"On a cold night Grandma Chie’s udon would hit the spot. Her mother also used this recipe along with a variation made with dashi. The recipe is simple and like curry, you can serve a lot of people at one time, or eat it yourself for a few days." – Tony Osumi
Ingredients:
12 ounce package udon noodles
pork shoulder
shoyu
salt
kamaboko
fish cake tempura
2-3 stalks green onion
Instructions:
Boil noodles and set aside. Cut up pork and boil, skimming off fat. Add shoyu and salt to taste. Garnish with sliced kamaboko and/or tempura fish cake and chopped green onion.
Updated: 1/5/02
