Cold Curry Udon Recipes

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CURRY UDON



Curry Udon image

This is not just a simple bowl of udon noodles but curry flavoured noodles with pork, shallots (scallions), aburaage (deep fried tofu) and fish cakes. I made the curry sauce from scratch and flavour is amazing. Omit meat and fish cakes and make it a vegetarian version of curry udon with konbu dashi stock.

Provided by Yumiko

Categories     Main

Time 20m

Number Of Ingredients 14

2 servings of fresh udon noodles ((note 1))
4 shallots ((scallions))
2 short chikuwa sticks ((note 2))
1 aburaage
150 g pork belly (, thinly sliced into bite size pieces (note 3))
700 ml dashi stock
1 tsp oil
Salt & pepper
1 tbsp curry powder
1 tsp turmeric powder
2 tbsp cornflour/corn starch
5 tbsp dashi or water
3 tbsp soy sauce
2 tbsp mirin

Steps:

  • Cut shallots diagonally into about 5cm (2") long pieces. Slice chikuwa diagonally into 4 cm long, 5mm (3/16") wide pieces.
  • Pour boiling water (not in ingredients) over the aburaage to remove excess oil and squeeze moisture out. Cut the aburaage into two lengthwise, then cut them crosswise into 1.5 - 2cm (½") wide pieces.
  • Add all the Curry Mixture ingredients to a bowl and mix well using a whisk, ensuring that corn flour is dissolved.
  • Add oil to a large fry pan or a saucepan and heat over medium high heat. Add pork, season with a pinch of salt and pepper, and cook for 1-2 minutes until the pork pieces are nearly cooked.
  • Add shallots, chikuwa and aburaage to the pan and cook further 30 seconds.
  • Add dashi stock and turn the heat up to high. When it starts boiling, scum might surface. Remove as much as possible.
  • Mix the curry mixture in the bowl again ensuring that corn flour has not collected at the bottom of the bowl. Add the mixture to the pan and turn down the heat to medium.
  • The sauce will start to thicken. When the sauce starts boiling, turn the heat off.
  • Transfer heated udon noodles to two serving bowls and pour curry sauce over the udon.
  • Serve immediately.

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