Curry Udon

Directions

1. Heat 1 tbsp oil in a deep pan, fry the sliced onion for 2-3 minutes, add the meat and fry until not pink.
2. Add the 750ml of dashi or water (adjust water amount to your preferred taste) to the pan and simmer for 5-8 minutes. Skim off the scum & fat from the soup if preferred.
3. In the meantime, cook the udon noodles as instructed on pack and set aside.
4. Cut 50g of Yutaka curry into small pieces so it's easier to dissolve in the soup. Add the curry sauce into the soup base, mix well and make sure it fully dissolves in the soup. 
5. Turn off the heat. Serve noodles in a big bowl and add soup together with the other ingredients. Garnish with finely chopped spring onions.