This is a quick Japanese-style curry udon made with curry powder rather than curry roux. That keeps the broth aromatic and lets the dashi, soy sauce and mirin remain part of the flavor. A potato-starch slurry gives the broth a glossy texture that clings beautifully to the noodles.
Ingredients
300g thinly sliced, chopped pork (豚こま肉)
3/4 Onion
3 servings Frozen udon
3/4 osaji Cooking oil
2-3 osaji Curry Powder
3 osaji Soy sauce
3 osaji Mirin
1 1/2 kosaji Granulated Japanese dashi (和風顆粒だし)
750ml Water
3 osaji each Potato starch + water (水溶き片栗粉)
Steps
1. Slice the onion thinly. Heat the frozen udon according to the package instructions, then divide the hot noodles among three serving bowls.
2. Heat the oil in a large frying pan or saucepan over medium-low heat. Add the onion and pork and cook until the pork has changed color and the onion has begun to soften.
3. Reduce the heat to low. Add 2 tablespoons of curry powder and stir for about 30 seconds, just until fragrant. Add the remaining curry powder later only if you want a stronger curry flavor.
4. Add the soy sauce, mirin, granulated dashi and 750 ml water. Bring to a gentle boil over medium-low heat, then reduce to low.
5. Mix the potato starch and 3 tablespoons water thoroughly. Stir the broth continuously while adding most of the slurry in a thin stream. Let it simmer briefly; add the rest only if you want a thicker, more clingy broth.
6. Taste and adjust if necessary. Ladle the hot curry broth, pork and onion generously over the udon. Garnish with greens if desired and serve immediately.
Serve With
Reference
Steff’s Note
Curry powder varies wildly in strength, so start at 2 tablespoons for the three-person batch and taste before adding the last 1/4 tablespoon. Likewise, hold back a little of the starch slurry at first. We are aiming for glossy curry broth that hugs the noodles — not wallpaper paste.
Tamagawa Salad 