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Chicken Katsu Curry Udon

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Ingredients Method Notes

Ingredients
  

  • 6 cups dashi broth
  • 1/2 cup mirin
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 2 servings udon noodles
  • 3/4 pound thin sliced pork belly
  • 1/2 onion sliced
  • 4 curry roux cubes
  • 2 eggs
  • Chopped scallion for topping

Method
 

  1. Step 1: Put 6 cups of dashi in a pot and turn the heat to medium. Add mirin, soy sauce, and sugar. Stir everything together and let it simmer while you work on the other parts.
  2. Step 2: Boil your udon noodles following the package directions. Most udon takes about 3 minutes in boiling water. Drain them and rinse with cold water so they don't stick together. Set them aside in bowls.
  3. Step 3: Get another pot and cook the pork belly over medium high heat. Stir it around until it's not pink anymore. Add your sliced onion and keep cooking until the onion gets soft and starts to smell sweet.
  4. Step 4: Pour the dashi broth into the pot with the pork and onion. Turn the heat up and bring everything to a boil. Then turn it down so it's bubbling gently but not going crazy.
  5. Step 5: Break up the curry roux cubes and drop them in the broth. Stir until they melt completely and the soup gets thick. If it gets too thick add more water a little at a time.
  6. Step 6: Crack 2 eggs in a small bowl and beat them with a fork. Pour the eggs slowly into the soup while you stir with a spoon. The eggs will cook right away and make the broth creamy. Pour the curry broth over your udon noodles and sprinkle scallion on top.

Notes

Don't add the curry cubes when the broth is boiling hard. Let it simmer gently or the cubes won't dissolve right and you'll get lumps.
Don't rush the eggs. Pour them in slowly while stirring or they'll clump up into big pieces instead of making the broth creamy.
Don't rinse udon with hot water after cooking. Cold water stops them from cooking more and washes off the starch so they don't stick.
Don't skip the mirin. It's not just sweet it adds a specific flavor that makes the broth taste authentic.
Don't make the broth too thick. It should be pourable not gloopy. You want it to cover the noodles not sit on top of them.