Curry udon
Ingredients
- 10g/⅓oz kombu
- 20g/¾oz bonito flakes
- 3 tbsp usukuchi (light coloured) soy sauce
- 2 tbsp mirin
- 2 tsp sugar
- 1 tbsp mild curry powder
- 1½ tbsp potato starch
- 2 portions dried udon noodles (about 400g/14oz)
- ½ tbsp vegetable oil
- 120g/4⅓oz piece rindless pork belly, sliced across as thinly as possible
- 50g/1¾oz ready-fried tofu, or firm tofu, fried until crisp, sliced
- 2–3 spring onions, sliced at an angle
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