Udon with Pork and Egg

Name: Udon with Pork and Egg
Total time: 1 h
Yield: 6
Cuisine: Japanese Cuisine
Ingredients: 200 g Beef Meat; 1 tbsp Soy Sauce; 1 tbsp Sugar; Vegetable Oil; Udon Noodles; Green Onions; Egg Yolk; Sesame; 400 ml Water; 100 ml Soy Sauce; 50 ml Mirin; 50 ml Sake; 200 ml Dashi Broth; 1 tbsp Sugar; 20 g Kombu

Cooking Time:

1 hour

Recipe Yield:

6 servings

Difficulty:

Medium recipe

Calories:
147 kcal

Udon with pork and egg – this is quite a popular recipe in Japan, and it is very easy to prepare. This is a dish of japanese cuisine. The most important element in this recipe is the broth. The broth is very bright and rich, and it forms the foundation of this recipe.

Ingredients for Udon with Pork and Egg

Beef Meat 200 g

Soy Sauce 1 tbsp

Sugar 1 tbsp

Vegetable Oil

Udon Noodles

Green Onions

Egg Yolk

Sesame

For the Broth

Water 400 ml

Soy Sauce 100 ml

Mirin 50 ml

Sake 50 ml

Dashi Broth 200 ml

Sugar 1 tbsp

Kombu 20 g

How to Cook Udon with Pork and Egg

Step Title

Prepare Rich Broth for Udon

Pour water, soy sauce, mirin, sake, and dashi broth into a saucepan, add sugar and kombu. Place over medium heat and simmer until the liquid volume reduces by about half so the flavor becomes more concentrated. Strain the broth through a fine sieve to obtain a clean and clear base for the dish.

Step Title

Boil the Udon Noodles

Place the udon noodles into boiling water and cook for 3-4 minutes according to the manufacturer’s recommendations. Transfer to a sieve and rinse under running water to stop the cooking process and maintain a firm texture.

Step Title

Fry the Meat and Assemble the Dish

Cut the beef into small pieces. Heat vegetable oil in a pan, add the meat and fry until lightly golden. Add soy sauce and sugar, cook over medium heat until fully done, stirring occasionally to keep the meat juicy. Place the udon into a deep bowl, pour over the hot broth, add the meat, finely chopped green onion, and nori. Carefully place the egg yolk on top, sprinkle with sesame seeds, and serve the dish immediately after preparation.

Tips for Udon with Pork and Egg

To achieve a deeper broth flavor, do not bring it to an active boil after adding kombu. Overheating may create unwanted bitterness. It is best to heat until the first bubbles appear and then gently reduce while controlling the heat intensity. Straining through a fine sieve or cheesecloth will ensure a clean texture without seaweed or fish flakes.

Do not overcook the udon noodles, as they continue to absorb liquid in the bowl. A quick rinse after boiling helps maintain elasticity and prevents sticking. Before serving, the noodles can be briefly reheated in the broth so the dish remains hot without losing structure.

Add the egg yolk just before serving. The hot broth will partially warm it, creating a creamy texture. If full heat treatment is required, the yolk can be carefully immersed in the hot broth for a few seconds while controlling the level of doneness.

Frequently Asked Questions about Udon with Pork and Egg

You can use pork or chicken sliced thinly. It is important to fry the meat quickly over high or medium heat to retain juiciness and avoid drying it out. Cooking time may vary depending on the type and thickness of the slices.

If dashi is unavailable, a light chicken or vegetable broth may be used. The flavor will be less characteristic of Japanese cuisine, but the overall balance of the dish will remain. To bring the taste closer, you can add a small amount of soy sauce and seaweed.

The yolk gives the dish a creamy texture and additional richness. If desired, it can be replaced with a soft-boiled egg or omitted entirely. In this case, the flavor will be lighter, but the broth will remain clear and expressive.

Japanese Cuisine