Yaki Udon (Mie Udon Goreng Jepang)

Bahan-bahan (2 porsi)

• 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 ((0.7 oz, 20 g))
• 2 g reen onions/scallions
• 6 oz sliced pork belly
• 2 servings 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))
• 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))
• 3 Tbsp mentsuyu (concentrated noodle soup base)
• 1 tsp soy sauce
• 3 Tbsp katsuobushi (dried bonito flakes) ((or 1–2 small packages of katsuobushi; skip for vegetarian/vegan))
• 2 Tbsp pickled red ginger