Buta Udon (Udon with braised pork)
While this this dish has its roots firmly planted in my New York apartment, I could totally picture it being served in an Okinawan noodle bar. Okinawa is the southern-most island of Japan, just a stones-throw from Taiwan and their food takes cues from their neighbors, using a lot of pork and fish. Rather than
Ingredients
- 2 cups dashi
- 1 cup braising liquid from buta kakuni
- salt (to taste)
- 2 bundles udon noodles
- 8 slices buta kakuni
- 1 scallion (finely chopped)
Instructions
- Put the dashi and braising liquid in a pot and simmer. Taste the soup and adjust the seasoning with salt.
- Bring a large pot of water to a boil. Following the package instructions, boil the udon until about 1 minute before they are done. For example, if the directions say to cook for 6 minutes, boil them for 5. This is because the noodles continue to cook once you add them to the soup.
- Drain the udon and give it a quick rinse to get rid of any extra starch. Put the noodles in 2 bowls, top with 4 slices of pork belly each, scatter some scallions on top then ladle the hot soup over everything.