Silky Curry Udon with Crisp Pork and Spring Onion

⏱ 25 min · Serves 2

Fat, slippery udon noodles swimming in a glossy dashi curry broth thickened just enough to cling to every strand. Crisp-edged pork belly, sweet onion and a shower of spring onion make this the ultimate 25-minute Japanese comfort bowl.

Per serving: 872 kcal · 34.0g protein · 94.0g carbs · 39.0g fat

Ingredients

• 200g thinly sliced pork belly or pork shoulder, cut into bite-sized strips
• 2 x 200g packs fresh or frozen udon noodles
• 700ml dashi (from 1 tsp instant dashi powder or 1 dashi sachet)
• 3 blocks (about 60g) Japanese curry roux, chopped
• 1 medium onion, sliced 1cm thick
• 1 tbsp neutral oil
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp caster sugar
• 1 tbsp cornflour mixed with 2 tbsp cold water
• 3 spring onions, finely sliced
• Shichimi togarashi, to serve
• Pinch of salt

Method

1. Bring a large pan of water to the boil for the noodles.
2. Heat the oil in a deep saucepan over medium-high heat. Add the pork with a pinch of salt and fry 4-5 minutes until the edges are golden and crisp.
3. Add the sliced onion and cook 3 minutes until softened and just translucent.
4. Pour in the dashi, soy sauce, mirin and sugar. Bring to a simmer and cook 5 minutes so the onion turns sweet.
5. Turn the heat to low, add the chopped curry roux and stir until fully melted and smooth — don't let it boil hard or it can catch.
6. Stir in the cornflour slurry and simmer 1-2 minutes until the broth is glossy and coats the back of a spoon. Taste and add a splash more soy if needed.
7. Meanwhile, cook the udon in the boiling water for 1-3 minutes (per pack), then drain well and divide between two deep bowls.
8. Ladle the hot curry broth over the noodles, top with a heap of spring onion and a good pinch of shichimi togarashi. Eat immediately, with a spoon for the broth.