Curry Udon Noodles

This recipe requires a second preparation of a simple soup stock


•    140 m (5 oz) thinly sliced pork, or chicken thigh, cut into bite-size pieces
•    1/2 onion, thinly sliced
•    8 cm (3 in) carrot, julienned
•    4 shiitake mushrooms, thinly sliced
•    2 tsp curry powder
•    1200 ml (5 cups) *dashi soup
•    80 ml (1/3 cup) soy sauce
•    60 ml (1/4 cup) mirin
•    2 1/2 Tbsp katakuriko starch or potato starch, mixed with 60 ml (4 Tbsp) of water
•    10 cm (4 in) negi, or green onion, diagonally and thinly sliced

* Recipes for dashi soups are on this site.


Heat some oil on medium heat in a deep pot and saute the pork. 
Add onion slices and saute on low heat until softened. 
Add curry powder and stir-fry with meat and onion well. 
Add shiitake mushrooms and carrot and stir-fry. 
Pour in the pot and season with soy sauce and mirin. Simmer until carrots are softened on medium heat. 
Add the starch and water mixture to thicken the soup. Add negi slices in the soup. 

Meanwhile, boil water in a large pan and heat udon noodles according to packet instructions. Drain the noodles when cooked and divide into four bowls. 
Serve curry soup over the udon noodles.