Takoyaki Udon

Ingredients

Udon noodles

12 oz (340g)

Vegetable oil

2 tablespoons

Dashi stock

1 cup

Mirin

2 tablespoons

Soy sauce

2 tablespoons

Nori sheets

2 sheets, cut into strips

Bonito flakes

1/4 cup

Green onions

2, chopped

Cabbage

1 cup, shredded

Takoyaki balls

12-16 pieces

Instructions

1. Cook the udon noodles according to the package instructions. Drain and toss with a little vegetable oil to prevent sticking.
2. In a large pan or wok, heat the vegetable oil over medium heat until shimmering.
3. Add the takoyaki balls to the pan and cook for 3-4 minutes, turning occasionally until they are heated through and golden brown.
4. Stir in the shredded cabbage and chopped green onions. Sauté for 2-3 minutes, until the cabbage is slightly wilted.
5. In a separate bowl, whisk together the dashi stock, mirin, and soy sauce to create the savory sauce.
6. Pour the sauce mixture into the pan, stirring well to coat the takoyaki and vegetables evenly.
7. Add the cooked udon noodles to the pan, tossing gently to combine everything and heat through for another 2-3 minutes.
8. Serve the Takoyaki Udon in bowls, generously topped with bonito flakes and strips of nori.