Curry Udon
Thick, chewy udon noodles swimming in a silky, dashi-rich Japanese curry broth thickened to cling to every strand.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Bring the dashi to a simmer in a medium pot, add the sliced onion, and cook for 4 minutes until softened and translucent.
- 2
Add the sliced pork or chicken and simmer for 4 to 5 minutes, skimming any foam, until the meat is just cooked through.
- 3
Lower the heat, drop in the curry roux blocks, and stir gently until fully dissolved, then simmer 3 minutes more so the broth thickens to a pourable, velvety consistency.
- 4
Meanwhile, cook the udon in boiling water for 1 to 2 minutes until heated through and loosened, then drain and divide between two deep bowls.
- 5
Ladle the hot curry broth and meat over the noodles, garnish with sliced scallions, and serve immediately while the broth is steaming.
Plan it in Listahan
Add Curry Udon to your week, check it against your household's allergens, and build the shopping list automatically.