Prepare a dark clam
Wash oysters with salt and prepare them.

First, put water on the pan to boil the udon.

Remove the inner skin of the onion
The paprika removes the membrane

Cabbage, jugini pumpkin carrot, paprika red, yellow, onion
I cut them all the same length.
About 4x1cm.
I also prepared mandarin duck mushrooms.

When the water boils, mix it gently.

I just blanched it.
You can't cook it all the way.

I cut the green onion in half and cut it into 4cm pieces.

Put some oil on the pan.
Add the garlic green onion and stir-fry it.

Add onions and stir-fry them.
I'll grind the pepper
I added a pinch of salt to season it.

Add oysters and clams
Add 2 tablespoons of mirin
Stir-fry it on high heat.

Add cabbage, zugini pumpkin, carrot, and mushrooms
4 tablespoons of oyster sauce, 2 tablespoons of thick soy sauce,
Add 3 tablespoons of oligosaccharide and 1 tablespoon of mayonnaise

I put in the udon noodles and stir-.

Lastly, I'll put in paprika and pumpkin

Put 1 tablespoon of sesame oil and wrap it up

Put it on a plate like this way.

Seafood yaki udon. Stir-fried udon
I like the savory taste.
Katsuobushi doesn't have a lot
It was a bit disappointing.
But it tastes better when you spray it.
There's a difference between sprinkling mayonnaise and not.
Spraying is more savory
If you don't spray it, it has a clean taste.
I think oyster sauce is good for seafood yagi udon.
And the mandarin duck looked really good on me.
Paprika is the best to give color.
Oysters are the best nutritionally.
I think it'll taste much better with shrimp.