Steps

1. Slice 1/2 onion after removing the core.
   🕒 03:29
2. Trim the strings from 6 snow peas. Snap off the ends and pull towards the opposite side to remove the strings.
   🕒 03:45
3. Cut 150g of pork belly slices into about 3cm pieces. Loosen them gently.
   🕒 04:09
4. Heat a frying pan over medium heat and melt 10g of butter.
   🕒 04:48
5. Add 150g of pork belly slices and 1/2 onion to the melted butter in the frying pan. Sprinkle with a pinch of salt and stir-fry. [Key Tip!] The salt is not for seasoning, but to bring out the umami of the onions.
   🕒 05:04
6. Stir-fry until the pork is cooked through and the onions are softened.
   🕒 05:18
7. Add 1.5 tbsp of curry powder and stir-fry until fragrant.
   🕒 05:52
8. Add 800cc of dashi broth, 3 tbsp of soy sauce, 3 tbsp of mirin (sweet rice wine), 2 tsp of sugar, a pinch of pepper, and 1 tbsp of ketchup. Bring to a boil. [Key Tip!] Adding ketchup as a secret ingredient creates a condensed umami and complex flavor.
   🕒 06:09
9. Once boiling, carefully skim off any scum that rises from the meat.
   🕒 07:05
10. Thicken to your desired consistency with 1.5 tbsp of potato starch slurry.
    🕒 07:28
11. Boil 2 servings of udon noodles in a separate pot.
    🕒 08:22
12. Just before the udon is done, add 6 snow peas and blanch them together briefly.
    🕒 09:50
13. Drain the cooked udon noodles and snow peas, and place them in serving bowls.
    🕒 10:02
14. Pour the prepared curry broth over the udon. Top with the blanched snow peas and serve. Enjoy!
    🕒 10:15