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Buta Udon (Udon with braised pork)

While this this dish has its roots firmly planted in my New York apartment, I could totally picture it being served in an Okinawan noodle bar. Okinawa is the southern-most island of Japan, just a stones-throw from Taiwan and their food takes cues from their neighbors, using a lot of pork and fish. Rather than
Course Entree, Soups & Stews
Cuisine Japanese
Level Beginner
Main Ingredient Noodles, Pork
Diet Dairy-Free

Ingredients

Instructions

  1. Put the dashi and braising liquid in a pot and simmer. Taste the soup and adjust the seasoning with salt.
  2. Bring a large pot of water to a boil. Following the package instructions, boil the udon until about 1 minute before they are done. For example, if the directions say to cook for 6 minutes, boil them for 5. This is because the noodles continue to cook once you add them to the soup.
  3. Drain the udon and give it a quick rinse to get rid of any extra starch. Put the noodles in 2 bowls, top with 4 slices of pork belly each, scatter some scallions on top then ladle the hot soup over everything.

Notes:

Dashi

Buta kakuniĀ