- ½ pound thin-sliced pork (we use shoulder, but belly also works)
- 1 onion, thinly sliced
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 6 cups chicken or vegetable stock
- 4 blocks Japanese curry
- 1 pack udon noodles
- Mix of chopped vegetables, blanched (if desired)
- ½ teaspoon fish sauce
Saute pork on medium heat until cooked through. Add sliced onions and cook until they are softened, around 3 minutes.
Add stock, mirin, and soy sauce, scraping up browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer until the onions are soft. Add curry and continue to simmer until you have reached your desired consistency. If it becomes too thick, add more stock or water.
Cook udon noodles according to package directions. Spoon noodles into bowls and pour about 1½ cups of curry on top.
Modifications: We like to add ½ teaspoon of fish sauce and top our bowls with a mix of vegetables. Here, we use broccoli, bok choy, carrots, daikon, wood ear mushrooms, and fish cakes. You can also add an extra for extra protein.