Miso-Pork Udon with Sesame Wakame Broth

Instructions

1. 1

   Make the dashi (if using hondashi, skip kombu/bonito steps): heat 4 cups water to near simmer, dissolve 1 tsp hondashi. If making from kombu/bonito: put kombu in cold water, heat to just before boil, remove kombu, add a handful of bonito flakes, steep 30–60 sec, strain.

2. 2

   Whisk miso: take ¼ cup warm dashi in a bowl, dissolve white and red miso and sesame paste until smooth. Set aside.

3. 3

   Cook pork: heat 1 tbsp roasted sesame oil in a skillet over medium-high. Add pork belly, season lightly, and sauté until just browned and slightly crisp. Add 1 tbsp mirin and 1 tbsp soy sauce, let caramelize briefly. Remove and keep warm.

4. 4

   Build broth: bring remaining dashi to a gentle simmer, add the miso-sesame mixture off-heat (to avoid boiling miso), stir in a little sugar or a splash of sweet rice vinegar if using to taste. Add wakame to warm through.

5. 5

   Noodles: if using frozen/vacuum udon, briefly warm per package (in hot water or microwave). If dry, cook per package until al dente, drain.

6. 6

   Assemble: divide udon into bowls, ladle hot miso-sesame-wakame broth, top with pork belly slices. Garnish with toasted sesame seeds, optional scallions, soft-boiled egg, and a light drizzle of roasted sesame oil or bachan’s sauce for a smoky-sweet note. Sprinkle shichimi if you like heat.

7. 7

   Taste and adjust: add soy or a touch more miso for saltiness, mirin or vinegar for balance.

8. 8

   Umami-forward from miso, dashi, and bonito; warm sesame notes from oil and paste; a gentle sweetness and brightness from mirin/vinegar; pork adds savory richness and mouthfeel.