Japanese Curry Dipping Udon (Curry Tsukemen)

A satisfying Japanese comfort meal featuring thick, chewy udon noodles dipped into a rich, savory, and aromatic curry broth infused with pork and green onions.

Ingredients

• 200 g udon noodles
• 100 g pork belly, thinly sliced
• 2 blocks Japanese curry roux
• 500 ml water
• 2 tbsp Worcestershire sauce
• 1 tbsp mirin
• 2 tsp clear soup bouillon granules
• 2 pieces fried tofu puffs
• 2 stalks large green onions
• to taste shichimi chili powder

Instructions

1. 1Blanch the pork belly

   

   Place the thinly sliced pork belly into a heat-resistant bowl and pour hot water over it to submerge. Microwave the pork for 4 minutes at 600 watts, or alternatively, blanch the pork in a pot of boiling water until just cooked.

   Tip: Blanching the pork belly helps remove excess fat and impurities, resulting in a cleaner-tasting dipping sauce.
2. 2Prepare the curry base

   

   Pour 500cc of water into a pan and place it over the heat. Bring the water to a gentle simmer before adding the seasonings to create the foundation for your curry dipping sauce.

   Tip: Using a wide pan helps the ingredients incorporate more quickly and evenly.
3. 3Add curry roux

   

   Add two small blocks of Japanese curry roux into the simmering water. Stir gently until the roux blocks are completely dissolved and the liquid begins to thicken.

   Tip: Break the roux blocks into smaller pieces to help them dissolve faster in the hot water.
4. 4Add Worcestershire sauce

   

   Pour two tablespoons of Worcestershire sauce into the pan with the dissolved curry base. Stir well to combine, as the sauce adds a savory, tangy depth to the curry.

   Tip: Worcestershire sauce is key for balancing the spice and richness of the curry.
5. 5Add mirin

   

   Pour one tablespoon of mirin into the curry mixture. This provides a subtle sweetness that mellows out the savory flavors of the roux and sauce.

   Tip: Mirin adds a nice sheen to the sauce, making it look appetizing.
6. 6Season with bouillon

   

   Add two teaspoons of clear soup bouillon granules to the pan. Whisk or stir until the granules are fully integrated into the broth.

   Tip: Bouillon granules provide an extra boost of umami, essential for a flavorful dipping sauce.
7. 7Add tofu puffs

   

   Gently place the fried tofu puffs into the simmering dark curry broth. These puffs will absorb the flavorful sauce, providing a delicious texture to each bite.

   Tip: Ensure the tofu puffs are fully submerged in the broth to maximize flavor absorption.
8. 8Add green onions

   

   Add the diagonally sliced large green onions to the pot. Let them simmer with the tofu and curry broth until they soften and integrate into the sauce.

   Tip: Cut the onions at a sharp angle to increase the surface area and flavor release into the curry.
9. 9Simmer the curry

   

   Stir the mixture gently using tongs. Allow the curry broth, tofu puffs, and green onions to simmer together until the sauce becomes rich, thick, and bubbly.

   Tip: Stirring occasionally ensures the curry roux is fully dissolved and prevents the ingredients from sticking to the bottom.
10. 10Plate the noodles and pork

    

    Arrange the cooked, cold-rinsed udon noodles on a serving plate. Carefully top the noodles with the previously blanched and cooked pork belly slices.

    Tip: Rinsing the noodles in cold water after cooking removes excess starch, giving them a better texture for dipping.
11. 11Serve the curry broth

    

    Carefully pour the hot, thickened curry broth containing the tofu and green onions into a separate dipping bowl.

    Tip: Serve the curry sauce while it is steaming hot to keep the dipping experience consistent.

Storage & Reheating

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Frequently Asked Questions