Ingredients with Measurements:
- 1 lb of udon noodles
- 1 lb of pork belly, sliced
- 2 cups of Inubaran (sweet potato) shavings
- 1 onion, sliced
- 4 cloves of garlic, minced
- 4 cups of water
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 2 tbsp of sugar
- 1 tbsp of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Mandoline or vegetable peeler to make Inubaran shavings
Step-by-step instructions:
1. In a pot, boil the udon noodles according to package instructions. Drain and set aside.
2. In a separate pot, heat the vegetable oil over medium heat. Add the pork belly and cook until browned.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the Inubaran shavings, water, soy sauce, mirin, and sugar. Stir to combine.
5. Bring the mixture to a boil and then reduce the heat to low. Simmer for 30 minutes.
6. Season with salt and pepper to taste.
7. Serve the udon noodles in bowls and ladle the Inubaran broth over the top.
8. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking the pork belly, low heat for simmering the broth
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef
- Inubaran shavings can be substituted with regular sweet potato shavings
Variations:
- Add sliced mushrooms to the broth for extra flavor
- Use vegetable broth instead of water for a vegetarian option
Tips and tricks:
- Use a mandoline or vegetable peeler to make thin Inubaran shavings
- Cook the pork belly until it is crispy for added texture and flavor
- Adjust the amount of sugar and soy sauce to taste
Storage instructions:
Store any leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and noodles separately in a pot over medium heat until heated through.
Presentation ideas:
Serve the udon noodles and broth in individual bowls and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
Serve with a side of steamed vegetables or a side salad.
Suggested side dishes:
Steamed broccoli or a side salad with a ginger dressing.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is too sweet, add more soy sauce to balance the flavors.
Food safety advice:
Make sure to cook the pork belly thoroughly to an internal temperature of 145°F to prevent any foodborne illnesses.
Food history:
Inubaran Udon is a traditional dish from Okinawa, Japan. It is made with Inubaran, which is a type of sweet potato that is only grown in Okinawa.
Flavor profiles:
Savory, sweet, and slightly earthy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Taste: Savory, Umami, Rich, Hearty, Comforting