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Curry Udon
Serves 2 · About 25 min
Curry thinned with Japanese dashi, thickened with potato starch and poured over udon noodles. With pork and onion.
① Cut→② Simmer the meat and onion→③ Melt the roux→④ Thicken→⑤ Boil the udon and serve
What to buy
Meat
Vegetables
Frozen foods
Seasonings & dry goods
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How to make it
1
Cut the onion, green onions and meat
- Cut the onion in half from top to bottom, put it cut side down on the cutting board, and cut about 5 mm wide (thin slices)
- Cut the green onions into small 2–3 mm wide rounds
- Cut the pork last. Cut only the big pieces to about 4 cm
- After cutting raw meat, wash the cutting board and knife with dish soap
How to tell it's doneThe onion, green onions and pork are cut and on separate plates.
2
Simmer the pork and onion in dashi
- Put 600 ml water and 2 tsp dashi granules in a pot and bring to a boil over medium heat
- Add the pork and onion and separate the meat with chopsticks
- Scoop out the brownish foam (scum) that comes up with a ladle and throw it away
- Simmer about 5 minutes, stirring now and then
How to tell it's doneNo pink parts are left on the pork and it's all whitish, and the onion is soft and a little see-through.
3
Melt the curry roux
- Turn off the heat for now and break in 2 pieces of curry roux
- Stir with a ladle until all the roux melts
- Add 1 tbsp soy sauce and 1 tbsp mirin, and simmer over low heat for about 2 minutes, stirring
How to tell it's doneWhen you scrape the bottom with the ladle, no lumps of roux are left.
Be carefulIf you add the roux with the heat still on, unmelted lumps form easily.
4
Thicken with potato starch
- In a small dish, mix 1 tbsp potato starch and 2 tbsp water (potato starch slurry)
- Turn the pot to low heat. Mix the slurry again right before adding, then pour it in a little at a time while stirring the soup with a ladle
- Turn to medium heat and let it bubble for 1 minute, stirring
- Taste. If it's bland, add soy sauce 1 tsp at a time. When done, keep it on low heat
How to tell it's doneWhen you scoop some with a ladle and let it drip, it flows down thickly and slowly.
Be carefulPotato starch sinks to the bottom of the dish fast. If you add it without mixing, lumps form in the soup.
5
Boil the udon
- Bring plenty of water (about 1.5 L) to a boil in a large pot
- Add the frozen udon still frozen
- Boil for the time on the package (usually about 1 minute). Loosen with chopsticks
- Drain in a strainer
How to tell it's doneThe noodles are separated one by one and white and soft all the way through (no frozen parts).
Be carefulThe package often also explains how to heat it in the microwave. In that case, follow the package.
6
Serve
- Put the udon in bowls
- Pour the curry soup from step 4, with the pork and onion, half over each bowl
- Top with the green onions
ReadyThe udon is hidden under the thick curry soup and it's steaming.
Be carefulThe soup splashes easily when you eat. Curry stains are hard to get out of clothes, so an apron or towel helps.
📚 Learn more about this dish
If it didn't work out
The flavor is weakAdd 1/2 piece of roux, melt it and simmer 1 minute. You can also add 1 tsp soy sauce.
It doesn't thickenIt wasn't bubbled enough after adding the potato starch. Stir and let it bubble for 1 minute. If it's still runny, add 1 tsp potato starch + 2 tsp water.
Lumps formed in the soupYou added the potato starch without mixing, or all at once. Next time mix it right before and add a little at a time while stirring the soup.
Too spicyUse mild roux next time. This time, adding mirin 1 tsp at a time makes it a little milder.
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