How To make Japanese Noodles and Pork
1 Pkg. Ramen noodles (pork flavor) -- (1 to 2)
1 Large or 2 small pork steaks**
soy sauce 1 Box frozen Japanese-style vegetables -- thawed
salt pepper 1 Small amount of oil
Note: Any meat or poultry can be substituted, but use appropriate noodle flavor. Prepare noodles according to package directions. Set aside. Season pork steaks with salt and pepper and fry in small amount (cover bottom of skillet) of oil until done. Remove, cool and cut up into bite-size pieces. Pour out most of the oil, reserving smaller amount with pan drippings. Turn on high heat and add vegetables. Stir-fry until crisp-tender. Add chopped meat and partially drained noodles. Stir all ingredients together and add soy sauce until mixture is slightly brown. Heat through and serve with frozen egg rolls.
How To make Japanese Noodles and Pork's Videos
YAKISOBA|Stir-fry noodles
How to make YAKISOBA! Japanese stir-fry noodles
【Ingredients】2persons
Cabbage - 100g
Pork belly - 100g
Spaghetti - 150g
Water - 1.5L
Baking soda - 1.5tbsp
Sugar - 1tsp
Ketchup - 1tsp
Oyster sauce - 1tsp
Soy sauce - 1.5tbsp
Worcestershire sauce - 4tbsp
BGM: MusMus
Japanese Style Noodles Vs. Korean Style Noodles
This isn’t just some homemade stir fry. These are two of my favorite noodle dishes going head to head.
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Full Recipe:
How to Make Yaki Udon (Japanese Stir-Fried Udon Noodles) (Recipe) 焼きうどんの作り方 (レシピ)
Yaki Udon is Japanese stir-fried udon noodles made with your choice of protein and vegetables seasoned with a savory sauce. This recipe is easily vegetarian or vegan adaptable. It’s ready in 25 minutes and incredibly delicious!
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INGREDIENTS
½ onion (3.5 oz, 100 g for 2 servings)
2-3 leaves cabbage (8 oz, 227 g for 2 servings)
2 inches carrot (1.8 oz, 50 g for 2 servings)
2 shiitake mushrooms (0.7 oz, 20 g for 2 servings)
2 green onions/scallions
6 oz sliced pork belly (use your choice of meat or seafood; omit for vegetarian/vegan and use tofu, mushrooms, or extra vegetables instead)
2 servings udon noodles (6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen or parboiled udon noodles)
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for cooking)
⅛ tsp kosher salt (Diamond Crystal; use half for table salt) (plus more to taste)
⅛ tsp freshly ground black pepper (plus more to taste)
For the Seasonings Option A
½ tsp dashi powder (use kombu dashi powder for vegetarian/vegan or skip)
2 Tbsp soy sauce
1 Tbsp sake
1 tsp mirin (or a pinch of sugar)
For the Seasonings Option B
3 Tbsp mentsuyu/tsuyu (concentrated noodle soup base) (the mentsuyu I use is 3-times concentrated; if you use non-concentrated mentsuyu, please add more to achieve the same flavor; here's my Homemade Mentsuyu recipe)
1 tsp soy sauce
For the Garnish (Optional)
3 Tbsp katsuobushi (dried bonito flakes) (or 1-2 small packages of katsuobushi; skip for vegetarian/vegan)
2 Tbsp pickled red ginger (beni shoga or kizami beni shoga)
INSTRUCTIONS with step-by-step pics ▶
#yakiudon #udon #justonecookbook
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How to Make Yaki Udon (Japanese Stir-Fried Udon Noodles) (Recipe) 焼きうどんの作り方 (レシピ)
Make Perfect CHASHU Pork for Ramen | Japanese Braised Pork Belly
Hey guys! Today is a shorter video because in my NEXT video I’m going to show you how to make delicious TONKOTSU ramen - but you can’t have delicious ramen without mouth-watering braised pork - or CHASHU!
Since this recipe can take a bit of time, I made it into a smaller video for you guys to come back to any time you want to revisit how to make chashu!
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00:00 Intro
00:17 Prepare Your Pork Belly
01:12 Tying the Chashu
01:44 Boiling the Chashu
03:08 Making Chashu Sauce
04:31 Frying the Crispy Pork!
Ingredients (One roll)
- 1 Pork Belly Block (it should be big enough to roll and have a nice layer of fat)
- 1 Ginger Root Chopped
- 3-5 peeled garlic cloves
- 2-3 stems of Japanese Negi or Green Onion
Chashu Sauce:
- 100ml cooking sake
- 100ml mirin
- 4 tbsp sugar
- 250ml soy sauce
- 500ml water
- 500ml water from the boiled pork
- ½ chopped onion
How to Make:
- Start off by preparing your pork belly, remove any moisture with a paper towel and cut off any uneven parts. Prick both sides with a fork and make thin slices down the non-fatty part of the belly.
- Roll the pork belly up tightly so the side with the least fat is in the middle
- Tie up the pork with kitchen twine - make one knot on the end of the pork and then make a circle with your hand - pull the pork through and tighten the string - repeat this step down the pork and tie off a tight knot at the end. Then tie the twine around the length of the pork a few times before making another tight knot.
- Fill a saucepan with enough water to cover the pork and bring to a boil - drain the pork in a sieve and wash away any impurities/bitterness from the pan and the pork (this will give you a better tasting chashu in the end)
- Put the pork back in a saucepan with ginger, garlic, and the green stems of Japanese negi (green onion) - bring to a boil and simmer for 90 minutes. You can place a piece of kitchen towel over the pork to make sure it doesn’t overflow and if the liquid evaporates too quickly - re add more water as necessary. (Make sure to save 500ml of this liquid for later)
- Once 90 minutes has passed, remove the pork and prepare a saucepan for the chashu sauce
- Add the cooking sake and mirin - and burn away the alcohol, once the alcohol has burned away, add the sugar and stir.
- Once the sugar had dissolved, add soy sauce, 500ml of water and 500ml of the your saved liquid from boiling the pork and then add the pork
- Let that simmer for 40 minutes, turning every 10 minutes.
- Once 40 minutes has passed, take out your pork and save the sauce.
- In a frying pan - cook the edges of your pork until nice and crispy - take out the pork - and add 2 large ladle-fulls (or enough to coat your pork) of your sauce to the fry-pan. Cook on a low heat until it thickens up.
- Coat your pork in this sauce and let rest. Enjoy your chashu with ramen or by itself!
How To Make Japanese Udon Noodles
How to make Japanese udon noodles? Take a step back in time and I will show you how udon noodles were traditionally made in Japan. The technique is still practiced today in some regions of Japan and is sure to impress and inspire those who love the art of cooking and the beauty of traditional methods, resulting in perfectly chewy and delicious udon noodles.
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Ingredients:
500g All Purpose Flour
(or 400g All Purpose Flour + 100g Rice Flour)
225g Water
20g Salt
Baking Lessons
Understanding Different Types Of Flour
Beginner’s Guide Guide To Baking With Yeast
Baking Powder And Baking Soda
6 Ways to Make Delish Japanese Noodles - Revealing Secret Recipes!
How to make easiest and most delicious Ramen, Udon, Yakisoba, Somen and Soba at home!
Japanese popular noodles (Ramen recipe, udon recipe, yakisoba recipe, etc) that change your life!
#ramen #udon #japanesefood #japanesecooking
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【CHAPTER】
00:00 Intro
00:04 Easy Miso Ramen
03:06 Crispy Tempura Udon
05:37 Addictive Juicy Beef Udon
07:23 Authentic Somen Noodles
11:42 Authentic Soba Noodles
13:44 Most Insanely Delicious Yakisoba (Japanese Stir-fry Noodles)
1. Easy Miso Ramen
Ingredients [for 1 serving]
・4 oz (110g) Ramen noodles
・1.7 oz (50g) Ground pork
・1 tbsp Minced green onion
・1 tsp Sesame oil
・1/2 tsp Grated garlic
・1/2 tsp Grated ginger
・1.5 cups (350ml) Water
・1.5 tbsp Miso paste
・1/2 tbsp Chicken stock powder
・1/2 tbsp Sugar
・1 tsp Sake
・1 tsp Soy sauce
・1/2 tsp Oyster sauce
・A pinch of Chili pepper
Topping
・Bean sprouts
・Corn
・Green onion
・Boiled egg
======================
2. Crispy Tempura Udon
Ingredients [for 2 servings]
・14 oz (400g) Boiled udon noodles
Udon soup
・2 cups (500ml) Water
・2 tbsp Soy sauce
・1 tbsp Sake
・1 tsp Sugar
・2 tsp Dashi powder
Tempura (Kakiage)
・4 oz (110g) Onion
・2.5 oz (70g) Carrot
・1 oz (30g) Shrimp
・4 tbsp Flour
・2 tsp Potato starch
・2.5 tbsp Water
・Oil for frying
Topping
・Spinach
・Kamaboko (Boiled fish paste)
・Minced green onion
======================
3. Addictive Juicy Beef Udon
Ingredients [for 2 servings]
・14 oz (400g) Boiled udon noodles
・Minced green onion (as much as you want)
・2 tsp Oil
・5.3 oz (150g) Thinly sliced beef
・3 tbsp Soy sauce
・2 tbsp Sake
・1.5 tbsp Sugar
・1.5 tbsp Mirin
Topping
・Egg yolk (Fried egg)
・Red pickled ginger (Beni-shoga)
・Dried bonito flakes (Katsuobushi)
======================
4. Authentic Somen Noodles
Ingredients [for 2 servings]
・3.5 oz (100g) Somen noodles
Somen soup (Dipping version)
・1.25 cups (300ml) Water
・4 tbsp Soy sauce
・4 tbsp Mirin
・1/2 tbsp Sugar
・1 tsp Dashi powder
Topping (Condiment)
・Okra
・Myoga
・Green onion
・Cucumber
======================
5. Authentic Soba Noodles
Ingredients [for 2 servings]
・7 oz (200g) Soba noodles
Soba soup (Dipping version)
・1.25 cups (300ml) Water
・4 tbsp Soy sauce
・4 tbsp Mirin
・1/2 tbsp Sugar
・1 tsp Dashi powder
Topping (Condiment)
・Nori seaweed
・Green onion
======================
6. Most Insanely Delicious Yakisoba (Japanese Stir-fry Noodles)
Ingredients [for 1 serving]
・5 oz (140g) Noodles
・1.7 oz (50g) Thinly sliced pork
・1.7 oz (50g) Cabbage
・1 tbsp Sesame oil (or Vegetable oil)
・1 tsp Sesame oil (or Vegetable oil)
Sauce
・2 tbsp Worcestershire sauce
・1/2 tsp Chicken stock powder
・1/2 tsp Miso paste
・1/2 tsp Oyster sauce
・1/2 tsp Sugar
Topping
・Dried green seaweed (Aonori)
・Red pickled ginger (Beni-shoga)