Curry Udon
This simple prep guarantees you a tasty sup!
このレシピの生い立ち
Some recipes call for a concentrated Japanese noodle soup base. Instead I use bonito powder, soy sauce, sake and mirin!
Curry Udon
This simple prep guarantees you a tasty sup!
このレシピの生い立ち
Some recipes call for a concentrated Japanese noodle soup base. Instead I use bonito powder, soy sauce, sake and mirin!
アプリでひらく作り方
- 1
Get ready with your ingredients.
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- 2
In a Dutch oven add water/soy sauce/sake/mirin/bonito.
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- 3
Heat over medium high heat to bring it to a boil.
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- 4
Reduce heat to medium, add veggies and tofu, then cook.
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- 5
Scoop the scum from the surface, and discard.
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- 6
Cook until all the ingredients are heated through.
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- 7
Turn off the heat. Add curry cubes. Stir until dissolved.
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- 8
Combine potato starch and water, mix well.
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- 9
Stir in the soup and turn the heat back on, bring to a boil.
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- 10
Keep stirring while boiling, cook 1 minute.
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- 11
Then lower the heat until udon is ready.
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Cook your udon according to your package instructions.
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- 13
Drain, put into a bowl, pour the curry over the udon, SERVE!
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- 14
NOTE: The key step is to boil after stirring→
- 15
in starch/water mix to keep a nice thick soup even if cool.
- 16
Curry sauce mix cube sizes vary. I use a smaller one →
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(on the bottom) for this recipe (19-20g), the other one →
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on top is a 22-24g. Adjust your number of cubes →
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based on the cube sizes!
コツ・ポイント
Mushroom is a must have ingredient for this dish to add up a natural Umami flavor from the mushroom into the soup!
つくれぽ
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