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We hope you got insight from reading it, now let’s go back to my family's napa cabbage and pork stewed udon noodles recipe. To cook my family's napa cabbage and pork stewed udon noodles you only need 12 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare My Family's Napa Cabbage and Pork Stewed Udon Noodles:
- Use 6 leaves Napa cabbage (Chinese cabbage)
- Prepare 1 Japanese leek
- Get 150 grams Pork (rib, thinly sliced, etc.)
- You need 1 Chikuwa
- Use 1 Aburaage
- Take 2 bunches Udon (boiled)
- Prepare 3 Mochi (rice cakes)
- Get 500 ml ■Water
- Prepare 40 ml ■Sake
- Take 1 tsp ■Dashi stock granules
- Provide 1 tbsp ■Soy sauce
- Prepare 1/2 tsp ■Salt
Steps to make My Family's Napa Cabbage and Pork Stewed Udon Noodles:
- Cut all of the ingredients except the udon and mochi into bite-sized pieces.
- Add water, sake, soy sauce, and dashi stock granules into a pot or clay pot, and bring to a boil.
- Add napa cabbage and pork alternatively in layers, ending with the napa cabbage on top. Add the rest of the ingredients.
- When the ingredients have cooked through, it's done.
Onions, napa cabbage, and dried shiitake mushrooms are simmered with white miso, then ladled over thick udon noodles. For added protein, you can What to buy: Udon noodles are Japanese wheat noodles; they can be found in gourmet grocery stores or in Asian markets. The napa cabbage/pork belly layers should be packed tightly as they become loosen once it starts cooking. If you don't have enough layers, you might want to consider a smaller pot (remember the size of your napa cabbage and proportional pot size you used for next time) or place other ingredients in. The genius of tonight's dish lies in its simplicity.
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