No-Face's Fiery Spirit Udon

Name: No-Face's Fiery Spirit Udon
Total time: 45 min
Yield: Serves 4
Ingredients: 400 g Pork belly or shoulder, thin sliced; 2 tbsp Sake; 1 tbsp Soy sauce; 2 tbsp Gochujang; 2 cloves Garlic, minced; 1 tsp Ginger, grated; 1 tsp Toasted sesame oil; 6 cups Dashi broth; 3 tbsp Miso paste (red or mixed); 1-3 tbsp Gochugaru (Korean chili flakes); 2 tbsp Chili oil, store-bought or homemade; 4 packs Udon noodles, fresh or frozen; 100 g Shiitake mushrooms, sliced; 2 heads Bok choy, halved or quartered; 4 stalks Scallions, thinly sliced; 2-4 pcs Bird's eye chilies, thinly sliced (optional); 1 tbsp Sesame seeds, toasted

A vibrant and intensely spicy Japanese udon noodle soup, 'No-Face's Fiery Spirit Udon' takes inspiration from the gluttony and eventual purification witnessed in the spirit world. Featuring tender chili-marinated pork, chewy udon noodles, and a rich, deeply fiery dashi broth, it's a culinary journey of intensity and flavor, cleansed by fresh greens and earthy mushrooms.

45 min
Serves 4
Medium
Animation

Gather these

Ingredients

400 gPork belly or shoulder, thin sliced
2 tbspSake
1 tbspSoy sauce
2 tbspGochujang
2 clovesGarlic, minced
1 tspGinger, grated
1 tspToasted sesame oil
6 cupsDashi broth
3 tbspMiso paste (red or mixed)
1-3 tbspGochugaru (Korean chili flakes)
2 tbspChili oil, store-bought or homemade
4 packsUdon noodles, fresh or frozen
100 gShiitake mushrooms, sliced
2 headsBok choy, halved or quartered
4 stalksScallions, thinly sliced
2-4 pcsBird's eye chilies, thinly sliced (optional)
1 tbspSesame seeds, toasted

Tip: To amplify the 'spicy as hell' factor, create a separate 'chili bomb' paste by mashing extra bird's eye chilies with a pinch of salt and a spoonful of chili oil, serving it on the side for individual heat adjustment.

Step by step

Instructions

1
In a bowl, combine sliced pork with sake, soy sauce, gochujang, minced garlic, grated ginger, and sesame oil. Marinate for at least 15 minutes, or up to an hour in the refrigerator.
2
Heat a large pot or Dutch oven over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 5-7 minutes. Remove pork and set aside, leaving any rendered fat in the pot.
3
Pour dashi broth into the same pot. Bring to a simmer. In a small bowl, whisk miso paste with a ladleful of hot broth until smooth, then stir back into the main pot. Add gochugaru and chili oil. Simmer gently for 5 minutes.
4
Add shiitake mushrooms to the broth and cook for 3-4 minutes until tender. Then add the bok choy and cook for 2-3 minutes until bright green and slightly softened.
5
While the broth simmers, cook udon noodles according to package instructions. Drain well.
6
Divide the cooked udon noodles among 4 serving bowls. Ladle the hot, spicy broth, mushrooms, and bok choy over the noodles. Arrange the cooked pork on top of each bowl.
7
Garnish generously with sliced scallions, additional bird's eye chilies (if you dare!), and a sprinkle of toasted sesame seeds. Serve immediately.

The Inspiration

Why this dish

The 'Fiery Spirit Udon' embodies the transformational journey of 'Spirited Away.' The intensely spicy broth represents the challenges Chihiro faces and the vivid, sometimes dangerous, nature of the spirit world, particularly the 'No-Face' spirit's insatiable hunger and eventual purification. The rich pork symbolizes the gluttony that befell Chihiro's parents, while the clean noodles, fresh greens, and mushrooms signify the bathhouse's cleansing rituals and the nourishing, communal food found within its magical walls. The layers of heat reflect Chihiro's developing courage and spirit.

Spirited Away · Animation

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