Ultimate Udon-Meshi (Two Varieties: Sauce Flavor & Scallion Salt Flavor)
ID: 5389b08f...
A recipe for "Udon-Meshi" (Udon Noodle Rice)—a twist on Sobameshi, inspired by the limited-time menu at Marugame Seimen. The combination of chewy, well-seared udon noodles and fluffy rice is a perfect match, making it an ideal snack or meal.
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🍳 Cooking Flow
Finely chop the ingredients (cabbage, pork, green onions, etc.). → Heat the frozen udon noodles and packaged rice in the microwave (completely remove the lid from the rice). → Stir-fry the pork, cabbage, and chopped udon noodles thoroughly in a frying pan. → For the sauce version, season with Worcestershire sauce and oyster sauce; for the scallion salt version, season with chicken bouillon, garlic, and green onions, then stir-fry with the rice. → Crack an egg in the center, cover to steam-cook, and finish with your preferred toppings.
Cooking Steps
Brief Cooking Order
Finely chop the ingredients (cabbage, pork, green onions, etc.). → Heat the frozen udon noodles and packaged rice in the microwave (completely remove the lid from the rice). → Stir-fry the pork, cabbage, and chopped udon noodles thoroughly in a frying pan. → For the sauce version, season with Worcestershire sauce and oyster sauce; for the scallion salt version, season with chicken bouillon, garlic, and green onions, then stir-fry with the rice. → Crack an egg in the center, cover to steam-cook, and finish with your preferred toppings.
Introduction
A recipe for "Udon-Meshi" (Udon Noodle Rice)—a twist on Sobameshi, inspired by the limited-time menu at Marugame Seimen. The combination of chewy, well-seared udon noodles and fluffy rice is a perfect match, making it an ideal snack or meal.
Step 1
Coarsely chop the cabbage and cut the pork into small pieces using kitchen shears. Chop the green onion for the scallion salt version and peel the garlic.
Step 2
Heat the frozen udon in the microwave (3 1/2 minutes for 1 pack at 600W, or 5-6 minutes for 2 packs). When heating the packaged rice, remove the lid entirely to let moisture escape.
Step 3
[Shared Base] Heat 1 tbsp of oil in a frying pan and stir-fry the pork seasoned with salt & pepper. Once the meat is cooked, add the cabbage and stir-fry. Place the heated udon on a board and use a knife to chop it into smaller pieces through the bag, then add it to the empty space in the pan.
Step 4
[Sauce Flavor Finish] Stir-fry the udon thoroughly to develop a toasted aroma, then add the warm rice. Add the Worcestershire sauce (2 tbsp), oyster sauce (1 tbsp), Hondashi (1 tsp), pepper (5 shakes), and salt (1 pinch), and mix well. Crack 2 eggs into the center, cover, and steam-cook until the eggs are semi-set. Top with bonito flakes, pickled ginger, dried seaweed, and mayonnaise.
Step 5
[Scallion Salt Flavor Finish] To the same base (pork, cabbage, udon), add rice, chopped green onion, minced garlic, chicken bouillon (1 1/2 tsp), Hondashi (1 tsp), salt (3 pinches), sake (2 tbsp), and black pepper; stir-fry together. Crack 2 eggs into the center, cover, and steam-cook. Finish with extra black pepper and 2 swirls of sesame oil.
Ingredients List
Important Notes
💡 To get the rice perfectly fluffy, remove the lid of the packaged rice entirely before microwaving to let excess moisture evaporate—this is the biggest secret.
⚠️ When cutting the udon, press the knife blade down through the bag to chop it into small pieces safely without tearing the plastic bag.
🔥 When stir-frying the udon, sear it until it gets slightly browned and crispy to enhance the fragrance and significantly boost the flavor.
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