Pork Curry Udon Noodles: Rich Umami, Easy Veggie-loaded Recipe!

Ingredients

• 150 g Kabocha Squash (peeled and sliced 5‑6 mm thick)
• 100 g Lotus Root (peeled and sliced 5‑6 mm thick)
• 100 g String Bean Pods (trimmed, stems removed, cut into thirds)
• 1 tbsp Olive Oil (for sautéing vegetables)
• ½ tsp Salt (light sprinkle after sauté)
• 1 pcs Long Green Onion (cut into 5 mm diagonal slices)
• 150 g Pork Belly Slices (cut into 5‑6 cm lengths, not overlapping in pan)
• 2 stalks Komatsuna (Japanese Mustard Spinach) (stalks used in broth, leaves added at end)
• 1 tbsp Shiro‑dashi (light seasoning base) (can substitute with noodle soup base, adjust to 2.2 g salt equivalent)
• 300 ml Water (for broth)
• 1 packet Packaged Curry Sauce Mix (approximately 100 g; dissolve in ladleful of hot broth)
• 1 tbsp Potato Starch (dissolved in a little water before adding)
• 200 g Frozen Udon Noodles (2 servings; do not thaw before cooking)
• 2 pcs Egg (soft‑boiled 7½ min, peeled)

Instructions

1. Prepare Vegetables and Pork

   Trim the kabocha squash and lotus root, peel if needed, and slice both into 5‑6 mm thick pieces. Trim the ends of the string bean pods and cut each pod into thirds. Slice the long green onion diagonally into 5 mm pieces. Cut the pork belly into 5‑6 cm lengths. Separate the komatsuna stalks from the leaves.

   Time: PT10M

2. Sauté Vegetables

   Heat a large frying pan over medium heat, add 1 tbsp olive oil, then spread the kabocha, lotus root, and string beans in a single layer without overlapping. Sprinkle a splash of water, cover, and listen for a crackling sound. Reduce heat slightly and cook for about 3 minutes until a sear forms, then flip and cook another minute. Add more water if needed, cover, and finish cooking for 1 minute. Turn off the heat and lightly sprinkle with salt.

   Time: PT4M

   Temperature: Medium

3. Make the Curry Broth

   In a deep frying pan, arrange the sliced green onion, pork belly pieces (non‑overlapping), and komatsuna stalks. Add 1 tbsp shiro‑dashi and 300 ml water. Bring to a boil over medium heat, then reduce to a gentle simmer. When the vegetables are nearly tender, add the komatsuna leaves. Cook until the leaves turn vibrant, then turn off the heat.

   Time: PT6M

   Temperature: Medium

4. Dissolve Curry Sauce Mix

   Take a ladleful of the hot broth, let it cool for a few seconds, then stir in the curry sauce mix until fully dissolved. This prevents starch clumping.

   Time: PT3M

5. Thicken with Potato Starch

   Mix 1 tbsp potato starch with a little cold water, then pour into the broth while stirring from the bottom. Turn the heat back on and bring to a boil, then simmer for 30 seconds to cook the starch through.

   Time: PT2M

   Temperature: Medium‑High

6. Cook Udon Noodles

   Bring a pot of water to a rolling boil. Add the frozen udon noodles, gently loosen them, and boil for 4‑5 minutes until slightly softer than al dente. Drain and set aside.

   Time: PT5M

   Temperature: Boiling

7. Assemble the Bowl

   Place the cooked udon in a serving bowl. Ladle the hot curry broth over the noodles. Arrange the sautéed kabocha, lotus root, and string beans on top. Halve a soft‑boiled egg and place it in the center.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

80 g

Fat

15 g

Fiber

5 g