Curry Udon

Ingredients

• •4 cups dashi
• •2 tbsp curry powder
• •2 tbsp soy sauce
• •2 tbsp mirin
• •1 onion, sliced
• •1/2 lb thinly sliced pork or chicken
• •2 tbsp potato starch (or cornstarch), dissolved in 3 tbsp water
• •4 servings udon noodles
• •Green onion, sliced, for garnish
• •Shichimi togarashi, for serving

Steps

1. 1.Bring the dashi to a simmer and add the sliced onion and meat, cooking until the meat is no longer pink and the onion has softened.
2. 2.Stir in the curry powder and cook for a minute to bloom its aroma in the hot broth.
3. 3.Season with soy sauce and mirin.
4. 4.Stir the dissolved starch slurry into the broth a little at a time, whisking constantly - adding it too fast in one go will make it clump instead of thickening the broth smoothly, so add it gradually while the broth is at a steady simmer.
5. 5.Continue simmering until the broth thickens enough to cling to a spoon, which is what keeps the curry clinging to the noodles rather than sinking to the bottom.
6. 6.Cook the udon noodles separately according to package directions, then drain and divide among bowls.
7. 7.Ladle the hot curry broth generously over the noodles, garnish with sliced green onion and a shake of shichimi togarashi, and serve immediately while piping hot.