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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly salt and pepper the pork slices. Sprinkle on 1/2 T cornstarch and lightly mix. | 2. In a small cup, mix 1 1/2 T cornstarch with 1 T water to make a thickening slurry and set aside. | 3. Combine vegetable or chicken stock and 1 T sake in a large saucepan and heat until it comes to boil. Turn down heat to medium. | 4. Add to the same saucepan, napa cabbage and carrots and cook for 3-4 minutes until softened a bit. Then add pork slices. Continue to cook for another 2-3 minutes. | 5. Add cooked udon, oyster sauce, soy sauce, and cornstarch/water mixture to the the saucepan. Lightly combine. | 6. Add spinach and cook until softened a bit but do not overcook, about 30 seconds. | 7. Divide into 2 bowls and top with grated ginger paste on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1/4		cut	289.0007	0.0	27.3701	20.0034
salt pepper				-	-	-	-
cornstarch	1/2	tablespoon		15.24	3.6508	0.0104	0.002
carrot	1		skinned cut	52.48	12.2624	1.1904	0.3072
spinach	1/2	bunch	washed cut	-	-	-	-
napa cabbage	1/4		washed cut	3.27	0.6077	0.2998	0.0463
udon noodle	2 1/2	cups	cooked	-	-	-	-
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
sake	1	tablespoon		-	-	-	-
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
cornstarch	1 1/2	1/2		15.24	3.6508	0.0104	0.002
water	1	tablespoon		0.0	0.0	0.0	0.0
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.