1. In a cooking pot, heat vegetable oil until hot. Cook garlic and ginger until fragrant, then add the pork (or beef) and fry for a few minutes.
(Optional) Remove from the heat and roast with your cooking torch if you like roasted taste :)
2. Add carrot and onion and fry for a few more minutes.
3. Add the water (1.7L) and stir to combine. Cook over high heat and bring it to a boil. Once boiled, then simmer for about 10 minutes, adding the seasoning (hondashi powder, mirin, sugar and curry roux). Dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Then pour the milk (or 300ml water, if you prefer just curry udon) and bring it to a boil. A dash of salt to taste if necessary.
5. Meanwhile bring a big pot of water to a boil. Once boiling, cook the udon until cooked through. Set aside.
6. Add cooked udon into the cooking pot and cook for about 5 minutes together with the curry soup. (Or you just serve the udon in a bowl and pour milk curry over.) Top with green onion (chopped) if you like.
1. Making takoyaki mixture In a big bowl, add eggs and mix. Gradually add the water in the bowl. Mix well.
2. Add the sifted flour into the bowl and stir together until no lumps remain.
3. Add all the ingredient A and mix well. Set aside until use.
4. Making takoyaki Heat your takoyaki machine to medium heat. Brush the pan with vegetable oil all over.
5. Put cabbage, sausage (or octopus) in each hole, then pour the takoyaki mixture to fill the holes. The mixture should overflow the holes.
6. Sprinkle any other filling as you like (tenkasu, beni shoga, cheese etc....).
7. When the bottom of the takoyaki balls has hardened a little (usually after 2~3min), turn each piece about 90 degree. The mixture will flow out to become the other side of the takoyaki ball. Keep turning constantly until you have made nice round shapes.
8. Transfer takoyaki onto a plate. Serve hot with takoyaki sauce, mayonnaise. Sprinkle katsuobushi, aonori if you want.