Curry udon, a beloved Japanese comfort dish, combines chewy udon noodles in a rich, aromatic curry broth. Here’s a simple yet versatile guide to crafting this flavorful meal.
Ingredients:
- 2 servings fresh or frozen udon noodles
- 2 cups Japanese curry roux (mild, medium, or spicy)
- 1 cup dashi or chicken broth
- 1 onion, sliced
- 1 carrot, julienned
- 1 potato, cubed
- 100g protein (chicken, shrimp, or tofu)
- Optional: mushrooms, bell peppers, or spinach
Steps:
1. Prepare the Broth: In a pot, sauté onion, carrot, and potato in a little oil until soft. Add broth and simmer for 10 minutes until veggies are tender.
2. Add Curry: Break curry roux into pieces, dissolve into the simmering broth, and stir until fully melted. Reduce heat and cook for 5–7 minutes, stirring occasionally, until the sauce thickens.
3. Cook Protein & Veggies: If using raw protein, cook it in the broth until done. Add quick-cooking veggies like spinach or mushrooms at the end.
4. Cook Noodles: Boil udon noodles according to package instructions, drain, and rinse under cold water to remove excess starch.
5. Serve: Divide noodles into bowls, ladle hot curry broth over them, and garnish with sliced green onions or a soft-boiled egg.
Tips: For extra depth, add a spoonful of miso or honey to balance the curry. Customize with your favorite veggies or protein for a hearty twist. Enjoy this comforting dish in just 30 minutes!
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