Recipe Index

Ingredients

• ½ yellow onion (5.7 oz, 5¾ oz)
• 2 green onions/scallions (for garnish)
• 1 Tbsp neutral oil
• 6 oz thinly sliced pork loin (cut into bite-sized pieces; you can substitute your choice of protein)
• 1 Tbsp sake
• 3 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
• 2 cubes Japanese curry roux (2 oz, 1¾ oz; or make homemade Japanese Curry Roux)
• 2 tsp soy sauce
• 2 servings udon noodles (1.1 lb, 17¾ oz frozen or parboiled udon noodles; 6.3 oz, 6¼ oz dry udon noodles)

Method

1. Slice the yellow onion thinly, cut the green onions into fine rounds for the top, and cut the pork loin into bite-sized pieces.
2. Fry the sliced yellow onion in the neutral oil in a medium pot over medium heat for 2 to 3 minutes until it softens at the edges.
3. Add the pork pieces to the onion and cook them just until the pink nearly disappears, then pour in the sake.
4. Add the dashi to the pot, cover it, and simmer over medium-low heat for 5 minutes; skim any foam from the surface and simmer 5 minutes more.
5. Drop one curry roux cube into a ladle of the hot dashi, let it melt, and stir it back into the soup; repeat with the second cube so no lumps survive.
6. Stir the soy sauce into the curry soup, bring it back to a gentle bubble, and keep it warm under a lid.
7. Boil the udon noodles in a big pot of water for the time given for their type, about 1 minute for frozen noodles, then drain them well.
8. Divide the drained udon between two bowls, pour the pork curry soup over the noodles, scatter the green onions on top, and take the bowls straight to the table.

Prep: 10 min · Cook: 40 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data