CURRY UDON

Serves 4

15 mins preparation time

15-20 mins cooking time

- 200 g (7 oz) pork belly, thinly sliced

- 1 tablespoon vegetable oil

- 1 onion, cut into 5 mm (1/4 in) slices

- 1.2 liters (42 fl oz) dashi

- 1 tablespoon mirin

- 1 tablespoon soy sauce

- 4 cubes japanese curry sauce mix (mild, medium or hot)

- 320 g (11 1/4 oz) dried udon noodles, or 4 packages precooked udon

- Finely chopped spring onion (scallion)

Cut the slices of pork into 3 cm (1 1/4 in) pieces. Heat the oil in a large saucepan on medium heat and sauté the pork until the meat turns pale. Add the onion and sauté for 1 minute. Add the dashi, mirin and soy sauce and bring to a boil. Reduce the heat to low and cook until the onion is tender. Crumble the curry-sauce-mix cubes and add them to the pan. Cook, stirring regularly, for another 3 minutes until the curry sauce mix blends into the soup and thickens it. 

Cook the noodles according to the instructions on the package. Drain the noodles and divide among four bowls. Pour the soup over the noodles. Garnish with the spring onion and serve immediately. 

Enjoy your cooking with your loved one

Sumber buku: Maori murota, Tokyo cult recipes, May 2016