Ingredient!
3 cups of dashi
1 tablespoon neutral flavor oil (vegetable, canola, etc.)
½ onions (slices)
½ lb thin slices of pork (or your choice of protein) (cut into small pieces)
1 tablespoon sake
2 blocks of Japanese curry roux
½ tablespoon soy sauce
Kosher salt (to taste)
2 packs of udon (I like sanuki udon)
1 green onion / stallion (finely chopped)
Korean chili thread (optional)
Gather all the ingredients.
Prepare dashi stock.
Preparation!
In a large skillet, heat oil on medium-high and sauteed onions until soft, approx. 7-10 minutes.
Add your choice of seafood to the pan and increase the heat to high. Stir fruit until meat or seafood is almost cooked through.
Add dashi stock and sake to pan and bring to a boil.
When boiling, scoop out foam and grease from the stock. Reduce heat to medium and cook 5-7 minutes.
Turn off the heat and add the 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 that the curry does not get burnt on the bottom.
Meanwhile, boil a lot of water in a large saucepan 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 chives and Ito Togarashi.