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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the frozen udon in boiling water just until softened and separated. Drain, rinse under cold water and set aside.
Heat a wok on high heat with a little oil and fry the pork until browned.
Add the carrots and onions and cook for a few minutes until they start to soften.
Add a touch more oil, then add the udon. Do not stir - let it fry and crisp slightly.
Add sugar, bean sprouts and cabbage, then pour in the sauce, black pepper and spring onions. Toss quickly and remove from heat.
Mix all the egg ingredients in a bowl.
Heat a non-stick pan on medium heat with a little oil. Pour in one-third of the egg mixture. Once set, push the edges in to form the edges, add mozzarella, then fold and push to one side.
Add more oil if needed, pour in another third of the egg mixture and repeat. Roll until all the egg mixture is used.
Heat water and miso paste according to the packet instructions on medium heat.
Once boiling, add soft tofu and spring onions.
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Everything should be cooked fast on high heat to avoid overcooking the udon.
Can I use fresh udon instead of frozen?
Yes, fresh udon can be used. Adjust cooking time as needed.
What can I substitute for mirin?
You can use a mixture of sugar and rice vinegar as a substitute for mirin.
Is mozzarella necessary for tamagoyaki?
No, mozzarella is optional and can be omitted if desired.
How do I prevent the udon from sticking?
Ensure the udon is well rinsed and drained before frying.
Can I add other vegetables to the udon?
Yes, feel free to add other vegetables like bell peppers or mushrooms.
