Name: Brothless Udon with Eggplant and Pork
Ingredients: 2 servings frozen udon; 200g pork slices (cut into bite-sized pieces); 2 eggplants (cut into bite-sized pieces); 2 eggs; 1/2 green onion (cut into bite-sized pieces); 1 clove garlic (smashed and roughly chopped); 3 tbsp soy sauce; 1 tbsp Worcestershire sauce; 1 tbsp kimchi base; 1 tbsp ketchup; 1 tbsp olive oil; 3 tbsp vegetable oil; 2 tbsp sesame oil; 1 tsp chicken bouillon powder; 70ml water; Black pepper to taste

About "Brothless Udon with Eggplant and Pork"

This is a budget-friendly brothless udon recipe featuring eggplant, pork, and frozen udon. It features a unique fusion sauce combining soy sauce, Worcestershire sauce, kimchi base, ketchup, sesame oil, and olive oil, creating a deep, multi-dimensional flavor that defines a whole new genre. The key is to scramble the eggs until fluffy first, set them aside, and return them later to preserve their texture. Simply pour the rich sauce over boiled udon and finish with black pepper. It's also highly recommended to serve over rice!

Introduction to 桝谷のSimple is best →

Tips for Making "Brothless Udon with Eggplant and Pork"

Prep
- Cut the pork slices into bite-sized pieces, eggplants into bite-sized chunks, and green onions to a similar size as the eggplant. Smash the garlic firmly with the flat of a knife before chopping.
Scrambling Eggs
- Heat 3 tbsp of vegetable oil well in a frying pan. Tilt the pan, pour in the beaten eggs, quickly scramble until soft and fluffy, and transfer to a strainer.
Reusing Oil
- Avoid waste by reusing the vegetable oil that drips from the strainer holding the scrambled eggs during the stir-frying process.
Heat Control
- Once the pork, eggplant, green onion, and garlic are in the pan, stir-fry rapidly over high heat to get a nice sear on everything.
Seasoning
- The key to the flavor is the special fusion sauce combining kimchi base, soy sauce, Worcestershire sauce, ketchup, chicken bouillon, sesame oil, and olive oil. Ketchup acts as a secret ingredient to add acidity and sweetness.
Finishing
- After adding the sesame oil and olive oil, turn off the heat and toss quickly to preserve their aromas. Pour the sauce over the cooked udon and finish with freshly ground black pepper.

Ingredients for "Brothless Udon with Eggplant and Pork"

16 items

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2servings frozen udon
200gpork slices (cut into bite-sized pieces)
2eggplants (cut into bite-sized pieces)
2eggs
1/2green onion (cut into bite-sized pieces)
1clove garlic (smashed and roughly chopped)
3tbsp soy sauce
1tbsp Worcestershire sauce
1tbsp kimchi base
1tbsp ketchup
1tbsp olive oil
3tbsp vegetable oil
2tbsp sesame oil
1tsp chicken bouillon powder
70mlwater
Blackpepper to taste

How to Make "Brothless Udon with Eggplant and Pork"

1
Bring a pot of water to a boil to cook the udon.
2
Add 3 tbsp of vegetable oil to a frying pan and heat well over medium heat, tilting the pan to coat.
3
Pour in 2 beaten eggs, quickly scramble until soft and fluffy, and transfer them along with the oil to a strainer.
4
Add the pork slices to the same pan and sauté over medium heat, utilizing the fat rendered from the meat. Add the green onion, eggplant, and garlic, then stir-fry quickly over high heat until nicely browned (if it needs more oil, pour back the vegetable oil dripping from the strainer with the eggs).
5
Add 1 tbsp kimchi base, 3 tbsp soy sauce, and 1 tbsp Worcestershire sauce, and stir-fry well to combine.
6
Pour in 70ml of water, then add 1 tsp chicken bouillon powder and 1 tbsp ketchup. Return the fluffy scrambled eggs back to the pan.
7
Once the water boils, add the frozen udon and boil for about 1 minute.
8
Add 2 tbsp sesame oil and 1 tbsp olive oil, toss quickly, and turn off the heat.
9
Plate the cooked udon in bowls, generously top with the sauce from step 8, and finish with freshly ground black pepper.

Detailed Commentary on "Brothless Udon with Eggplant and Pork"

* Content organized by topics from the video.

Udon Series Part 2! Introducing 'Nasu-Buta Men'

As the second installment of the highly popular udon series, we introduce 'Brothless Udon with Eggplant and Pork,' made with budget-friendly ingredients. The chef playfully calls it 'Chesu-Chu-Mien' (Eggplant Pork Noodles) in Chinese style, sparking the staff's curiosity. The main ingredients are 2 eggplants, 200g of pork slices, 2 servings of frozen udon, along with 2 eggs and 1/2 green onion. A wide variety of seasonings like kimchi base, soy sauce, Worcestershire sauce, and sesame oil are lined up in the kitchen. The chef jokes about having them out without knowing exactly how they'll be used, building anticipation for this new fusion dish combining Japanese, Western, and Chinese flavors.

Prep & Casual Chat About the Chef's Glasses

The prep begins with the ingredients. While cutting the pork slices into bite-sized pieces, the chef explains Chinese terms for meat like 'Zhurou' (pork) and 'Niurou' (beef), and the origin of 'Chinjao Rosu' (green pepper and shredded meat), impressing the staff. Next, as he cuts the eggplants into bite-sized pieces, the staff points out his glasses: 'Are your glasses different today?' The chef shyly reveals that these thin-rimmed glasses are his 'home-use' pair, showing a private side of 'Masuya at home' (his nickname) and warming up the atmosphere. Finally, he cuts the green onion to match the eggplant size, completing the prep.

Cooking Fluffy Eggs & Stir-Frying the Pork

Cooking begins. Add 3 tbsp of vegetable oil to a frying pan and heat well while tilting the pan. Pour in 2 beaten eggs, quickly scramble until soft and fluffy, and transfer them to a strainer. Next, add the pork slices to the same pan and sauté over medium heat, using the rendered pork fat. Toss in the green onion and eggplant. Here, the chef switches into high gear, smashing a garlic clove with the flat of his knife with a loud 'Suwan!' before chopping and adding it to the pan. He turns the heat to high and stir-fries everything rapidly. If the pan gets dry, he pours back the oil dripping from the strainer—a clever, zero-waste professional technique.

Secret Seasonings & the Worcestershire Story

Now for the seasoning. First, add 1 tbsp of kimchi base (or doubanjiang) for a spicy kick, followed by 3 tbsp of soy sauce. Next, a bottle of Worcestershire sauce with an 'N' written on the cap appears. It turns out to be the personal property of staff member Kao-chan (Kaori Nagai), brought from home with a strict 'please return it' request. The chef jokingly voices Kao-chan's inner thoughts—'That's mine, don't use it!'—bringing laughter to the set as he generously adds 1 tbsp of it. After stir-frying well, he pours in 70ml of hot water and returns the fluffy eggs to the pan. He then adds 1 tsp of chicken bouillon and 2 tbsp of sesame oil to concentrate the umami and richness.

Finishing the Fusion Sauce with Ketchup & Oil

Suddenly, the chef shouts, 'Oh, I forgot!' and adds 1 tbsp of ketchup. This ketchup is a crucial secret ingredient, adding acidity and sweetness to deepen the flavor. To finish, he drizzles 1 tbsp of olive oil for aroma. Soy sauce, kimchi base, Worcestershire sauce, ketchup, and olive oil merge to create a spectacular fusion sauce. Meanwhile, the frozen udon is boiled in hot water for about 1 minute. The cooked udon is plated, generously topped with the rich, ingredient-packed sauce, and finished with freshly ground black pepper to complete the hearty dish.

Tasting Time! Kao-chan's Mind-Blown Reaction

Staff member Kao-chan tastes the finished dish. Since the other staff members are away, she gets to enjoy a massive portion—almost two servings—all to herself. Taking a bite, her eyes widen in amazement. 'Amazing! The individual flavors of each ingredient really stand out. It's delicious, a whole new genre!' she raves. She is amazed by the exquisite balance of the sesame oil and ketchup, which makes it hard to classify as purely Western or Chinese. The chef also guarantees that it tastes great over rice. Finally, expressing gratitude to the viewers, he previews the next dish, 'Adult Neapolitan,' closing the video on a warm note.

About 桝谷のSimple is best

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