Description
A delicious and simple breakfast dish combining udon noodles, egg yolks, bacon, and sausage, enhanced with savory flavors.
Ingredients
Scale
- 2 garlic cloves, finely minced
- 1 tablespoon fresh ginger, finely grated
- 100 grams thick-cut bacon or lardons, diced
- 300 grams sausage meat, skins removed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 400 grams udon noodles
- 1 teaspoon sesame oil
- 4 spring onions, thinly sliced
- 1 large or 2 small shallots, thinly sliced
- 4 tablespoons chili crisp, divided
- Egg yolks, 1 per serving
- Nori seaweed snacks, sliced (optional)
- Chili flakes (optional)
- Japanese rice seasoning (furikake), to taste (optional)
Instructions
- Scrape the skin from the ginger using a teaspoon and grate finely. Remove skins from the garlic cloves and mince or grate finely.
- Remove sausage skins and place sausage meat in a bowl. Add diced bacon, soy sauce, rice vinegar, minced garlic, and grated ginger. Mix thoroughly and allow to marinate for 5 minutes.
- Peel and finely slice shallots. Thinly slice spring onions and set aside.
- Heat sesame oil in a wok or large sauté pan over high heat. Add marinated sausage and bacon mixture. Cook until golden brown and crispy, breaking apart as needed.
- Add sliced shallots to the pan and cook for 3–4 minutes until softened. Remove pan from heat.
- Place udon noodles in a mixing bowl and cover with boiling water. Let sit for 3–4 minutes or until noodles separate, avoiding agitation. Drain and return to the bowl.
- Toss drained udon with 2 tablespoons chili crisp. Keep warm.
- Return sausage and bacon mixture to high heat and warm through. Stir in remaining chili crisp and adjust seasoning as desired.
- Divide seasoned udon between 2 bowls. Top each portion with the hot sausage and bacon mixture.
- For each serving, separate one egg yolk and make a small well in the sausage mixture; gently place the yolk in the well.
- Garnish with sliced spring onions. Optionally, add nori seaweed, chili flakes, or furikake for additional flavour.
- Stir the egg yolk into the noodles and sausage mixture, allowing it to gently thicken into a velvety sauce. Serve immediately.
Notes
- Feel free to customize the toppings based on personal preferences.
- Ensure the udon noodles are cooked gently to prevent sticking.
- Chili crisp can vary in heat, adjust to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg