Photograph of the finished Curry udon

Japan · Mì udon nước cà ri Curry udon

Curry udon

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Udon noodles Udon noodles 880 g
  • Photograph of Pork Pork 600 g
  • Photograph of Curry powder Curry powder 80 g
  • Photograph of Flour Flour 100 g
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Dried flounder Dried flounder 60 g
  • Photograph of Kombu seaweed Kombu seaweed 40 g
  • Photograph of Onion Onion 2
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Spring onion Spring onion 120 g

Method

  1. 1 Simmer the dried halibut kombu broth for 12 minutes, then season with soy sauce and mirin.
  2. 2 Toast the butter with the flour for 4 minutes, then add the curry powder and stir for 90 seconds to make a curry roux.
  3. 3 Udon-style curry broth is based on fish broth, not meat broth, which is what distinguishes it from curry served with rice.
  4. 4 Gradually add the roux to the broth, stirring for 6 minutes until the sauce thickens.
  5. 5 Sauté the pork with onions for 5 minutes, then add it to the curry sauce and cook for 8 minutes.
  6. 6 Boil the udon noodles for 10 minutes separately, then pour curry sauce over them and sprinkle with chopped green onions.

With an appliance

  • Microwave 42 min

    Replace step 2: mix butter with flour in a wide bowl, microwave at 800W for 2 minutes, then add curry powder and microwave for another 45 seconds, stirring every 45 seconds; this is faster, about 2 minutes, so the roux cooks evenly and is less burnt without constant stirring. In step 4, still pour the butter and flour mixture in small portions into the broth to create a smooth sauce.

Start cooking