Curry udon

Method

1. 1 Simmer the dried halibut kombu broth for 12 minutes, then season with soy sauce and mirin.
2. 2 Toast the butter with the flour for 4 minutes, then add the curry powder and stir for 90 seconds to make a curry roux.
3. 3 Udon-style curry broth is based on fish broth, not meat broth, which is what distinguishes it from curry served with rice.
4. 4 Gradually add the roux to the broth, stirring for 6 minutes until the sauce thickens.
5. 5 Sauté the pork with onions for 5 minutes, then add it to the curry sauce and cook for 8 minutes.
6. 6 Boil the udon noodles for 10 minutes separately, then pour curry sauce over them and sprinkle with chopped green onions.

With an appliance

• Microwave 42 min

  Replace step 2: mix butter with flour in a wide bowl, microwave at 800W for 2 minutes, then add curry powder and microwave for another 45 seconds, stirring every 45 seconds; this is faster, about 2 minutes, so the roux cooks evenly and is less burnt without constant stirring. In step 4, still pour the butter and flour mixture in small portions into the broth to create a smooth sauce.