Yaki Udon with Beef

Village Idiot

In Japanese, Yaki means stir fry

Udon is a white pasta spaghetti, just somewhat fatter

I used paper thin sliced ribeye for the beef, because I already had it in the freezer for making Sukiyaki.  It was very tender.

This is a very tasty dish.  The bok choy and onions got lost in the stir fry, so I will use more next time.

Here is a link to the recipe.  Click here.

tazcrash

I love udon noodles. And that dish looks fantastic. I gotta push for a wok.

cazzy

Looks great VI! Crazy how the end product looks so simple after seeing 12 ingredients.

Village Idiot

Thanks.

@hapster.  The wok is sitting on a Spider (from Ceramic Grill Store).

Village Idiot

@hapster.  Why don't you ask Tom?  He sells woks and woos and spiders.  He should be able to tell you.

I don't do real well with chopsticks.  I learned to eat with them when I was in Japan, but I'm told I hold them wrong.  My wife is a pro.  Usually (after the picture), I'll bring out the fork.  

The Cen-Tex Smoker

Score! I've been looking for a great Yaki recipe. I never get it quite right.

Thanks VI.

Richard Fl

Very nice looking meal VI.  I know you prefer that to Loney stir fry. 

XLBalco

looks tasty

Village Idiot

Very nice looking meal VI.  I know you prefer that to Loney stir fry. 

hahaha.  Cooking Yakiloney is considered a felony in Texas.

The Cen-Tex Smoker

Very nice looking meal VI.  I know you prefer that to Loney stir fry. 

hahaha.  Cooking Yakiloney is considered a felony in Texas.

No Lie. I threw up a little when i read that. I'll take the ribeye, thank you very much

Little Steven

Isn't possession of Loney a felony in Texas?

NecessaryIndulg

=P~ Oh my gosh...

Village Idiot

Isn't possession of Loney a felony in Texas?

Steve,

One of our face eating cannibals gagged when he was told he was going to have to eat loney for punishment.   

:-&

TUTTLE871

As usual Looks awesome. I cant Imagine what your pantry looks like with all the cooking supplies you have.

Newportlocal

That's is absolutely one of my favorite food combinations beef and noodles but with some hot spice added to it.

Newportlocal

Sukiyaki hot pot style was a favorite when I visited Japan. That being said Korean bulgogi and kimchee is definitely some I will do on my mini soon.

Little Steven

I love bulgogi and kimchi. I follow Maangchi.

http://www.maangchi.com/

And Little Chef on the other forum is brilliant.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1243437&catid=1

Eggbertsdad

VI,

Well done, sir!

^:)^ :-bd =D>

Village Idiot

I'm so glad I can post cooks here so that it inspires people to post how great the cooks are on another forum

Newportlocal

Sukiyaki hot pot style was a favorite when I visited Japan. That being said Korean bulgogi and kimchee is definitely some I will do on my mini soon.

Looked at the links. The second one I prefer cabbage kimchi. I have had all types and it is still my preference.
Village idiot your food looks great sorry you are irritated with the food discussion.

Little Steven

I'm so glad I can post cooks here so that it inspires people to post how great the cooks are on another forum.

Jeezus Gary! I missed telling you how great your dish was and I apologise for that. I get excited about Korean stuff and tried to give the guy some information. Your stuff looked terrific.

IrishDevl

I don't understand the fascination of a wok on the egg.  Does it give any additional flavor to foods that the stove can't?  Your food looks great, but if I did that on the stove would there be any difference?  Seems like a waste of wood.  Does any wood smoke get into the food?  Maybe the egg can get the wok much hotter than the stove can, just don't fully get it 

Village Idiot

I.D.

Yes, the Egg can get the temperature a lot hotter than a stove can.  True stir frying requires a very high heat in order to attain Wok Hei, according to Grace Young, author of Breath Of A Wok.  She says that professional Chinese chefs cook at a temperature 20 times hotter than a stove can produce.  The principle is that stir frying at a very hot temp requires a very fast cook, which causes the food to retain it's nutrients and flavor.

Mthomp13

@VI I ate Udan noodles one time at a restaurant and said I would never eat them again. But if I had that plate of food sitting in front of me I would try it again.

NDG

Much hotter . . atleast that's why I got one at first. You stir fry with lid open, so not picking up an extra wood flavor but eggs is a great platform for fast, high, consistent heat. 

For me . . the wok investment forced my hand into a new cooking genre (Asian / Thai) and showed me that if done right, it is some gooooood eats.  You buy something nice (16" carbon steel wok) and and you tend to make it perform by instantly caring about the details . ..  Now I have am fully stocked with "new" Asian ingredients (noodles variety, oyster, sweet chili and hoisin sauce, sesame oil, peanut oil, fish sauce, dried shiitake mushrooms, coconut milk, mirin, etc) and learning that my go-to-asian-carry-out joint does not taste fresh and is too salty.  I got this cook book and been very happy.  Last example: I just did a stir fry with lemon grass and learned it is one of my new favorite flavors . . . credit the wok investment!

IrishDevl

Got it, that makes much more sense now.  I have the spider and I think the wok I have might work.  I will definitely give it a try.  How do I know when the temp is right?

IrishDevl

Thanks VI

Village Idiot

Got it, that makes much more sense now.  I have the spider and I think the wok I have might work.  I will definitely give it a try.  How do I know when the temp is right?

I.D.

If you are a seasoned wokker, used to cooking fast, I'd go to about 800-900 degrees.  If starting out, I'd try around 500.  I usually just open the bottom vent all the way and let her rip.  I think, sometimes, that gets it a tad too hot (1200 +).

Make sure you have some good gloves.  

IrishDevl

I have a wok with a handle, not sure that is the best way to go.  What would you recommend for woks if I am putting the lid down I would need a metal handle?  I might have to order  

Richard Fl

You know when the temp is right when a drop of water dances in the wok.  My eggs are usually around 400-450.  You will figure that out as you keep cooking.  Plus cooking on the egg does not get the kitchen hot, but you knew that anyway..

Newportlocal

I used an electric wok and a hot pot in my college dorm many years ago. Just dive in the water is fine. Just have all your ingredients prepped and ready ahead of time. You will have a great time.