Curry Udon is a popular Japanese dish that combines two classic ingredients: curry and udon noodles, creating a warm and satisfying meal. The rich and flavorful curry sauce is poured over chewy udon noodles, making it a perfect dish for cold days or when you’re craving something comforting. This dish is easy to make and can be customized with your favorite ingredients. The thick udon noodles absorb the curry sauce, allowing you to enjoy a burst of flavor in every bite. It’s an ideal meal for busy weeknights or a treat for the weekend, offering a satisfying and hearty experience.
Ingredients
- 300cc water
- 5g kombu dashi stock
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 2 cubes of curry roux
- 1 tablespoon potato starch mixed with 2 tablespoons water
- Green onions, to taste
- Fried tofu (aburaage), to taste
- Mushrooms, to taste
- Carrots, to taste
Instructions
- Cut the vegetables into desired sizes.
- In a pot, add water and the vegetables.
- When the vegetables are tender, turn off the heat and add the curry roux
- Once the curry roux has dissolved, return the pot to low heat.
- When the curry thickens slightly, turn off the heat.
- Add the potato starch mixture and mix well.
- Pour the curry over boiled udon noodles and serve!
If using leftover curry:
👉Substitute 150-200mg of curry for the curry powder. Then add the potato starch mixture for a thick and delicious curry sauce!
Point
- Udon Noodle Texture: Be careful not to overcook the udon to maintain the perfect texture. After boiling, rinse the noodles under cold water to remove excess starch, which helps the soup cling better to the noodles.
- Curry Sauce Consistency: The curry sauce for udon should be a bit thicker since it will be poured over the noodles. If the sauce is too thin, add some dashi stock to adjust the consistency.
- Curry and Udon Noodle Interaction: To make sure the udon absorbs the flavor of the curry, simmer the curry sauce until it thickens. This ensures the noodles soak up the rich, savory taste of the curry.
- Cornstarch Tips:
→Dissolve in water first: Cornstarch tends to form lumps if added directly to the sauce. Always dissolve it in water first before adding it to the curry sauce. Add it gradually to avoid clumps.
→Add after turning off the heat: To prevent lumps and achieve a smooth texture, add the dissolved cornstarch after turning off the heat. This ensures the sauce thickens properly without clumping.
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