• Pork300g
• Napa cabbage1/2 head
• Frozen udon noodlesas needed
• Water1000cc
• Bouillon cube1
• Garlic paste (tube)5-10cm
• Green onionoptional
• ★Soy sauce4-5 tbsp
• ★Cooking sake2 tbsp
• ★Saltto taste

1. 1

   Wash the napa cabbage and cut lengthwise along the grain for the root end; roughly chop the leafy part both lengthwise and crosswise.

2. 2

   Oil a clay pot and warm over low heat, then stir-fry 300g pork over medium heat.

3. 3

   When the pork is half-cooked, add 5-10cm garlic paste and mix, then add the ★ seasonings along the edge of the pot.

4. 4

   Add the napa cabbage root end and stir-fry.

5. 5

   Pour in 1000cc water, add 1 bouillon cube, and add the napa cabbage leaves.

6. 6

   Cover with a lid, bring to a boil over high heat.

7. 7

   Once boiling, open the lid and mix everything, then cover again and simmer over low heat until the napa cabbage becomes tender and silky.

8. 8

   Taste and adjust seasoning with the ★ ingredients as needed.

9. 9

   Add the frozen udon noodles as much as needed and loosen them.

10. 10

    Cover with the lid and bring to a boil, then it's ready to serve.

11. 11

    Scatter green onion on top if desired and enjoy.

To prevent the clay pot from cracking due to sudden heating, first warm the oil over low heat, stir-fry the pork, then add water before increasing to high heat. Alternatively, stir-fry the pork and napa cabbage root end in a frying pan first, then transfer to the clay pot. Simmering the napa cabbage until truly tender and silky brings out the best flavor.

• Calories420 kcal
• Protein20 g
• Fat18 g
• Carbs45 g
• Sodium3.2 g