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Curry Udon
Curry Udon is a traditional Japanese recipe for a classic and comforting curried soup of udon noodles with pork belly and tofu. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Curry Udon.
prep time
120 minutes
cook time
20 minutes
Total Time:
140 minutes
Serves:
2
Rating: 
Tags : CurryPork RecipesBean RecipesJapan Recipes
Make a comforting bowl of Japanese curry udon soup, with fried pork belly, tofu and chewy, slippery noodles – it's super simple and tastes amazing.
Ingredients:
For the dashi:
10g (⅓ oz) kombu
20g (¾oz) bonito flakes
3 tbsp usukuchi (light coloured) soy sauce
2 tbsp mirin
2 tsp sugar
For the noodle soup:
1 tbsp
Japanese curry powder
1½ tbsp potato starch
2 portions dried udon noodles (about 400g [14oz])
½ tbsp vegetable oil
120g (4⅓oz) piece rindless pork belly, sliced across as thinly as possible
50g (1¾oz) ready-fried tofu, or firm tofu, fried until crisp, sliced
2–3 spring onions, sliced at an angle
Method
For the dashi, soak the kombu in 600ml (2 ½ cups) water for a couple of hours.
Pour the kombu and its soaking water into a pan and gently bring to a boil, then add the bonito flakes and turn off the heat. Set aside for 10 minutes to infuse, until the bonito flakes have sunk to the bottom of the pan.
Strain the resultant liquid through a colander lined with kitchen paper into another pan. Add the soy sauce, mirin and sugar and bring the liquid to the boil again, then set aside.
Mix the curry powder with the potato starch, add 75ml (5 tbsp) water, mixing thoroughly to combine.
In the meantime, cook the noodles in boiling water following the packet instructions.
Heat the oil in a large frying pan over a high heat and add the pork belly. Brown the pork on both sides, then add the tofu and fry for a further 2 minutes. Add the dashi to the pan and bring to the boil. Give the curry powder mix a good stir, then, while stirring the dashi and pork with one hand, gradually pour the curry mix into the soup with the other. Keep stirring until the soup starts to thicken.
Divide the udon noodles between two serving bowls. Ladle over the curry soup and top with spring onions.
