45mins

Capable Cooks

4

What you’ll need

INGREDIENTS

• 500g SunPork Fresh Foods Pork Mince
• 4 eggs
• 2 bunches bok choy
• 2 Tbsp. toasted sesame seeds
• 1 Tbsp. ginger, minced
• 2 Tbsp. Mirin
• 1 Tbsp. light soy sauce
• 1 tsp. dark soy sauce
• 1 Tbsp. cooking saké
• 1.5L chicken stock
• 2 spring onions, sliced, white only and greens to serve
• 4 Tbsp. red miso paste
• 300g silken tofu, cut into 2cm thick square slices
• 800g udon noodles
• 1 spring onion, sliced and chopped

How to make it

1. Fill a large saucepan with water and bring to the boil. Place eggs into the water and cook for 7 mins, then drain and place into an ice bath.
2. Add bok choy into a saucepan of boiling water and cook for 2 mins. Turn heat off and leave bok choy in the saucepan until ready to serve.
3. Grind the sesame seeds with a pinch of salt to form a paste.
4. Heat a wok over high heat with vegetable oil, then add pork mince and stir until evenly browned.
5. Add the ginger and 2 tsp. of sesame seed paste and stir. Add the mirin, dark soy sauce, light soy sauce and saké, then mix well.
6. Add in a quarter cup of stock and simmer for 6-8 minutes until the liquid reduces and thickens. Remove three quarters of the pork mixture and cover to keep warm.
7. Increase wok to med.-high and add in leftover sesame seed paste and chopped onions and cook for two minutes. Add in remaining stock and bring to boil.
8. In a separate bowl, mix in the red miso paste with half a cup of hot stock until smooth. Stir mixture back into the wok and simmer until ready to serve.
9. Cook the udon according to pack instructions. Rinse and divide among serving bowls.
10. Peel the eggs and slice in half.
11. Spoon pork, tofu, bok choy and eggs into each bowl. Pour in the soup and garnish with sliced spring onions and sesame seeds.
12. Serve & Enjoy!

https://sunporkfreshfoods.com.au/recipes/japanese-ginger-pork-with-miso-udon/