Slice the daikon into thin pieces, halve the carrot lengthwise and slice thinly, and cut the green onion diagonally.

Heat salad oil in a pot over medium heat, add pork, and stir-fry until the color changes. Add sake and stir briefly, then add carrot and daikon, mixing well.

Add water and dashi powder, cover, and simmer over low heat for 5–7 minutes until vegetables are tender. Add udon noodles and cook according to package instructions, stirring to loosen.