2–3 spring onions, sliced at an angle
2 portions dried udon noodles (about 400g/14oz)
1 tbsp mild curry powder
3 tbsp usukuchi (light coloured) soy sauce
2 tsp sugar
½ tbsp vegetable oil
50g/1¾oz ready-fried tofu, or firm tofu, fried until crisp, sliced
20²µ/¾´Ç³ú bonito flakes
2 tbsp mirin
120g/4â…“oz piece rindless pork belly, sliced across as thinly as possible