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justonecookbook.com

Curry Udon

Name: Curry Udon
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: ½ onion (5.7 oz, 162 g); 2 green onions/scallions (for garnish); 1 Tbsp neutral oil; 6 oz thinly sliced pork loin (cut into bite-sized pieces; you can substitute your choice of protein); 1 Tbsp sake; 3 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); 2 cubes Japanese curry roux (2 oz, 50 g; or make homemade Japanese Curry Roux); 2 tsp soy sauce; 2 servings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles)

Prep Time

10m

Cook Time

40m

Total Time

50m

This flavorful curry udon recipe features tender pork or your protein of choice, simmered in a comforting broth of dashi and Japanese curry roux. Garnished with fresh green onions and sweet onions, this savory and satisfying dish is perfect for a cozy, homemade meal.

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 2)

Scale

½ onion (5.7 oz, 162 g)

2 green onions/scallions (for garnish)

1 Tbsp neutral oil

6 oz thinly sliced pork loin (cut into bite-sized pieces; you can substitute your choice of protein)

1 Tbsp sake

3 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

2 cubes Japanese curry roux (2 oz, 50 g; or make homemade Japanese Curry Roux)

2 tsp soy sauce

2 servings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles)

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

771kcal

38%
Fat

27g

1%
Saturated Fat

11g

0%
Carbohydrates

103g

5%
Fiber

4g

0%
Sugar

4g

0%
Protein

24g

1%
Cholesterol

53mg

2%
Sodium

2,062mg

103%

Percent Daily Values are based on a 2,000 calorie diet.

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Curry Udon

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts