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Make soup base by bringing 6 cups of dashi to a simmer. Then add in mirin, shoyu, sugar and stir.
Boil udon noodles according to package instructions. Rinse under cold water and drain, then set aside.
In a new pot, sauté pork belly until no longer pink. Add sliced onion and sauté until it starts to soften.
Pour the dashi broth into the pot to cover the pork and onion. Bring to a boil then reduce heat to a low boil.
Add 3-4 curry cubes (to taste) and dissolve until soup becomes desired thickness. If too thick, add more water.
Scramble 2 raw eggs in a small separate bowl, then slowly pour into the soup while stirring with a spoon.
Pour curry broth over udon noodles, garnish with scallion, and enjoy!