Steps

1. Place dashi pack 1 pack and water 500ml in a pot and heat over low heat.
   🕒 01:00
2. Once boiling, reduce to low heat and simmer for 5 minutes. (Key Tip!) Simmer gently without vigorous boiling to prevent off-flavors and bitterness.
   🕒 01:20
3. Remove the dashi pack and transfer the brewed dashi to a measuring cup, making it 400ml.
   🕒 01:33
4. Thinly slice the green onion diagonally to preserve its flavor.
   🕒 02:11
5. Spread the sliced green onion on plastic wrap and create a wrap bundle.
   🕒 02:43
6. Make an incision in the onion and slice thinly to bring out its sweetness and richness.
   🕒 03:07
7. Cut the pork belly into bite-sized pieces.
   🕒 03:34
8. Add the sliced onion to a frying pan, followed by the pork belly, loosening it as you add.
   🕒 03:25
9. In a bowl, combine soy sauce 2 tbsp, mirin (sweet rice wine) 2 tbsp, cooking sake (rice wine) 50ml, and water 100ml. Mix well to create the sauce base.
   🕒 04:05
10. Prepare the potato starch slurry by mixing potato starch 2 tsp with water 2 tsp.
    🕒 04:40
11. Place bonito flakes (katsuobushi) 2.5g in a heat-resistant container and microwave at 600W for 40 seconds to remove moisture.
    🕒 04:52
12. While the bonito flakes are still hot, crush them with your hands to a powder. (Key Tip!) Crush thoroughly so that no large pieces remain.
    🕒 05:23
13. Prepare curry roux 2 blocks and curry powder 1 tsp (3g).
    🕒 06:16
14. Microwave the frozen udon noodles for 5 minutes to warm them.
    🕒 06:35
15. Add a little oil to the frying pan with the onion and pork belly. Coat the ingredients and heat over medium-low heat.
    🕒 06:41
16. Sauté until the onion is softened, adding a pinch of salt and pepper halfway through.
    🕒 06:52
17. Once the onion is softened, add the curry powder and sauté briefly until fragrant, then turn off the heat.
    🕒 07:09
18. With the heat off, add the prepared sauce base to the frying pan and heat over low heat, stirring to evaporate the alcohol.
    🕒 07:26
19. Simmer for about 1 minute while evaporating the alcohol, allowing the flavors of the ingredients to infuse into the soup.
    🕒 07:44
20. After simmering, turn off the heat and add the curry roux, melting it with residual heat. (Key Tip!) Adding curry roux while boiling can cause lumps, so always melt it after turning off the heat.
    🕒 07:50
21. Once the curry roux has melted, add the dashi and the potato starch slurry, mixing well.
    🕒 08:22
22. Heat over medium-low heat, stirring constantly until it boils.
    🕒 08:36
23. Once boiling, continue to simmer for about 1 minute to stabilize the thickening. (Key Tip!) Boiling thoroughly ensures the thickness is stable and prevents it from becoming watery.
    🕒 08:47
24. Add the green onion and cook briefly to retain its flavor.
    🕒 08:53
25. Once the thickness is stable, increase to medium heat, add the warmed udon noodles and the powdered bonito flakes, and mix well.
    🕒 09:14
26. Bring to a full boil throughout, then serve in a bowl. Enjoy!
    🕒 09:30