Curry Udon Noodles
A combination of two Japanese favorites, curry and udon, in one piping hot dish! The thick soup locks in the heat, so be careful not to burn your tongue!
Photographed by TAKAHIRO IMASHIMIZU
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 2 servings udon noodles (thin; boiled)
- 50 g pork (thinly sliced)
- 1/2 onion (small) (80 g)
- 1/2 abura-age
- 5-6 shiso leaves
- 1 wakegi Welsh onion
- 25 g curry roux (store-bought; mild)
- 25 g curry roux (store-bought; medium hot)
- 1/2 tbsp vegetable oil
- 1/2 tbsp konbu tea
- 1 tsp soy sauce
[Potato starch thickener]
- 1/2 tbsp potato starch
- 1/2 tbsp water
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 shreds.
Boil the noodles according to the instructions on the package, and drain. Serve in individual bowls and cover with the curry soup. Garnish with wakegi.