Ingredients (serves 4):
dashi (see here) or 1/3 tsp. instant
powder with 1/2 cup water
1/3 cup soy sauce
(Japanese rice wine)
To Prepare Separately:
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
Katsuobushi (Bonito flakes)
Mix all sauce ingredients in a bowl and set aside.
Julienne carrots, cut cabbage and pork slices into bite-sized portions.
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.
Add mung bean sprouts and udon noodle to the pan, mix well and sauté for a minute.
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.
Distribute to individual plates, top with optional katsuobishi and serve while hot.