濃汁炒烏冬

Prepare your ingredients: cut the cabbage into bite-sized pieces, slice the green onions into 1 1/2-inch sections, and cut the pork into bite-sized pieces.

Heat some oil in a skillet over medium heat. Add the pork and cook it until it's nicely browned, then season it with salt and pepper.

Introduce the washed cabbage to the skillet (there's no need to drain all the water) and stir-fry. Once the cabbage begins to soften, add the green onions and continue to stir-fry everything together.

Stir in the chicken bouillon granules until they've completely dissolved. While that's happening, rinse the udon noodles under cold water in a colander to help loosen them, then add them to the pan.

Stir-fry everything well for 1-2 minutes. Pour in the tonkatsu sauce and Worcestershire sauce, and continue to stir-fry for about 2 more minutes, ensuring everything is well combined.

Serve your yaki udon on plates. For an extra boost of flavor, you can optionally top it with bonito flakes and aonori (dried seaweed flakes).

If you're not planning to eat it immediately or are saving some for the next day, you can refresh the dish by adding half the original amount of each sauce and stir-frying it again. This will help revive the flavor and loosen the noodles.

Should you decide to add extra ingredients, remember to increase the quantity of both sauces accordingly to maintain a balanced flavor profile.