Chunky Tender Chashu Sanuki Mazemen Udon

Name: Chunky Tender Chashu Sanuki Mazemen Udon
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1 bundle (2.8 oz) / 80 g) Sanuki zaru udon noodles; 1/2 teaspoon (A) flying fish dashi powder; 2 teaspoons (10 ml) (A) hot water; 3 tablespoons (A) soy sauce ramen base; 1 teaspoon oyster sauce; 2 teaspoons sesame oil; 1.4 oz (40 g) chashu pork; 1 soft-boiled egg (onsen tamago); as needed Sliced green onions,; as needed Crispy tempura bits (tenkasu),; as needed Sliced fried tofu (aburaage),; as needed Shredded nori seaweed,; 1 teaspoon (B) chicken bouillon powder; 3/4 cup (180 ml) (B) hot water

The乾麺グランプリ @kanmengp

I adapted udon noodles into a mazemen (brothless ramen) style dish. Enjoy a flavor change with the included aromatic flying fish dashi soup! Recipe background: This is a home-cooked version of a menu item from 'The Dried Noodle Grand Prix 2024'.

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Ingredients

Serves 1 serving

1 bundle (2.8 oz)/ 80 g) Sanuki zaru udon noodles
1/2 teaspoon(A) flying fish dashi powder
2 teaspoons (10 ml)(A) hot water
3 tablespoons(A) soy sauce ramen base
1 teaspoonoyster sauce
2 teaspoonssesame oil
1.4 oz (40 g)chashu pork
1soft-boiled egg (onsen tamago)
as neededSliced green onions,
as neededCrispy tempura bits (tenkasu),
as neededSliced fried tofu (aburaage),
as neededShredded nori seaweed,
1 teaspoon(B) chicken bouillon powder
3/4 cup (180 ml)(B) hot water

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Steps

1

Slice the green onions into thin rounds (about 1/8 inch / 2–3 mm). Cut the chashu pork into 3/4-inch (2 cm) cubes and warm in the microwave.
2

Mix together the (A) ingredients to make the flying fish dashi ramen sauce. Set aside 1 teaspoon of this sauce for the finishing soup.
3

Add the oyster sauce and sesame oil to the remaining dashi ramen sauce from step 2 to make the noodle sauce.
4

Cook the udon noodles according to package instructions. Rinse under cold water and drain well.
5

Toss the noodles with the sauce from step 3 and place in a serving bowl.
6

Top with chashu pork, soft-boiled egg, green onions (reserve some for the soup), crispy tempura bits, sliced fried tofu, and shredded nori.
7

For the flavor-changing soup: Mix the reserved dashi ramen sauce from step 2 with the (B) ingredients. Sprinkle with green onions.
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