- 500 g pork berry (rolled up with rope)
- 2 eggs
- 1/2 cup soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp mirin seasoning
- 1 1/2 tbsp sugar
- 1 tsp salt
- 1 whole spring onion
- 1200 ml water
- For udon miso soup:
- 30 g S & B AKA miso soup
- 2 packages of obento udon
- 1/4 cup corn kernels
- 1/4 sheet seaweed (shredded)
- 1/2 wood ear mushroom (soak in warm water and shredded) (optional)
- 1 tsp withe sesame seed
- 1 tbsp spring onion (chopped)
- Heat a stockpot, put 2 tablespoons of oil then add the sugar and pork belly roll into the pot, fry it all around until caramel color, and then add the soy sauce, dark soy sauce, mirin seasoning, salt, spring onion and water into the stockpot, close the lid and slow cook 1.5 hours on a slow heat.
- In the mean while, use another pot to cook the eggs, when the water has boiled cook for 5 minutes, then put the eggs into some ice water, then peel the shell.
- Use the same boiled water pot, add the udon noodles into the boiled water cook 3 minutes, place into the bowl.
- Boil 600 ml water in the pot, then add the miso and mix well, let it boil again, then pour onto the udon noodles.
- Untie the pork pork belly, thinly slice it, place on the udon, then add the corn kernels, wood ear mushroom and eggs, then sprinkle same white sesame seeds, seaweed and spring onion, serve with extra pork belly sauce.
Brands and product used
- Obento - Udon Noodles
- Obento - Mirin Seasoning
- S&B - Soup Aka Miso
- Lee Kum Kee - Premium Dark Soy Sauce