Curry Udon

Japanese curry when compared to Thai or Indian curry is much thicker and the spices are
milder.  Some people do make curry roux from scratch and that’s definitely on my to-make list.  But for today it’s going to be a quick curry recipe.

Author: Namiko Chen

Serves: Serves 2

Ingredients

• 3 cups dashi stock
• 1 Tbsp. oil
• ½ large onion, sliced
• ½ lb your choice of meat/seafood (I used pork “komagire” (thinly cut scraps) today), cut into small pieces
• 1 Tbsp. sake
• 2 pieces/blocks of Japanese curry roux
• ½ Tbsp. soy sauce
• Salt to taste
• 2 packages udon (I like sanuki udon)
• 1 green onion, finely chopped
• Ito Togarashi (Korean Chili Threads) (optional)
  

Instructions

1. Prepare dashi stock.
2. In a large frying pan, heat oil on medium high and sauté onion until soft, about 7-10 minutes.
   
3. Add your choice of meat/seafood in the pan and increase the heat to high. Stir fry until the meat/seafood is almost cooked through.
   
4. Add dashi stock and sake in the pan and bring it to a boil.
   
5. When boiling, skim off the scum and fat from the stock. Reduce heat to medium and cook 5-7 minutes.
   
6. Turn off the heat and add curry roux. Using chopsticks or wooden spoon, dissolve the roux completely. Heat the curry on medium high for 10 minutes. Make sure you stir once in a while so the curry will not get burnt on the bottom.
   
7. Meanwhile Boil a lot of water in a large pot and cook udon for 2-3 minutes and drain well.
   
8. Add soy sauce and season with salt (optional).
   
9. Serve udon in a bowl and pour over curry. Top with green onion and Ito Togarashi.
   

http://www.justonecookbook.com/curry-udon/