Classic udon dishes
material
| Udon | 2 balls |
| pork | 100-150g |
| Carrots | 1/2 bottle |
| onion | 1/2 piece |
| cabbage | 3 to 4 sheets |
| dried bonito flakes | One bag (5g) |
| Salt and pepper | A little |
| [A] | |
| soy sauce | 1 tablespoon |
| Alcohol | 1 tablespoon |
| water | 1 tablespoon |
| Granulated Japanese soup stock | 2 teaspoons |
How to make it
① Mix the seasonings in [A].
② Cut the carrots into thick slices using the Ninjin Sanmai method.
Cut the onion into wedges and roughly chop the cabbage.
③ Stir-fry pork cut into bite-sized pieces until it changes color.
④ Add the vegetables cut in ② and stir fry until soft.
⑤ Add the udon noodles and seasonings from ① and stir-fry well while loosening the noodles.
⑥ Add the bonito flakes and season with salt and pepper.
