Udon alla Sake with Pork Medallions
Tags: Dinner Japanese Pork
Yield: 4
- 16 ounces Udon noodles, cooked
- 1 tablespoon sesame oil, once around the pan in a slow stream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup cooking sake
- 1 tablespoon miso paste
- 1/2 teaspoon dashi
- 1 cup water
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 32 ounces crushed tomatoes
- 1/4 teaspoon Sandwich Sprinkle
- 1/2 cup heavy cream
- 18 ounces pork tenderloin, cut into bite-size pieces
- 1/2 cup flour
- 2 eggs, beaten
- 3/4 cup panko
- Cook noodles according to package directions.
- Dredge the pieces of pork in flour, then coat with egg, finally breading with the panko. Place breaded pork pieces on a baking sheet.
- Preheat oven to 425.
- Heat a large skillet over moderate heat. Add oil, butter, and garlic. Gently saute garlic for 1 to 2 minutes. Add sake to the pan. Reduce sake by half, this will take 2 or 3 minutes. Add miso paste, dashi, water, sugar, and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with Sandwich Sprinkle.
- While sauce is simmering, bake pork for 15 minutes.
- Stir cream and soy sauce into tomato sauce. When sauce returns to a bubble, remove it from heat. Toss hot pasta with sauce.
- Try plain and curried versions of the breaded pork
