← Nouns Cooking · Japanese

Ingredients

• 1 tbsp Vegetable oil
• ½ Onion, thinly sliced
• 150 g thinly sliced pork, cut into bite-sized pieces
• 1 tbsp Sake
• 720 ml Dashi powder or stock
• 2 pieces cubes Japanese curry roux (about 40 g)
• 2 tsp Soy sauce
• 1 tbsp Mirin
• 400 g udon noodles (2 portions, frozen or vacuum-packed)
• 2 Spring onion, sliced

Method

1. Heat the oil in a pot over medium heat and fry the onion for 2–3 min. Add the pork and cook for 2 min, until it changes colour, then splash in the sake.
2. Pour in the dashi and bring to the boil. Skim off any foam and simmer for 5 min, until the onion is tender.
3. Turn off the heat and dissolve the curry roux in a ladle of the broth, then stir it in with the soy and mirin.
4. Simmer gently for 2–3 min, stirring, until the broth thickens enough to coat a spoon.
5. Meanwhile, cook the udon following the packet (frozen udon usually needs 1–2 min) and drain.
6. Divide the noodles between deep bowls, ladle the curry broth over and top with spring onion. Slurp carefully: it splashes!

Tips

• Got leftover Japanese curry? Loosen it with about twice its volume of dashi and you have the broth in minutes.
• Contains wheat and soy; many curry roux blocks also contain milk, so check the label.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan Japanese Cooking 101