Curry Udon

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1. Thick, chewy udon noodles served in a rich, fragrant curry soup, this Curry Udon will satisfy your noodles craving in an instant.

   [**Credit For This Recipe And Image Goes To Nami**](https://www.justonecookbook.com/curry-udon/)

   Servings: 2

   **Ingredients**

   * ½ onion (5.7 oz or 162 g for 2 servings)
   * 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) (for vegan/vegetarian, make Vegan Dashi)
   * 2 cubes Japanese curry roux (roughly 2 oz or 50 g for 2 servings; store bought or make homemade Japanese curry roux)
   * 2 tsp soy sauce
   * 2 servings udon noodles (6.3 oz or 180 g dry udon noodles; 1.1 lb or 500 g frozen or parboiled udon noodles for 2 servings)

   **For the Garnish**

   * 2 green onions/scallions

   **Instructions**

   1. Gather all the ingredients. Break the curry roux into cubes and use 2 pieces (keep the leftovers in an airtight container and store in the refrigerator/freezer for 1-3 months). Prepare the dashi using your preferred method.
   2. Thinly slice the onion and green onions. Set aside the green onions for garnish.
   3. Preheat a medium pot or Dutch oven (I used a 2.75 QT Staub) over medium heat. When the pot is hot, add the oil. Next, add the onion slices.
   4. Sauté the onion slices for 2-3 minutes. Then, add the meat.
   5. Cook the meat until it’s barely pink. Next, add the sake.
   6. Add the dashi to the pot and cover with the lid. Reduce the heat to medium low and cook for 5 minutes.
   7. When simmering, skim off the scum and fat from the stock with a fine-mesh skimmer and continue to cook.
   8. Meanwhile, start boiling a large pot of water for the udon.
   9. After 5 minutes of simmering the stock and meat, turn off the heat. Next, put a cube of curry roux in a ladleful of hot stock.
   10. With chopsticks or a spoon, dissolve the roux cube completely in the ladle, then release it to the soup.
   11. Repeat with the next cube. Tip: You don’t want to eat a chunk of undissolved curry roux, so take your time to dissolve it completely.
   12. Add the soy sauce and mix well. Turn off the heat and cover with the lid to keep it warm.
   13. When the water is boiling, cook your udon noodles according to the package instructions.

   **To Serve**

   1. Drain the noodles and divide into two bowls.
   2. Pour the curry soup over the udon noodles. Top with the green onions and serve immediately.