[Amanda’s Bistro] Izakaya Series: Stir-fried Pork Udon with Shochu
As long as the noodles are chewy, any stir-fry will taste great. Pair this udon with sweet potato shochu and it’s fantastic~
Ingredients
Steps
Slice the carrot.
Slice the red bell pepper.
Remove the stems of the shiitake mushrooms and slice them.
Tear the cabbage into small pieces.
Slice the pork belly.
Preheat the pan, add oil, and stir-fry the pork belly.
Stir-fry until the surface is lightly browned and the fat has rendered out, then remove and set aside.
Add the onion and shiitake mushrooms and stir-fry until fragrant.
When the onion turns slightly translucent, add the carrot.
Add the washed and well-drained udon noodles.
Add soy sauce, mirin, shochu, and dashi stock in sequence and stir-fry.
When almost done, add the cabbage and red bell pepper, then return the stir-fried pork belly to the pan.
Just before taking it off the heat, sprinkle in the chopped scallions, then plate.
Add red pickled ginger for garnish and to cut through the richness, then sprinkle with bonito flakes and aonori to finish.