Sanuki-Style Chilled Udon with Pork Belly
Sanuki-Style Chilled Udon with Pork Belly
Summer Delight! Make a Luxurious Sanuki-Style Chilled Udon with Chef Jeong Jae-hyung’s Recipe
Chef Jeong Jae-hyung’s recipes are always worth waiting for! As soon as the latest ‘Yojeong Jae-hyung’ episode featuring Yoon Jong-shin aired, I immediately tried making this chilled udon. It was so delicious that I made it twice for dinner that very same day! Here’s my review and how-to. Enjoy this elevated take on chilled udon that’s perfect for warm weather.
Main Ingredients- Pork belly (thinly sliced) 200g
- Minced ginger 1 tsp (or ginger powder)
- Tsuyu (noodle dipping sauce) 2 tsp
- Sesame oil 2 tsp
- Cucumber 1 medium
- Udon noodles 2 servings
Toppings & Seasoning- Tsuyu (noodle dipping sauce) 2 Tbsp
- Egg yolks 2
- Kizami nori (shredded seaweed) (If using a lunchbox sheet of nori, finely cut it)
- Toasted sesame seeds, a pinch
- Grated radish (optional), wasabi, karashi mustard (optional)
- Tsuyu (noodle dipping sauce) 2 Tbsp
- Egg yolks 2
- Kizami nori (shredded seaweed) (If using a lunchbox sheet of nori, finely cut it)
- Toasted sesame seeds, a pinch
- Grated radish (optional), wasabi, karashi mustard (optional)
Cooking Instructions
Step 1
First, let’s prepare the marinade for the pork belly, which will add depth to your chilled udon. In a small bowl, combine 1 tsp of minced ginger (or ginger powder) with 2 tsp of tsuyu.
Step 2
Add 2 tsp of sesame oil to the bowl and mix well to create a fragrant sauce.
Step 3
Now, add 200g of thinly sliced pork belly to the prepared sauce and let it marinate for 30 minutes. You can do this by placing the pork and sauce in a zip-top bag and gently massaging it, or by putting them in an airtight container and shaking it well to ensure the marinade coats the meat evenly.
Step 4
While the pork is marinating, prepare the cucumber. Wash it thoroughly and julienne it into thin strips. Cucumbers are soft and easy to slice thinly with a knife.
Step 5
If you’d like an extra refreshing element, grate a small piece of radish to make radish juice. This will add a bright, clean flavor. (Optional)
Step 6
Now, bring a pot of water to a boil for cooking the udon noodles. Simultaneously, heat a frying pan and cook the marinated pork belly until it’s nicely browned.
Step 7
Once the water is boiling, add the 2 servings of udon noodles and cook according to package directions (frozen noodles usually cook in about 3 minutes). Immediately rinse the cooked noodles under cold running water to stop the cooking process and cool them down. Drain them thoroughly using a colander; pressing out as much water as possible is crucial to prevent the sauce from becoming diluted.
Step 8
Rinsing the noodles in cold water maintains their chewy texture, and thoroughly draining them ensures that the final dish’s broth or sauce doesn’t become watered down. These two steps are key to achieving a delicious chilled udon with a great texture.
Step 9
Arrange the drained udon noodles in a serving bowl. Top with the cooked pork belly and the julienned cucumber.
Step 10
Add a small amount of the prepared radish juice (if using) and carefully place the 2 egg yolks in the center for a visually appealing presentation.
Step 11
Finally, sprinkle with kizami nori (shredded seaweed) and a pinch of toasted sesame seeds. If you don’t have kizami nori, you can finely cut up a sheet of roasted seaweed from a snack pack. Pour 2 Tbsp of tsuyu over everything, and your delicious chilled udon is ready!
Step 12
Pro Tip: For an even more integrated flavor, toss the udon noodles with a little tsuyu before adding the toppings. This allows the sauce to penetrate the noodles, resulting in a more nuanced taste when you eat it. It also makes the dish look more cohesive and appetizing.
Step 13
Garnish with toasted sesame seeds and the savory pork belly. The combination of the thinly sliced pork belly and the crisp cucumber, along with the smooth noodles, creates a wonderful textural contrast. Using thinly sliced pork belly is a key element that makes this recipe so enjoyable and well-balanced.
