Ingredients (serves 4):
Sauce:
-
1/2 cup
dashi (see here) or 1/3 tsp. instant
dashi
powder with 1/2 cup water
-
1/3 cup soy sauce
-
2 Tbsp.
sake
(Japanese rice wine)
To Prepare Separately:
-
2 carrots
-
1 small cabbage
-
1 lb. wafer thin sliced pork belly or loin
-
1 Tbsp. vegetable oil
-
Handful of mung bean sprouts
-
4 servings udon noodle (see here), boiled
Topping (optional):
-
Katsuobushi (Bonito flakes)
1
Mix all sauce ingredients in a bowl and set aside.
2
Julienne carrots, cut cabbage and pork slices into bite-sized portions.
3
Heat oil in a fry pan at medium heat and sauté pork until golden brown. Add carrot and cabbage and continue to sauté for 5 minutes.
4
Add mung bean sprouts and udon noodle to the pan, mix well and sauté for a minute.
5
Add sauce from step 1 to the pan, mix well, cook until sauce liquid has almost evaporated. Be careful not to over stir, the noodles may become gluey.
6
Distribute to individual plates, top with optional katsuobishi and serve while hot.
