Foryoueats: Yaki Udon (Japanese Stir-Fried Udon Noodles)

Ingredients

• ½ onion (3.5 oz, 100 g)
• 2–3 leaves green cabbage (8 oz, 227 g)
• 2 inches carrot (1.8 oz, 50 g)
• 2 shiitake mushrooms (2/3 oz, 20 g)
• 2 green onions/scallions
• 6 oz sliced pork belly (or use your choice of meat or seafood; substitute tofu, mushrooms, or extra vegetables for vegetarian/vegan)
• 2 servings udon noodles (1.1 lb/500 g frozen or parboiled udon noodles; 6.3 oz/180 g dry udon noodles)
• 1 Tbsp neutral oil (for cooking)
• ⅛ tsp Diamond Crystal kosher salt (plus more to taste)
• ⅛ tsp freshly ground black pepper (plus more to taste)
• For the Seasonings Option A:
• ½ tsp dashi powder (use kombu dashi powder for vegetarian/vegan or skip)
• 2 Tbsp soy sauce
• 1 Tbsp sake
• 1 tsp mirin (or a pinch of sugar)
• For the Seasonings Option B:
• 1 tsp soy sauce
• For the Garnish (optional):
• 3 Tbsp katsuobushi (dried bonito flakes) (or 1–2 small packages of katsuobushi; skip for vegetarian/vegan)
• 2 Tbsp pickled red ginger (beni shoga or kizami beni shoga)