Curry Pork Udon

Adapted from Day 11 Rice Cooker Udon https://www.instagram.com/reel/DS5kGIrElHJ/?igsh=N2swNTk5eG40Y3dt Step 1: Simmer the Base & Hard Veggies (5 Mins) ​Leave the Ninja SmartLid open. Move the slider to the Air Fry/Hob position. ​Turn the dial to select Sear/Sauté and set the temperature to MD:HI (Level 4). Press START/STOP. ​Pour in the 600ml of water, mentsuyu, Kikkoman less salt soy sauce, and hondashi. ​Drop in your sliced yellow onion, carrots, and yellow zucchini. Bring to a steady boil and let it bubble for 5 minutes to soften the vegetables and sweeten the broth base. ​Step 2: Dissolve the Curry Roux (2 Mins) ​Turn the Sear/Sauté setting down to MD (Level 3) or LO (Level 2) to lower the heat slightly. ​Drop in your 2 blocks of curry roux. Stir smoothly and continuously for 1 to 2 minutes until the blocks are entirely dissolved into a rich, velvety curry sauce. ​Step 3: Drop the Frozen Udon & Mushrooms (5 Mins) ​Slide your 2 frozen udon bricks directly into the hot curry sauce (no thawing needed!). ​Pile your mini king oysters, shiitakes, and enoki mushrooms into the pot around the noodles. ​Let everything simmer gently with the lid open for about 4 to 5 minutes. As the frozen bricks thaw and loosen, gently use chopsticks or silicone tongs to separate the strands and coat them in the sauce. ​Step 4: Flash-Cook the Pork & Greens (2 Mins) ​Carefully peel your sukiyaki pork slices apart so they don't clump up. Lay the individual ribbons loosely into the bubbling sauce. ​Tuck your Nai Bai leaves directly into the liquid around the edges. ​Stir gently for 60 to 90 seconds. The residual heat of the thick curry will flash-cook the thin sukiyaki pork to perfect tenderness almost instantly. ​Step 5: Turn Off & Garnish ​Press the START/STOP button to turn off the Ninja. ​Ladle the thick, glossy curry udon and its mountain of toppings into two large bowls. ​Garnish generously with your chopped fresh spring onions for that bright, crisp finish. Enjoy!

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