Udon Meshi (Salt-Flavored & Sauce-Flavored)

Prepare 120g of cabbage per plate (240g for two plates) and chop it finely.

Chop the same amount of thinly sliced pork, 120g per plate (240g for two plates), into fine pieces by pressing down with the knife.

For the salt version, cut the long green onion lengthwise, then chop 40g (1/3 stalk) while keeping some size to the pieces. Peel 2 cloves (10g) of garlic and set aside to grate in later.

Microwave the frozen udon (about 5-6 minutes for 2 portions, about 3.5 minutes for 1 portion).

Remove the lid completely from the packaged rice and microwave it (about 4 minutes at 500W for 2 packs, 2 minutes at 600W for 1 pack). Removing the lid lets moisture escape so it won't turn soggy.

Add 1 tablespoon of oil to a frying pan and stir-fry 120g of the chopped pork. Sprinkle lightly with seasoned salt and pepper to season.

Add 120g of cabbage, then cut the heated udon while still in the bag and add it to the pan. Stir-fry well until browned.

Once browned, finish the sauce version first. Add the warmed rice, then 2 tablespoons of Worcestershire sauce, 1 teaspoon of hondashi, 4-5 shakes of pepper, and 1 pinch of salt, and stir-fry everything together.

Clear a space in the center, crack in the egg, cover with a lid, and cook over heat until everything is heated through. Once the egg is softly set, sprinkle with aonori to finish. Mix as you eat.

For the salt version, likewise add the warmed rice to the stir-fried udon and ingredients, then add 1.5 teaspoons of chicken stock powder, 1 teaspoon of hondashi, 2 pinches of salt, and 2 tablespoons of chopped green onion, and stir-fry.

Once lightly stir-fried, grate in 10g (2 cloves) of garlic to bring out aroma and punch. Finally, adjust the seasoning with about 3 pinches of salt.

Sprinkle generously with black pepper, crack in the egg and cook until softly set, then drizzle sesame oil around the pan 1-2 times to finish.