Steps

1. First, prepare the green onions and pork belly.
   🕒 01:15
2. Cut 4-5 green onions diagonally.
   🕒 01:27
3. Cut 120g of thinly sliced pork belly into bite-sized pieces.
   🕒 01:40
4. Heat 1 tbsp of vegetable oil in a pot.
   🕒 01:51
5. Add the green onions and stir-fry until they are nicely browned. Once fragrant, remove them from the pot. [Key Tip!] Grilling the green onions to bring out their aroma is crucial. Removing them keeps their texture and fragrance intact until the end.
   🕒 02:18
6. In the oil left with the green onion aroma, stir-fry the pork belly.
   🕒 03:08
7. Sprinkle a pinch of salt on the pork.
   🕒 03:30
8. Stir-fry until the pork changes color and renders its fat.
   🕒 03:37
9. Once the pork has rendered its fat, add 2 tsp of curry powder and quickly coat the meat. [Key Tip!] Curry powder burns easily, so stir-fry it briefly with the oil.
   🕒 03:55
10. Add 2 tbsp or more of mentsuyu (3x concentrate).
    🕒 04:11
11. Add 2.5 cups of water and simmer.
    🕒 04:31
12. Once it gently simmers, skim off any scum that rises to the surface.
    🕒 04:50
13. Turn off the heat temporarily and add 40g of curry roux (for 2 servings).
    🕒 05:05
14. Stir until the curry roux is completely dissolved. [Key Tip!] To achieve both spiciness and richness in curry udon, using both curry powder and roux brings out the best qualities of each.
    🕒 05:22
15. Turn the heat back on and simmer lightly until the curry roux is dissolved.
    🕒 06:01
16. After simmering, return the grilled green onions to the pot and simmer briefly.
    🕒 06:26
17. Heat 2 servings of frozen udon noodles according to package instructions in the microwave.
    🕒 06:48
18. Taste the curry broth and adjust seasoning with more mentsuyu if needed. [Key Tip!] If you prefer it sweeter, add mirin to adjust.
    🕒 07:00
19. To thicken, turn off the heat temporarily and add the slurry (1 tsp potato starch + 1 tsp water).
    🕒 07:39
20. Mix well until evenly incorporated.
    🕒 07:56
21. Turn the heat back on and simmer until the curry broth thickens.
    🕒 08:06
22. Place the heated udon noodles in serving bowls.
    🕒 08:23
23. Generously ladle the curry broth and grilled green onions over the udon.
    🕒 08:33
24. Garnish with thinly sliced raw additional green onions (as needed).
    🕒 08:41
25. Your fragrant grilled green onion and pork curry udon is complete.
    🕒 08:54