Yum Japanese Recipes Worldwide: Udon with Braised Pork ( Buta Udon ) #JapaneseRecipesWorldwide

Monday, March 17, 2014

Udon with Braised Pork ( Buta Udon ) #JapaneseRecipesWorldwide


2 cups dashi
1 cup braising liquid from buta kakuni (fat skimmed)
1-2 Tbs soy sauce (depending on how salty the braising liquid is)
2 bundles udon noodles
8 slices of buta kakuni
scallions finely chopped


(1)Put the dashi and braising liquid in a pot and simmer. Taste the soup adding up to 2 tablespoons of soy sauce if needed. If after adding 2 tablespoons of soy sauce, it’s still not salty enough, supplement with salt until you’re happy.

(2) Bring a large pot of water to a boil. Following the package instructions, boil the udon until about 1 minute before they are done. For example, if the directions say to cook for 6 minutes, boil them for 5. This is because the noodles continue to cook once you add them to the soup.

(3) Drain the udon and give it a quick rinse to get rid of any extra starch. Put the noodles in 2 bowls, top with 4 slices of pork belly each, scatter some scallions on top then laddle the hot soup over everything. Other great toppings include baby mizuna greens (pictured), enoki mushrooms (pictured), or a poached egg. Serve with a little white pepper to sprinkle on top.

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  1. The Udon with braised pork looks really delicious.

  2. I love braised pork, I always prepare that for my kids as they love it.