Microwave Butter Soy Sauce Udon: 10-Minute One-Bowl Dinner

Microwave Pork & Mushroom Butter Soy Sauce Udon

This Pork Mushroom Butter Soy Sauce Udon is the ultimate “cheat code” for a busy weeknight. It’s a one-bowl wonder that transforms frozen staples into a gourmet Japanese meal using only a microwave.

The magic lies in the Butter Shoyu (バター醤油) sauce—a cult-favorite flavor profile in Japan that hits the perfect trifecta of salty, savory, and creamy.

📋 Nutrition Facts

Nutrients	Amount
Calories	604 kcal
Protein	27.1 g
Total Fat	26.2 g
Total Carbohydrates	58.4 g
Salt Equivalent	5.6 g

Ingredients

Frozen Udon: 1 pack (180g)
Pork Shoulder Loin: 70g (Thinly sliced)
Shimeji Mushrooms: 40g (Root removed and separated)
Egg: 1 (To make Onsen Tamago)
Green Onions: 5g (Garnish)

☆ The Pork Marinade:

Dark Soy Sauce: 10g
Mirin: 5g
Sake: 5g

★ The Signature Butter Soy Sauce:

Soy Sauce: 10g
Mirin: 10g
Sake: 20g
Dashi Stock Granules: 4g
Water: 20g
Salted Butter: 8g

👨‍🍳 How to Make It (Step-by-Step)

How to make a Soft-Boiled Egg (Microwave Method)

Pour boiling water into a microwave-safe bowl and carefully crack an egg into it.
Microwave at 600W for a few minutes.
Keep an eye on it and adjust the cooking time periodically to reach your desired consistency.
- Quick Tip: To prevent the egg from exploding, gently prick the yolk a few times with a toothpick before microwaving.

Prep the Pork & Veggies

Marinate the pork shoulder in the ☆ ingredients for 10 minutes.
Prep your shimeji mushrooms and chop the green onions.

The Microwave “Magic”

In a heat-resistant bowl, place the frozen udon.
Layer the marinated pork and shimeji mushrooms on top.
Pour over the ★ sauce ingredients and add the pat of butter.
Cover loosely with plastic wrap.
Microwave at 600W for 5 minutes. > Pro Tip: Ensure the pork is no longer pink. If you are doubling the recipe, stir the noodles halfway through to ensure even heating.

Assemble and Serve

Carefully remove from the microwave (it will be hot!).
Crack the Onsen Tamago on top and sprinkle with green onions.
Give it a vigorous mix so the melted butter emulsifies with the dashi and egg yolk.

💡 Cooking Tips for Success

We also recommend using chicken soboro instead of pork! Get the soboro recipe here!　👉　Soboro Don (Minced Meat Rice bowl)

The Meat: Pork belly is a great substitute if you want more richness. Avoid lean cuts like pork thigh, as the microwave can make them “rubbery.”
The Butter: Always use salted butter. It provides that specific savory kick that defines Japanese cafe-style pasta and udon.
The Mushrooms: If you can’t find shimeji, King Oyster or Shiitake mushrooms work beautifully.

📖Read the Japanese version of this article here! [【レンジで5分】包丁いらず！豚肉としめじのバター醤油うどんが旨すぎる件]　　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!