Ingredients
- Pork leg 1kg
- Cooking sake 120ml
- Mirin 100ml
- Japanese soy sauce 180ml
- Crystal sugar (handful)
- Oil (1 spoonful)
- Garlic gloves
- Spring onions
- Udon noodle
- Eggs
- Water
Method
- Poke the meat with a fork for better flavor absorption. Cut the spring onion into segments and the garlic into halves.
- Heat 1 spoonful of oil and put the crystal sugar in. Continue to stir until it turns red-brownish syrup-like.
- Combine 120ml of cooking sake, 100ml of mirin, and 180ml of Japanese soy sauce, or in a 1: 1: 1.5 ratio respectively.
- Put the pork in a rice cooker or a pot, and pour everything made in the previous steps, including the spring onions and garlic.
- Cook for around 2 hours or until cooked through. Boil some eggs meanwhile, peel off the shell and put them in the broth.
- Cool everything overnight in the refrigerator.
- Remove the oily layer on top, and cut the meat into thin slices and heat in the oven or microwave. Cook the udon and soup base (broth + water) separately.
- Assemble everything in a bowl, additionally with some thinly chopped spring onions.
- Enjoy! I loved it with some chilli flakes.
Product used in recipe
- Obento - Cooking Sake
- Obento - Mirin Seasoning
