Creamy Curry Udon Noodles
This combination of curry and udon is a Japanese favorite! Add milk to the broth to make it smooth.
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 servings udon noodles (boiled)
- 100 g pork belly (thinly sliced)
- 1/2-2/3 naga-negi long onion (including green portion)
- 1 boiled egg
- 3 snow peas
- 60 ml mentsuyu (triple concentrate)
- 350 ml water
- 150 ml milk
- 30-40 g curry roux (store-bought) (2 servings)
- 2 tbsp fresh cream
- 1 tsp vegetable oil
Cut the pork into 2-3 equal lengths. Cut the negi into 4 cm lengths. Peel the egg and cut lengthwise in half. Remove the strings from the snow peas and blanch. Drain and cut diagonally in half.
Heat 1 tsp of vegetable oil in a frying pan and fry both sides of the pork and negi over medium heat. When brown, add [A] according to the order in which the ingredients are listed. Just before the liquid comes to a boil, reduce the heat to low, add the curry roux and mix. Simmer for 5 minutes.
Lay the pork slices in the pan and place the negi in between to brown and draw out the aroma. Adding the mentsuyu and milk after the meat and negi are cooked makes for a broth rich in umami.
Heat the udon in boiling water, separate and drain. Place in individual serving bowls, and cover with the curry. Drizzle the fresh cream in a circular motion and top with the boiled egg and snow peas.