Category: Dinner

BLACKBERRY-BACON GRILLED CHEESE

This adult version of the classic grilled cheese sandwich brings sweet and savory together with perfection. Made with bacon, sweet blackberry jam, smoky cheese, and jalapenos. One bite, and you’ll never think of grilled cheese sandwiches as “kids’ food” again!

Why should kids be the only ones who get to enjoy this classic sandwich? The crunch of the toasted bread, the stringy melted cheese, greasy fingers. Well, now you can have your sandwich and eat it too! This is grilled cheese for adults!

I’ve seen other food bloggers, who I follow, do varying versions of this sandwich, and I thought, “Yes, a grilled cheese sandwich for me!” My favorite food as a kid was grilled cheese. You could take me to any restaurant in town, fine dining or otherwise, and there I was, ordering a grilled cheese sandwich every time! Of course, my parents were slightly annoyed with my eating rut and lack of dining adventure, but hey, this girl likes her grilled cheese! All that to say, this sandwich makes me happy!! This is my comfort food!

Here’s what you’ll need:

  • Bread
  • Smoky cheese (I like to use gouda, but any smoky cheese will do)
  • Bacon
  • Jalapeno
  • Blackberry jam

The first step is frying up the bacon – the crispier, the better. While the bacon is frying, slice the jalapenos. Remove the seeds if you want less heat. Also, thinly slice the cheese. I always use gouda for this recipe. It’s a soft cheese with a mild smoky flavor. I find that it just complements the other flavors perfectly.

Once you have drained the bacon, assemble your sandwich by layering the cheese, bacon, and jalapenos. Spread one side of the bread generously with blackberry jam. Butter the outside of the sandwich on both sides. Heat your skillet over medium-low to medium heat (depending on your stove).

**I like to preheat my skillet on medium, and right before I add the sandwich, I lower the heat to medium-low. The key is to slowly toast your bread to give the cheese enough time to melt completely. If your heat is too high, your bread will be completely toasted (or burnt), but your cheese will not have had enough time to melt. Low and slow is the key.

Once one side is golden-brown, flip and brown the other side. This pairs perfectly with a bowl of tomato soup or any soup of your liking. Enjoy!

Blackberry-Bacon Grilled Cheese

This adult version of the classic grilled cheese sandwich brings sweet and savory together with perfection. Made with bacon, sweet blackberry jam, smoky cheese, and jalapenos. One bite, and you'll never think of grilled cheese sandwiches as "kids' food" again!
4 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Servings 2 sandwiches

Ingredients
 

  • 4 slices bread
  • cheese, Gouda or other smoky cheese
  • 6-8 slices bacon
  • 1-2 jalapenos, sliced
  • blackberry jam
  • butter

Instructions
 

  • Start by frying up the bacon in a medium skillet until nice and crispy. Then drain the bacon on a paper towel.
  • Assemble the sandwich by layering the cheese, bacon, and jalapenos.
  • Generously spread blackberry jam on one side of the bread.
  • Butter the outside of the sandwich on both sides.
  • Heat a skillet over medium to medium-low heat. Grill the sandwich until the bread is golden-brown and the cheese begins to melt. Flip and repeat on the other side. **The key is to heat the sandwich slowly, allowing the cheese to melt completely.
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PULLED PORK SANDWICHES

With just three ingredients, you can put together these amazingly delicious pulled pork sandwiches. It tastes like you spent all afternoon in the kitchen, but it’ll be our little secret that you only spent 15 minutes putting these together!

We all have those days where pulling dinner together can be a challenge, whether you are juggling kids’ activities, a job, or even both! Or honestly, maybe you just want a break from making a time-consuming dinner! Hey, we’ve all been there! But I know you also want to give your family a great-tasting meal that they will enjoy eating and that you can feel good about serving.

I have a pretty good list of crockpot meals that save me on my busy days. This recipe is at the top of my list. The whole family loves it! I love that it is simple, delicious, and versatile. I typically serve it on hamburger buns as a sandwich (but one of my kids likes to eat it without a bun), and we often will eat the leftovers with a side of rice the next day. I love meals where you can serve the leftovers the next night differently, so it doesn’t feel like we’re having leftovers!

For this recipe:

Pork loin, root beer, and barbecue sauce…that’s it! It feels like cheating (is cooking supposed to be this easy?)! Cooking dinner does not need to be complex or challenging; it just needs to taste good!

Why root beer? Root beer – or any soda – does an amazing job of tenderizing meat. Slow cooking the pork in the soda breaks down all the tougher connective tissues in the meat, leaving you with incredibly tender, moist meat. Also, don’t worry about all the sugar in the soda because when the meat is done cooking, you will pour off any excess soda.

The soda won’t add much flavor to the meat; its only job is to tenderize. But don’t worry, the barbecue sauce is where your flavor will come from. You can use any barbecue sauce you enjoy. You can also add more or less than the recipe calls for based on your personal preference.

Our favorite toppings are cilantro, pickled carrots, and daikon (Japanese radish). Not only is it pretty to look at, but the carrots and daikon add a nice crunch to the sandwich, which is a nice contrast to the tender pork. Also, as with any pickled vegetable, the tang from the vinegar complements the other flavors from the barbecue sauce perfectly! I buy the carrots and the daikon together, already pickled. You can also buy them raw and pickle them yourself.

There are a variety of ways to serve these sandwiches, you could add sautéed onions, coleslaw, or even pineapple!

Pulled Pork Sandwiches

With just three ingredients, you can put together these amazingly delicious pulled pork sandwiches. It will taste like you spent all afternoon in the kitchen, but it'll be our little secret that you only spent 15 minutes putting these together!
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Prep Time 10 minutes
Cook Time 8 hours
Course Main Course
Servings 8 sandwiches

Equipment

  • Slow Cooker, Instant Pot, Crock Pot

Ingredients
 

  • 2 pound pork tenderloin
  • 1 12 ounce bottle of root beer, any brand
  • 1 18 ounce bottle of barbecue sauce, any brand
  • salt to taste
  • 8 hamburger buns

Optional Toppings:

  • cilantro
  • pickled carrots and daikon
  • onions
  • coleslaw
  • pineapple

Instructions
 

  • Place the pork in the slow cooker or Instant Pot; pour the root beer over the meat.
  • Cover and cook on high for 4 hours or low for 8 hours. The center of the meat should reach between 145°F and 160°F. (See notes for Instant Pot cooking times).
  • Take the cooked pork out of the cooker and shred the pork using two forks. The meat should pull apart easily. Pour out any reaming root beer and discard.
  • Return the meat to the slow cooker, and stir in the barbecue sauce. Add salt to taste.
  • Serve over hamburger buns and garnish with the toppings of your choice.

Notes

Cooking Times:
For a standard crockpot or slow cooker, cook for 4 hours on high heat or 8 hours on low heat.
For an instant Pot, the low heat setting doesn’t seem to cook at a high enough temperature. So I set the Instant Pot to the slow cook mode and set it to high heat, cooking for at least 8 hours.
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SPLIT PEA SOUP

Everyone needs a good, classic split pea soup recipe for those long chilly, rainy days of winter. This soup is packed full of fresh vegetables and smoky ham for a combination that is sure to win your whole family over. This is sure to be your new favorite comfort food!

I have been making this soup for years and have tweaked it some along the way. It’s a favorite in our house – and for a good reason! This soup is just so full of flavor, not to mention all the healthy vegetables and loads of protein! Not only are you getting protein from the ham, but split peas are also a great source of protein! Half a cup of cooked split peas provides 8 grams of protein, which by comparison, a large egg has 6 grams! So this is one soup you can feel great about eating and feeding to your family!

For This Recipe:

  • Start by sautéing the onions and garlic. Sautéing simply means cooking in a pan with butter or oil until the vegetables are tender. Sautéing the onions and garlic concentrates their natural sugars, taking on a glorious sweetness while simultaneously enhancing their flavor. Be sure to stir frequently because garlic burns easily. The onions and garlic only need a couple of minutes to become tender and sweet.
  • Chop the celery and carrots. Add all the vegetables, including the onions and garlic, to a crockpot or instant pot.
  • Add the chicken broth, thyme, salt, and pepper, and stir to combine all the ingredients.
  • Rinse the split peas well. Add them to the crockpot and stir.
  • For the meat, you can use smoked ham shanks, smoked ham hocks, or regular ham. I have used all three, and they all make for a delicious tasting soup!
    • Smoked ham shanks: This is my favorite meat to use. The shanks are smoked, which gives the soup a rich, smoky flavor. There is usually quite a bit of meat on the shanks, which I cut off and add to the soup after it has cooked for 8 hours.
    • Smoked ham hocks: This lends the same rich, smoky flavor as the ham shanks, but it can be a hit or miss on whether there is enough meat on the bones. More times than not, I get very little meat from the shanks. So you’ll still get the delicious smoky flavor, just not much meat.
    • Ham: This is always a winning choice – a great way to use up leftover ham! The only downside to using ham is that you won’t get the smoky flavor that you would with the shank or the hock. But trust me, you will still have a very delicious soup! If you use ham, cut it into bite-size pieces and add it to the soup at the beginning of the cooking process, allowing all the flavors to meld together as the soup cooks.
  • Add whichever meat you choose to the broth and vegetables. If you are using ham hocks or ham shanks, be sure they are completely covered by the broth. This allows for all the rich smoky flavors to incorporate into the soup as it cooks.
  • For a standard crockpot or slow cooker, cook for 4 hours on high heat or 8 hours on low heat. For an Instant Pot, the low heat setting doesn’t cook at a high enough temperature, and the vegetables don’t always get tender enough. So, I set the instant pot to high heat and cook for at least 8 hours. Also, with the instant pot, I remove the lid for the last hour and let some of the moisture evaporate as it finishes cooking, so the soup is less watery. 
  • When the soup is done, transfer the ham shank (or ham hock) to a cutting board and cool for 10 minutes. Using a knife or fork, remove as much meat from the bones as possible. Cut the meat into bite-sized pieces. Return the meat to the soup along with the chopped parsley, and stir everything together. Serve and enjoy!

Some of the equipment I love to use are listed below:

   

Split Pea Soup

Everyone needs a good, classic split pea soup recipe for those long chilly, rainy days of winter. This soup is packed full of fresh vegetables and smoky ham for a combination that is sure to win your whole family over! This is sure to be your new favorite comfort food!
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 8 hours
Course Main Course, Soup
Servings 6 servings

Ingredients
 

  • 2 tablespoons olive oil
  • 1 yellow or sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 6 cups chicken broth
  • 1 pound green split peas, rinsed
  • 2 smoked ham shanks, smoked ham hocks, or about 1 pound ham, **See notes
  • ½ cup fresh flat-leaf (Italian) parsley, chopped

Instructions
 

  • In a frying pan over medium heat, warm the oil. Add the onion and garlic, and sauté until softened, 4-5 minutes.
  • Add the sautéed onion and garlic to the crockpot or instant pot, along with the carrots, celery, dried thyme, salt, pepper, and chicken broth. Stir to combine.
  • Rinse the split peas thoroughly and then add to the crockpot. Stir the soup to combine all the ingredients.
  • Add the smoked ham shanks, ham hocks, or ham to the slow cooker. If you are using ham shanks or ham hocks, make sure they are completely covered by the soup.
  • Cover and cook on high heat for 4-5 hours or low heat for 8-10 hours. The peas should be very tender when the soup is done.

To Finish the Soup:

  • Transfer the ham shank (or ham hock) to a cutting board, and let cool for 10 minutes. Using a knife or fork, remove as much meat from the bones as possible. Cut the meat into bite-sized pieces. Return the meat to the soup along with the chopped parsley, stir.

Notes

For the meat, you can use smoked ham shanks, smoked ham hocks, or regular ham. I have used all three, and they all make for a delicious tasting soup!
  • Smoked ham shanks: This is my favorite meat to use. The shanks are smoked, which gives the soup a rich, smoky flavor. There is usually quite a bit of meat on the shanks, which I cut off and add to the soup after it has cooked for 8 hours.
  • Smoked ham hocks: This lends the same rich, smoky flavor as the ham shanks, but it can be a hit or miss on whether there is enough meat on the bones. More times than not, I get very little meat from the shanks. So you’ll still get the delicious smoky flavor, just not much meat.
  • Ham: This is always a winning choice – a great way to use up leftover ham! The only downside to using ham is that you won’t get the smoky flavor that you would with the shank or the hock. But trust me, you will still have a very delicious soup! If you use ham, cut it into bite-size pieces and add it to the soup at the beginning of the cooking process, allowing all the flavors to meld together as the soup cooks.
Cooking Times:
For a standard crockpot or slow cooker, cook for 4 hours on high heat or 8 hours on low heat. For an Instant Pot, the low heat setting doesn’t cook at a high enough temperature, and the vegetables don’t always get tender enough. So, I set the instant pot to high heat and cook for at least 8 hours. Also, with the instant pot, I remove the lid for the last hour and let some of the moisture evaporate as it finishes cooking, so the soup is less watery. 
 
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GRILLED CHICKEN TACOS

Healthy, delicious, and satisfying…Those are the three words I would use to describe these chicken tacos! Not only that, they are easy to make!

I am so excited to share this recipe with you. This recipe is a family favorite in our home, and I’m confident it will be yours too! This recipe came together from a desire to feed my family healthy and delicious meals. The combination of the grilled chicken, fresh guacamole, and the fresh vegetables in the pico de gallo made for a dinner that I felt good about feeding to my family. Enough chit-chat; let’s jump right in!

About this recipe:

If you’ve spent much time on my blog, you’ve probably discovered I love to grill! And I really do! It’s a healthy way to cook your food while at the same time adding favor. Not to mention less mess in the kitchen; that’s always a plus in my book!

When grilling chicken, I always use thighs. This is because thighs are juicier than chicken breasts, and you are less likely to end up with dry chicken. But if you prefer to use chicken breast, it will work fine for this recipe. I simply season the chicken with olive oil, salt, pepper, and cumin. When I season the chicken, I always brush on the oil and add salt and pepper. I then pat a generous amount of cumin onto the chicken. I am generous with the cumin because when you grill, you will lose some cumin as the fat drips off the chicken, and you do want a reasonable amount of cumin flavor to come through.

Preheat your grill over medium-high to high heat. Grill the chicken for 4-5 minutes on each side. Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, I ALWAYS use a meat thermometer to check if it is done. You do NOT want to eat undercooked chicken. Your chicken is done when the internal temperature reaches 165F. Allow the chicken to cool before chopping it into bite-size pieces.

This is a recipe that I think is enhanced by grilling the chicken, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions in the recipe notes below so no one misses out on this fantastic recipe.

Pico De Gallo:

To me, the pico de gallo is the star of this recipe! Look at those bright, bold colors! Pico de gallo is easy to make; all you do is dice the onion, tomatoes, pepper, and cilantro, stir in the fresh lime juice, garlic, salt, and voilà; you’re done.

The guacamole is almost as equally easy to make. The hardest part is finding a perfectly ripe avocado that’s as pretty on the inside as on the outside. I get so frustrated cutting open what appears to be a perfect avocado, only to discover that it has all kinds of black spots on the inside…I digress…Where was I? Guacamole! Add the avocado, lime juice, and salt to a small bowl and mash with a fork until you have the desired consistency. Taste test and add more salt if needed.

You are ready to assemble your tacos! Some suggestions for additional toppings – feta cheese, shredded cheese, sour cream, salsa, or hot sauce.

Feeding Kids:

Young kids aren’t likely to eat a taco; if yours do, you’re doing awesome as a parent…Mine didn’t, but an easy dinner solution was to make them chicken quesadillas. You already have the tortillas and grilled chicken; you just need some shredded cheese. Heat a pan over medium on the stove. Lightly butter one side of the tortilla and lay it butter-side down in the preheated pan. Quickly top with shredded cheese and cut-up chicken. Butter one side of another tortilla and place it on top, butter side up. Once the bottom tortilla is golden brown, flip the quesadilla over (trying not to fling chicken and cheese across the stove, good luck), and cook until golden brown and the cheese is melted. When the quesadilla is done, move it to a cutting board and slice it into triangles and serve with a side of sour cream (optional).

What to do With Leftovers:

I intentionally make extra of both the chicken and the pico de gallo. Not only do they make great tacos the next day, but they make a healthy and delicious chicken salad. I take any lettuce, spinach, or kale, that I have on hand, add some of the leftover chicken and pico de gallo, top with feta cheese and salad dressing, and done! You have a simple and healthy lunch or dinner with your leftovers!

Grilled Chicken Tacos

Healthy, delicious, and satisfying…Those are the three words I would use to describe these chicken tacos! Not only that, they are easy to make!
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Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course
Servings 6 servings

Ingredients
 

  • tortillas, taco size
  • 2 pounds chicken thighs
  • olive oil
  • ground cumin
  • salt and pepper

Pico De Gallo

  • 2 large tomatoes, diced
  • 1 whole onion, diced
  • 1 large green pepper, diced
  • 2 teaspoon raw garlic, minced
  • ⅓ cup cilantro, chopped
  • 1 tablespoon fresh squeezed lime juice
  • salt, to taste

Guacamole

  • 1-2 avocados, mashed
  • 1-2 teaspoons fresh-squeezed lime juice
  • salt, to taste

Optional Toppings:

  • feta cheese
  • shredded cheese
  • sour cream
  • salsa

Instructions
 

  • Preheat the grill on medium-high or high heat (depending on your grill). (See notes for stovetop instructions).
  • Trim fat off of chicken. Brush the chicken with olive oil. Season with salt and pepper. Pat on a generous amount of cumin. Flip the chicken over and repeat on the other side.
  • Grill the chicken until well done, 4 to 5 minutes per side, or until internal temperature reaches 165°F.
  • Remove from grill and allow the chicken to cool before cutting or shredding.
  • While the chicken is cooling, prepare the pico de gallo.

Pico De Gallo:

  • Dice the tomato, onion, and green pepper and add to a medium bowl. Add the minced garlic and chopped cilantro. Add the lime juice and salt and stir to combine everything well. Place in the refrigerator until ready to serve.
  • Cut the cooled chicken into small pieces.

Guacamole: (Be sure to do last)

  • Add the avocado, lime juice, and salt to a small bowl. Mash with a fork until you have the desired consistency. Taste and add more salt, if needed.

To Assemble:

  • Heat the tortillas on the grill or the stovetop. **See notes
  • Fill the taco with chicken and layer on the guacamole and the pico de gallo. Add any additional toppings – feta cheese, shredded cheese, sour cream, or salsa.

Notes

On the stovetop, season the chicken the same way you would for grilling it. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.
To heat the tortillas: I heat mine directly on the stovetop. You can do this directly on the burner or in a pan. Turn the heat to medium, giving it a few seconds to heat up. Then place the tortilla, either on the burner or in the pan. Flip the tortilla after 10 to 15 seconds; I usually flip 2 to 3 times. Remove from heat and immediately fill the tortilla. If you are heating several tortillas, place the warm tortillas on a plate and wrap them in a kitchen towel to keep them warm. Serve immediately.
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YAKI UDON

This dish is noodle-perfection! It’s an all-in-one meal in a bowl with a perfect blend of meats and vegetables! Not only is it fun to make, it’s fun to eat! Grab a pair of chopsticks and dig in!

Comfort food in our house usually involves noodles, in some form. When I discovered udon noodles at one of our favorite Japanese restaurants, it was love at first bite! Thick, chewy, and hearty – just look at them, what’s not to love!!

What are udon noodles? They are a thick and chewy wheat-flour noodle used frequently in Japanese cuisine and are a perfect accompaniment to soup or stir-fries like this one.

What is yaki udon? Yaki udon is Japanese stir-fried udon noodles mixed with meat and vegetables.

There are so many things to love about this recipe! Not only is it beautiful to serve – just look at those bright, bold colors – it’s fun to make and fun to eat! Even better, it is completely customizable: you can omit any ingredients you don’t like, add the ones you do, or add more or less of anything. The one thing that I wouldn’t recommend changing is the soup base. It gives this recipe such incredible flavor that it just wouldn’t be the same without it.

Some ingredients might be unusual and tricky to find, but this recipe is worth the extra effort! I would start in the Asian food aisle of your local grocery store, or even better, your local Asian market.

Ingredients:

Soup base (mentsuyu): This soup base comes together quickly and is so full of flavor. It really makes this dish what it is. The ingredients are unusual but necessary. You won’t regret using this soup base for your udon noodles!

  • Sake: Basically, it’s a Japanese rice wine common in cooking. You can find this in the alcohol aisle of your grocery store.
  • Mirin: It’s similar to sake but has more sugar and lower alcohol content.
  • Soy sauce: I think we are all familiar with this one…made from the fermented paste of soybeans.
  • Kombu (dried kelp): Edible kelp that is widely eaten in East Asia. Kelp is actually quite good for you; if you are new to eating it, I recommend giving it a try. Not only is it high in healthy iodine, but it also contains iron, calcium, vitamins A and C.
  • Dried Bonito Flakes (Katsuobushi): This is another unusual ingredient, but one that we have really enjoyed using in multiple dishes because of its strong, distinct flavor. What is it? Katsuobushi is dried, fermented, and smoked skipjack tuna. I usually use bonito flakes, which is a young bonito fish and an inexpensive substitute for skipjack tuna. 

Udon noodles: Typically, there are three ways to buy udon noodles: dried (like typical pasta), frozen, and fresh. And yes, some options are much better than others – way better, in fact! I would never recommend buying dried udon noodles. When cooked, they do not have the texture that udon is known and loved for. I actually would avoid buying udon altogether if dried was my only option. Frozen is a step up from dried and most brands are pretty good. But fresh udon is the absolute best way to buy udon. And I don’t normally promote brands on my blog, but Sun Noodles are by far the best I’ve found. Since they are fresh, they are sold in the refrigerated section. They will expire quicker than dried or frozen, usually within a couple of weeks of buying, so take note of the date. Follow the cooking directions on the package of whichever you buy. Fresh udon is only boiled for a couple of minutes, drained, and then rinsed in cool water to stop the cooking. Rinsing also removes some of the starch and prevents the noodles from sticking together. You’ll want your noodles to have a chewy texture, not mushy, so take care not to overcook them.

Meat: You have quite a few options for the meat…you could even make this vegetarian. I have made it with chicken, pork, and char siu. You could even do beef, cut into thin strips. Once I tried char siu pork, though, I was hooked, and it’s how I always make it now. What is char siu? It’s a Chinese version of barbecue pork, with a mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, and sherry or rice wine. I buy mine already made in the meat section, but you can certainly make it yourself.

Kamaboko (or steamed fish cake): Many of you may be wondering what this is. If you frequent ramen restaurants, you most likely have seen it and eaten it. Basically, it’s a cured, processed seafood product of Japan. It is made of puréed white fish, formed into different shapes, including semi-cylinder loaves, and steamed until it becomes firm. High-quality kamaboko will contain as much protein as eggs and many healthy nutrients. It will also be low in fat and calories. However, it may be high in sodium, so when you are purchasing kamaboko, you will want to check the ingredients to ensure you are making a health-conscious choice. Color is often added to give it that bold, bright pink color. It certainly does look pretty in this dish, but if you prefer not to have the color additive, you can buy kamaboko without the pink color added.

Vegetables: This is where you can get really creative. You could add a variety of vegetables that I don’t have listed. I have seen people use mushrooms, bok choy, baby corn, asparagus, peppers, or snow peas. You are really only limited by your creativity!

  • Cabbage: I prefer napa cabbage, also called Chinese cabbage, for this dish. Cabbage will cook down to almost nothing, seriously! The first time I made this, I used 5 big leaves, and by the time I finished cooking the yaki udon, I could hardly find the cabbage. My husband actually said, “you know what would go good with this? Cabbage.” So the next time, I added more – a whole head, to be exact! Trust me; it cooks down! To prepare the cabbage, I remove the outermost leaves and discard them. I then separate the remaining leaves and cut out the thick rib in the center of each leaf, just using the tender outer edges of the leaves. You can either cut or tear the leaves by hand, but don’t make the pieces too small, or they will be nonexistent when cooked.
  • Carrots: I like to julienne the carrots (cut into long thin strips).
  • Onion: I use a sweet onion, roughly chopped. You could also use yellow onion.

Most of the work to make this dish is in the prep, making the soup base, and cutting up the meat and the vegetables. But once the prep is done, it comes together quite quickly. Don’t let the length of this post or the ingredients intimidate you. This is a dish worth making! I hope this will become a favorite in your home like it is in mine! If you make this, comment and let me know! How did you customize your yaki udon?

If you enjoyed this recipe, check out my Curry Udon Soup.

Yaki Udon

This dish is noodle-perfection! It's an all-in-one meal in a bowl with a perfect blend of meats and vegetables! Not only is it fun to make, it's fun to eat! Grab a pair of chopsticks and dig in!
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 30 minutes
Course Main Course

Equipment

  • wok

Ingredients
 

Noodle Soup Base, (Mentsuyu) :

  • ½ cup sake
  • 1¼ cup mirin
  • 1 cup soy sauce
  • 1 2×2 inch piece kombu (dried kelp),
  • 1 cup dried bonito flakes

Ingredients:

  • 28 ounces udon noodles, fresh or frozen (preferably 2 packages of fresh Sun Udon Noodles).
  • 2-3 tablespoons neutral flavored oil
  • 1 pound meat, (8 ounces to 16 ounces), char siu, pork, chicken, or beef, chopped.
  • 1 sweet onion, chopped
  • 1 carrot, julienned
  • 1 roll (6 oz.) kamaboko, (steamed fish cake), sliced
  • 1 head of Napa cabbage, cut out the center vein and use the soft leaves

Toppings (optional):

  • green onions, sliced

Instructions
 

Noodle Soup Base Instructions:

  • Gather all the ingredients. In a medium saucepan, add the sake and bring it to a boil over medium-high heat. Let the alcohol evaporate for 5 to 10 seconds.
  • Add the mirin, soy sauce, kombu, and bonito flakes. Simmer for 5 minutes. Remove from heat and set aside until it has cooled down.
  • Pass the mixture through a fine sieve and set aside until ready to use.

Instructions:

  • Gather all ingredients.
  • Roughly chop the onion.
  • Julienne the carrot (cut into long thin strips).
  • Remove and discard the first outer layer of cabbage leaves. Separate the remaining leaves. For each leaf, cut out the thick, hard vein from the center of the leaves, only using the tender outside of the leaves. Tear or cut into large pieces. Use most or all of the cabbage. It will seem like a lot, but it cooks down.
  • Chop your meat into bite-size pieces, set aside. Slice the kamaboko (steamed fish cake), set aside.
  • For udon: Discard any sauce that came with the noodles (you'll use the soup base you made). Follow boiling instructions on the package. After noodles are boiled, drain and rinse in cold water. Rinsing in cold water stops the cooking process and removes some of the starch so the noodles do not stick together. Set aside until ready to use.
  • Meanwhile, in a wok or deep frying pan, heat oil over medium-high heat. Add your choice of meat and cook until almost cooked through about 5 minutes. Add the onions and cook until translucent and soft. Add the carrots, kamaboko, and cabbage. With tongs, gently toss the ingredients as the cabbage begins to wilt.
  • Add most or all of the soup base (depending on how soupy you want your dish) to the wok or frying pan. Continue to toss with tongs to coat the vegetables evenly and heat up the soup. Add the cooked udon noodles, and toss gently to allow the noodles to absorb some of the soup, about 5 minutes.
  • Serve and garnish with green onions.
Keyword Noodles
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SHOYU CHICKEN

Slow-cooked chicken that is literally falling off the bone tender! Not to mention incredibly moist and bursting with flavor! The best part is it comes together in 15 minutes; you just put everything in the crockpot and forget about it for the next 8 hours.

This is one of my favorite crockpot meals. It comes together so quickly, and the flavor is AMAZING! Not to mention how great your house will smell all day while this chicken is cooking. We all need a good list of crockpot or instant pot meals to get us through those “way-to-busy” days. And this one is at the top of my list. The flavor is so rich, with so many different layers. And the chicken is incredibly moist and literally falling off the bones.

What exactly is shoyu chicken? Shoyu chicken is the traditional Hawaiian recipe for teriyaki chicken. It is typically served with a heaping side of rice and mac-salad, locally known as a “plate lunch.” Shoyu Chicken is cooked in a crockpot or on the stove, never on a grill or in the oven, and results in ginger-fragrant, fork-tender chicken with a deep mahogany skin.  Shoyu means “soy sauce” and is the one ingredient that is always included in shoyu chicken recipes.  After soy sauce, everyone has their own variations. And this is mine.

For this recipe:

Typically shoyu chicken is made with thighs or a combination of thighs and drumsticks, as well as being bone-in and skin on. I highly recommend using chicken with the bones-in and skin on; not only is it delicious, but more true to traditional shoyu chicken. I do trim off the excess fat.

Really this recipe is as simple as adding all the ingredients to a crockpot or instant pot and cooking it on low for 8 hours. **For the Instant Pot, use the slow cook setting and cook on the high heat setting for at least 8 hours.

To serve, place the chicken on a serving platter or bowl, pour sauce over chicken. Serve with a side of rice.

Some of the tools and equipment that I love to use are listed below:

      

Shoyu Chicken

Slow-cooked chicken that is literally falling off the bone tender! Not to mention incredibly moist and bursting with flavor! The best part is it comes together in 15 minutes; you just put everything in the crockpot and forget about it for the next 8 hours.
4.13 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Course Main Course
Servings 6 servings

Equipment

  • Slow Cooker or crock pot
  • Instant Pot

Ingredients
 

  • 5 pounds chicken, bone-in and skin on thighs and drumsticks
  • 1 cup shoyu, (soy sauce)
  • ½ cup water
  • 1 cup brown sugar
  • 2 inch piece ginger, diced
  • 4 cloves garlic, diced
  • 1 tablespoon oyster sauce
  • 1 tablespoon mirin

Instructions
 

  • Add the shoyu (soy sauce), water, brown sugar, ginger, garlic, oyster sauce, and mirin to the crockpot or instant pot, stir to combine. Turn on the cooker to begin heating the sauce.
  • Trim excess fat off of chicken and place in cooker.
  • Set slow cooker to high for 4 hours or low for 8 hours. For an Instant Pot, use the slow cook setting and cook on the high heat setting for at least 8 hours. If the chicken is not completely covered with the sauce, turn the chicken a few times during the cooking process so it cooks evenly and soaks up the flavorful sauce.
  • Serve with white rice.

Notes

This recipe can be cooked on the stovetop as well. 
Prepare ingredients as instructed above. Place everything in a large pot and bring it to a boil. Lower heat to medium and continue cooking for 30 minutes or until chicken reaches 160F. Remove the chicken and continue to simmer the liquid until it thickens. When done, pour over chicken and serve.
 
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