hi everybody welcome to foodtube I’m Tim Anderson I’m a chef and I love
I’m Tim Anderson I’m a chef and I love
I’m Tim Anderson I’m a chef and I love Japanese cooking I lived in Japan for
Japanese cooking I lived in Japan for
Japanese cooking I lived in Japan for two years and now I’ve got a restaurant
two years and now I’ve got a restaurant
two years and now I’ve got a restaurant and a cookbook both called naan bomb I’m
and a cookbook both called naan bomb I’m
and a cookbook both called naan bomb I’m gonna cook you a dish today from the
gonna cook you a dish today from the
gonna cook you a dish today from the city where I live Kitakyushu in the
city where I live Kitakyushu in the
city where I live Kitakyushu in the southwest of Japan
southwest of Japan
southwest of Japan it’s called yaki udon it’s essentially a
it’s called yaki udon it’s essentially a
it’s called yaki udon it’s essentially a stir-fried noodle dish like yaki soba
stir-fried noodle dish like yaki soba
stir-fried noodle dish like yaki soba with lots of crunchy vegetal a ver full
with lots of crunchy vegetal a ver full
with lots of crunchy vegetal a ver full Japanese ingredients bit of bacon in
Japanese ingredients bit of bacon in
Japanese ingredients bit of bacon in there really really satisfying this
there really really satisfying this
there really really satisfying this recipe will make enough for about three
recipe will make enough for about three
recipe will make enough for about three servings or two if you’re really hungry
servings or two if you’re really hungry
servings or two if you’re really hungry and you might get really hungry once you
and you might get really hungry once you
and you might get really hungry once you start to smell this let’s get to it now
start to smell this let’s get to it now
start to smell this let’s get to it now this is a wok cook dish using very very
this is a wok cook dish using very very
this is a wok cook dish using very very high heat so you want to make sure that
high heat so you want to make sure that
high heat so you want to make sure that all your ingredients are prepped up and
all your ingredients are prepped up and
all your ingredients are prepped up and ready to go before you start cooking
ready to go before you start cooking
ready to go before you start cooking because once that heats on and the
because once that heats on and the
because once that heats on and the ingredients are in the pan it’s going to
ingredients are in the pan it’s going to
ingredients are in the pan it’s going to go very very fast first of all we get
go very very fast first of all we get
go very very fast first of all we get our wok on a high heat and we add some
our wok on a high heat and we add some
our wok on a high heat and we add some neutral vegetable oil rapeseed oil will
neutral vegetable oil rapeseed oil will
neutral vegetable oil rapeseed oil will do sunflower oil is fine anything that’s
do sunflower oil is fine anything that’s
do sunflower oil is fine anything that’s got a high smoke point in neutral flavor
got a high smoke point in neutral flavor
got a high smoke point in neutral flavor that’s about a tablespoon and a half
that’s about a tablespoon and a half
that’s about a tablespoon and a half just enough to coat the wok so the
just enough to coat the wok so the
just enough to coat the wok so the reason we want to get this oil so hot
reason we want to get this oil so hot
reason we want to get this oil so hot before we start adding anything is
before we start adding anything is
before we start adding anything is because we want the vegetables to fry
because we want the vegetables to fry
because we want the vegetables to fry rather than steam the vegetables are
rather than steam the vegetables are
rather than steam the vegetables are mostly water so as soon as they get hot
mostly water so as soon as they get hot
mostly water so as soon as they get hot that water will start to come out we
that water will start to come out we
that water will start to come out we want to get that water out of the pan as
want to get that water out of the pan as
want to get that water out of the pan as fast as possible so we get a little
fast as possible so we get a little
fast as possible so we get a little color and yeah that’s hot enough so
color and yeah that’s hot enough so
color and yeah that’s hot enough so first of all streaky bacon that’s about
first of all streaky bacon that’s about
first of all streaky bacon that’s about four rashers chopped up in there once we
four rashers chopped up in there once we
four rashers chopped up in there once we got some of the fat out we’ll go
got some of the fat out we’ll go
got some of the fat out we’ll go straight in with an onion slice up nice
straight in with an onion slice up nice
straight in with an onion slice up nice and thinly in DeSantis shake you can see
and thinly in DeSantis shake you can see
and thinly in DeSantis shake you can see that Bacon’s starting to brown already
that Bacon’s starting to brown already
that Bacon’s starting to brown already we don’t want anything to go soft or
we don’t want anything to go soft or
we don’t want anything to go soft or mushy this is all about crunch we’re
mushy this is all about crunch we’re
mushy this is all about crunch we’re gonna add some carrot sliced into thin
gonna add some carrot sliced into thin
gonna add some carrot sliced into thin planks throw that through so there’s a
planks throw that through so there’s a
planks throw that through so there’s a lot of different vegetables going in
lot of different vegetables going in
lot of different vegetables going in here but they all bring something to it
here but they all bring something to it
here but they all bring something to it the onions obviously sweetness and a bit
the onions obviously sweetness and a bit
the onions obviously sweetness and a bit of sharpness the carrots pure sweetness
of sharpness the carrots pure sweetness
of sharpness the carrots pure sweetness the onions and the carrots you want to
the onions and the carrots you want to
the onions and the carrots you want to give about 3-4 minutes in the pan before
give about 3-4 minutes in the pan before
give about 3-4 minutes in the pan before you add the next batch oh yeah check
you add the next batch oh yeah check
you add the next batch oh yeah check that out now we’re going to go in with
that out now we’re going to go in with
that out now we’re going to go in with some cabbage some bean sprouts
some cabbage some bean sprouts
some cabbage some bean sprouts and some julienned garlic one clove all
and some julienned garlic one clove all
and some julienned garlic one clove all right get in there stir it up Wow
right get in there stir it up Wow
right get in there stir it up Wow we want to cook this for a good four
we want to cook this for a good four
we want to cook this for a good four five minutes until this cabbage and the
five minutes until this cabbage and the
five minutes until this cabbage and the bean sprouts start to lose some of their
bean sprouts start to lose some of their
bean sprouts start to lose some of their volume so the volume has gone down by
volume so the volume has gone down by
volume so the volume has gone down by about a third starting to shrink so it’s
about a third starting to shrink so it’s
about a third starting to shrink so it’s time to move on to the next step and
time to move on to the next step and
time to move on to the next step and that’s to add some mushrooms use just
that’s to add some mushrooms use just
that’s to add some mushrooms use just ordinary button mushrooms really any
ordinary button mushrooms really any
ordinary button mushrooms really any kind of mushroom will do is you take’ or
kind of mushroom will do is you take’ or
kind of mushroom will do is you take’ or they’re all good but button mushrooms
they’re all good but button mushrooms
they’re all good but button mushrooms are underrated they work really well in
are underrated they work really well in
are underrated they work really well in a stir-fry and all kinds of thing
a stir-fry and all kinds of thing
a stir-fry and all kinds of thing they’re gonna soak up some of the
they’re gonna soak up some of the
they’re gonna soak up some of the seasoning our mushrooms are just started
seasoning our mushrooms are just started
seasoning our mushrooms are just started go a little bit translucent but now
go a little bit translucent but now
go a little bit translucent but now we’re gonna add our seasonings so for
we’re gonna add our seasonings so for
we’re gonna add our seasonings so for some rich nutty flavor we’re going with
some rich nutty flavor we’re going with
some rich nutty flavor we’re going with some toasted sesame seed oil about a
some toasted sesame seed oil about a
some toasted sesame seed oil about a tablespoon for salt we’re gonna add some
tablespoon for salt we’re gonna add some
tablespoon for salt we’re gonna add some soy sauce about a tablespoon and a half
soy sauce about a tablespoon and a half
soy sauce about a tablespoon and a half and do use Japanese soy sauce it’ll make
and do use Japanese soy sauce it’ll make
and do use Japanese soy sauce it’ll make a difference in the flavor some rice
a difference in the flavor some rice
a difference in the flavor some rice vinegar about a half a tablespoon for
vinegar about a half a tablespoon for
vinegar about a half a tablespoon for acidity obviously it’s all about balance
acidity obviously it’s all about balance
acidity obviously it’s all about balance here and then we’re gonna add some mirin
here and then we’re gonna add some mirin
here and then we’re gonna add some mirin which is a sweet cooking sake
which is a sweet cooking sake
which is a sweet cooking sake about a tablespoon like that and this
about a tablespoon like that and this
about a tablespoon like that and this just adds sweetness dashi powder is a
just adds sweetness dashi powder is a
just adds sweetness dashi powder is a very important Japanese soup stock it’s
very important Japanese soup stock it’s
very important Japanese soup stock it’s got a smoked fish and seaweed flavor
got a smoked fish and seaweed flavor
got a smoked fish and seaweed flavor just a pinch of that and then we’ve got
just a pinch of that and then we’ve got
just a pinch of that and then we’ve got some white pepper same amount of that so
some white pepper same amount of that so
some white pepper same amount of that so this is looking nice and saucy now
this is looking nice and saucy now
this is looking nice and saucy now starting to get those rich nutty aroma
starting to get those rich nutty aroma
starting to get those rich nutty aroma zs– and now it’s time to add the
zs– and now it’s time to add the
zs– and now it’s time to add the noodles the twist is that uses ojon
noodles the twist is that uses ojon
noodles the twist is that uses ojon noodles which are thick chewy wheat
noodles which are thick chewy wheat
noodles which are thick chewy wheat noodles which i think are a lot more
noodles which i think are a lot more
noodles which i think are a lot more satisfying the typical egg noodles you
satisfying the typical egg noodles you
satisfying the typical egg noodles you get in traditional yakisoba that comes
get in traditional yakisoba that comes
get in traditional yakisoba that comes fresh and cooked and any East Asian
fresh and cooked and any East Asian
fresh and cooked and any East Asian supermarket will have it if you can’t
supermarket will have it if you can’t
supermarket will have it if you can’t get to an Asian supermarket you can
get to an Asian supermarket you can
get to an Asian supermarket you can usually buy these dried in big
usually buy these dried in big
usually buy these dried in big supermarkets if you buy the dried udon
supermarkets if you buy the dried udon
supermarkets if you buy the dried udon just cook them according to the package
just cook them according to the package
just cook them according to the package instructions before putting them in with
instructions before putting them in with
instructions before putting them in with the stir-fry so this is just about done
the stir-fry so this is just about done
the stir-fry so this is just about done I am going to now kill the heat and stir
I am going to now kill the heat and stir
I am going to now kill the heat and stir everything through so good
everything through so good
everything through so good there it is now all we have to do is
there it is now all we have to do is
there it is now all we have to do is plate up and garnish now it’s garnished
plate up and garnish now it’s garnished
plate up and garnish now it’s garnished we’ve got three things some toasted
we’ve got three things some toasted
we’ve got three things some toasted white sesame seeds next beni shoga which
white sesame seeds next beni shoga which
white sesame seeds next beni shoga which just means red ginger this is pickled
just means red ginger this is pickled
just means red ginger this is pickled ginger similar to what you get at sushi
ginger similar to what you get at sushi
ginger similar to what you get at sushi restaurants but not quite a sweet little
restaurants but not quite a sweet little
restaurants but not quite a sweet little bit sharper a little bit saltier and
bit sharper a little bit saltier and
bit sharper a little bit saltier and finally crispy fried shallots there we
finally crispy fried shallots there we
finally crispy fried shallots there we go
go
go yaki udon stir-fried thick wheat noodles
yaki udon stir-fried thick wheat noodles
yaki udon stir-fried thick wheat noodles loads of veg been a bacon pickled ginger
loads of veg been a bacon pickled ginger
loads of veg been a bacon pickled ginger lots of great flavours from those
lots of great flavours from those
lots of great flavours from those Japanese seasonings let’s have a taste
mmm it’s sweet and then it’s got a bit
mmm it’s sweet and then it’s got a bit of sharpness it’s got a lot of crunch
of sharpness it’s got a lot of crunch
of sharpness it’s got a lot of crunch still if you take the bacon out when the
still if you take the bacon out when the
still if you take the bacon out when the dashi powder be an amazing vegetarian
dashi powder be an amazing vegetarian
dashi powder be an amazing vegetarian dish
dish
dish so that’s yaki udon I hope you give it a
so that’s yaki udon I hope you give it a
so that’s yaki udon I hope you give it a try it’s really easy and really good by
try it’s really easy and really good by
try it’s really easy and really good by the way I’m not just a Japanese food
the way I’m not just a Japanese food
the way I’m not just a Japanese food geek I’m also a big beer geek so click
geek I’m also a big beer geek so click
geek I’m also a big beer geek so click here see my strawberry beer mojito video
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each week thanks for watching if you
each week thanks for watching if you like this recipe and you’re curious
like this recipe and you’re curious
like this recipe and you’re curious about more Japanese recipes don’t forget
about more Japanese recipes don’t forget
about more Japanese recipes don’t forget to check out my cookbook nan ba japanese
to check out my cookbook nan ba japanese
to check out my cookbook nan ba japanese soul food by clicking the link oh my
soul food by clicking the link oh my
soul food by clicking the link oh my gosh I must
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