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Miso pork udon
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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.
4 salad onions
300g dried udon noodles
1 tbsp sunflower oil
60g fresh root ginger, finely grated
500g pork mince
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.
Typical values per serving:
This recipe was first published in June 2021.
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