Japanese Pork, Onion and Dashi Curry Udon

Slice 150 g onion to 5 mm and cut 180 g raw pork into bite-size pieces. Use a separate board for pork and wash hands. Slice 35 g scallions.

Heat 15 ml oil over medium heat and sauté onion four minutes. Add pork, stir-fry 4–5 minutes until browned and mostly cooked through; it will finish cooking in simmering broth.

Add 700 ml dashi, bring to a boil and simmer five minutes. Turn heat off, dissolve 50 g broken-up curry roux, stir in 10 ml soy sauce and simmer 3–4 minutes over medium-low until thickened.

Ensure the thickest pork piece is fully cooked; simmer 2–3 minutes longer if needed. In another pot, heat 400 g frozen udon according to package directions and drain.

Divide noodles into two warm bowls, ladle over hot curry and top each with half of the 35 g scallions. Never use raw-meat tongs on the finished noodles.