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Udon Meshi (Salt-Flavored & Sauce-Flavored)
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Prepare 120g of cabbage per plate (240g for two plates) and chop it finely.
Cabbage 240g
3:03
~5 min
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1
Prepare 120g of cabbage per plate (240g for two plates) and chop it finely.
Cabbage 240g
3:03
~5 min
2
Chop the same amount of thinly sliced pork, 120g per plate (240g for two plates), into fine pieces by pressing down with the knife.
4:21
~5 min
3
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.
5:15
~3 min
4
Microwave the frozen udon (about 5-6 minutes for 2 portions, about 3.5 minutes for 1 portion).
6:10
~6 min
5
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.
6:29
~4 min
6
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.
7:22
~4 min
7
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.
8:28
~6 min
8
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.
9:21
~4 min
9
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.
10:43
~3 min
10
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.
11:54
~4 min
11
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.
12:37
~2 min
12
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.
13:17
~3 min
1
Step 1
Prepare 120g of cabbage per plate (240g for two plates) and chop it finely.
Cabbage
240g
2
Step 2
Chop the same amount of thinly sliced pork, 120g per plate (240g for two plates), into fine pieces by pressing down with the knife.
Thinly sliced pork (komagire)
240g
3
Step 3
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.
Long green onion
40g (1/3 stalk)
Garlic
10g (2 cloves)
4
Step 4
Microwave the frozen udon (about 5-6 minutes for 2 portions, about 3.5 minutes for 1 portion).
Frozen udon
2 portions
5
Step 5
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.
Cooked rice (packaged rice such as Sato no Gohan)
2 packs
6
Step 6
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.
Thinly sliced pork (komagire)
240g
Vegetable oil
1 tablespoon (per plate)
Seasoned salt and pepper
a pinch
7
Step 7
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.
Frozen udon
2 portions
Cabbage
240g
8
Step 8
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.
Cooked rice (packaged rice such as Sato no Gohan)
2 packs
Worcestershire sauce
2 tablespoons
Hondashi (granulated dashi)
1 teaspoon
Pepper
4-5 shakes
Salt
1 pinch
9
Step 9
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.
Eggs
2 pieces
Aonori (dried green seaweed flakes)
to taste
10
Step 10
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.
Frozen udon
2 portions
Cooked rice (packaged rice such as Sato no Gohan)
2 packs
Thinly sliced pork (komagire)
240g
Cabbage
240g
Long green onion
40g (1/3 stalk)
Chicken stock powder
1.5 teaspoons
Hondashi (granulated dashi)
1 teaspoon
Salt
2-3 pinches
11
Step 11
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.
Garlic
10g (2 cloves)
Salt
2-3 pinches
12
Step 12
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.
Eggs
2 pieces
Black pepper
generously
Sesame oil
1-2 drizzles around the pan
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Udon Meshi (Salt-Flavored & Sauce-Flavored) — cook along with the video