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Pork and Chinese Cabbage Braised Udon with Thick Sauce

Costo $10, salva $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $10

INGREDIENTI

  • Udon Noodles

    • 2 servings cooked udon noodles

  • Meat

    • 150g sliced pork

  • Egg

    • 🥚 1 beaten egg

  • Vegetables

    • 3 leaves Chinese cabbage
    • 🥕 1/3 carrot, sliced
    • 1 pack shimeji mushrooms
    • 2 pieces ginger, julienned

  • Seasoning

    • 🧂 Pinch of salt and pepper

  • Udon Broth

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🧂 1/3 tsp salt
    • 1 tbsp soy sauce
    • 1 tsp Japanese dashi powder
    • 💧 600ml water

  • Thickening Agent

    • 3 tbsp cornstarch
    • 💧 3 tbsp water

PASSI

1

Cut the pork into bite-sized pieces and season with salt and pepper.

2

Prepare the vegetables: slice Chinese cabbage into 3cm widths, cut carrot into thin quarter slices, separate shimeji mushrooms, and julienne the ginger.

3

In a pot, combine the udon broth ingredients and bring to a boil over medium heat. Add the pork and cook while removing any foam. Cover and simmer on low heat for 5 minutes.

4

Add the vegetables (Chinese cabbage, carrot, shimeji mushrooms, and ginger) and cook for 3-4 minutes over medium heat.

5

Add the udon noodles, loosen them in the broth, and cook briefly. Stir in the cornstarch mixture to thicken the sauce, then pour in the beaten egg.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 25g
    Proteine
  • 60g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use fresh udon noodles for better texture.Adjust the thickness of the sauce by varying the cornstarch mixture.Serve immediately for the best flavor and warmth.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.