Recipe: How to make curry udon
Curry udon is an udon that has a curry made into a broth using dashi. In Taisho period(1912~1925)Western food became extremely popular in Japan and a traditional soba noodle shop revised the soba to have a Western twist. In Japanese households, we use the left over curry from the previous meals!!
In this article, we introduced how to make curry udon!
Recipe: How to cook curry udon
Ingredients
- udon...2 packs
- Left over curry... recipe link below
- Japanese Leek...1
- cooking oil...
- dashi (1 liter of water and 40g of bonito flakes)
*You can use the bottle type mentsuyu instead of preparing your own dashi for an easy way out!
*Typically we use mixed dashi of bonito and konbu kelp dashi, but for vegans, you should use konbu kelp, shiitake, or both!
How to make
- Heat water to a boil in a pot, and put the bonito flakes inside to cook for about 5 minutes. Do not let it boil too much, simmering to a slight bubbling on the surface is just nice. It will give a yellow golden color broth.
- Use a strainer and a bowl to keep only the broth. (Throw away the bonito flakes)
- Heat cooking oil in a pan and fry Japanese leek. If you have something like fishcake or kamaboko crab cakes, it might be good to add here, too.
- Have the curry dashi mixed together with the ingredients. Japanese will have the broth to be a little thick, in the middle of soup and gravy.
- You can add soy sauce, if you want more thickness/starch you could mix potato starch dissolved in water.
- Make sure to cut off the left over water in the udon, and serve on a bowl. Pour the curry broth to the udon.
Key Points
- Japanese curry is very handy as it can alternate to various dishes like curry udon, curry bread, and curry gratin!
- Have garam masala, shichimi, 七味, kuroshichimi黒七味, or Sansho Japanese peppers（山椒） for those who like spicy, tangy kind of taste to noodle dishes!
- If you don't have left over curry, you may simply dissolve Japanese curry powder or 1-2 small blocks of any Japanese curry roux!
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In this blog, I post my food trips around the world, as insights into Japanese food in comparison to all the different cuisines I encounter through my trips.
I love food businesses that aren't just into making profits but strive to protect their food culture and are genuinely passionate about what they do. I feel I can share with the world all my food experiences that filled my heart:)
Having a relative at a green tea farm in "one of the biggest green tea plantation cities, Kakegawa," an uncle running an unagi eel restaurant in an "eel town of Japan, Hamamatsu," and a mother who was one of the first people to introduce the izakaya culture in Silicon Valley, my life has a lot to do with Japanese food culture.
I have traveled to many places in Japan, so I hope to share what I know to help you better plan your food trip to my home country!
“When you eat, it’s supposed to go deep into your heart.
Whether you are rich or poor, eating isn’t just to fill your stomach, it is also to fill your heart.”
- Ryu Aomi 青海 龍
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