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Curry Udon


3 cups dashi stock
1 Tbsp. oil
1/2 large onion, sliced
1/2 lb your choice of meat/seafood (I used pork “komagire” (thinly cut scraps) today), cut into small pieces
1 Tbsp. sake
2 pieces/blocks of Japanese curry roux
1/2 Tbsp. soy sauce
Salt to taste
2 udon Packages (I like Sanuki Udon)
1 green onion, finely chopped
Ito Togarashi (Korean Chili Threads) (optional)



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