Yaki Udon

Ingredients

• 1 brick frozen udon (about 250g/8.8oz)
• 1 tbsp soy sauce (Japanese preferred)
• 1 tsp instant dashi
• 1 tsp mirin (or sugar)
• 1 tbsp neutral oil (eg. grapeseed)
• 1 pork chop (about 1/2lb)
• 1/4 medium onion (sliced)
• 1 cup cabbage (chopped or shredded)
• 1/2 carrot (julienned or shredded)
• 1/2 cup katsuobushi (shaved dried bonito flakes, optional)

Instructions

1. 1

   Soak the frozen udon in a bowl of warm water, loosening to make sure the strands of noodles are separate. Drain and set aside. Mix together the soy sauce, dashi powder, and mirin (or sugar) with 1 tablespoon water in a small bowl. Set aside.

2. 2

   Heat up the oil in a skillet over medium heat. Add the sliced pork and cook until the pork is seared and cooked through, 2-4 minutes.

3. 3

   Add the onion and sauté, stirring, until soft, but not brown. Stir in the cabbage and carrot, cooking until soft, but still a bit crunchy, 1-2 minutes.

4. 4

   Add the drained udon noodles and bowl of sauce. Toss everything together, over medium-high heat, until the sauce reduces and coats the noodles, 1-2 minutes. Remove from the heat, and season with salt and pepper. Finish with sliced nori and bonito flakes, if using.