Ingredient !
3 cups dashi. 1 Tbsp neutral flavor oil (vegetable, canola, etc). half onion (sliced). half  lb thinly sliced pork loin (or your choice of protein) (cut into small pieces). 1 Tbsp sake. 2 blocks Japanese curry roux. half  Tbsp soy sauce. Kosher salt (to taste). 2 packages udon (I like sanuki udon)
1 green onion/scallion (finely chopped). Korean Chili Thread (optional). Gather all the ingredients.  Prepare dashi stock.
Preparation !
In a large frying pan, heat oil on medium high and saute onion until soft, about 7-10 minutes. Add your choice of meat seafood in the pan and increase the heat to high. Stir fry until the meat or seafood is almost cooked through. Add dashi stock and sake in the pan and bring it to a boil.
When boiling, skim off the scum and fat from the stock. Reduce heat to medium and cook 5-7 minutes. Turn off the heat and add curry roux. Using chopsticks or wooden spoon, dissolve the roux completely. Heat the curry on medium high for 10 minutes. Make sure you stir once in a while so the curry will not get burnt on the bottom. Meanwhile Boil a lot of water in a large pot and cook udon for 2-3 minutes and drain well.
Add soy sauce and season with salt (optional) Serve udon in a bowl and pour over curry. Top with green onion and Ito Togarashi.