Curry Udon

Thick chewy udon noodles soaked in a rich, fragrant curry sauce! This Curry Udon will satisfy your noodles craving in an instant. Bonus: it’s simple enough to throw together on a busy weeknight.

Ingredients

• ½ onion ((5.7 oz, 162 g))
• 2 green onions/scallions
• 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
• 6 oz thinly sliced pork loin ((or use your choice of protein; cut into small pieces))
• 1 Tbsp sake
• 3 cups dashi (Japanese soup stock; click to learn more) ((720 ml))
• 2 cubes Japanese curry roux
• 2 tsp soy sauce
• 2 servings udon noodles ((6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen or parboiled udon noodles))

Instructions

0. Gather all the ingredients. For curry roux, you will need to break into cubes and use 2 pieces. Prepare dashi with your preferred method, if you haven't made yet.
1. Thinly slice the onion and green onions.
2. In a medium pot (I used a 2.75 QT Staub), heat oil on medium heat and add the onion.
3. Saute the onion for 2-3 minutes, and then add the meat.
4. Cook the meat until almost no longer pink and add sake.
5. Add dashi and cover with the lid. Reduce the heat to medium low and cook for 5 minutes.
6. When simmering, skim off the scum and fat from the stock and continue to cook.
7. Meanwhile, start boiling a large pot of water for udon.
8. After 5 minutes, turn off the heat. Put the cube of the curry roux in a ladle and dissolve one cube at a time.
9. With chopsticks or spoon, let the roux dissolves completely in a ladle, before releasing it to the soup. Tip: You don't want to eat a chunk of undissolved curry roux, so take your time to dissolve the roux completely.
10. Add soy sauce and mix well. Turn off the heat and cover the lid to keep it warm.
11. When water is boiling, cook your udon noodles according to the package instruction (For this Sanuki udon, cook frozen noodles in boiling water for 1 minute).
12. Drain the noodles and divide into two bowls. Pour the curry over the udon noodles. Top with green onion and serve immediately.