Egg Drop Curry Udon
Egg Drop Curry Udon
Ingredients
- 6 cups dashi
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 4 curry roux, cubes
- 2 servings udon noodles
- 3/4 pound pork belly, thinly sliced
- 1/2 onion, medium, sliced
- 2 eggs
- 1 tablespoon cooking oil
- 2 tablespoons scallions, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Slice the 1/2 medium onion thinly.
⏱️ 3 min
- 2
Brown the pork and onions: Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat. Add the sliced onion and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 3
Add the pork belly to the pot with the onions and cook, stirring occasionally, until the pork belly is browned and cooked through, about 5-7 minutes. Drain any excess fat if desired.
⏱️ 7 min
- 4
Build the broth: Pour 6 cups of dashi into the pot. Add 1/4 cup of mirin and 2 tablespoons of soy sauce. Bring the liquid mixture to a gentle simmer.
⏱️ 5 min
- 5
Thicken with curry roux: Add the 4 cubes of curry roux to the simmering liquid. Stir continuously until the curry roux has fully dissolved and the sauce has thickened to your desired consistency, about 3-5 minutes.
⏱️ 5 min
- 6
Cook the udon: Add the 2 servings of udon noodles to the curry broth. Cook according to package directions until the noodles are heated through and tender, typically 2-3 minutes for pre-cooked udon.
⏱️ 3 min
- 7
Prepare the egg drop: While the udon cooks, whisk the 2 eggs in a separate small bowl until well combined.
⏱️ 1 min
- 8
Add the egg: Slowly pour the whisked eggs into the simmering udon, stirring gently in a circular motion with chopsticks or a fork to create thin egg ribbons (egg drop style). Cook for about 30 seconds until the egg is just set.
⏱️ 1 min
- 9
Serve: Ladle the egg drop curry udon into serving bowls. Garnish generously with chopped scallions. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Egg Drop Curry Udon
- 6 cups dashi
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 4 curry roux, cubes
- 2 servings udon noodles
- 3/4 pound pork belly, thinly sliced
- 1/2 onion, medium, sliced
- 2 eggs
- 1 tablespoon cooking oil
- 2 tablespoons scallions, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Slice the 1/2 medium onion thinly.
⏱️ 3 min - 2
Brown the pork and onions: Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat. Add the sliced onion and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 3
Add the pork belly to the pot with the onions and cook, stirring occasionally, until the pork belly is browned and cooked through, about 5-7 minutes. Drain any excess fat if desired.
⏱️ 7 min - 4
Build the broth: Pour 6 cups of dashi into the pot. Add 1/4 cup of mirin and 2 tablespoons of soy sauce. Bring the liquid mixture to a gentle simmer.
⏱️ 5 min - 5
Thicken with curry roux: Add the 4 cubes of curry roux to the simmering liquid. Stir continuously until the curry roux has fully dissolved and the sauce has thickened to your desired consistency, about 3-5 minutes.
⏱️ 5 min - 6
Cook the udon: Add the 2 servings of udon noodles to the curry broth. Cook according to package directions until the noodles are heated through and tender, typically 2-3 minutes for pre-cooked udon.
⏱️ 3 min - 7
Prepare the egg drop: While the udon cooks, whisk the 2 eggs in a separate small bowl until well combined.
⏱️ 1 min - 8
Add the egg: Slowly pour the whisked eggs into the simmering udon, stirring gently in a circular motion with chopsticks or a fork to create thin egg ribbons (egg drop style). Cook for about 30 seconds until the egg is just set.
⏱️ 1 min - 9
Serve: Ladle the egg drop curry udon into serving bowls. Garnish generously with chopped scallions. Serve hot.
⏱️ 2 min