Yaki Udon Udon

20240514 #breakfastdiary 1056, 16°C/sunny, 21 min/workout(Y) *barely managed after 9 days Unlike yakisoba, which uses tonkatsu sauce as its base, yaki udon uses a soy-sauce base. There must be a reason for that, so out of curiosity I made yaki udon using a yakisoba recipe. #yakiudon, meatless Prep 1/4 onion and an equal amount of cabbage, sliced. Make the sauce with 2 [parts] Worcestershire sauce, 1 [part] dark soy sauce, 1 [part] mirin, and 1 [part] oyster sauce. Drizzle oil in a pan, add a pinch of salt and pepper, sauté the onion and cabbage, and set aside. Microwave the store-bought udon noodles for 2 minutes to loosen them up. But they don't loosen. Blanching in boiling water would be better. Heat oil in a pan, fry until golden, then pour in the sauce and stir-fry. Add the set-aside vegetables and stir-fry a bit more. Plate it and top with a fried egg and bonito flakes. See if you can find the hidden udon!