The Best Yaki Udon Recipe

yaki udon butter

5 from 6 reviews

A delicious bowl of stir fried yaki udon tossed in dashi butter, soy and topped with scallions, nori and katsuobushi. Yaki udon is the perfect bar snack!


  • 1 package fresh or frozen udon noodles (or 3 ounces dry udon noodles)
  • 1 tablespoon butter (salted)
  • 1 tablespoon water
  • 1/2 teaspoon dashi powder
  • 1 tablespoon soy sauce
  • 3 stalks scallions, finely chopped
  • shredded nori
  • bonito flakes (katsuobushi)


  1. Bring a pot of water to boil and add the udon noodles. Cook according to the directions on the package (usually around  2-3 minutes for fresh and frozen noodles, 4-6 minutes for dried udon). Drain well and set aside. If you are not planning to use the noodles right away, toss them in a little bit of sesame oil to prevent them from sticking together.
  2. In a pan over high heat, add butter, dashi, and water, and stir until the butter is bubbling.
  3. Add the udon noodles and toss them a few times to coat well. Cook for 2-3 minutes, until the noodles are soft but slightly crunchy on the outside (light brown in color).
  4. Add the soy sauce, turn off the heat, and coat well.
  5. Transfer to a plate, and top with scallions, bonito flakes, and nori.
  6. Serve yaki udon immediately.


How to store leftover yaki udon: Refrigerate in an airtight storage container for up to 2 days.



Keywords: snack, lunch

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