Seafood Udon Recipe – Japanese Special
The Seafood Udon is a satisfying Japanese noodle dish that brings together thick, chewy udon noodles with an ocean bounty of shrimp, squid, and scallops. Stir-fried with garlic and onion, balanced by soy sauce, mirin, and a touch of sake, this dish delivers rich umami and delicate sweetness. Tossed with crisp vegetables like cabbage and carrot and finished with sesame oil, it’s a comforting, flavor-packed meal that’s quick to prepare—ideal for seafood lovers craving Japanese comfort food any night of the week.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Seafood Udon Ingredients:
- 200 grams udon noodles (preferably fresh or frozen)
- 10 shrimp (peeled and deveined)
- 100 grams squid (cleaned and cut into rings)
- 100 grams scallops
- 1 clove garlic (minced)
- 1 small onion (sliced)
- 1 carrot (julienned)
- 1 cup cabbage (shredded)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Spring onions and sesame seeds for garnish
How to make Seafood Udon:
Prepare the Noodles: Cook udon noodles according to package instructions. Drain and set aside.
Cook the Seafood: Heat vegetable oil in a large pan or wok over medium-high heat.
Add garlic and onion, sauté until fragrant.
Add shrimp, squid, and scallops. Cook until the seafood is just done, about 3-4 minutes. Remove from the pan and set aside.
Stir-Fry the Vegetables: In the same pan, add a bit more oil if needed.
Add carrot and cabbage, stir-fry for 2-3 minutes until slightly tender.
Combine and Season: Return the seafood to the pan.
Add cooked udon noodles.
Pour in soy sauce, mirin, sake, and sugar. Toss everything together until well combined and heated through.
Drizzle with sesame oil and season with salt and pepper to taste.
Serve: Garnish with chopped spring onions and sesame seeds.
Serve hot and enjoy!
Recipe Notes:
Seafood Variety: You can customize the seafood blend—try adding mussels, clams or cleaned fish fillets to supplement or replace shrimp/squid for different textures.
Broth Enhancements: For deeper flavor, add a small amount of dashi or fish stock into the sauce base with soy, mirin, and sake.
Heat & Spice: If you enjoy a spicy kick, stir in chili flakes or drizzle some hot sauce right before serving.
Noodle Tips: Fresh or frozen udon gives the best texture — avoid overcooking to maintain chewiness. Drain well and rinse with cold water if sticking occurs.
Serving & Garnish: Serve hot, garnished with chopped spring onions and toasted sesame seeds. A squeeze of lime or a few drops of sesame oil adds brightness.
