Kare udon

Ingredients

• 2 packs Udon noodles
• 150 g Thinly sliced pork or beef
• 1/2 Onion, thinly sliced
• 600 ml Dashi stock
• 2-3 cubes Japanese curry roux
• 1 tsp Soy sauce
• 1 tsp Mirin
• 2 stalks Green onions, chopped

Steps

1. Heat a small amount of oil in a pot over medium heat. Sauté the meat and onions until the onions are soft and the meat is no longer pink.
2. Pour in the dashi stock and bring to a simmer. Use a spoon to skim off any foam that rises to the surface.
3. Turn off the heat and add the curry roux cubes. Stir constantly until the roux is completely dissolved and no lumps remain.
4. Turn the heat back to low, add the soy sauce and mirin, and simmer for 3-5 minutes until the broth thickens slightly.
5. While the broth simmers, cook the udon noodles according to the package instructions. Drain well.
6. Add the cooked noodles to the curry broth and let them simmer together for 1 minute to absorb the flavor.
7. Divide the noodles and broth into two bowls and garnish with freshly chopped green onions.