Japanese Style Curry Udon Noodles Karei Udon Recipes

CURRY UDON

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.

JAPANESE-STYLE CURRY (KAREI RAISU)

Steps:

• Heat the butter and oil in a medium pot over medium-high heat until the butter melts and bubbles. Add the onion and cook, stirring occasionally, until it's translucent and slightly wilted, about 5 minutes. Add the beef and cook, stirring occasionally, just until the pieces are no longer pink on the outside, about 5 minutes.
• Add potatoes and carrots, stir well, and add 7 cups of water. Bring the water to a boil over high heat, skim off any froth that appears on the surface, then reduce the heat to maintain a strong simmer. Cook, stirring occasionally, until the beef is very tender, about 1 hour. Add the curry paste and salt and continue cooking, stirring and scraping the bottom frequently, for 15 minutes more. To store, cool to room temperature and keep in an airtight container in the fridge for up to 3 days.
• Divide the rice among shallow bowls, spoon on the curry, and serve immediately.