Curry Udon Recipes

CURRY UDON

Steps:

• Cut shallots diagonally into about 5cm (2") long pieces. Slice chikuwa diagonally into 4 cm long, 5mm (3/16") wide pieces.
• Pour boiling water (not in ingredients) over the aburaage to remove excess oil and squeeze moisture out. Cut the aburaage into two lengthwise, then cut them crosswise into 1.5 - 2cm (½") wide pieces.
• Add all the Curry Mixture ingredients to a bowl and mix well using a whisk, ensuring that corn flour is dissolved.
• Add oil to a large fry pan or a saucepan and heat over medium high heat. Add pork, season with a pinch of salt and pepper, and cook for 1-2 minutes until the pork pieces are nearly cooked.
• Add shallots, chikuwa and aburaage to the pan and cook further 30 seconds.
• Add dashi stock and turn the heat up to high. When it starts boiling, scum might surface. Remove as much as possible.
• Mix the curry mixture in the bowl again ensuring that corn flour has not collected at the bottom of the bowl. Add the mixture to the pan and turn down the heat to medium.
• The sauce will start to thicken. When the sauce starts boiling, turn the heat off.
• Transfer heated udon noodles to two serving bowls and pour curry sauce over the udon.
• Serve immediately.

CURRY UDON

Steps:

• Bring a large pot of salted water to the boil, add the udon and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients. Keep the pot out for making the curry broth. (No need to rinse.)
• To make the curry roux, place a medium saucepan over medium heat. Add the butter and allow it to melt completely. Add the flour and whisk until smooth. Cook, whisking constantly, for 4 to 5 minutes, until the roux turns a light caramel color. Whisk in the curry powder, garam masala and ground cayenne. Remove from the heat and set aside.
• Place the large pot from Step 1 over medium-high heat and add the neutral oil. Add the onion and stir for 1 to 2 minutes until slightly softened and fragrant. Add the potatoes and carrots, and stir. Pour in the dashi or stock, soy sauce or tamari, sugar and ½ teaspoon of salt, and stir to combine. Bring to a boil, then reduce heat to medium, cover and simmer for 10 to 12 minutes, until the vegetables are just tender.
• When the vegetables are tender, add the curry roux (if you are using store-bought curry bricks, add them now, checking package instructions to determine how many bricks to add) and stir until the broth thickens. It should be the consistency of a thick soup broth (like chowder). If it is too thick, add some water to loosen.
• Add the udon to the broth, along with the spinach. Cook for about 2 minutes, until the noodles are just warmed through and the spinach is just wilted.
• Divide the noodles and broth equally among four serving bowls, and eat immediately.

CURRY UDON

Steps:

• Set a large sauté or wide-bottomed pan over high heat and add 1 1/2 tablespoons of the oil. When the oil is hot, about 30 seconds, add the onions and salsify. Cook for 1 minute, then decrease the heat to medium and cook, stirring often, until the onions are soft, approximately 45 seconds longer. Add the curry powder and continue cooking, stirring often, until it has been absorbed, about 30 seconds.
• Pour the broth over the vegetables and increase the heat to high. Add the curry sauce mix and stir until dissolved, about 2 minutes. Stir in the milk and heat for 1 minute. Stir in the beef and cook over medium heat until the meat is cooked through, 2 1/2 to 3 minutes.
• Place a large pot of water over high heat and bring to a boil. Add the noodles and cook, following package instructions. Drain well. Divide the noodles among 4 bowls. Into each bowl pour one-fourth of the curry broth and the beef and garnish with the scallions and mitsuba leaves.