Cold Curry Udon

Bahan-bahan (2 porsi)

• 2 cups dashi (Japanese soup stock)
• 4 oz thinly sliced pork ((6 pieces; skip for vegan/vegetarian))
• 2 servings udon noodles
• 1 Japanese eggplant
• 1 Tbsp neutral oil ((for cooking the eggplant))
• ½ onion ((3 oz, 75 g))
• 1 Japanese or Persian cucumber
• 1 tomato
• 1 bunch mizuna (Japanese mustard green) ((or any leafy salad))
• 1 hard-boiled egg ((cut in half lengthwise; skip for vegan))
• 1 tsp toasted white sesame seeds
• 1 cube Japanese curry roux ((1 oz, 32 g))
• 1 Tbsp sake ((I used Takara Sake® Sho Chiku Bai))
• 3 Tbsp mirin ((I used Takara® Mirin))
• 2 Tbsp soy sauce