Name: Pork and Bean Sprout Yaki Udon
Cuisine: 和食
Ingredients: 2 servings frozen udon noodles; 200g pork slices (cut into bite-sized pieces and lightly salted); 200g total garlic chives and bean sprouts (bean sprouts cut short); 3 chikuwa fish cakes (cut in half lengthwise, then sliced into 5mm pieces); 1 dashi packet (powder removed from the bag); 3 tbsp white dashi; 3 tbsp sake; 2 tbsp soy sauce; 1 tbsp olive oil; 1 pinch bonito flakes (katsuobushi)

About "Pork and Bean Sprout Yaki Udon"

This is Chef Masuya's real home recipe for yaki udon made with pork slices, chikuwa fish cakes, garlic chives, and bean sprouts. The key to its deep umami flavor is adding dashi packet powder directly into the pan along with white dashi, soy sauce, and sake. Cutting the bean sprouts short beforehand helps them cling to the noodles, making the dish much easier to eat. Using lean pork slices keeps it from becoming too greasy, while a final topping of bonito flakes adds a wonderful aroma. It is introduced as a beloved "Masuya family favorite" adored by the chef's wife, Abu-chan (Ms. Abukawa).

Introduction to 桝谷のSimple is best →

Tips for Making "Pork and Bean Sprout Yaki Udon"

Prep
- Roughly chop the bean sprouts into short pieces. If left long, they won't cling well to the udon and can be awkward to eat. This simple step greatly improves the texture and ease of eating.
Prep
- Cut the pork slices into bite-sized pieces and lightly season with salt. Cut the chikuwa fish cakes in half lengthwise, then slice diagonally into 5mm pieces.
Prep
- Tear open the dashi packet and remove the powder before you start cooking.
Heat & Stir-frying
- Stir-fry the pork and chikuwa in a skillet over high heat until the pork is well-browned and crispy. This enhances the savory aroma and umami of the meat.
Seasoning
- After adding the liquid seasonings (sake, white dashi, soy sauce), sprinkle the dashi packet powder directly over the ingredients to distribute a deep umami and rich aroma throughout.
Finishing
- Sprinkle a generous amount of bonito flakes on top after plating.
Ingredients
- Adding processed fish cakes like chikuwa adds an incredible depth of umami to the yaki udon. Narutomaki can also be used as a substitute.
Ingredients
- Using pork slices instead of pork belly keeps the dish from becoming too greasy, resulting in a lighter finish.

Ingredients for "Pork and Bean Sprout Yaki Udon"

10 items

* Tap ingredient names to find on Amazon

2servings frozen udon noodles
200gpork slices (cut into bite-sized pieces and lightly salted)
200gtotal garlic chives and bean sprouts (bean sprouts cut short)
3chikuwa fish cakes (cut in half lengthwise, then sliced into 5mm pieces)
1dashi packet (powder removed from the bag)
3tbsp white dashi
3tbsp sake
2tbsp soy sauce
1tbsp olive oil
1pinch bonito flakes (katsuobushi)

How to Make "Pork and Bean Sprout Yaki Udon"

1
Bring a pot of water to a boil to cook the udon noodles.
2
Cut the pork slices into bite-sized pieces and lightly season with salt. Cut the chikuwa fish cakes in half lengthwise, then slice into 5mm pieces. Roughly chop the bean sprouts into short pieces and prep them along with the garlic chives. Tear open the dashi packet and set the powder aside.
3
Heat olive oil in a skillet, add the pork and chikuwa, and stir-fry over high heat. Once the pork is nicely browned and crispy, add the garlic chives and bean sprouts, and continue to stir-fry.
4
Once the water boils, cook the frozen udon noodles. As soon as they are warmed through, drain well and add them to the skillet.
5
Add the sake (3 tbsp), white dashi (3 tbsp), and soy sauce (2 tbsp), then sprinkle the dashi packet powder directly over the noodles. Toss and stir-fry everything together thoroughly.
6
Once the flavors are well combined, turn off the heat. Plate the noodles, top with bonito flakes, and serve.

Detailed Commentary on "Pork and Bean Sprout Yaki Udon"

* Content organized by topics from the video.

Express Cooking Right After Instagram Live

This shoot started right after an Instagram Live session. The producer, Hikicchan, was in a massive rush with only 20 minutes left before the last train. On top of that, staff member Acchan was starving, so they had to cook in a hurry. In the midst of this chaotic situation, Chef Masuya decided to showcase a super easy and delicious yaki udon recipe that he actually makes at home. Because time was limited, he whipped it up with the same speed and efficient professional technique he uses in his daily life. For the hungry late-night staff, he delivered the "Masuya family taste" with love at lightning speed.

The Adachi Style Loved by Wife Abu-chan

The "Pork and Bean Sprout Yaki Udon" made today is a favorite of Chef Masuya's wife, Abu-chan (Ms. Abukawa) from the comedy duo Hokuyo. Chef Masuya shyly laughed, saying, "I don't usually call her Abu-chan at home," as he shared heartwarming stories about their marriage. In Adachi Ward, where Abukawa grew up, yakisoba was considered a luxury, making yaki udon the classic, everyday comfort food. He recreates this "Adachi-style" yaki udon using his actual home recipe. Without using any special seasonings, he turns simple, everyday ingredients into a nostalgic, incredibly delicious yaki udon that anyone can easily make.

Unexpected Substitutes and Simple Ingredients

The ingredients used are pork slices (200g), chikuwa fish cakes (3 pieces), garlic chives and bean sprouts (200g total), and frozen udon (2 servings). Chef Masuya mentioned that he originally wanted to use narutomaki (fish cake with a pink spiral), but since it was a late-night grocery run, the supermarket only had chikuwa, so he used it as a substitute. However, processed fish cakes like chikuwa add an incredible depth of umami to yaki udon. For seasonings, he uses the familiar "Kasahara's White Dashi" (3 tbsp), soy sauce (2 tbsp), sake (3 tbsp), and his signature olive oil (1 tbsp). Additionally, emptying a dashi packet (1 bag) directly into the dish is the key secret to bringing out the best flavor.

The Secret to Flavor: Crispy Pork

Cooking begins with prepping the ingredients. He cuts the pork slices into bite-sized pieces and slices the chikuwa diagonally after cutting them in half. Chef Masuya moves his knife at incredible speed, saying, "When I cook at home, I don't chat; I just get it done quickly." After placing the cut pork and chikuwa into the skillet with olive oil and a pinch of salt, he stir-fries them all at once over high heat. The most important point here is to brown the pork thoroughly until it becomes crispy. This brings out the savory aroma and umami of the meat, dramatically elevating the overall flavor. It's a quick and delicious stir-fry technique perfect for a busy late-night snack.

Chop the Sprouts! Masuya's Easy-to-Eat Trick

Next comes the prep for the bean sprouts and garlic chives. Here, Chef Masuya shares a key tip: "Roughly chop the bean sprouts into short pieces." If the bean sprouts are left long, they don't cling well to the udon noodles and can be awkward to eat. He intentionally chops them small to prioritize ease of eating. This simple step dramatically improves the final texture. He adds the chopped vegetables to the skillet while simultaneously boiling the frozen udon in another pot according to the package instructions. Chef Masuya humbly remarks, "This isn't really something to show on YouTube; anyone can do it," but because a professional is putting real effort into home cooking, the recipe is packed with small, thoughtful details.

Concentrated Umami: Seasoning with Dashi Powder

Once the boiled udon is added to the skillet, it's time for seasoning. He adds sake (3 tbsp), white dashi (3 tbsp), and soy sauce (2 tbsp), then tears open a dashi packet and sprinkles the powder (1 packet) directly over the mixture. This dashi powder clings beautifully to the udon, distributing a deep umami and rich aroma throughout the entire dish. He vigorously tosses the skillet to combine everything. Chef Masuya also shared a funny story about a past YouTube collaboration with famous Japanese chefs, where they were amazed just by how he scored sausages, filling the kitchen with laughter as he finished the yaki udon in no time.

Dancing Bonito Flakes and Rave Reviews

The finished yaki udon is plated, and a generous handful of bonito flakes is sprinkled on top. The staff's excitement peaked as they watched the bonito flakes dance on the steaming hot noodles. Staff members Acchan and Kao-chan tasted it and raved, "Delicious!" and "Using pork slices instead of pork belly makes it so light and perfect!" They also highly praised the chopped bean sprouts, noting how much easier it made the dish to eat. Chef Masuya smiled and said, "Once you eat this, you're part of the Masuya family." He teased that the next video would feature "Eggplant and Pork Udon" using frozen udon, and wrapped up the video with a satisfied smile while keeping an eye on the clock for Acchan's train.

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