Buta Udon (Udon with Braised Pork)

Method3 steps · about 13 min

1. 1

   Step 1: Bring all 2 cups prepared dashi and 1 cup ready kakuni braising liquid to a simmer, then season with salt to taste. The braised pork and its liquid must already be prepared. Warm all 8 cooked kakuni slices in the soup; if refrigerated leftovers, heat the pork and broth to 74°C (165°F) before serving. Keep them hot while cooking the noodles.

   Uses 2 cups prepared dashi stock · 1 cup reserved braising liquid from already cooked buta kakuni · salt (to taste) · 8 slices already cooked buta kakuni (braised pork belly)

2. 2

   Step 2: Bring a separate large pot of water to a boil. Cook all 200 g udon according to the package, stopping about 1 minute before its stated doneness time so it can finish in the soup. For example, a 6-minute package time means about 5 minutes here; it does not mean a universal 1-minute noodle cook.

   Uses Water for boiling the udon, as needed · 200 grams udon noodles (2 bundles)

3. 3

   Step 3: Drain the partly cooked udon and rinse briefly to remove excess starch. Add it to the hot prepared soup just long enough to finish to the desired tender texture. Divide all noodles between two bowls, top each with 4 hot kakuni slices, divide the broth between them and scatter all the finely chopped scallion (1) over both. Serve hot.

   Uses Partly cooked udon · Water for a quick noodle rinse, as needed · Hot prepared soup and eight reheated kakuni slices · 1 scallion, finely chopped