In this video, I will show you how to make crispy chicken yaki udon with a smoky soy butter glaze in just 20 minutes. One pan, real wok-fried flavor, and a trick with the soy sauce that changes everything. Hit subscribe for weekly Japanese recipes!<br /><br />🖨 PRINT FULL RECIPE: https://sudachirecipes.com/chicken-yaki-udon/<br />📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba<br />🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na<br /><br />✨My First Printed Cookbook: https://amzn.to/4j512pZ<br />🧰Cooking Tools I Use: https://sudachirecipes.com/japanese-cooking-tools/<br /><br />📌 RECIPE DETAILS:<br />⏰ Time: Prep 5 min, Cook 15 min, Total 20 min<br />👥 Servings: 2<br />🥕 Ingredients:<br />Main<br />- 250 g boneless chicken thigh (bitesize pieces)<br />- ⅛ tsp salt<br />- ½ tbsp all-purpose flour<br />- 50 g onion<br />- 2 fresh shiitake mushrooms<br />- ½ bell pepper (seeds and pith removed)<br />- ½ carrot<br />- 150 g green cabbage<br />- 1 tsp butter<br />- 1 tsp lard<br />- 1 clove garlic<br />- 1 tsp ginger root<br />- 1 tsp dashi granules<br />- 1 tsp mirin<br />- ½ tsp oyster sauce<br />- ¼ tsp sugar<br />- 2 portions udon noodles (pre-cooked, ready to use type)<br /><br />Finishing<br />- ½ tbsp Japanese soy sauce (koikuchi shoyu)<br />- ½ tbsp butter<br />- ¼ tsp balsamic vinegar<br />- ground black pepper (to taste)<br />- toasted whit
