubig sa isang salaan para lumuwag, pagkatapos idagdag sa kawali.

Stir in the chicken bouillon granules until they've completely dissolved. While that's happening, rinse the udon noodles under cold water in a colander to help loosen them, then add them to the pan.

I-stir-fry nang mabuti ng 1-2 minuto. Idagdag ang tonkatsu sauce at Worcestershire sauce, pagkatapos i-stir-fry ng mga 2 pang minuto hanggang mahusay na pinagsama.

Stir-fry everything well for 1-2 minutes. Pour in the tonkatsu sauce and Worcestershire sauce, and continue to stir-fry for about 2 more minutes, ensuring everything is well combined.

Ihain sa mga plato at lagyan ng bonito flakes at aonori (dried seaweed flakes) kung gusto para sa dagdag na lasa.

Serve your yaki udon on plates. For an extra boost of flavor, you can optionally top it with bonito flakes and aonori (dried seaweed flakes).

Kung hindi agad kakain o iniingatan para sa susunod na araw, magdagdag ng kalahati ng dami ng bawat sauce at i-stir-fry muli para i-refresh ang lasa at luwagan ang mga noodles.

If you're not planning to eat it immediately or are saving some for the next day, you can refresh the dish by adding half the original amount of each sauce and stir-frying it again. This will help revive the flavor and loosen the noodles.

Kung magdagdag ng mga karagdagang sangkap, dagdagan ang dami ng parehong sauce para mapanatiling balanse ang lasa.

Should you decide to add extra ingredients, remember to increase the quantity of both sauces accordingly to maintain a balanced flavor profile.