Full meal for pickup — April A-Z
Udon with Miso Braised Pork
Main Dish
Udon noodles are made from scratch. Pork shoulder is braised in miso broth for 3.5 hours until it falls apart with a fork and spoon. Broccoli and sweet corn are sauteed with a splash of ponzu sauce to finish. Red onions are pickled to add a bit of acid to cut through the richness of this noodle bowl.
Salad
Asian slaw with sesame dressing and crushed peanuts. The refreshing crunch of this salad balances the smooth richness of the miso-braised pork.
Side
Mushroom and vegetable goyza with soy, scallion, and siracha dipping sauce. The dumpling wrappers and filling are made from scratch. This quick snack can be quickly reheated in a pan and gobbled up to get things started.
Dessert
Lemongrass panna cotta with mango puree and salted brown-sugar panko. This dessert is creamy and tart with a crunch.
What to drink?
Stop by a local wine shop, bottle bar, or brewpub to pick up one of the following drink-pairing options.
And just so we are clear, these drink options are sold separately by other local businesses.
Non-Alcholic
Ginger beer mocktail made from …
Cocktail
Ginger beer cocktail made from …
Wine
Sweet or dry reisling
Beer
Rice lager or sour beer
Serving Options
Side — Resear and steam goyza
The gyoza have been pan-fried and finished with steam. But they have since been refrigerated, so reheating will bring out the flavor and impart the pan-fried texture.
The quick option is to zap them in the microwave. The more texture-conscious option is to heat a frying pan to medium high. Once the pan comes to temperature, add 1-2 teaspoon of vegetable or sesame oil to the pan to keep goyza from sticking. Place goyza in the pan, browned side down. Add 2-3 tablespoons of water, which should start sizzling immediately. Cover and cook until the water evaporates.
Main Dish — Build udon noodle bowl
The quick option is to microwave the precooked noodles, pork, and veggies in one container and the broth in another. Place the pickled onions on the side before microwaving. Then combine the noodles and broth. Top with the pork, veggies, and pickled onions.
The more texture-conscious option is to heat a frying pan to medium high. Once the pan comes to temperature, add 1-2 teaspoon of vegetable to the pan. Add the pork to the pan and smash the pork flat with a spatula. Sear the pork for 2 minutes on one side to give the pork a crunchy browned crust. Flip the pork and cook for 30-60 seconds to ensure that the pork is heated through. Remove the pork from the pan and add the broccoli and corn. Sautee for 1-2 minutes to reheat. Remove the veggies from the pan and add the broth. Once the broth comes to a boil, add the noodles for 1 minute, flipping them halfway through to ensure that the noodles are fully reheated. Portion noodles and broth into bowls. Top with the pork, veggies, and pickled onions.
Ingredients
Udon Nodles
wheat flour
salt
Pork and Broth
pork shoulder
miso paste
chicken stock
garlic and onions
vegetable oil
ponzu
mirin
salt and pepper
Noodle Bowl Veggies
sweet corn
broccoli
sesame oil
ponzu
salt and pepper
Asian Slaw
napa and red cabbage
carrots
sesame oil and seeds
rice wine vinegar
lemon
garlic
peanuts
salt and pepper
Goyza
napa cabbage
carrots
mushrooms
scallions
egg white
soy sauce
sesame oil
wheat flour
salt and pepper
Siracha
Panna Cotta
heavy cream
coconut milk
lime zest
gellatin
granulated sugar
mango
mint
lemon
panko
brown sugar
maldon salt