Easy Japanese Curry Udon Recipe (Using Curry Powder)

By Sudachi · 30 min

Ingredients

Instructions

1. Heat 1 tsp oil in a large pot over medium heat, lay the 150 g of thinly sliced pork belly in a single layer and fry until lightly golden, then flip and fry the other side.
2. Add the 500 ml dashi, 3 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp mirin and 1 tsp sugar to the pot, bring to a boil, then lower to a simmer.
3. In a small bowl, mix 3 tbsp Japanese-style curry powder with 1 tbsp potato starch, then add 5 tbsp cold water and mix into a smooth, thin paste about the thickness of pancake batter.
4. Pour the curry paste into the pot and whisk it into the broth.
5. Add the 50 g Japanese leek and 50 g mushrooms to the pot, plus the 8 slices kamaboko and 2 fried tofu pouches if using.
6. Simmer for about 10 minutes, stirring occasionally, until the soup has thickened.
7. Meanwhile, cook the 2 portions of udon in a separate pot according to the package instructions, then drain and rinse with freshly boiled water.
8. Put the udon in serving bowls, ladle the curry soup over it, and garnish with chopped green onions and shichimi togarashi if you like.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

ScallionMushroomTofuLeekPork bellyUdon noodleFish cake