We're making delicious curry udon that is perfect for this cold season, using packaged curry sauce mix and ShiroDashi or noodle soup base. The broth is rich in umami flavor, and it has plenty of vegetables. It can be easily prepared by anyone.

How to Make Pork Curry Udon
https://cookingwithdog.com/recipe/por...

(Serves 1) Cook Time: 25 minutes

1 bag Frozen Udon Noodles
60g Pork Belly Slices (2.1 oz)
20cm Long Green Onion, cut into 5mm (0.2") thick slices diagonally (7.9")
1 bunch Komatsuna Spinach
300ml Water (10.1 fl oz)
1 tbsp ShiroDashi, a type of lightcolored seasoning, salt equivalent 2.2g/0.08 oz
(* If using noodle soup base (mentsuyu), use an amount equivalent to 2.2g of salt)
20g Curry Sauce Mix (0.7 oz)
1 tsp Potato Starch
1 tsp Water

[Toppings]
Kabocha Squash, 56mm/0.2" thick slices
Lotus Root, 56mm/0.2" thick slices
String Bean Pods, cut into thirds
Olive Oil
A pinch of Salt
1/2 SoftBoiled Egg

Note: Francis mistakenly referred to 'kabocha squash' as 'pumpkin' in the narration. Sorry for the confusion. ‍♂

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00:18 Sautéeing vegetables
01:44 Making curry broth
04:34 Boiling udon noodles
05:06 Plating curry udon
06:17 Chef enjoying lunch at a Westernstyle restaurant
08:15 Ingredient list for pork curry udon
08:32 Next recipe preview

#curryudon #udon #recipe