Steps

1. Microwave one portion of frozen udon noodles for 1 minute less than the time indicated on the package. (Key Tip!) Cooking for 1 minute less creates the perfect chewy texture.
   🕒 02:13
2. Transfer the microwaved udon to a bowl and loosen with chopsticks.
   🕒 02:37
3. Lightly coat the udon with vegetable oil (not included in measurements) to prevent sticking.
   🕒 02:43
4. Tear 40g of cabbage into bite-sized pieces by hand. Thinly slice the tough core.
   🕒 03:04
5. Rinse cabbage under water and pat dry.
   🕒 03:28
6. Cut off the core of 1/8 onion, then thinly slice it lengthwise into 5mm wide strips.
   🕒 03:39
7. Cut 1/2 green pepper in half, remove the stem and seeds, then slice diagonally.
   🕒 03:53
8. Peel 20g of carrot, slice thinly, then cut into about 1cm wide pieces.
   🕒 04:21
9. Cut 50g of thinly sliced pork belly into bite-sized pieces.
   🕒 04:37
10. Season the cut pork with salt and pepper (to taste) for a base flavor.
    🕒 04:41
11. In a bowl, combine 1 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Cooking Sake (Rice Wine), 1 tsp sugar, and 1/2 tsp Dashi Powder. Mix well until the sugar is completely dissolved. (Key Tip!) Prepare this mixture before stir-frying.
    🕒 04:51
12. Heat vegetable oil (not included in measurements) in a frying pan over medium heat.
    🕒 05:17
13. Add the seasoned pork to the heated pan in a single layer and cook until browned. (Key Tip!) Spread out the meat to prevent it from curling up.
    🕒 05:37
14. Once the pork is browned on one side, flip it over.
    🕒 05:56
15. After flipping the pork, add the onion and carrot and stir-fry, allowing the oil from the pork to coat the vegetables. (Key Tip!) Start by stir-frying vegetables that take longer to cook.
    🕒 06:09
16. Once the onion has softened, add the cabbage and green pepper and toss briefly.
    🕒 06:23
17. When the vegetables are coated with oil, add the loosened udon noodles and stir-fry briefly.
    🕒 06:35
18. Once the udon is coated with oil, reduce heat to low, cover, and steam for about 2 minutes. (Key Tip!) Steaming will make the udon noodles deliciously chewy.
    🕒 06:46
19. After 2 minutes, remove the lid, return the heat to medium, and stir-fry for about 30 seconds to evaporate excess moisture.
    🕒 06:56
20. Pour the combined seasonings over the noodles and stir-fry over medium-high heat until the liquid has evaporated.
    🕒 07:11
21. Once the liquid has evaporated, add 5g of salted butter and toss to coat everything evenly. (Key Tip!) Adding butter enhances the richness and depth of flavor, making it even more delicious.
    🕒 07:26
22. Transfer the Yaki Udon to a plate. Garnish with pickled red ginger and bonito flakes (not included in measurements) as desired.
    🕒 07:35