Curry Udon

• onion0.5 unit
• green onions/scallions2 stalks
• neutral-flavored oil1 msk
• thinly sliced pork loin170 g
• sake1 msk
• dashi7.2 dl
• Japanese curry roux2 cubes
• soy sauce2 tsk
• udon noodles2 servings

METHOD

1. 01Gather all the ingredients. If using block curry roux, break it into cubes. Prepare your dashi.
2. 02Thinly slice the onion and finely chop the green onions.
3. 03In a medium pot, heat oil on medium heat and add the sliced onion.
4. 04Sauté the onion for 2-3 minutes, then add the pork.
5. 05Cook the pork until it is almost no longer pink, then add the sake.
6. 06Add the dashi and cover with the lid. Reduce the heat to medium-low and cook for 5 minutes.
7. 07While simmering, skim off any scum and fat from the surface of the stock.
8. 08Meanwhile, bring a large pot of water to a boil for the udon noodles.
9. 09After 5 minutes of simmering the broth, turn off the heat. Place the curry roux cubes in a ladle and submerge it in the broth.
10. 10Using chopsticks or a spoon, slowly dissolve the roux completely within the ladle before releasing it into the main pot to avoid lumps.
11. 11Stir in the soy sauce until well combined. Turn off the heat and cover to keep warm.
12. 12Cook the udon noodles according to package instructions.
13. 13Drain the cooked noodles well and divide them into two serving bowls. Pour the hot curry broth over the noodles, top with chopped green onions, and serve immediately.