Have you ever tried Japanese ‘Curry Udon’? The authentic Curry Udon has Japanese soup flavour because the curry mixture is made with dashi-based udon soup. I made this ‘Pork Curry Don’ in the same way. Pork can be replaced with other protein, but I like Pork the best for this dish.


2 Servings


200g Pork *Pork Belly recommended, thinly sliced
1 pinch Salt
2 thick & large Spring Onions
4-5 Black Fungus Mushrooms *OR some Shiitake, Shimeji, etc.
2 teaspoons Curry Powder
2 servings Freshly Cooked Rice

Sauce Ingredients

1 cup Water
1/2 teaspoon Dashi Powder
2 tablespoons Soy Sauce
2 tablespoons Mirin
2 teaspoons Potato Starch Flour

  1. Thinly slice Pork, add 1 pinch Salt and massage.
  2. Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and cut into small pieces. Slice Spring Onions diagonally.
  3. Combine all the sauce ingredients in a bowl.
  4. Heat a frying pan over medium high heat, apply small amount Oil only if required, cook thinly sliced Pork, then add Spring Onion and Black Fungus.
  5. When Spring Onions are softened, stir the sauce mixture very well and add to the frying pan. Stir well until the sauce is thickened and well combine.
  6. Half fill a bowl with freshly cooked rice, and cover with the pork curry mixture.