Ingredients (1 Serving)
- 1 packet of fresh type udon noodles
- 1 pork spare rib, slice into 2cm thick slices
- 1 tsp. sugar, preferably brown
- 1 tbsp. shoyu Japanese soy sauce
- 1 tbsp. mirin
- 1 tbsp. sake Japanese rice wine (optional)
- 2 cabbage leaves
- 1/2 tsp. salt
- 1 tbsp. oil for frying (e.g. groundnut, sunflower)
- 1 tbsp. white sesame seeds
- Shred the cabbage as finely as possible. Mix in the salt using your hands and set aside. Mix the cabbage and the salt in a bowl using your hands and set aside.
- Dry roast the sesame seeds in a saucepan for 15 seconds. Set aside.
- Place a wok or frying pan on a high heat. Add the oil then fry the pork slices together with the sugar. Cook for 2 minutes each side.
- Add the shoyu, mirin and sake to the wok and cook for a futher minute.
- Take the pork slices out of the wok and keep heating the remaining sauce for another 3 minutes.
- Cook the udon noodles in boiling water for 2 minutes then drain.
- Place the udon in a noodle bowl. Top with cabbage, pork and sesame seeds.
- Drizzle the sauce from the wok over the noodles and serve.
© 2013 Setonaikai Trading