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Pork Udon Noodle Soup (Butaniku Udon)

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By Yuto Omura
https://sudachirecipes.com
Pork udon is a flavorful noodle dish made with thin slices of succulent pork belly, sweet sautéed onions and chewy udon noodles served in a rich dashi-based broth. It's quick and easy to make, and can be enjoyed for both lunch or dinner!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 portions
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 portions

Ingredients 
 

Marinating the pork

  • 150 g thin sliced pork belly
  • 1 tbsp shiro dashi or light soy sauce
  • 1 tbsp mirin
  • 1 tsp oyster sauce
  • ½ tsp sugar
  • ½ tsp ginger paste or fresh grated ginger
  • 50 ml water
  • ¼ yellow onion(s) cut into thin wedges
  • ½ tsp salt

Broth

Cooking / Serving

  • 1 tsp cooking oil
  • 2 portions udon noodles
  • finely chopped green onions to garnish
  • kamaboko fish cake optional
  • Japanese chili powder (shichimi togarashi) (shichimi togarashi) optional

Instructions 

Marinating Pork and Onion

  • Place 150 g thin sliced pork belly into a container and add 1 tbsp shiro dashi, 1 tbsp mirin, 1 tsp oyster sauce, ½ tsp sugar and ½ tsp ginger paste and 50 ml water. Allow to marinade for at least 10 minutes.
    marinating thinly sliced pork belly in a metal container
  • In a separate bowl, add ¼ yellow onion(s) (sliced), ½ tsp salt and mix well. Set aside until it's time to cook.
    salted sliced onions in a metal mixing bowl

Making the broth

  • Add 500 ml dashi stock, 1 tbsp shiro dashi (or soy sauce), 1 tbsp mirin and 1 tsp sugar to a pot and heat on medium. Boil for 1-2 minutes then turn off the heat. Leave the pot on the stove and place a lid on top to keep it warm.
    dashi, shirodashi, mirin and sugar simmering in a pan

Cooking

  • Heat a pan on medium, once hot add 1 tsp cooking oil and the salted onion. Fry until softened to your liking.
    frying onion in a frying pan
  • Add the pork belly and marinade to the pan and fry everything together until the meat is browned.
    thinly sliced pork belly and onions frying in a pan
  • While the meat and onions are cooking, boil 2 portions udon noodles in a separate pot. Once cooked, drain and wash with fresh boiling water to remove the excess starch. Divide them into bowls and add the broth.
    udon noodles in light broth
  • Place the pork and onions on top of the udon, and distribute the leftover juices from the pan evenly over each serving.
    udon and broth topped with fried onions and pork
  • Add two slices of kamaboko fish cake to each bowl, and sprinkle with finely chopped green onions and Japanese chili powder (shichimi togarashi) (optional).
    Pork niku udon garnished with kamaboko (pink and white Japanese fish cakes) and chopped green onion
  • Mix well before eating and enjoy!

Notes

If you can't find shirodashi, you can use soy sauce instead. (The broth will be darker and you might need to add a little extra than the amount stated in the recipe.)
If you want to make this recipe with beef, check out my beef niku udon recipe here.