Step 1

Cut shallots diagonally into about 5cm (2”) long pieces. Slice chikuwa diagonally into 4 cm long, 5mm (3/16”) wide pieces.

Step 2

Pour boiling water (not in ingredients) over the aburaage to remove excess oil and squeeze moisture out. Cut the aburaage into two lengthwise, then cut them crosswise into 1.5 - 2cm (½”) wide pieces.

Step 3

Add all the Curry Mixture ingredients to a bowl and mix well using a whisk, ensuring that corn flour is dissolved.

Step 4

Add oil to a large fry pan or a saucepan and heat over medium high heat. Add pork, season with a pinch of salt and pepper, and cook for 1-2 minutes until the pork pieces are nearly cooked.

Step 5

Add shallots, chikuwa and aburaage to the pan and cook further 30 seconds.

Step 6

Add dashi stock and turn the heat up to high. When it starts boiling, scum might surface. Remove as much as possible.

Step 7

Mix the curry mixture in the bowl again ensuring that corn flour has not collected at the bottom of the bowl. Add the mixture to the pan and turn down the heat to medium.

Step 8

The sauce will start to thicken. When the sauce starts boiling, turn the heat off.

Step 9

Transfer heated udon noodles to two serving bowls and pour curry sauce over the udon.

Step 10

Serve immediately.

Step 11

Boil water in a sauce pan that is large enough to blanch 2 servings of udon noodles.

Step 12

Add udon noodles and boil until the water starts bubbling again or follow the instruction on the pack. Drain (note 5).