Yaki Udon with Umeboshi, Mayo, and Ponzu

Name: Yaki Udon with Umeboshi, Mayo, and Ponzu
Yield: Serves 1 serving
Ingredients: 2 packs udon noodles; 3.5 oz (100 g) pork; 3 leaves cabbage (roughly chopped); Salt and pepper, to taste; 1/2 teaspoon granulated dashi; 2 tablespoons ponzu sauce; Just under 1 tablespoon mayonnaise; 2 umeboshi (pickled plums); Shiso leaves (thinly sliced), for topping

tommy 0304 @cook_40050770

Yaki udon with mayo and ponzu is surprisingly delicious! Adding umeboshi gives it a refreshing twist. Thank you for making this recipe popular on 1/28/2013.
Recipe background:
I sometimes eat udon with mayo and ponzu, and when I added umeboshi, it turned out great!

tommy 0304 @cook_40050770

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Ingredients

Serves 1 serving

2 packsudon noodles
3.5 oz (100 g)pork
3 leavescabbage (roughly chopped)
Salt and pepper, to taste
1/2 teaspoongranulated dashi
2 tablespoonsponzu sauce
Just under 1 tablespoon mayonnaise
2umeboshi (pickled plums)
Shiso leaves (thinly sliced), for topping

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Steps

1

Prepare the ingredients. Cut the pork into bite-sized pieces. Roughly chop the cabbage. Remove the pits from the umeboshi and mash them with the back of a knife.
2

Mix the ponzu sauce, mayonnaise, and mashed umeboshi together in a bowl.
3

Heat some vegetable oil in a skillet. Sauté the pork until it changes color, then add the cabbage. Season lightly with salt and pepper.
4

Add the udon noodles and about 2 tablespoons (30ml) of water, then sprinkle in the granulated dashi. Increase the heat to cook off excess moisture, then pour in the prepared sauce mixture.
5

Mix everything together well and it's ready! Top with shiso leaves or chopped green onions if you like.
6

2/19/2013: This recipe was featured in a category for the first time! Thank you so much!
7

Thank you to Maki-koro for featuring this recipe! Sorry for not commenting. Hope you feel better from your summer cold. I really appreciate your wonderful feedback!