Buta Udon is the ultimate bowl of comfort. With thick, chewy udon noodles, savory-sweet pork, and a light yet flavorful broth, this dish strikes the perfect balance between hearty and soothing. “Buta” means pork in Japanese, and in this dish, thinly sliced pork is cooked in a simple soy-based sauce that brings out its natural richness.
The beauty of Buta Udon lies in its simplicity. You don’t need a long list of ingredients, just quality ones. The base typically starts with dashi, a Japanese soup stock that brings a subtle umami depth. Add soy sauce, mirin, and a bit of sugar, and you’ve got a broth that’s savory, slightly sweet, and incredibly satisfying.
The pork used in Buta Udon is usually thinly sliced pork belly or shoulder. It cooks quickly and absorbs all the flavor of the broth. Some variations even include a quick marinade to give the meat an extra layer of taste. When paired with the udon noodles, which are delightfully thick and chewy, the textures in this dish become just as appealing as the flavors.
Toppings are kept minimal, just thinly sliced scallions, a soft-boiled egg, or a few pieces of nori. That way, the pork and noodles stay front and center. If you’re feeling adventurous, a pinch of shichimi togarashi (Japanese chili pepper blend) can add a gentle kick.
Buta Udon is great for weeknight dinners. It comes together quickly, especially if you use pre-cooked udon noodles, and it’s a complete meal in one bowl. It’s warm, filling, and has that nostalgic quality that makes you feel instantly at home.
Whether you’re new to Japanese cooking or just craving a cozy noodle dish, Buta Udon is a fantastic choice. It’s proof that with just a few ingredients and a little time, you can create something incredibly satisfying.
Ingredients
- 2 packs udon noodles
- 300 g pork belly thinly sliced
- 2 tbsp vegetable oil
- 1 onion sliced
- 2 cloves garlic minced
- 3 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 2 Green onions sliced
- Nori seaweed for garnish
Instructions
- In a large pot, bring water to a boil and cook udon noodles according to package instructions. Drain and set aside.
- In a separate pot, heat vegetable oil over medium heat. Add sliced pork belly and cook until browned and crispy. Remove from pot and set aside.
- In the same pot, add sliced onion and minced garlic. Cook until onions are translucent.
- Add chicken broth, soy sauce, mirin, and sake to the pot. Bring to a simmer.
- Add cooked udon noodles and sliced pork belly back to the pot. Stir to combine and let simmer for a few more minutes.
- Serve hot, garnished with sliced green onions and nori seaweed.
Sounds good, but I don’t love “cook udon in water then pour everything back.” Wouldn’t it get mushy? Also, what’s the point of sake if you can just use more mirin?
The broth combo (soy + mirin + sake) is classic Japanese cooking vibes. I added a pinch of sugar and it balanced perfectly for my taste.
Pretty solid. I had to add a splash more broth because mine was thicker than I expected, but the flavor balance is great. Next time I’ll thinly slice the pork even more for extra crisp.
Took a shortcut with thicker pork slices (didn’t crisp as much) but flavor still came out great. I’d maybe add a pinch of sugar next time to balance the soy.
I don’t get why people love udon so much. This was just noodles in broth… not for me. 🤷
I totally get it! Udon can be pretty basic if you’re not into the broth. Maybe try a different dish next time? 🤷♂️
Sorry but this didn’t turn out good for me. The broth was too salty. Maybe I messed it up.
Finally, a recipe with no fish sauce! Easy to follow too. I added some chili flakes for a kick.
I used beef broth instead of chicken broth and it worked… kind of? The taste was different but still yummy. My friends liked it.
This Buta Udon recipe is amazing! The pork belly is sooo delicious, and everyone loved it!
I totally agree! The pork belly just melts in your mouth. I love how simple yet flavorful this recipe is! 😍
Looks good, but not sure about the ratio of noodles to broth. Is 3 cups really enough?
Followed the steps and it came out pretty tasty. My broth tasted a little too salty at first, but once I balanced it, it was great.