Japanese food has now conquered our hearts. There are many restaurants in Manchester that offer sushi again and many other people who are committed to cooking good Japanese cube at home.

Traditional Japanese cuisine is not all complex and some recipes can also be prepared in your own kitchen, all you need is the right ingredients and tools.

• Yaki udon, a Japanese single dish.

Udon is a type of thick, wheat-flour noodle used frequently in Japanese cuisine, generally made by hand. They can be cooked in a very savory broth based on dashi broth and soy sauce or simply in salted water for a few minutes. They are served both in broth and dry and are available precooked in the fridge counter of the oriental markets. Yaki udon are generally seasoned with vegetables.

Ingredients for 4 people:

-2 red peppers,

-1 leek

-2 carrots

-1 cabbage

- 300 grams chicken breast

- nori seaweed 30 grams

- 6 tbsp soy sauce

- fresh ginger, just enough

- noodles 250 grams


Soak the nori seaweed for 5 minutes, then drain and cut it into strips. Divide the harder-stemmed leaves of the pak choi and cut them into strips and set aside. Clean the carrots, leek, peppers, then reduce everything to julienne and cook in the wok in two tablespoons of oil for about 10 minutes together with the sliced ​​ginger.

Add the diced chicken, sauté for a few minutes. Add 3 tablespoons of soy sauce, the nori seaweed and the green leaves of the pak choi. Toast the sesame seeds in a non-stick pan for a few moments and set them aside. Meanwhile, bring salted water or 2 liters of dashi broth with the remaining soy sauce to a boil and, as soon as it boils, add the udon and cook.

Sauté the udon with the meat and vegetables and serve with the toasted sesame seeds.