• Pork150–200g
• Vegetables (napa cabbage, regular cabbage, etc.)to taste
• Udon noodles2–3 portions
• Garlic2 cloves
• Oilto taste
• ★Water600–700ml
• ★Soy sauce50ml
• ★Sake50ml
• ★Mirin50ml
• ★Miso1.5 tbsp
• ★Sugar1 tbsp
• ★Weipa or Chuanning Shantang1 tsp
• ★Mentsuyu2 tbsp

1. 1

   Cut 150–200g of pork into bite-sized pieces. Similarly cut vegetables such as napa cabbage and regular cabbage.

2. 2

   Mince 2 cloves of garlic.

3. 3

   Heat oil in a pot, stir-fry the pork until cooked through, then set aside.

4. 4

   In the same pot, stir-fry the vegetables. Once they begin to soften slightly, add the ★ seasonings and minced garlic, and bring to a boil.

5. 5

   Once the vegetables are slightly tender, return the pork to the pot and simmer further.

6. 6

   Add 2–3 portions of udon noodles and simmer until everything is heated through.

7. 7

   Taste and adjust seasoning as needed. You can use any leftover broth the next morning to make ochazuke (rice in broth).

The aroma of garlic is the key to deliciousness, so I recommend adding more than the recipe calls for. For a richer flavor, reduce the water; for a lighter flavor, increase the water.

• Calories520 kcal
• Protein28 g
• Fat18 g
• Carbs58 g
• Sodium3.2 g