Recipe/Directions for Udon Noodle Soup

Directions

Chop large pieces of pork into bite-size. Slice the onion into 1 cm (0.4 in.) wide wedges.
Quickly boil the komatsuna, remove the roots, then cut into 3 cm (1.2 in.) lengths.
Heat the oil in a pot, quickly saute the onions from (1), add in (A) and bring to a boil.
Add in the pork (1) while breaking apart, simmer over low heat for 3 to 4 minutes, then add in the udon noodles and allow to simmer for an additional minute or so. Add in (2) and bring to a quick boil once more.
Scoop into dishes, and top with a peeled and halved boiled egg.

Checkpoints

Onions - wedge cut

Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.

Dashi - how to make from kombu and dried bonito flakes

Ingredients (for 800 ml / 27 fl. oz. of dashi)

Kombu/kelp: 10 g (3 × 25 cm / 1.2 x 10 in.)

Katsuobushi/bonito flakes: 20 g (0.7 oz.)

Water: 1000 ml (33.8 fl. oz.)

Directions

Soak the kombu in water for 30 minutes, then heat over medium heat. Just before the water comes to a boil, remove the kombu and turn off the heat. After a few minutes, add in the bonito flakes and allow to sit for 2 minutes. Place a dampened paper towel over an all-purpose strainer and strain the dashi.