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    Miso pork udon

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    Miso pork udon

    By Aya Nishimura

    One of my favourite pork dishes: the miso gives the meat a beautiful deep, savoury flavour. Shichimi togarashi is a Japanese spice mix that adds a satisfying kick.

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    4 salad onions
    100g mangetout
    1 carrot
    300g dried udon noodles
    1 tbsp sunflower oil
    60g fresh root ginger, finely grated
    500g pork mince
    60ml sake
    60ml mirin
    1 tbsp soy sauce
    6 tbsp red miso
    1½ tbsp caster sugar
    Shichimi togarashi, to serve (optional)


    1. Thinly slice the salad onions lengthways and cover with cold water. Finely slice the mangetout and shred the carrot; set aside. Bring 2 litres water to the boil in a large pan and cook the noodles according to pack instructions. Drain and rinse under cold running water.

    2. Meanwhile, put a frying pan over a medium heat and add the oil and ½ the ginger. Fry for 2 minutes, then add the pork mince, using a wooden spoon to break up any lumps. Add the sake and fry for about 5 minutes, until the pork is cooked through and no pink meat remains. 

    3. Mix the mirin, soy sauce, miso and sugar in a small bowl; whisk until smooth. Add to the pork and cook until coated in the sauce. Squeeze the rest of the grated ginger to extract the juice (discard the leftover pulp) and stir into the pork. Divide the noodles between 4 bowls, spoon the pork over the top, then scatter over the shredded vegetables. Sprinkle with shichimi togarashi, if liked, and serve.

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