Curry Udon Noodles with Egg
Ingredients
- 2 udon noodles fresh or frozen
- 4 oz thinly sliced pork
- 1/4 onion thinly sliced
- 4 oz napa cabbage roughly chopped
- 2 garlic minced
- 1 chili pepper chopped
- 2 tbsp toasted sesame oil
- 2 curry cubes add more cubes for a thicker consistency
- 1 egg
- 2 scallions chopped for garnish
Dashi Broth
- 1 dashi packet substitute with 1 tbsp dashi powder
- 3 cups water
- 2-3 tbsp soy sauce adjust to taste
- 1/4 cup mirin
- 1 1/2 tsp sugar
Instructions
Dashi Broth
- In a medium-sized pot over medium heat, combine water and the dashi packet. Simmer for 5 minutes, or follow the instructions on the packet.
- Remove and discard the dashi packet. To the dashi broth, add soy sauce, mirin, and sugar. Mix until the sugar has fully dissolved. Set aside until ready to use.
Japanese Curry Udon
- Heat the sesame oil in a pan over medium heat. Toss in the pork and cook until no longer visibly pink. Add the onion, cabbage, garlic, and hot pepper. Saute for 2 to 3 minutes.
- Pour in the dashi broth and bring to a boil. Using a fine mesh sieve, dissolve the curry cubes until fully combined.
- In a small mixing bowl, whisk to eggs. Slowly pour in the egg in a circular motion while stirring vigorously. Simmer for 2 to 3 minutes or until it reaches your desired consistency.
- Cook the udon according to the package instructions. Rinse it under cold water then strain well.
- Transfer the udon to a serving bowl. Top with a few generous ladles of curry.
- Garnish with scallions and enjoy!