Curry Udon
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Curry roux dissolved into dashi instead of water gives this bowl a savory, brothy depth that curry rice does not have.
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The roux turns the stock into a thick gravy that clings to fat udon strands and comes up with every lift of the noodles.
Ingredients
Instructions
- 1
Slice 1 onion thinly and cut 100g pork into bite-size pieces if needed.
Cook or briefly blanch 2 servings of udon ahead of time, then drain well so excess water does not thin the curry broth.
- 2
Warm the pot over medium heat and cook the pork until its surface changes color.
If it begins to stick, add a little of the measured dashi stock and scrape the bottom while stirring.
- 3
Add the sliced onion and keep cooking over medium heat for about 3 minutes.
Move it through the pork fat until the edges turn translucent and the onion smells sweet before adding the stock.
- 4
Pour in all the measured dashi stock remaining after the previous step and bring it to a boil over high heat.
Skim foam from the surface, then prepare to add the curry roux.
- 5
Lower the heat to low and add 2 blocks of Japanese curry roux.
Stir while scraping the bottom of the pot until the roux fully dissolves, because the thickened sauce can scorch quickly.
- 6
Add the 2 servings of udon and simmer over medium heat for only 2 to 3 minutes.
Serve as soon as the noodles look glossy and the thick sauce clings to them, before they swell too much.
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