Curry Udon

serves: 2

Step 1

Gather all the ingredients. Break the boxed roux into cubes and use 2 cubes Japanese curry roux (keep the leftovers in an airtight container and store in the refrigerator/freezer for 1–3 months). Prepare 3 cups dashi (Japanese soup stock) using your preferred method. Thinly slice ½ onion and 2 green onions/scallions. Set aside the green onions for garnish.

Step 2

Preheat a medium pot or Dutch oven (I used a 2.75 QT Staub) over medium heat. When the pot is hot, add 1 Tbsp neutral oil. Next, add the onion slices. Sauté the onion slices for 2–3 minutes. Then, add 6 oz thinly sliced pork loin that you‘ve cut into bite-sized pieces. Cook the meat until it‘s barely pink. Next, add 1 Tbsp sake. Add the dashi to the pot and cover with the lid. Reduce the heat to medium low and cook for 5 minutes. When simmering, skim off the scum and fat from the stock with a fine-mesh skimmer and continue to cook for 5 minutes.

Step 3

After simmering for 5 minutes, reduce the heat to lowest or turn off the heat. Put a cube of curry roux in a ladleful of hot stock.Nami’s Tip: As curry roux melts, it sinks to the bottom of the pot and can burn before it fully dissolves. Turn off the heat to prevent scorching. With chopsticks or a spoon, dissolve the roux cube completely in the ladle, then release it to the soup. Repeat with the next cube. When it's done, turn the heat back on—keep it low heat or simmer. Add 2 tsp soy sauce and mix well. Once bubbling, turn off the heat and cover to keep it warm.

Step 4

Boil water for Udon Noodles. When the water is boiling, cook 2 servings udon noodles according to the package instructions.

Step 5

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