One-Pot Sliced Pork Udon
I made this impromptu one-pot sliced pork udon using available ingredients in the kitchen. These days, no planning is the best plan! My pot contains thinly sliced pork (shabu shabu cut), maitake mushroom, napa cabbage, carrot and chewy udon. Just put everything together in a wide and shallow casserole and simmer with an instant dashi soup pack! This makes a great one-pot meal for one, but you can also add more sliced pork as a sharing dish on the table.
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STEP-BY-STEP PHOTOS (One-Pot Sliced Pork Udon)
This is an optional step. Recently my taste buds changed, and I became slightly more sensitive to unmarinated meat. So, if you want to, spread out the shabu shabu sliced pork and drizzle ginger juice & sake. Let it sit for 5 minutes. This works well to remove any strong smell from the meat.
In a wide and shallow casserole (such as a Japanese nabe or a claypot), line the base of the pot with cut napa cabbage (the white, non-leafy portion).
Add and arrange cut leafy napa cabbage, maitake mushroom, shabu shabu pork and sliced carrots) in the pot. Place an instant dashi soup pack over the shabu shabu meat.
Add water. Once the water starts boiling (pictured above), close the lid and simmer the contents for 2 minutes.
After 2 minutes, the contents are bubbling away. Skim the surface of the soup to remove all the scum. Discard the dashi soup pouch.
Next, add frozen udon into the casserole. Transfer the cooked shabu shabu pork on top of the udon, to avoid overcooking the meat (pictured above). After this, cover with lid and boil for 2-3 minutes (according to udon package recommended cooking time).
My chewy texture of the udon is perfectly done in 2 minutes!
While casserole is still hot, add a piece of coral lettuce to the hot soup. Garnish the sliced pork with sprinkled 7-spice powder and chopped spring onion. Prepare a saucer of ponzu sauce dip with spring onions to dip the ingredients.
The lettuce is nicely softened by the time I tucked in. Itadakimasu!