Serving: 3-4  

Time 30 mins

Ingredients:

Frozen Udon or any noodle of your choice

3-4 packets (8.8 oz each)

Meat Marinate:

350g ground pork and beef mix

1 tsp ginger

1 tbsp garlic

1 tbsp Doubanjiang

1 tbsp Oyster sauce

1 tsp chicken powder

1/4 tsp ground black pepper 

1 tbsp soy sauce

2 tbsp mirin 

1 tsp sugar

6 tbsp (90 ml) Water

Tare (broth):

2 tbsp mirin

+2 tbsp tsuyu (Japanese soup base)

Fill it up to 1 cup with chicken stock

1 slice of ginger

2 scallion heads

Assembling the bowl (1 serving)

 2 oz of broth (from above)

1 tbsp shallot oil

1 pinch of grounded katsuobishi

1 pinch of grounded sesame seeds 

1 pinch of Ichimi (Japanese pepper flakes)

Ingredients for toppings:

A bunch of scallions

A bunch of chives

A cup of shredded seaweed

2 packages of katsuobishi

2 tbsp sesame seeds

Sauté meat (above)

Japanese garlic chili oil

Egg yolk

Directions:

Measure seasonings and precut all ingredients needed for the dish. 

Meat sauce:

In a heated pan, add 1-2 tbsp of shallot oil (see link for recipe). Saute minced garlic and ginger until fragrant then add doubanjiang. Once it’s brown, add the meat and stir fried until it’s separated. Add  all the seasoning for the meat and continue to simmer for about 2-3 minutes. Total cooking time is about 6-7 minutes. 

Tare (broth):

Combine all ingredients for the broth in a measuring cup. Transfer to a pot with ginger and scallions. Bring it to boil and set aside 

Prepare noodle:

This dish taste the best with more chewy or firm texture. However, you can use any noodle of your choice and cook accordingly. 

Assembly:

In a serving bowl, add prepared broth with a pinch of grounded katsuobushi, sesame seeds, Ichimi and shallot aroma oil. Toss in the noodle while it’s still hot to soak up all the flavor from the broth. Once ready, add prepared toppings accordingly to your taste. Finish off with an egg yolk and chili oil on top. You can substitute with a poached egg or fried egg. However, the richness and creaminess of the yolk is what completes the flavor of the dish.

Mix to combine everything well. For a perfect ending, add rice at the end to soak up all the flavor from the leftover sauce. Add more topping if needed. Trust me you will not miss the soup after you try this one! Enjoy~