Chilled Bukkake Pork Shabu Udon (Ultimate Quick Broth)

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Chilled Bukkake Pork Shabu Udon (Ultimate Quick Broth)

Staple · Noodle · Washoku25 min(Prep 10 min + Cook 15 min) · 620 kcal per serving · 1 serving · Easy

A chilled bukkake udon that rivals a specialty udon shop, made with a quick broth blending mentsuyu with shiro-dashi, granular Japanese dashi, soy sauce, and sugar. Any noodle works: kishimen, pre-boiled udon, or frozen udon. The tricks are to cook the pork belly gently in water taken off the heat, and to boil the noodles 30 seconds to 1 minute longer than directed before shocking them in ice water for a firm bite.

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だれウマ【料理研究家】59 recipes · 343 cooked
See other ways to make Udon11 cooks, each with their own take

Instructions

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  1. Pour water into a container and add the mentsuyu (2x concentrate). Mentsuyu alone gives the broth that distinctive store-bought aroma and tastes like plain mentsuyu, so blending in the other seasonings is the key to a great result.Uses: Water, Mentsuyu (2x concentrate)~1 minWatch the video from 4:14
  2. Add the shiro-dashi and granular Japanese dashi. The shiro-dashi brings refined, fragrant depth, while the granular dashi (Hondashi) directly boosts the katsuo aroma and umami.Uses: Shiro-dashi, Granular Japanese dashi~1 minWatch the video from 4:52
  3. Add a dash of soy sauce and a pinch (about 1g) of sugar, then mix well to fully dissolve the granular dashi. Once dissolved, the quick broth is ready. Keep it thoroughly chilled in the refrigerator until just before serving.Uses: Soy sauce, Sugar~2 minWatch the video from 5:36
  4. Cut the thinly sliced pork belly into bite-sized pieces.Uses: Thinly sliced pork belly~2 minWatch the video from 6:18
  5. Fill a pot with water and bring it to a boil. Once boiling, add the cooking sake and turn off the heat. The cooking sake thoroughly removes the gamey smell from the pork.Uses: Cooking sake, Water~5 minWatch the video from 6:23
  6. With the heat off, add all the pork to the water at once rather than piece by piece. Cook briefly until the surface changes color, then immediately lift it out onto a tray.Uses: Thinly sliced pork belly~2 minWatch the video from 6:50
  7. While the pork spread on the tray is still hot, sprinkle it with salt, cover with plastic wrap, and let it cool to room temperature. The wrap keeps in moisture, and not chilling it in the refrigerator prevents it from turning tough and dry.Uses: Thinly sliced pork belly, Salt~10 minWatch the video from 7:44
  8. Bring the water used to cook the pork back to a boil, add the kishimen, and boil for 30 seconds to 1 minute longer than the package directs. Using the same water is fine since the noodles are rinsed in cold water afterward, so no off-smell remains.Uses: Boiled kishimen noodles~8 minWatch the video from 8:54
  9. Turn off the heat, drain the noodles in a colander, and rinse the kishimen under running water to cool it down. Wash off any scum or residue from the pork clinging to the surface of the noodles.Uses: Boiled kishimen noodles~2 minWatch the video from 10:55
  10. Once the residue is washed off and the noodles have cooled, transfer them to ice water and chill the kishimen thoroughly to firm it up. Shocking in ice water tightens the noodles for a pleasantly chewy texture.Uses: Boiled kishimen noodles~3 minWatch the video from 11:12
  11. Arrange the kishimen neatly in a bowl and top with the pork, chopped green onion, and grated daikon and sudachi to taste.Uses: Boiled kishimen noodles, Thinly sliced pork belly, Grated daikon radish, Sudachi citrus, Chopped green onion~2 minWatch the video from 11:47
  12. Finally, pour the thoroughly chilled udon broth over the top and it is done. Squeeze plenty of sudachi over it when you eat.Uses: Sudachi citrus, Water, Mentsuyu (2x concentrate), Shiro-dashi, Granular Japanese dashi, Soy sauce, Sugar~1 minWatch the video from 12:03

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