Sweet stewed bowl with udon

Peel the udon thickly, cut it thinly, and soak it in vinegared water. Shredded carrots, shiitake mushrooms, bamboo shoots, and pork belly in the same way.

Put a small pot with sesame oil over high heat and add the ingredients in the order of carrots, bamboo shoots, pork belly, and shiitake mushrooms.

Once the whole thing is cooked, add the bonito soup stock and simmer for about 5 minutes while removing the scum.

Add drained udon and dark soy sauce, bring to a boil, and then add it to a sash and divide it into ingredients and broth.

Return the broth to the pot, add the bite-sized mitsuke leaves and bring to a light boil.

Place the ingredients in the dish and pour the broth from [5]. Sprinkle some coarsely simmered black pepper if you like and complete it.