One-Pot Sliced Pork Udon
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One-Pot Sliced Pork Udon Noodles Recipe
To cook and serve this directly in the pot, I recommend a wide and shallow casserole such as a Japanese nabe or a traditional claypot. I am using a 1-litre metal claypot. Alternatively, you can use a regular soup pot, and ladle the noodles to serving bowl(s).
You can increase the shabu shabu sliced pork for sharing with 2 or more persons (alongside other side dishes) at the dinner table. Increase the ginger juice & sake accordingly.
- 80g shabu shabu pork belly (thinly sliced pork belly)
- 1/2 tsp ginger juice
- 1/2 tsp sake (or sake cooking wine)
- 1 napa cabbage leaf separate white and leafy parts; coarsely cut to large pieces
- 4 thinly sliced carrots
- 60g of maitake mushroom separated to smaller bundles
- 1 instant dashi soup pouch see cooking note below
- 500ml water
- 1 bundle frozen udon see note
- 1 coral lettuce leaf
- Japanese 7-spice powder (nanami togarashi)
- chopped spring onions
- ponzu sauce
- Optional step: Marinate the pork slices in ginger juice & sake for 5 minutes. You can skip this step if you are not sensitive to unmarinated meats.
- Arrange the ingredients in a casserole. Line the base of a wide and shallow pot with cut cabbage (white portion). Then add and arrange the remaining cabbage (leafy portion), carrot, mushroom & shabu shabu pork slices in the pot.
- Cook the ingredients. Place dashi soup pouch on top of the sliced pork and add water. Once the water boils, cover with lid and simmer for 2 minutes. Loosen the shabu shabu pork slices with chopsticks. Skim away the scum bubbling on the surface of the soup.
- Cook udon. Clear one half of the pot to add frozen udon. Place the shabu shabu pork on top of the udon to avoid overcooking. Cover with lid and simmer for about 2 minutes (or according to udon package instructions). Discard the dashi soup pouch.
- Serving suggestions. Garnish with green lettuce leaf while the soup is hot. Sprinkle 7-spice powder and chopped spring onions over the pork slices. Serve with a saucer of ponzu sauce & spring onions.
- This is the brand of instant dashi soup pack I am using. You can use any favourite brand that is suitable for roughly 500ml of water. You can also use instant dashi powder (to taste) or any preferred soup base.
- If you love your udon thick and chewy like those served at the restaurants, use frozen udon, specifically Sanuki frozen udon. There is no need to thaw, just put frozen udon into boiling water and cook according to timing on packaging (about 2 minutes).