JapaneseMain DishRecipes

Kirby’s Masago Yakiudon Recipe- Yummy In My Tummy!

One item I always love to order whenever I’m dining at a
Japanese Izakaya place is their
The chefs from any Izakaya restaurant can somehow always make Yakiudon taste extremely tasty, moist, and flavourful, but when I attempt to re-create it, I
always end up with a dry, sticky, and unflavourful mess. My favourites are the
Mentaiko Yakiudon from Ebisu, and the Guu’s Yakiudon from Guu Otokomae. My
goal is to make homemade Yakiudon that is (almost) as good as theirs, so I did
a bit of research, and found a few tips here and there, and thus made the…
Kirby’s Masago Yakiudon!!

First, boil two packages of frozen udon in a pot of boiling
water. Take it out right when they begin to separate because you will be
cooking them again in the skillet and you don’t want to overcook the noodles.

Here are a few items you’ll need: Seaweed (as garnish),
Japanese Mayo, and Masago. I got a small pack of Masago at
Izumiya Marketplace for ~$3.00 which is not bad.

I also added some sliced beef along with my udon noodles in
the pot of boiling water. I used beef that you buy for hot pot because the
slices are very thin and it cooks super fast.

While your pot of udon noodles are cooking, mix the Japanese
Mayo with your Masago.

Then mix everything (mayo+masago mixture, beef, udon)
together in a skillet.

Once everything is mixed thoroughly, add a bit of green
onion for some contrast in colour and taste. As well, add a tablespoon of soy
sauce (I just used a packet of soy sauce that I got from take-out sushi) to
brighten up the flavours. It’s starting to look delicious!

Last but not least, top off your Yakiudon with some seaweed
and voila! Kirby’s Masago Yakiudon!! It’s incredibly easy to make and is a great dish for lunch or dinner.

  • 2 packages of frozen udon
  • 3 tbsp of masago (fish roe)
  • 2 tbsp of Japanese mayo
  • 10-15 pieces of thin beef slices
  • 1 tbsp of soy sauce
  • 2-3 tbsp of green onion
  • strips/ pieces of seaweed for garnish

1. Cook the udon and beef slices in a pot of boiling water just until the noodles seperate and the beef slices are 80% done. Drain and set aside.
2. Combine the Japanese mayo and masago in a seperate bowl.
3. In a large skillet, heat a little bit of oil, and add in the udon, mayo+masago mixture, and beef slices.
4. Mix the ingredients thoroughly and add in the green onions and soy sauce.
5. Remove from heat and garnish with seaweed.

Hope you guys enjoy the recipe, and Happy Eating!

 I made Kimchi Yakiudon as well! It’s delicious!

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