Egg Drop Curry Udon
Inspired by a small curry udon shop located inside Kyoto Station, this comforting recipe uses the egg-drop method to create an extra silky and hearty curry udon.
4 cubes
1 Tbsp
2 servings udon
scallion
2 eggs
1/4 cup
1/2 cup
Ingredients:
1/2 onion,
sliced
6 cups dashi
3/4 lb sliced pork
Instructions:
Make soup base by bringing 6 cups of dashi to a simmer. Then add in your mirin, shoyu, sugar and stir.
1.
Boil udon noodles according to package instructions. Rinse under cold water and drain, then set aside.
2.
In a new pot, saute pork belly until no longer pink. Add sliced onion and saute until it starts to soften.
3.
Pour the dashi broth into the pot to cover the pork and onion. Bring to a boil then reduce heat to a low boil.
4.
Add around 3-4 curry cubes (to taste) and dissolve until soup becomes desired thickness. If too thick, add more water.
5.
Scramble 2 raw eggs in a small separate bowl, then slowly pour into the soup while stirring with a spoon.
6.
Pour curry broth over udon noodles, garnish with scallion, and enjoy!
