Brown the pork on both sides in the bottom of the pot you are going to make the broth in. Do not crowd the meat so that it browns nicely. Remove and set aside.
Deglaze the pot with the sake. Add a little more if it all evaporates off.
Add the water, dashi, tamari, and roux cubes to the pot. Whisk it well to make sure the roux dissolves completely. Bring to a low simmer. Add the pork and any drippings to the curry
Start the water for your udon, Boil the noodles for 3 or 4 min. Drain and rinse.
Divide noodles between 2 bowels, add the broth and pork.
Garnish with the green onion.
Ye old S&B Golden Curry you have at your local grocery works well for this dish. You only need 1/2 the box so you can get 2 preparations out of it.
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|Serving Size: 1 Serving (694g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 36 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 73.7mg||23 %|
|Sodium 335.1mg||12 %|
|Potassium 476.2mg||13 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.6g|
|Protein 24g||34 %|
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Calories per serving: 141
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