Pork belly udon is a simple, flavor-packed noodle soup that you will see on the menu of every udon restaurant in Japan. Slice pork belly (or shaved beef) sets nicely with the medium-rich broth and greens (Chinese broccoli, yu choi, or mustard). This dish comes together in minutes and is a healthy and quick weeknight meal. Have it with a beer and pickled bamboo.
- 1/2 pound (227 grams) of very thinly sliced pork belly (or shaved beef)
- 1 tablespoon sesame oil
- 1 1/2 tablespoons soy sauce
- 2 cups E&B’s wonder broth (recipes to follow) or 1 teaspoon dashi powder
- 2 packages of udon noodles
- 1 tablespoon vegetable oil
- 1 clove garlichttp://eggsandbanana.com/pantry/#target-dashi
- any vegetables such as Chinese broccoli, yu choi, spinach
- 2 stalks scallions, chopped
- 2 stalks Chinese chives, chopped (optional)
- Marinate the meat, sesame oil and soy sauce in a medium bowl for 10 mins.
- While the meat is marinating, heat up the broth (or in a large pot of 2 cups of water and add the dashi power).
- Bring another pot of water to boil to cook the udon according to the instructions. Once cooked, put the noodles into two serving noodle bowls.
- In the same pot of hot water that cooked the udon, blanch the vegetables, 2 mins. Once cooked, sieve the vegetables and arrange them on top of the udon in the bowls.
- Heat a large frying pan. Add the oil and garlic to cook till fragrant, 1 min.
- Add the meat and stir fry until cooked, 5 mins. Once cooked, arrange the meat over the udon in the bowls.
- Place the scallions and chives over the noodles and pour the broth over the udon noodles in the bowls.