4.0(1)

Pork Niku Udon

Name: Pork Niku Udon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: 日本料理
Ingredients: Water 2L; Mixed shaved fish (kezuribushi blend) 40g; Kombu 6g; Light soy sauce 110ml; Dark soy sauce 25ml; Mirin 50ml; Sanuki Mochi-buta pork loin 200g; Sanuki Mochi-buta pork belly 200g; Udon noodles 2 servings; Green onion to taste; Dark soy sauce to taste

Authentic pork niku udon with concentrated dashi and 'Sanuki Mochi-buta' pork — both sweet and pleasantly textured. A handed-down recipe simple enough for home.

日本料理NoodleStaple2 servings55 min(Prep 15 min + Cook 40 min)550 kcal

情熱大陸公式チャンネル

37recipes·44cooked

INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Place 40g of mixed shaved fish in a dashi pack with 6g of scored kombu, submerge in 2L water, cover, and refrigerate overnight.
1:18
2
Transfer the soaked dashi to a pot and warm slowly over low heat for about 15 minutes, bringing it to 90°C.
2:33~15 min
3
At 90°C, turn off the heat, cover, and steep for 5 minutes.
2:56~5 min
4
Lift out the dashi pack and kombu.
3:13
5
Return the pot to low heat and add 110ml light soy, 25ml dark soy, and 50ml mirin. Bring to a boil to drive off the alcohol — that's your kake-dashi.
3:26
6
In a separate pot, cook the udon per package instructions, drain, and plate.
4:02~10 min
7
In a frying pan, bring about 250ml of the kake-dashi to a boil. Add 200g pork loin and 200g pork belly and cook just until done. Finish with a swirl of dark soy for aroma.
4:40~5 min
8
Pour plenty of hot kake-dashi over the udon, top with the cooked pork, and sprinkle with thinly sliced scallion.
5:20

TIPS

Tips

1
うどん出汁には、価格帯が安めの醤油を使うと出汁の良さが引き立つ。
2
出汁パックを取り出す際、絞ると苦味が出るので注意。
3
豚肉は、もも肉とバラ肉を半々で使用することで、肉の食感と脂身の甘みを両立できる。

REVIEWS

Reviews

4.0

(1)

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