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Gather all the ingredients. For curry roux, you will need to break into cubes and use 2 pieces. Prepare dashi with your preferred method, if you haven't made yet.
Thinly slice the onion and green onions.
In a medium pot (I used a 2.75 QT Staub), heat oil on medium heat and add the onion.
Saute the onion for 2-3 minutes, and then add the meat.
Cook the meat until almost no longer pink and add sake.
Add dashi and cover with the lid. Reduce the heat to medium-low and cook for 5 minutes.
When simmering, skim off the scum and fat from the stock and continue to cook.
Meanwhile, start boiling a large pot of water for udon.
After 5 minutes, turn off the heat. Put the cube of the curry roux in a ladle, letting dissolve one cube at a time (We'll use 2 cubes total).
With chopsticks or spoon, let the roux dissolves completely in a ladle, before releasing it to the soup. Tip: You don't want to eat a chunk of undissolved curry roux, so take your time to dissolve the roux completely.
Add soy sauce and mix well. Turn off the heat and cover the lid to keep it warm.
When water is boiling, cook your udon noodles according to the package instruction (For this Sanuki Udon, cook frozen noodles in boiling water for 1 minute).
Drain the noodles and divide into two bowls. Pour the curry over the udon noodles. Top with green onion and serve immediately.