Yaki Udon 🍜

Método

1. 1

   Boil the udon per the pack — cold water in the pot slows them down and cooks the thick cores — then drain and rinse so they don't clump.

2. 2

   Heat sesame oil in a wok over high; stir-fry the pork until coloured, then the onion, cabbage and shiitake for 5 minutes.

3. 3

   Add the drained noodles with mirin, soy and sugar; toss hard for 3–4 minutes so the sauce caramelises on the strands.

4. 4

   Loosen with a splash of noodle water if it looks dry — it should coat, not pool.

5. 5

   Fold in the spring onions for the last minute to keep their green and bite.

6. 6

   Plate and crown with nori strips and a shower of sesame seeds.