Curry Udon

Method12 steps · about 20 min

1. 1

   Step 1: Cut the scallions (4) diagonally into pieces about 5 cm long. Slice the two chikuwa diagonally into pieces about 4 cm long and 5 mm thick.

   Uses 4 scallions · 2 short chikuwa fish cakes

2. 2

   Step 2: Pour boiling water over the aburaage (1) to remove excess surface oil, then squeeze out the moisture. Cut it in half lengthwise, then crosswise into strips 1.5–2 cm wide.

   Uses 1 aburaage, thin deep-fried tofu pouch · Boiling water to rinse the aburaage

3. 3

   Step 3: Whisk the curry powder (1 tbsp), turmeric, cornstarch (2 tbsp), 5 tbsp water, soy sauce (3 tbsp) and mirin (2 tbsp) in a bowl until the starch is evenly dispersed.

   Uses 1 tbsp curry powder · 1 tsp turmeric powder · 2 tbsp cornstarch · 5 tbsp water for the curry mixture · 3 tbsp soy sauce · 2 tbsp mirin

4. 4

   Step 4: Heat the 1 tsp oil in a large frying pan or saucepan over medium-high heat. Add the sliced pork and season with a pinch each of salt (1 pinch) and pepper (1 pinch). Fry for 1–2 minutes, until the thin pieces are nearly cooked.

   Fry sliced pork · 2 minUses 1 tsp oil · 150 g raw pork belly, thinly sliced into bite-size pieces · 1 pinch salt · 1 pinch pepper

5. 5

   Step 5: Add the prepared scallions, chikuwa and aburaage and cook for another 30 seconds.

   Fry added toppings · 1 minUses Partly cooked pork · Cut scallions and chikuwa · Rinsed, drained and cut aburaage

6. 6

   Step 6: Add the 700 ml prepared dashi and raise the heat to high. When it boils, skim off any scum from the surface.

   Uses Pork, scallions, chikuwa and tofu · 700 ml prepared fish-based dashi stock

7. 7

   Step 7: Whisk the curry mixture again to lift any starch that has settled. Pour it into the boiling broth and reduce the heat to medium.

   Uses Complete curry mixture · Boiling dashi with pork and toppings

8. 8

   Step 8: Stir as the broth thickens. Once it returns to a boil and the pork is cooked through, turn off the heat.

   Uses Curry broth with dispersed starch and toppings

9. 9

   Step 9: Bring a separate saucepan of water to a boil, using enough to blanch both portions of fresh udon.

   Uses Water for blanching two portions of udon

10. 10

    Step 10: Add the fresh udon and heat according to its package directions; for the author’s fresh noodles, the water only needed to return to bubbling. Drain thoroughly so excess water does not dilute the curry broth.

    Uses 2 single-serving packs of fresh udon noodles · Boiling noodle-blanching water

11. 11

    Step 11: Divide the hot drained noodles between two bowls. If the curry broth has cooled, return it briefly to the heat until hot, then divide the broth and toppings over the noodles.

    Uses Two portions of heated, well-drained udon · Completed curry broth and toppings

12. 12

    Step 12: Serve both bowls immediately.

    Uses Two completed bowls of curry udon