Cut the sausages diagonally, and fry with vegetable oil. Then add the cooked udon noodles, and pour in the sake to loosen the strands. Add the dashi stock and season with salt. Top with bonito flakes and continue cooking.
Wash the komatsuna and cut into suitable sizes. Add to the pan and mix lightly and turn the heat off. Done.
Story Behind this Recipe
I combine the ingredients which help to make lunch quickly. It's a simple Japanese style taste( '-')
To make this yaki udon, just cut the sausage diagonally and fry with the komatsuna. As komatsuna are less astringent than other leavy greens, they can be used just as they are after washing. This way, you can save time when prepping lunch.