Pork Udon Noodle Soup (Butaniku Udon)
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
2 portions
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Japanese
Pork Udon Noodle Soup (Butaniku Udon)
Report
This delightful recipe is easy to follow and perfect for any occasion.
Share:
Ingredients
Marinating the pork
- 150 g thin sliced pork belly
- 1 tbsp shiro dashi or light soy sauce
- 1 tbsp mirin
- 1 tsp oyster sauce
- ½ tsp sugar
- ½ tsp ginger paste or fresh grated ginger
- 50 ml water
- ¼ yellow onion cut into thin wedges
- ½ tsp salt
Broth
- 500 ml dashi stock check out my homemade dashi stock recipe here
- 1 tbsp shiro dashi or light soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Cooking / Serving
- 1 tsp cooking oil
- 2 portions udon noodles
- finely chopped green onions to garnish
- kamaboko fish cake optional
- Japanese chili powder (shichimi togarashi) (shichimi togarashi) optional
Add to Shopping List
Instructions
Marinating Pork and Onion
- Place 150 g thin sliced pork belly into a container and add 1 tbsp shiro dashi, 1 tbsp mirin, 1 tsp oyster sauce, ½ tsp sugar and ½ tsp ginger paste and 50 ml water. Allow to marinade for at least 10 minutes.
- In a separate bowl, add ¼ yellow onion (sliced), ½ tsp salt and mix well. Set aside until it's time to cook.
Making the broth
- Add 500 ml dashi stock, 1 tbsp shiro dashi (or soy sauce), 1 tbsp mirin and 1 tsp sugar to a pot and heat on medium. Boil for 1-2 minutes then turn off the heat. Leave the pot on the stove and place a lid on top to keep it warm.
Cooking
- Heat a pan on medium, once hot add 1 tsp cooking oil and the salted onion. Fry until softened to your liking.
- Add the pork belly and marinade to the pan and fry everything together until the meat is browned.
- While the meat and onions are cooking, boil 2 portions udon noodles in a separate pot. Once cooked, drain and wash with fresh boiling water to remove the excess starch. Divide them into bowls and add the broth.
- Place the pork and onions on top of the udon, and distribute the leftover juices from the pan evenly over each serving.
- Add two slices of kamaboko fish cake to each bowl, and sprinkle with finely chopped green onions and Japanese chili powder (shichimi togarashi) (optional).
- Mix well before eating and enjoy!
Notes
- If you can't find shirodashi, you can use soy sauce instead. (The broth will be darker and you might need to add a little extra than the amount stated in the recipe.)
- If you want to make this recipe with beef, check out my beef niku udon recipe here.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
