Coconut Oil Yaki Udon


There’s a lot of things I love about Japanese food, but it’s always a strong contender for my palate. Simple and delicious. This is my take on the well known Yaki Udon, one of Japan’s star pub food. More commonly known to be listed on the menus of Izakayas (Japanese bar food), with my own twist on things of course. The unconventional use of coconut oil is what made the discovery of this recipe so pleasing. Enjoy!

What you need:

  • saucepan

  • frying pan

  • chopping board

  • chopsticks (or if chopsticks aren’t available, a fork will do)

  • strainer

What goes in:

  • pre-packed udon noodles

  • japanese fish cake

  • soft tofu or tofu of choice

  • yakiniku sauce

  • sesame oil

  • fresh spring onions

  • red onion

  • garlic

  • pink salt

  • sesame seeds

  • ground pepper

  • coconut oil

What to do:

  1. Start the water to boil. Once the water is at a boil. Throw in the pre-packed udons, cook for a few minutes before emptying into a strainer.

  2. Chop up the spring onions, red onion, and garlic. Throw the ends of three strands and chop the rest of the spring onions. Dice up the garlic until fine.

  3. Heat up the frying pan at medium heat. Add the tablespoon of virgin coconut oil along with the garlic and red onion, cook until browned. Then add a pinch of pink salt and ground pepper.

  4. Once the garlic and red onion is browned, throw in the udon and add about four tablespoons of yakiniku sauce and two tablespoons of sesame oil, or to taste. Sprinkle some sesame seeds before adding the tofu. Using the chopsticks to mix all the ingredients in and lacquer the noodles with the delicious juice in the pan.

  5. All that’s left, is to sprinkle fresh spring onions!

Time to enjoy this grub!

What makes this recipe special is the sweet touch of coconut oil. Coconut oil adds an unexpected but incredibly pleasant sweetness to the dish. As usual, just another recipe made on a whim, dictated by my loving tummy.