Yaki Udon Recipe - Great British Chefs

Ingredients

• 1 handful of Swiss chard, turnip tops or whatever leafy greens are in season
• salt
• 2 small pieces of kombu
• 2 dried chillies
• 1 tbsp of sake
• 200g of pork belly
• 1 tbsp of vegetable oil
• 1 handful of peppers, Shuko uses a mix of Shishitou, Fushimi and Manganji, but you can use whatever vegetables are in season
• 1/2 onion
• 3 spring onions
• 1 knob of ginger, large
• 400g of udon noodles, cooked
• 1 handful of bonito flakes
• 1 tbsp of pickled ginger, (Benishoga)
• 1 1/2 tbsp of light soy sauce
• 1 tbsp of mirin
• 1/2 tsp toasted sesame oil