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Yaki Udon with Mixed Veggies
This quick and satisfying meal is a sleeper hit in Chef Maiko's family and it's no surprise why! The springy fresh udon noodles get coated in savory soy koji — a magical and all natural salt substitute — then mixed with loads of fresh veggies. Mushrooms, baby corn, carrots, cabbage, and shishito peppers add fresh and crunchy goodness. This special dish is deeply infused with umami flavor in every bite!
Nutritional facts
Protein
9g
Carbs
67g
Calories
420
Fat
13g
Ingredients
Kizami Nori, Sesame Oil, Soy Sauce, Carrots, Seasoned Rice Wine Vinegar, Canned Baby Corn, Garlic, Udon Noodles, Sugar, Onion, Light Soy Sauce, Jalapeno Peppers, Cabbage, Crimini Mushroom, Oyster Sauce, Rice Wine, Canola Oil, Shishito Peppers
Reviews
3.8
Based on 200 reviews
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Jessica Smith · 05/06/23
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About Maiko Kyogoku
Maiko Kyogoku grew up in New York in a restaurant-owning family, so food and hospitality is no stranger to her. After 15 years honing her experience leading operations for Daniel Boulud, the Bromberg Brothers and the Thompson Hotel group, Kyogoku opened Bessou Restaurant in 2016. The restaurant, whose name in Japanese loosely translates to “home away from home,” is a love letter to her Japanese heritage and the Japanese home cooking of her childhood. Bessou has been critically acclaimed by the New York Times, Zagat and Tasting Table and featured in Best of Lists for New York Magazine Grub Street and Time Out.
Kyogoku is excited to now share some of her Japanese home cooking at home with you.
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