Tamagawa Salad

Ingredients

2 packages frozen udon
300g ground pork
1/4 onion
100g (1/2 bag) enoki mushrooms
fresh ginger
2 cloves fresh garlic
1 cucumber
sesame seed oil
(A) 1 1/2 osaji miso paste
(A) 1 osaji cooking sake
(A) 1 osaji soy sauce
(A) 1/2 osaji sugar
(A) 1 kosaji gara chicken soup stock base
(A) 2 osaji katakuriko potato starch
(A) 150cc water
2 boiled eggs
chopped naganegi green onions

Steps

1. Prepare boiled eggs using the “medium” setting on the egg steamer.
2. Chop the naganegi green onions.
3. Microwave the udon noodles in their plastic bag for 3 minutes on 600W. Set aside.
4. Chop finely the garlic, ginger, and onion. You can set them aside in the same bowl.
5. Chop the enoki mushrooms into short pieces.
6. Juianne the cucumber.
7. Prepare (A).
8. Add sesame seed oil to a pan and stir fry gently the garlic, ginger, and onions. Before it burns, stir in the meat and cook until there is no more pink.
9. Add in (A), stir in thoroughly, and cook until it is thickened.
10. During this process, dissolve the miso paste in a a little hot water and pour the miso mixture into the pan.
11. Add in the udon noodles and cook until they are hot.
12. Serve in large noodle bowls, topped with the cucumber, boiled eggs cut in half, and the chopped naganegi onions.

Reference

Nadia