Main ingredients 🥩
onionpork belly slicesmilkudon noodles
Solo Cooking God Milk Cream Udon
A rich and savory cream udon made without expensive heavy cream or sugar, using only milk, caramelized onions, and chicken stock for a thick, satisfying texture.
🙋 Recommended for
- ⭐ Those who want a thick, rich cream udon or pasta but find buying a full container of heavy cream too expensive or impractical due to storage concerns.
- ⭐ People who prefer the deep umami flavor of caramelized onions and savory chicken stock over artificial sweetness, seeking a sophisticated, naturally rich sauce.
Ingredients needed 🛒1 servings
- udon noodles 1 pack
- onion 1/2
- pork belly slices 2~3 strips
- milk 1.5 cups
- chicken stock 1/4 tablespoon
- vegetable oil generously
- black pepper a pinch
- parsley powder a pinch
Recipe 🍳
- Slice 1/2 onion as thinly as possible so the cream can easily penetrate.
- Heat generous amount of vegetable oil in a pan and sauté the sliced onion over medium heat until it turns a deep golden brown.
- Once the onion is soft and has developed a rich brown hue, add 2–3 strips of pork belly cut into bite-sized pieces and stir-fry again.
- When the pork is nicely browned, pour in 1.5 cups of milk and add 1/4 tablespoon of chicken stock to season the broth.
- Once the cream sauce begins to boil, add the uncooked udon noodles directly and simmer gently until the milk thickens into a creamy, viscous sauce.
- When the udon noodles have absorbed the creamy flavor and the milk has reached a thick consistency, gently toss to shape and transfer to serving bowls.
- Finish by generously sprinkling black pepper and parsley powder on top for added aroma and taste.
- Sauté thinly sliced onions until deeply golden brown, then add pork belly to release its rich fat and flavor.
- Add 1.5 cups of milk and 1/4 tablespoon of chicken stock, then introduce the udon noodles and simmer gently until the sauce becomes thick and creamy.
- Once the desired thickness is achieved, serve in bowls and generously sprinkle with black pepper and parsley.
Cooking tips 💡
- Cover the pan with a lid while sautéing the onions to trap moisture and help them soften faster—this dramatically reduces caramelization time.
- No sugar is used; the dish relies entirely on the natural sweetness developed from caramelizing the onions, so it's essential to cook them thoroughly until deeply browned.
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