Marugame Seimen-Style Tomato and Egg Curry Udon (Copycat Recipe)

Mince 5 g of garlic. If measuring is difficult, eyeball it; a little extra is no problem.

Mince 5 g of ginger as well.

Cut 60 g of pork into small pieces. This gives it a chunky texture that pairs well with the udon.

Roughly chop 100 g of fresh tomato so it holds some shape. The tomato is used as an ingredient rather than melted into the soup.

Put 1 1/2 teaspoons of olive oil in a pot and lightly stir-fry the garlic and ginger over low heat. Stainless steel pots conduct heat well, so watch out for burning.

Once fragrant, add the pork and stir-fry. When making this at home, feel free to add plenty of ingredients.

Pour in 300 cc of water and turn the heat to high. Add 1/2 tablespoon of Japanese dashi granules and 1/2 tablespoon of chicken stock granules to make a double broth of Japanese dashi and Chinese-style stock.

Once boiling, add 1 tablespoon of curry powder, then add the chopped tomato. Using curry powder rather than curry roux is the key.

Season with salt and about 1 teaspoon of soy sauce. Always taste before thickening.

Dissolve 1 tablespoon of potato starch in water, drizzle it in, and thicken well. Making it quite thick brings it closer to the original.

Meanwhile, boil the frozen udon for 3 to 3 1/2 minutes to thaw it.

Lower the heat and, while the soup is simmering, drizzle in 1 beaten egg in thin streams. Because the soup is thickened, the egg will not clump and will form fine ribbons. Stir everything together.

Finally, add a pinch of salt and drizzle in 1 teaspoon of sesame oil, then stir lightly to finish with aroma.

Place the boiled udon in a bowl and pour plenty of the curry over it. Sprinkle green onion on top to finish.

For the finish, add rice to the leftover soup and top with cheese as desired for a curry risotto-style dish.