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Japanese Curry Udon

Japanese Curry Udon Ingredients Dashi - 4 cups water - 2 pieces kombu(2 inch by 2 inch) - 1 cups bonito flakes Onsen Tamago - 3 eggs - 4 cups water Curry Udon - 1 onion(sliced) - 3 green onions(sliced) - Sauté white portion with rest of vegetables and save green portion for garnish. - 3 cloves garlic(minced) - 2 inch knob ginger(minced) - Half carrot(julienne) - 1 bunch Shimeji Mushrooms - 0.75 lbs thinly sliced beef - 1 tbsp neutral oil - 4 tbsp Japanese curry powder - 1 tbsp garam masala - 4 cups dashi stock - 2 tbsp soy sauce - 1 tbsp Worcestershire sauce - 2 tbsp ketchup - 1 tbsp sugar - Salt to taste(around 2 tsp) - 3 tbsp water - 1 tbsp cornstarch - 5 packs thick udon noodles Instructions Dashi 1. In a pot soak kombu in water for at least 30 minutes. 2. Place pot on medium low heat and once the water begins to simmer, add bonito flakes. 3. Let bonito flakes steep in water for 15 minutes and strain. Onsen Tamago 1. In a pot, boil water. 2. Once brought to a boil, turn off the heat and let eggs cook in water for 15 minutes and take them out of the water once finished Curry Udon 1. Sautee vegetables with oil on medium heat until slightly translucent. 2. Add beef and cook until no longer red. 3. Add curry powder and garam masala and cook for 2 minutes. 4. Once fragrant, add dashi and simmer for 5 minutes. 5. Add soy sauce, Worcestershire sauce, ketchup, honey, sugar, and salt. 6. Combine water with cornstarch and add to curry until thickened. 7. Cook udon noodles according to package instructions and serve with curry, onsen tamago, and green onion.