Entree: Japan – Kyushu – 博多うどん ➤ Hakata udon (Thick, soft wheat noodles served in a clear, umami-rich dashi broth typical of Fukuoka’s Hakata district)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) fresh or frozen thick udon noodles (or 9–10 oz/255–285 g dried, cooked per package)
- 6 cups (1.4 L) dashi stock (see below to make from kombu and katsuobushi)
- 1 piece (about 4x4 in / 10x10 cm) kombu (kelp)
- 1 cup (approx. 15 g) katsuobushi (bonito flakes)
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake
- 1 tsp (5 g) salt, or to taste
- 8 oz (225 g) pork belly, thinly sliced
- 1 tbsp (15 ml) vegetable oil (for browning pork)
- 3 stalks (about 45 g) green onions, thinly sliced on the bias
- 1/2 cup (30 g) tenkasu (tempura bits)
- 4 oz (115 g) kamaboko or narutomaki, thinly sliced (optional)
- 1 tsp (5 ml) sesame oil (optional, for pork)

Instructions

1. Make dashi: Put kombu and 6 cups (1.4 L) cold water in a pot and soak 30 minutes if time allows. Slowly heat until just before boiling, remove kombu, add katsuobushi, bring to a gentle boil for 30 seconds, then turn off heat and steep 5 minutes. Strain to yield clear dashi; return to pot and keep hot.
2. While dashi is warming, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Add thinly sliced pork belly and sear until lightly browned and just cooked through, about 3–4 minutes. Finish with 1 tsp (5 ml) sesame oil if using and remove from heat; set aside.
3. Season the hot dashi with 3 tbsp (45 ml) light soy sauce, 2 tbsp (30 ml) mirin, 1 tbsp (15 ml) sake, and 1 tsp (5 g) salt. Taste and adjust seasoning to balance savory and slightly sweet.
4. Cook udon noodles according to package instructions (fresh/frozen typically 2–4 minutes; dried per label). Drain and divide between two warmed bowls.
5. Pour the hot seasoned dashi over the noodles, ladling enough to cover and warm them thoroughly.
6. Top each bowl with half the browned pork belly, sliced kamaboko if using, a generous scattering of sliced green onions, and tenkasu. Serve immediately.