How to make Japanese Chicken Curry Udon

By Sudachi · 25 min

Ingredients

Instructions

1. Heat a large pot over medium heat. Add 1 tsp cooking oil and lay 150 g thinly sliced pork belly in a single layer. Fry until lightly golden, then flip and cook the other side the same way.
2. Add 500 ml dashi, 3 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp mirin and 1 tsp sugar to the pot. Mix, bring to a boil, then reduce to a simmer.
3. In a small bowl, mix 3 tbsp Japanese-style curry powder with 1 tbsp potato starch. Add 5 tbsp cold water and stir 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 50 g Japanese leek (naganegi) and 50 g mushrooms of your choice. If using, add 8 slices kamaboko and 2 fried tofu pouches (aburaage) now.
6. Simmer for about 10 minutes, stirring occasionally, until the soup thickens.
7. Meanwhile, cook 2 portions of udon in a separate pot according to the package instructions. Drain and rinse with freshly boiled water.
8. Put the udon into serving bowls, pour the curry soup over it, and garnish with chopped green onions and shichimi togarashi if desired.

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

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