Japanese Curry Udon in Dashi Broth with Pork

What you need

• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 150 g (5 oz) thinly sliced pork loin, or pork belly, cut into bite-size pieces
• 700 ml (3 cups) dashi
• 1 tbsp soy sauce
• 1 tbsp mirin
• 2 Japanese curry roux blocks, about 40 g (1 1/2 oz), from a standard box
• 2 portions udon noodles, fresh or frozen, about 400 g (14 oz) total
• 2 spring onions, thinly sliced

Method

Restated from the original video

1. 1

   Heat the oil in a medium pot over medium heat. Cook the onion until soft and lightly golden, 4-5 min.

2. 2

   Add the pork and stir until it is no longer pink on the outside, 1-2 min.

3. 3

   Pour in the dashi and bring to a boil. Skim off any foam.

4. 4

   Simmer gently until the onion is very soft and the pork is cooked through, 5 min.

5. 5

   Stir in the soy sauce and mirin.

6. 6

   Turn off the heat. Put the curry roux in a ladle, lower it into the broth and break it up with chopsticks until it dissolves.

7. 7

   Return the pot to low heat and simmer, stirring, until the broth thickens enough to coat a spoon, 3-5 min.

8. 8

   Meanwhile, boil the udon in a separate pot of water for 1-2 min until loosened and hot, then drain well.

9. 9

   Divide the udon between two deep bowls and ladle the curry broth and pork over the top.

10. 10

    Scatter the spring onions over and serve hot.

Imported from tasteasianfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.