Pork Curry Udon
Ingredients: Frozen Udon Noodles, Pork Belly Slices, Long Green Onion, Komatsuna Spinach, Water · 25 min cook time · 700kcal · ~₩9,060
Ingredients
1bag Frozen Udon Noodles, 60g Pork Belly Slices, 20cm Long Green Onion, 1bunch Komatsuna Spinach, 300ml Water, 1tbsp Shiro-Dashi, 50g Kabocha Squash, 50g Lotus Root, 30g String Bean Pods, 1tbsp Olive Oil, 1pinch Salt, 1serving Curry Sauce Mix, 1tbsp Potato Starch, 1개 Soft-boiled Egg
Instructions
1. In a frying pan, place the kabocha squash, lotus root, and string bean pods. Add a small amount of olive oil and toss to coat. Spread them out without overlapping to achieve a sear. Turn on the burner. Sprinkle on some water, cover, and cook on medium heat. When you hear a crackling sound, reduce the heat slightly.
2. Cook for about 3 minutes until a sear develops, then flip them over. If the water has evaporated during cooking, add water as needed. Cover and continue to cook for about 1 more minute. Turn off the heat and sprinkle lightly with salt.
3. Place the long green onion into a deep frying pan. Arrange the pork belly slices without overlapping. Add the stalks of komatsuna spinach. Add 1 tablespoon of Shiro-dashi and 300 ml (10.1 fl oz) of water. Bring it to a boil on medium heat.
4. When it comes to a boil, reduce the heat. When the vegetables are almost cooked through, add the leafy part of the komatsuna spinach. Once the komatsuna leaves become vibrant in color, turn off the heat.
5. Now, add the chopped curry sauce mix. Take some of the broth with a ladle and dissolve the curry sauce mix in it. Let it sit for a few minutes to slightly cool to help it dissolve more easily. Distribute the curry sauce mix into the broth. Then, mix thoroughly from the bottom to fully incorporate.
6. Next, stir the water-dissolved potato starch thoroughly and add it to the curry broth. Once added, mix from the bottom. Turn on the heat and stir occasionally. When it comes to a boil, simmer for an additional 30 seconds to fully cook the potato starch.
7. Place the frozen udon in boiling water. Release the udon just above the hot water to prevent it from splashing. Lightly loosen the udon noodles. Bring it to a rolling boil. Boil the udon slightly softer, as it pairs well with the curry broth. Remove the udon, drain the excess water, and place it into a bowl.
8. Ladle the hot, savory curry broth generously over the udon. Pull out the udon noodles onto the surface to enhance its appearance. Arrange the vegetables for toppings: kabocha squash, lotus root, and string bean pods sautéed earlier. Finally, place a soft-boiled egg at the center.
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