Curry Udon

Name: Curry Udon
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 portions fresh or frozen udon noodles (about 14 oz); 3 cups dashi (or water with 1 tsp dashi powder); 3 blocks (about 2.5 oz) Japanese curry roux; 1/2 lb thinly sliced pork belly or chicken thigh; 1 onion, sliced, and 2 scallions, sliced on the diagonal

Thick, chewy udon noodles swimming in a silky, dashi-rich Japanese curry broth thickened to cling to every strand.

30 minutes

Serves 2

Lunch/Dinner

Contains common allergens

Fish Seafood Wheat

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Instructions

5 steps

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.

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