Curry Udon

• 1 tsp cooking oil
• ¼ onion, sliced thinly
• 80 g pork belly, thinly sliced, cut into 5 cm bite-sized pieces
• salt and pepper, to taste
• 170 ml water
• ½ tsp dashi powder
• 1 block Golden Curry roux
• 5 g butter
• ½ tsp sugar
• 1 clove garlic, peeled and grated
• 1 bunch komatsuna, roots removed, cut into 3-4 cm pieces
• 200 g udon noodles, 1 serving
• Tokyo Long White Bunching onion, sliced
• shichimi togarashi

Preparation

1. Step 1

   0:31
   Peel one garlic clove and set aside. Slice 1/4 onion thinly and place in a bowl. Remove tough roots from 1 bunch komatsuna and cut into 3-4 cm pieces. Cut 80 g thinly sliced pork belly into bite-sized pieces about 5 cm wide.
2. Step 2

   1:26
   Heat 1 tsp oil in a small pot over medium heat. Add the sliced onion and sauté until lightly charred and soft, stirring occasionally. Add the pork belly, season lightly with less than 1/2 tsp salt and pepper, and sauté until a bit of pink remains. Turn off the heat.
3. Step 3

   2:27
   Add 170 ml water and 1/2 tsp dashi powder. Reheat over low heat, then add 1 block Golden Curry roux and 5 g butter, stirring to dissolve thoroughly. Add 1/2 tsp sugar and the grated garlic.
4. Step 4

   3:11
   Add the prepared komatsuna. Cook until done with a little texture remaining. If liquid reduces too much, add 1-2 tbsp water. Turn off the heat once complete.
5. Step 5

   3:43
   Place the 200 g udon noodles in a microwave-safe container, cover with plastic wrap, and heat at 500W for about 2 minutes (3-4 minutes if frozen).
6. Step 6

   4:17
   Add the cooked udon to the pot. Heat over low heat and mix well to coat the noodles thoroughly with the soup.
7. Step 7

   4:27
   Place the udon noodles in a serving bowl. Pour the ingredients and soup over the top. Arrange some komatsuna on top for color. Optionally top with sliced Tokyo Long White Bunching onion and shichimi togarashi.