Pork Udon with Egg Recipe | Kikkoman Corporation

With the hearty toppings of pork and egg.

Cooking time

20min

Calories

450kcal

Sodium

1100mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

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.

Cooking Basics

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

Ingredients (for 880 ml / 27 fl. oz. of dashi)

Kombu/kelp: 15 - 20 g (0.5 - 0.7 oz.)

Water: 1000 ml (33.8 fl. oz.)

Directions

Soak the kombu in water and let sit for 30 minutes, then heat over medium heat. When the water comes to a boil, lower the heat and allow to simmer for 7 to 8 minutes.

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