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Shin Nikujudon (New Style Meat Udon)

This recipe for 'Shin Nikujudon' (New Style Meat Udon) offers both incredible flavor and effortless preparation. Ready in just 5 minutes, its addictive taste makes it a must-add to your regular rotation. The perfect balance of sweet and savory sauce, with a hint of acidity from the pre-seasoning, creates an unforgettable culinary experience. We highly recommend enjoying it with a side of rice for a satisfying finish.

Steps

In a bowl, combine 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Soy Sauce, 1.5 tbsp Sugar, 50ml Water, and 1/2 tsp Potato Starch. Mix well. *This is the key!* A small amount of potato starch creates a light thickening when simmered, allowing the sauce to cling beautifully to the noodles.
🕒 00:17
In a separate small bowl, prepare 1/2 tbsp Vinegar and 1 tbsp Shiro Dashi (White Soy Sauce Base).
🕒 02:58
Remove the core from 1/2 Onion, make a few cuts lengthwise, and slice thinly. *This is the key!* Thinly slicing helps to bring out the sweetness quickly. If slicing is difficult, use a mandoline for thicker slices.
🕒 03:06
Wrap the sliced onion in plastic wrap.
🕒 03:46
Cut 100g Pork Belly into bite-sized pieces. *This is the key!* Pork belly that doesn't become tough even after simmering is recommended.
🕒 03:58
Lightly oil a frying pan with a little oil while it's still cold. Add the cut pork belly and spread it evenly.
🕒 04:29
Add the sliced onion and stir-fry over low to medium heat.
🕒 04:44
Stir the pork to break it up before it firms up. *This is the key!* Lightly searing the pork first to remove any odor before simmering results in a delicious meat udon without any gamey taste.
🕒 04:53
Once the onion is softened and the pork is cooked through, turn off the heat.
🕒 05:21
Re-stir the pre-mixed seasoning sauce and add it to the frying pan. *This is the key!* Since the sauce contains potato starch, it can burn if added to a very hot pan. It's best to add it after turning off the heat.
🕒 05:29
Turn the heat back to low to medium. Once it comes to a boil, simmer for approximately 5 minutes, or until the liquid has reduced and thickened. *This is the key!* Concentrating the sauce makes it coat the udon beautifully and enhances the flavor. The sauce is ready when it coats the back of a spoon and doesn't immediately run off.
🕒 05:47
While the sauce is simmering, microwave the 2 servings Frozen Udon Noodles. (Example: Heat on 600W for 5 minutes, then flip and heat for another 1.5 minutes).
🕒 06:22
Place the heated udon noodles in a bowl. Add 1/2 tbsp Vinegar and 1 tbsp Shiro Dashi (White Soy Sauce Base) and mix well to season the noodles. *This is the key!* A touch of acidity added to the sweet and savory meat udon topping makes it refreshing and easier to eat.
🕒 07:12
Serve the pre-seasoned udon noodles in a bowl. Top with the simmered meat and sauce.
🕒 08:05
Generously sprinkle with scallions, chopped green onions, and shredded nori seaweed. Finally, top with 2 egg yolks.
🕒 08:08
Gently mix everything together before eating.
🕒 08:24