Episode 444: Shichimi Tōgarashi
2 cups water
1 1/3 teaspoons dashi powder
1/2 cup soy sauce
1 tablespoon sugar
Bring to a boil to dissolve, simmer for a few minutes, and set aside.
1/4 pound thin-sliced pork belly, cut into 1/2 inch lengths
1/2 onion, sliced
3 scallions, cut into 1-inch lengths
Cook the pork in a little oil. Remove from pan and add onion. Cook until it begins to soften. Add scallions and ginger and cook until onions begin to brown. Add pork and tsuyu, heat through, and serve in dipping bowls with boiled and drained udon.
Yield: 3 servings