Round kitchen Time required : 35minutes
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- pork belly : 100g
- 茹でうどん : 1袋
- (A) water : 300ml
- (A) cooking sake : 大さじ1
- (A) Shirodashi : 大さじ2
- (A) Mirin : 大さじ1/2
- (A) shavings : 大さじ1/2
- 柚子胡椒 : 2cm
- 刻みネギ : 適量
- 一味唐辛子 : 適量
- ブラックペッパー : 適量
Cover the pork belly with plastic wrap and pat it well with a cotton swab.
Remove the plastic wrap and cut into bite-sized pieces.
Put (A) in a pan and heat over medium heat.
When the soup boils, lower the heat.
Add the pork ribs one by one and lightly heat through.
If there is scum, lightly remove it.
Add the udon and boil for the specified time while loosening.
Add the yuzu pepper, and turn off the heat when the sauce mixes well.
Serve in a bowl and sprinkle with chopped green onions, chili peppers, and black pepper to finish.
・If you want chewiness, use frozen udon.
・Because pork belly has a lot of fat, it tends to become soft even when boiled.
・If you don't have shavings powder, put 3-4g of katsuobushi on a heat-resistant plate, heat it at 600w for 1 minute without wrapping it, and crumble it with your hands.
・By hitting the pork firmly, the fibers of the pork are loosened and the meat becomes soft as if it had been simmered for a long time.
・When putting the pork belly into the pot, it will harden if it is piled up, so break it up one by one before putting it into the pot.
・By adding yuzu pepper, the aroma of yuzu is transferred to the soup, giving it an elegant taste and eliminating the smell of pork.
・You can also use grated ginger for yuzu pepper.
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