A longtime favorite since 1972! This savory-sweet sauce lets you easily recreate the authentic flavor of Tsuyama-style Horumon Udon at home.

Just stir-fry horumon (offal), vegetables, and udon noodles together with this sauce, and you’ll enjoy a delicious, local Okayama specialty in minutes.

Besides horumon udon, the sauce can also be used for:

• Horumon (offal) stir-fry
• Vegetable stir-fry
• Fried rice seasoning
• Yakiniku (grilled meat) sauce

One bottle (460g) makes approximately 9–10 servings of horumon udon.

How to Make (Serves 2):

• Mixed horumon (offal): 150–200g
• Boiled udon noodles: 2 packs
• Cabbage: 3–4 leaves (approx. 80g)
• Onion: 1/2 (approx. 80g)
• Horumon Udon Sauce: 90–100g

1. Cut cabbage into bite-sized pieces. Slice onion into thin wedges.
2. Preheat the udon noodles slightly in the microwave for easy handling.
3. Heat a wok (or frying pan or hot plate) and stir-fry the horumon on high heat.
4. Once the horumon starts to cook through, add the onions and cabbage. Stir quickly.
5. Add the preheated udon noodles and pour the sauce over everything. Stir-fry until evenly coated and fragrant. Done!