In a medium sized, heavy bottom pot over medium heat, add butter.

When butter is melted add sliced onions and sauté for 10-15 minutes until soft and slightly caramelized.

Add carrots, mushrooms and meat and cook for an additional 5 minutes then add 2 cups of water.

Simmer until the meat and vegetables are completely cooked but not mushy (do not overcook) take pot off heat.

Break up the curry roux and add it to the pot. Stir until roux is completely dissolved, return pot to low heat and continue to cook until curry thickens, about 5 more minutes.

Put Mirin in a medium sauce pan and bring to a boil.

Add soy sauce and Dashi stock and bring to a boil.

Lower heat and keep warm until ready to assemble Curry Udon.

Divide boiled and drained udon noodles between four large soup bowls.

Add ½ cup of Mentsuyu to each bowl.

Add one cup of the curry to each bowl and gently stir to combine.

Top each bowl with chopped scallions and Shichimi (optional) before serving.

DONE