Today’s food: Pork nanban udon

Nanban with pork

Nanban: Noodle soup dish containing meat with large (leek sized) scallions.

Kombu (kelp) and dried anchovy broth with sake, sugar, and soy sauce.

Stew pork (or duck, or chicken) throw in sliced green onions, stew until slightly wilted.

Pour over cooked udon or soba.

Even if you are using granulated instant fish broth,  the meat enhances the flavor of the soup.

And don’t forget to sprinkle some shichimi.


And some unrelated stuff:

Acid Mothers Temple at Media Club.



Japanese men with long beards


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Filed under Japanese, Japanese noodles, udon

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