Ingredients with Measurements:
- 1 pound udon noodles
- 1 pound pork belly, sliced
- 6 cups water
- 1 cup chicken broth
- 1 cup pork broth
- 1 onion, sliced
- 1 inch ginger, sliced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon sugar
- 2 soft boiled eggs, halved
- 2 green onions, sliced
- 1 sheet nori, cut into small pieces
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Skimmer
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add udon noodles and cook for 8-10 minutes or until tender. Drain and set aside.
2. In the same pot, add pork belly and cook until browned. Remove from pot and set aside.
3. Add onion, ginger, and garlic to the pot and sauté until fragrant.
4. Add chicken broth, pork broth, soy sauce, sake, mirin, and sugar. Bring to a boil and reduce heat to low. Simmer for 30 minutes.
5. Use a skimmer to remove any impurities that rise to the surface.
6. Add cooked pork belly to the pot and simmer for an additional 10 minutes.
7. Season with salt and pepper to taste.
8. Serve udon noodles in bowls and ladle the broth and pork belly over the noodles.
9. Top with soft boiled eggs, green onions, and nori.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 30g
Carbohydrates: 60g
Protein: 35g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef
- Chicken broth can be substituted with vegetable broth
- Mirin can be substituted with rice vinegar
Variations:
- Add vegetables such as bok choy, mushrooms, or spinach
- Use ramen noodles instead of udon noodles
- Add chili oil for a spicy kick
Tips and tricks:
- Soft boil eggs for 6 minutes for a runny yolk
- Skim impurities from the broth to keep it clear
- Use a large pot to prevent the broth from boiling over
Storage instructions:
Store leftover broth and pork belly separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat broth and pork belly in a pot over low heat until heated through. Cook udon noodles separately and add to the broth when serving.
Presentation ideas:
Serve in a large bowl with the toppings arranged on top.
Garnishes:
Nori, green onions, soft boiled eggs
Pairings:
Serve with a side of gyoza or edamame.
Suggested side dishes:
Gyoza, edamame
Troubleshooting advice:
- If the broth is too salty, dilute with more water or chicken broth
- If the broth is too bland, add more soy sauce or salt to taste
Food safety advice:
- Make sure pork belly is cooked to an internal temperature of 145°F
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Tonkotsu Udon originated in Japan and is a popular dish in Japanese cuisine. Tonkotsu refers to the pork broth used in the dish.
Flavor profiles:
Savory, umami, salty
Serving suggestions:
Serve hot as a main dish.
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Region: Japanese