Step 1

Slice the onion into thin strips

Step 2

Slice the pork into thin strips

Step 3

Take the Wakame (dried seaweed) and hydrate in a bowl of boiling water

Step 4

Use cooking oil and brown the onion in a Wok or large pan

Step 5

Brown the pork in other side of the pan once the onion is done

Step 6

Add the Wakame with the water it has been soaking in plus more water to make "sufficient soup" (a guessing game, I start with 2 cups including that inside the wakame)

Step 7

Add the curry roux (the Golden curry block)

Step 8

The Roux will thicken the soup over time so add more water as needed

Step 9

Add Dashi if so inclined

Step 10

Add more curry powder and chili powder to taste

Step 11

Cook the udon in boiling water for 2 minutes

Step 12

Take cooked Udon and add directly to the soup sauce

Step 13

Serve in a bowl, and enjyo!