Stir-fry Sukiyaki Udon

Stir-fry Sukiyaki Udon

Welcome to the new!  I hope you love the new design as much as I do.  I thought this was a good time to freshen up my blog since it is my blogs’ second anniversary.  Yes it’s been two years already and I can’t believe it.  It has been so much fun and I look forward to sharing more of my Japanese recipes and life in Tokyo and Seattle with all of you.  Thank you for your support on this journey.  My Blog and your continued support and encouragement have really helped me have more confidence in myself.  I am very grateful to you all.  Now for a new post!

It is nearly impossible for me to go a week without making a noodle dish.  I grew up with noodles so they’ve always been a part of my life and I’m constantly experimenting with new recipes.  Recently I was thumbing through a new issue of Kyo no Ryori (Today’s Cooking) a popular Japanese cooking magazine that comes out every five weeks.  There is also a Kyo no Ryori cooking show and all of the recipes they make on the show are in the magazine.  I came upon an interesting Sukiyaki Udon recipe by Doi Yoshiharu, a popular Chef in Japan, that caught my eye.  It wasn’t your typical Sukiyaki Udon which is usually a big bowl of hot udon and soup filled with traditional Sukiyaki ingredients.  This was totally different.  It was a stir-fry style Udon or Yaki Udon and there was Gochujang in the recipe.

Gochujang is a Korean red pepper paste and I have never seen it combined with Sukiyaki ingredients this way so I was intrigued.  I love Gochujang and was excited to try this new Sukiyaki Udon recipe that sounded perfect for Summer.  A stir-fry Udon with all of the yummy Sukiyaki ingredients but with the addition of this spicy Korean condiment?  Such a great idea!  I happened to get a jar of my Mom’s homemade Gochujang the week before so I couldn’t wait to try this recipe.

I decided to test the recipe the day my hubby flew in from Tokyo and let’s just say he can’t wait for me to make it again.  It is very simple with only a few ingredients and once you try it I know you’ll make it again and again.  The original recipe called for a raw egg on top but I used a sunny side up egg instead but you could leave out the egg if you prefer.  Gochujang can be found in Asian supermarkets.

Stir-fry Sukiyaki Udon preparation

Stir-fry Sukiyaki Udon
Serves: 2
  • 1/2 Pound Thinly sliced Beef (sliced for Sukiyaki or Shabu Shabu)
  • 1 medium sized Yellow or Spring Onion sliced
  • 6 Shiitake Mushrooms stemmed and sliced
  • 2 servings of Udon Noodles, fresh or dry cooked according to package instructions and drained
  • 3 Scallions, sliced on the diagonal
  • 2 Eggs, cooked Sunny-side Up
  • 2 Tablespoons Vegetable or Canola Oil
  • Sauce:
  • 4 Tablespoons Superfine Sugar
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Sake
  • 1 Tablespoon Gochujang
  1. Whisk the sauce ingredients together in a small bowl and set aside.
  2. In a large Wok or Skillet (I use nonstick, Gochujang tends to get sticky) over medium high heat add the oil.
  3. When pan is hot add the meat and onions keeping them separated in the pan. Do not turn over and mix together until one side starts browning.
  4. When meat and onions are nicely browned lower heat to medium and add Shiitake mushrooms and the sauce mixture and cook together until blended well, about two minutes.
  5. Add the cooked udon noodles, stirring carefully. Do not over mix, let noodles simmer in the sauce for about 2 minutes making sure the sauce is completely coating the noodles.
  6. Add the scallions at the end and mix gently for another minute.
  7. Divide noodles between two plates and top each serving with an egg.

Adapted from Doi Yoshiharu’s recipe in May 2012 issue of Kyo no Ryori magazine.


  1. This looks delicious! And, it seems simple enough that I could actually make it, lol. Happy blog anniversary!! I love the new look, it’s very sleek and the colors are perfect!

  2. Shirley
    This looks delicious. One thing that would be SO super helpful when you post recipes would be to post the specific brands you recommend of the items called for in the recipe. To most of newbies to Japanese cooking we go into Uwajimaya and get totally overwhelmed at which brand of udon to buy etc. Another seperate idea – how about leading a small group class on a tour of Uwajimaya where you explain your favorites and point out some of the key categories and products we should know and love. Side note – love the new look of the blog (reminds me of Hermes Spring / Sumer 2012 – lots of clean lines and fresh neutrals) and wish you much continued success.

  3. Thank you for the suggestion Brad! I’m actually in the process of making a pantry tab on my blog that will feature all of my favorite brands. Sorry it’s just taking a little time 🙂 I have been asked about doing shopping tours at Uwajimaya and people have told me I should talk to them about it. Please feel free to email me anytime about brand recommendations.

  4. Love the new look, Shirley! Happy Blog-Birthday!

  5. Looks great, I’m feeling hungry already!
    I’ve cooked yakisoba many times but never used udon. I’ll definitely give it a try.

    • Thank you for the nice comment! Please try it with Udon, it gives the dish a totally different texture and taste. I love Yaki Udon 🙂

  6. Made this recipe last night and it is fantastic – delicious, fast and easy. I used double the Gochujang paste and added some shimeji mushrooms as well.
    I was wondering if it is necessary to put so much sugar though? After 3 tbsp I thought it looked like a lot so I omitted the last tablespoon. Also, if I were to double the recipe, would I flat out double the ingredients for the sauce as well? Thanks.

    • Thank you for trying the recipe Jenn! I’m glad you enjoyed it. This recipe is geared to the Japanese palate and they tend not to like overly spicy dishes. Plus this a version of Sukiyaki Udon and Sukiyaki tends to be a little sweet. You could totally use less sugar and more Gochujang if you like it more spicy. It’s all personal preference. I like mine more spicy too but many people can’t handle the heat like I can and I wanted the recipe to be enjoyed by everyone 🙂

  7. I just had this for lunch and it was delicious! The only thing I did was to omit the meat since I’m a vegetarian. I stumbled on this blog looking for udon recipes and was so excited to see that it’s written by a fellow Seattleite. Keep up the great work =)

    • I’m so happy you found my blog and made this recipe! It’s great to get a nice comment from someone in Seattle. Tofu is such a greet idea!

  8. Hi,

    Great recipe, makes me crave this dish. Keep in touch, I Japanese cookery classes in London, UK. All the best,


  9. This dish was fabulous! I used brown rice noodles instead of udon as we are gluten free. Thank you for sharing!

  10. I just made this recipe. Quite delicious. Thanks!

    • Shirley says:

      Thank you Diana! I’m really happy you enjoyed the recipe. Everyone who makes it loves it and it is definitely one of my favorites too. 🙂

  11. Can I use Chili Soybean Paste instead of gochujang?

  12. I loved this dish and will make it again.

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