Cold Peanut Udon Noodles with Pork Katsu
By UMass Dining
Ingredients
For the Udon Noodles and Pork Katsu
- 16 lb 10 2/3 oz Udon noodles
- ½ cup + 1 tablespoons + 1⅔ teaspoon Salt
- 4 lb 2 2/3 oz Cabbage – thinly julienned
- 16 lb 10 2/3 oz Pork loins – sliced
- 1 lb 2/3 oz Flour
- 16 2/3 ea. Egg
- 4 qt. + ⅔ cup Panko
- ½ cup + 1 teaspoon Salt
- 2 tbsp. + 2⅓ teaspoons Black pepper
- ½ cup + 1⅓ teaspoon Canola oil
- To garnish Peanuts – roasted, chopped
- To garnish Scallion – chopped
- To garnish Sesame seeds – toasted
For the Peanut Butter Sauce
- 2 qt. + ⅓ cup Soy sauce
- 1 qt. + 1½ cups Creamy peanut butter
- 2 cups + 1⅓ tablespoons Sesame oil
- 1 qt. + 1½ cups Water
- 1 cup + ⅔ tablespoons Garlic – minced
- 1 cup + ⅔ tablespoons Ginger – minced
- 1 cup + 1⅓ teaspoons Brown sugar
- 1 cup + 1⅓ teaspoons Mirin
Directions
For the Udon
- Bring a pot of water to a boil over high heat. Add salt and udon into the pot and cook for 3 minutes or until it’s cooked. Remove from heat. Drain and shock in ice water for a couple minutes. Reserve chilled.
For the Sauce
- In a saucepan over medium heat, warm the sesame oil and sauté the minced garlic and ginger for 1–2 minutes. Add the remaining sauce ingredients and whisk until smooth. Reduce the heat and simmer for 3–4 minutes. Remove from heat and allow to cool completely.
For the Pork Katsu
- Toast the panko in a frying pan over medium heat until they’re slightly brown. Remove from heat and drizzle in the oil. Mix until the breadcrumbs are coated in oil. Let cool completely.
- Season the pork slices with salt and pepper, then dredge in flour, dip in beaten egg and coat in the toasted panko.
- Arrange the pork slices on an oven rack on top of a sheet pan. Bake in the oven at 400°F until the pork is cooked. About 13–15 minutes. Slice into ½” wide strips. Reserve hot.
Assembly
- Ladle the sauce over the udon, reserving 2 tablespoons for the pork. Add the cabbage and toss to coat. Place the pork strips on top and drizzle with the reserved sauce. Garnish with roasted peanuts, sesame seeds and scallions and serve immediately.
