Ten Minute Abura Udon For Busy Nights

Sudachi

Abura udon is a quick soupless udon recipe that coats thick chewy noodles in a rich savory sauce for an easy ten minute weeknight meal. This dish usually uses cooked udon tossed with soy sauce, sesame oil, vinegar, garlic, chili oil, dashi powder, or a little butter to build umami, aroma, and depth without needing broth. The key is mixing the sauce while the noodles are hot so every strand becomes glossy and fully coated. Toppings such as green onion, egg yolk, nori, sesame seeds, bonito flakes, chili crisp, or leftover meat can add texture and make the bowl more filling. The final abura udon is fast, flavorful, and satisfying, giving busy home cooks a simple Japanese noodle dinner with chewy texture, deep sauce, and minimal cleanup.

Transcript

00:00Glossy sauce clinging to every strand of chewy udon, that first bite releasing umami bombs,

00:05these soup-less udon noodles deliver great comfort in just 10 minutes.

00:10For a printable version of this recipe, visit my website, just google Aburoudon space statue to

00:15find me. This recipe starts with a glossy flavour-packed sauce. For each portion, you will

00:21need half tablespoon of water, half tablespoon of oyster sauce, half tablespoon of soy sauce,

00:28half tablespoon of toasted sesame oil, half a clove of great garlic, half teaspoon of rice vinegar,

00:35quarter teaspoon of sugar, half teaspoon of lard, eighth teaspoon of chicken bouillon powder,

00:42and eighth teaspoon of dashi granules. Once you've given it a quick mix, cover the bowl with plastic

00:48wrap and pop in the microwave for one minute at 600 watts, that's about medium power.

00:55Could you do this on the stove top? Sure, but I'm just keeping things efficient.

01:02Now, if you're making one portion, you can actually make the sauce directly

01:06in a heat-proof serving bowl. I'm making two portions, so I'm halving the mixture here.

01:12Next, place your perfectly drained, still-hot udon noodles right on top of the sauce.

01:18Now, for the toppings, I'm starting with a generous layer of katsuobushi or bonito flakes,

01:23then some finely chopped green onions, a few slices of kamaboku fish cake,

01:28and some nori seaweed strips. Finally, I like to place a beautiful pasteurised egg yolk right in the

01:34centre. Mix everything together until the sauce coats every noodle strand, giving you the gorgeous

01:41glossy finish that makes a rodon so resistible. And here's the beautiful thing about this dish,

01:47is completely customisable. Want some tang, add a splash of extra rice vinegar, craving heat,

01:53drizzle on some chilli oil, you can even play around with the toppings.

02:00Want even more delicious recipes? Grab my free cookbook from the link in the description.

02:06Okay, let's go over the ingredients one more time, and if you're ready to cook, grab the written

02:11instructions by clicking the full recipe box with a picture that's about to pop up on your screen.

02:16Here we go, the link to the full recipe is on the screen for you now, and if you want

02:20to watch more

02:20similar videos, don't miss my udon playlist popping up on your screen as well.

02:25Thanks so much for watching, and I hope to see you in the next one. Bye!

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