Aha Bujang's Yaki Udon

Cooking tips 💡

• Squeeze the seafood mix as dry as possible before stir-frying; otherwise, it will release a fishy smell and flood the dish with excess moisture.
• Searing the cabbage and onion over high heat until slightly charred replicates the signature smoky flavor of restaurant-style yaki udon.
• Dark soy sauce (laochou; ssangnodu) adds a deep, appetizing color without making the dish overly salty, enhancing its visual appeal.

Recommended for 🙋

• ⭐Those who want to enjoy restaurant-style yaki udon packed with smoky flavor at home.
• ⭐Those who want to cook frozen seafood mix cleanly without any fishy odor.