Yaki Udon With Umeboshi, Mayo, And Ponzu Recipe by tommy 0304
This recipe is translated from Cookpad Japan. See original: 焼きうどん〜梅マヨポン Yaki Udon with Umeboshi, Mayo, and Ponzu Cooking Instructions 1 Prepare the ingredients. Cut the pork into bite-sized pieces. Roughly chop the cabbage. Remove the pits from the umeboshi and mash them with the back of a knife. 2 Mix the ponzu sauce, mayonnaise, and mashed umeboshi together in a bowl. 3 Heat some vegetable oil in a skillet. Sauté the pork until it changes color, then add the cabbage. Season lightly with salt and pepper. 4 Add the udon noodles and about 2 tablespoons (30ml) of water, then sprinkle in the granulated dashi. Increase the heat to cook off excess moisture, then pour in the prepared sauce mixture. 5 Mix everything together well and it's ready! Top with shiso leaves or chopped green onions if you like. 6 2/19/2013: This recipe was featured in a category for the first time! Thank you so much! 7 Thank you to Maki-koro for featuring this recipe! Sorry for not commenting. Hope you feel better from your summer cold. I really appreciate your wonderful feedback! 1 Prepare the ingredients. Cut the pork into bite-sized pieces. Roughly chop the cabbage. Remove the pits from the umeboshi and mash them with the back of a knife. 1 Prepare the ingredients. Cut the pork into bite-sized pieces. Roughly chop the cabbage. Remove the pits from the umeboshi and mash them with the back of a knife. 2 Mix the ponzu sauce, mayonnaise, and mashed umeboshi together in a bowl. 2 Mix the ponzu sauce, mayonnaise, and mashed umeboshi together in a bowl. 3 Heat some vegetable oil in a skillet. Sauté the pork until it changes color, then add the cabbage. Season lightly with salt and pepper. 3 Heat some vegetable oil in a skillet. Sauté the pork until it changes color, then add the cabbage. Season lightly with salt and pepper. 4 Add the udon noodles and about 2 tablespoons (30ml) of water, then sprinkle in the granulated dashi. Increase the heat to cook off excess moisture, then pour in the prepared sauce mixture. 4 Add the udon noodles and about 2 tablespoons (30ml) of water, then sprinkle in the granulated dashi. Increase the heat to cook off excess moisture, then pour in the prepared sauce mixture. 5 Mix everything together well and it's ready! Top with shiso leaves or chopped green onions if you like. 5 Mix everything together well and it's ready! Top with shiso leaves or chopped green onions if you like. 6 2/19/2013: This recipe was featured in a category for the first time! Thank you so much! 6 2/19/2013: This recipe was featured in a category for the first time! Thank you so much! 7 Thank you to Maki-koro for featuring this recipe! Sorry for not commenting. Hope you feel better from your summer cold. I really appreciate your wonderful feedback! 7 Thank you to Maki-koro for featuring this recipe! Sorry for not commenting. Hope you feel better from your summer cold. I really appreciate your wonderful feedback! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ladies finger fry Vickys Sweet Potato Pie, GF DF EF SF NF Beetroot apple salad Chicken Pan Pie Chicken Biryani Kerala Style White Sponge Cake with Buttercream Frosting Bharwaan Baigan Prawn Biriyani Chicken stir fry with egg Brosted Chicken Ladies finger fry Vickys Sweet Potato Pie, GF DF EF SF NF Beetroot apple salad Chicken Pan Pie Chicken Biryani Kerala Style White Sponge Cake with Buttercream Frosting Bharwaan Baigan Prawn Biriyani Chicken stir fry with egg Brosted Chicken