Yaki Udon Recipe

Ingredients:

1. 2 Packages udon
2. ½ Large onion
3. 2-3 Cabbage leaves
4. 1 Carrot
5. 2 Shiitake mushrooms
6. 2 Scallions/green onions
7. ½ lb.(227 g)sliced pork belly/your choice of protein
8. 1 Tbsp. canola oil

Seasoning:

1. Freshly ground black pepper
2. 3 Tbsp. Mentsuyu
3. 1 tsp. Soy sauce

Toppings:

1. 3 Tbsp Katsuobushi (bonito flakes)
2. 1 Tbsp pickled red ginger

Instructions:

1. Take a large pot of water to boil udon noodles. Boil 2 udon noodles according to package instructions. Drain udon noodles. Rinse with cold water.
2. Slice ½ large onion. Remove cabbage core, cut 3 cabbage leaves. Cut the carrot into long thin strips.
3. Remove stem from 2 shiitake and slice shiitake. Thinly slice some scallion and set aside and cut remaining scallion into 2” pieces.
4. Cut ½ lb. pork belly into pieces. Take a pan, add canola oil and heat oil medium-high heat. Add pork in pan and cook until almost cooked through. Add onion and cook until it becomes soft.
5. Add carrot and cabbage. Then add scallion and shiitake mix it well until vegetables are lightly wilted. Spread fresh ground pepper. Add udon noodles and mix it well. Add 3 Tbsp Mentsuyu and 1 tsp soy sauce, Mix all together.
6. Serve on dish, spread bonito flakes and green onions on top. Garnish with red pickled ginger if you like.