Steps

1. Chop the cabbage into bite-sized pieces.
   🕒 01:38
2. Peel the carrot, slice thinly, and then cut into 1cm thick pieces.
   🕒 01:52
3. Use half of the green pepper, remove the seeds and core, then slice diagonally into approx. 1cm wide strips.
   🕒 02:09
4. Cut the thinly sliced pork belly into easy-to-eat pieces.
   🕒 02:35
5. Place the thinly sliced pork belly in a frying pan without oil.
   🕒 02:47
6. Stir-fry the thinly sliced pork belly over medium heat. Lightly season with salt and pepper to taste as you stir.
   🕒 02:54
7. Once the thinly sliced pork belly is about half cooked, add the carrot and stir-fry.
   🕒 03:12
8. When the pork belly and carrot are cooked, add the cabbage and green pepper and stir-fry briefly.
   🕒 03:23
9. Pour in the cooking sake (rice wine), mix quickly, cover, and steam-fry over low heat for 1 minute. This is the key! Steaming the vegetables briefly brings out their delicious flavors.
   🕒 03:33
10. Open the lid and if the vegetables are tender, stir-fry again briefly.
    🕒 03:51
11. Add the boiled udon noodles (1 portion) to the frying pan and turn to medium heat.
    🕒 04:01
12. Pour the cooking sake (rice wine) directly over the noodles and stir to loosen them. This is the key! Gently loosen the noodles to avoid breaking them. Water can be used instead of sake.
    🕒 04:08
13. Stir-fry for about 1 minute.
    🕒 04:29
14. Add [A] sugar (0.5 tsp) and stir-fry to evenly coat the noodles. This is the key! Adding sugar first helps the flavor set better.
    🕒 04:45
15. Once evenly coated, add [A] dashi powder (0.5 tsp) and [A] Worcestershire sauce (1.5 tbsp) and stir-fry to thoroughly coat everything.
    🕒 04:57
16. Once the sauce is evenly distributed, transfer to a serving dish. Garnish with bonito flakes or pickled ginger (not included in the recipe) if desired. Enjoy!
    🕒 05:08