Ingredients
1⁄2 onion
1 tbsp vegetable oil, or canola
6 oz pork loin, thinly sliced, (or use protein of preference cut into small pieces)
1 tbsp sake, Japanese rice wine
3 cup dashi, (Japanese soup stock)
2 Japanese curry roux cubes, store bought or homemade
2 tsp soy sauce
2 udon noodles
2 green onions, scallions
Preparation
Break curry rough into cubes and use 2 pieces. Prepare dashi using preferred method.
Thinly slice onion and green onions. Set aside.
Heat a medium pot or Dutch oven over medium heat. When the pot is hot, add the oil. Add onion slices and saute onions for 2 to 3 minutes. Add meat and cook until almost brown. Pour in sake.
Add dashi stock to the pot and cover with the lid. Reduce heat to medium low and cook for 5 minutes. Once mixture simmers, skim off scum and fat from the stock with a mesh skimmer or ladle. Continue to simmer for 5 minutes. In a separate pot, boil water for the noodles.
Turn heat off under the pot of stock and meat. Fill a ladle with the stock and put cubes of curry roux. Dissolve roux using a spoon and add it back into the pot of soup. Stir to make sure cubes are dissolved. Add soy sauce and mix well. Cover with the lid to keep soup warm.
Once water is boiling cook udon noodles according to package instructions.
Drain noodles and divide into two bowls. Ladle curry soup and meat over udon noodles. Sprinkle over green onions and serve warm.
