Yaki Udon (Stir-Fried Udon Noodles) 焼きうどん

½ onion ( 3.5 oz, 100 g)

2 to 3 leaves green cabbage ( 8 oz, 227 g)

2 inches carrot ( 1.8 oz, 50 g)

2 shiitake mushrooms ( 0.7 oz, 20 g)

2 green onions/scallions

6 oz sliced pork belly (or use your choice of meat or seafood; substitute tofu, mushrooms, or extra vegetables for vegetarian/vegan)

2 servings udon noodles ( 1.1 lb/ 500 g frozen or parboiled udon noodles; 6.3 oz/ 180 g dry udon noodles)

1 Tbsp neutral oil (for cooking)

⅛ tsp Diamond Crystal kosher salt (plus more to taste)

⅛ tsp freshly ground black pepper (plus more to taste)

½ tsp dashi powder (use kombu dashi powder for vegetarian/vegan or skip)

2 Tbsp soy sauce

1 Tbsp sake

1 tsp mirin (or a pinch of sugar)

Directions at justonecookbook.com

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