Curry Udon Noodles
A combination of two Japanese favorites, udon and curry! The thick, starchy soup keeps the noodles warm for longer.
Photographed by TAKAHIRO IMASHIMIZU
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 servings boiled udon noodles (thin)
- 50 g pork (thinly sliced)
- 1/2 onion (small) (80 g)
- 1/2 abura-age fried tofuNote
Tofu cut into thin slices, drained, then deep-fried.
- 5-6 shiso leavesNote
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- 1 wakegi onionNote
A relative of the naga-negi, but slimmer, softer and sweeter.
- 25 g curry roux (store-bought/mild) Note
Convenient curry base. Dilute the paste with soup stock to make curry sauce. Contains a mixture of flour, curry powder, spices, meat and vegetable extract. Comes in block, flaked, granulated, powdered, and paste form.
- 25 g curry roux (store-bought/medium hot)
- 1/2 tbsp kombu teaNote
Drink made using dried kombu kelp in place of tea-leaves. Comes in powder or fine strips.
- 1 tsp soy sauce
- 1/2 tbsp kombu tea
- Potato starch thickener
- 1/2 tbsp vegetable oil
Cut the pork into 1 cm strips. Cut the onion into thin slices. Cut the abura-age lengthwise in half and then into thin strips.
Cut the shiso into thin shreds and soak briefly in water. Drain and gently squeeze out excess water. Cut the wakegi diagonally into thin slices.
Heat the vegetable oil in a pot placed over medium heat and stir-fry the pork. When the color changes, add the onions and abura-age and continue to stir-fry.
Add 400 ml of water and bring to a boil. Skim off the surface scum and reduce the heat to medium low. Turn off the heat and add the curry roux. Return to low heat and simmer, while stirring occasionally, to dissolve the roux. Add [A] and mix together. Mix the potato starch and water to make the potato starch thickener and add to the curry. Add the shiso.
Boil the noodles according to the instructions on the package, and drain. Serve in individual bowls and cover with curry. Garnish with wakegi onions.