Yaki Udon

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recipe by Kenwood

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    561

Yakiudon

recipe updated Oct 8, 2019

Ingredients

  • Onion icon
    Onion
    150g (about 1⅛)
  • Carrot icon
    Carrot
    100g (about 2)
  • Shiitake mushrooms icon
    Shiitake mushrooms
    200g (about 10)
  • Bacon icon
    Bacon
    170g (about 6⅛)
  • Green onion icon
    Green onion
    4 (60g)
  • Canola oil icon
    Canola oil
    2 tbsp (about 30ml)
  • Garlic clove icon
    Garlic clove
    1
  • Snow peas icon
    Snow peas
    120g (about 1 cup)
  • Sesame oil icon
    Sesame oil
    1 tbsp (15ml)
  • Dark soy sauce icon
    Dark soy sauce
    3 tbsp (44ml)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Bean sprouts icon
    Bean sprouts
    200g (about ¾ cup)
  • Udon noodles icon
    Udon noodles
    200g (about ¾ cup)
  • Bonito flakes icon
    Bonito flakes
    4 tsp (19g)

Tools

  • kCook icon kCook Multi
  • kCook icon kCook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Add canola oil to the kCook bowl
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 1 min 30 sec, 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice onion, carrot and shiitake mushrooms into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add garlic clove to the kCook bowl
  12. Add bacon to the kCook bowl
  13. Cook with filler cap removed - 3 min 30 sec, 160°C, speed 4
  14. Then add snow peas, sesame oil, dark soy sauce and salt & pepper to the kCook bowl
  15. Cook with filler cap removed - 2 min, 120°C, speed 4
  16. Then add green onion and bean sprouts to the kCook bowl
  17. Cook with filler cap removed - 45 sec, 120°C, speed 4
  18. Then add udon noodles to the kCook bowl
  19. Cook with filler cap removed - 1 min, 98°C, speed 4
  20. Serve
  21. Garnish with bonito flakes
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