Foryoueats: Cold Curry Udon

Name: Foryoueats: Cold Curry Udon
Total time: 30 min
Ingredients: 2 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); 4 oz thinly sliced pork (6 pieces; skip for vegan/vegetarian); 2 servings udon noodles (1.1 lb/500 g frozen or parboiled udon noodles; 6.3 oz/180 g dry udon noodles); For the Toppings:; 1 Japanese eggplant; 1 Tbsp neutral oil (for cooking the eggplant); ½ onion (3 oz, 75 g); 1 Japanese or Persian cucumber; 1 tomato; 1 bunch mizuna (Japanese mustard green) (or any leafy salad); 1 hard-boiled egg (cut in half lengthwise; skip for vegan); 1 tsp toasted white sesame seeds; For the Seasoning:; 1 cube Japanese curry roux (1 oz, 32 g); 1 Tbsp sake (I used Takara Sake® Sho Chiku Bai); 3 Tbsp mirin (I used Takara® Mirin); 2 Tbsp soy sauce

foryoueats.com

This Cold Curry Udon is a refreshing and flavorful Japanese noodle dish. Made with udon noodles, Japanese curry roux, and a variety of toppings including eggplant, pork, and mizuna greens, it's a...

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Ingredients

2 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
4 oz thinly sliced pork (6 pieces; skip for vegan/vegetarian)
2 servings udon noodles (1.1 lb/500 g frozen or parboiled udon noodles; 6.3 oz/180 g dry udon noodles)
For the Toppings:
1 Japanese eggplant
1 Tbsp neutral oil (for cooking the eggplant)
½ onion (3 oz, 75 g)
1 Japanese or Persian cucumber
1 tomato
1 bunch mizuna (Japanese mustard green) (or any leafy salad)
1 hard-boiled egg (cut in half lengthwise; skip for vegan)
1 tsp toasted white sesame seeds
For the Seasoning:
1 cube Japanese curry roux (1 oz, 32 g)
1 Tbsp sake (I used Takara Sake® Sho Chiku Bai)
3 Tbsp mirin (I used Takara® Mirin)
2 Tbsp soy sauce