Curry Udon
The ultimate Japanese winter comfort food. Thick, incredibly chewy udon noodles are submerged in a rich, velvety, hot curry soup thickened with potato starch. Slices of pork and sweet onions make this a deeply satisfying bowl.
Ingredients
- 2 portions Udon noodles frozen blocks preferred
- 1/4 lb Thinly sliced pork or chicken
- 1/2 Onion sliced
- 1 tbsp Vegetable oil
- 3 cups Dashi stock
- 2 blocks Japanese Curry Roux
- 1 tbsp Soy sauce
- 2 tbsp Potato starch dissolved in 2 tbsp water
- 1 Green onion
Instructions
- Sauté the Meat: Heat the vegetable oil in a medium pot over medium heat. Sauté the sliced onions until soft, then add the thinly sliced pork and cook until browned.
- Build the Broth: Pour the dashi stock and soy sauce into the pot. Bring the liquid to a simmer, skimming off any foam that rises to the top.
- Dissolve the Curry: Turn off the heat entirely. Break the solid Japanese curry roux blocks into the hot broth. Stir constantly until they are completely melted. Turn the heat back to low and simmer for 3 minutes.
- Thicken the Soup: Give the potato starch slurry a quick stir and drizzle it slowly into the simmering curry soup while stirring constantly. The soup will become incredibly thick, glossy, and clingy.
- Cook Udon and Serve: Boil the udon noodles in a separate pot according to the package directions, then drain well. Place the hot noodles into deep serving bowls. Ladle the thick, boiling curry soup generously over the top. Garnish with sliced green onions.
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