Steps

1. Trim the ends of the green onions and slice them thinly.
   🕒 01:07
2. Cut the pork belly slices (150-200g) into bite-sized pieces, about 3-4cm long.
   🕒 01:34
3. In a pot, combine soy sauce (4 tbsp), mirin (3 tbsp), cooking sake (2 tbsp), and sugar (1/2 tbsp).
   🕒 01:48
4. Add dashi broth (50ml) to the pot.
   🕒 01:59
5. Once simmering, add the sliced pork belly to the pot and simmer. [This is the key!] By simmering in a small amount of dashi broth and seasonings to concentrate the flavor, the umami is intensely infused into the pork.
   🕒 02:09
6. Carefully skim off any scum that rises to the surface while simmering.
   🕒 02:34
7. While the pork is simmering, microwave the frozen udon noodles (2 servings) according to package instructions.
   🕒 03:02
8. Once the pork is tender and has absorbed the flavors, place half of it over the microwaved udon noodles.
   🕒 03:36
9. To the pot with the remaining pork and simmering liquid, add dashi broth (400ml) and bring to a boil.
   🕒 04:01
10. Simmer until bubbly, taste, and adjust the flavor with more mirin or soy sauce if needed.
    🕒 04:34
11. Generously ladle the adjusted hot broth over the udon noodles.
    🕒 05:04
12. Finally, top with the thinly sliced green onions and a generous amount of grated ginger.
    🕒 05:18
13. Sprinkle with shichimi togarashi if desired.
    🕒 05:39