Steps

1. In a bowl, mix together Soy Sauce 1.5 tbsp, Cooking Sake (Rice Wine) 1.5 tbsp, and Sugar 1 tsp to create seasoning mixture A.
   🕒 00:00
2. Thinly slice the leek diagonally.
   🕒 01:57
3. Trim the tough ends of the shiitake mushrooms. Slice the caps thinly. Tear the stems into strips by hand.
   🕒 02:16
4. Remove the stems and seeds from the green bell peppers, then slice them into thin strips lengthwise. (Tip: For a crispier texture, cut lengthwise. For a softer texture, cut crosswise.)
   🕒 03:02
5. Cut the carrot into 3cm long thin strips.
   🕒 04:34
6. Cut the core out of the cabbage, then slice it into 1cm wide strips. If the strips are too long, cut them further.
   🕒 05:03
7. Cut the pork belly slices into 2cm wide pieces and gently separate them.
   🕒 05:48
8. Place the boiled udon noodles in a bowl and loosen them with a little water.
   🕒 06:21
9. Heat Vegetable Oil (a little) in a frying pan over medium heat and stir-fry the pork.
   🕒 06:52
10. Season the pork with Salt (to taste) and Black Pepper (to taste). (Tip: Using the rounded handle of chopsticks makes it easier to stir-fry the meat without piercing it.)
    🕒 07:42
11. Once the pork is cooked, add the carrot and shiitake mushrooms and stir-fry briefly.
    🕒 08:09
12. Add the leek, green bell peppers, and cabbage. Season again with Salt (to taste) and Black Pepper (to taste), and stir-fry until softened.
    🕒 08:51
13. Remove the stir-fried ingredients from the pan. (Tip: To ensure the noodles are cooked well, stir-frying the vegetables first and removing them is Chef Kasahara's method.)
    🕒 10:01
14. Add Vegetable Oil (a little) to the same frying pan and stir-fry the loosened udon noodles over high heat.
    🕒 10:19
15. Once the udon noodles are separated and stir-fried, reduce the heat and add seasoning mixture A, coating the noodles.
    🕒 11:05
16. Cover the pan and steam for 1 minute. (Tip: Covering and steaming helps the udon noodles absorb the flavor and cook through.)
    🕒 11:37
17. Return the removed vegetables to the pan with the steamed udon noodles and stir-fry together over high heat.
    🕒 12:04
18. Transfer to a serving dish, sprinkle with Bonito Flakes (Katsuobushi) (to taste), and garnish with Red Pickled Ginger (Beni Shoga) (a little). Serve.
    🕒 12:48