Lomi Udon

Ingredients for Lomi Udon

• 250 g pork belly, thinly sliced
• 6 large prawns, peeled and deveined
• 600 g fresh or frozen Sanuki udon noodles
• 1/4 small cabbage, shredded
• 1 medium carrot, julienned
• 1 medium onion, sliced
• 5 cloves garlic, minced
• 500 ml dashi stock
• 500 ml pork stock
• 3 tablespoons cornstarch mixed with 1/4 cup water
• 2 eggs, lightly beaten
• 2 stalks negi or spring onions, sliced
• Sesame oil, to taste
• Toasted sesame seeds, to taste

How to cook Lomi Udon

1. 1.Cook pork belly in a large pot over medium heat until its fat renders and edges are golden.
2. 2.Sauté onion and garlic in the rendered fat until soft and fragrant; add dashi and pork stock, then bring to a gentle boil.
3. 3.Add prawns, carrot, and cabbage; simmer 2 minutes, until prawns are pink.
4. 4.Add udon; if frozen, cook about 2 minutes until separated and hot.
5. 5.Stir while adding cornstarch slurry; simmer until the broth becomes glossy and gravy-like.
6. 6.Turn off heat and slowly stream in eggs while swirling. Serve with sesame oil, negi, and sesame seeds.