Curry Udon カレーうどん

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Curry Udon カレーうどん

https://www.justonecookbook.com/curry-udon/
Course Main Course
Cuisine Japanese

Ingredients
  

Curry Udon

  • ½ recipe Homemade Curry Roux
  • 250 g Shabu Shabu style meat, pork or beef
  • 1 Onion sliced
  • 3 Carrot peel and sliced
  • 8 Shiitake Mushrooms sliced
  • 1 package Shimeji or Maitake Mushrooms
  • Udon noodles

Mentsuyu

  • 2 cups of Dashi
  • 2 ½ tbsp Light Soy Sauce
  • 2 ½ tbsp Mirin

Serving

  • Green onions finely chopped

Instructions
 

Curry Udon

  • In a medium sized, heavy bottom pot over medium heat, add butter.
  • When butter is melted add sliced onions and sauté for 10-15 minutes until soft and slightly caramelized.
  • Add carrots, mushrooms and meat and cook for an additional 5 minutes then add 2 cups of water.
  • Simmer until the meat and vegetables are completely cooked but not mushy (do not overcook) take pot off heat.
  • Break up the curry roux and add it to the pot. Stir until roux is completely dissolved, return pot to low heat and continue to cook until curry thickens, about 5 more minutes.

Mentsuyu

  • Put Mirin in a medium sauce pan and bring to a boil.
  • Add soy sauce and Dashi stock and bring to a boil.
  • Lower heat and keep warm until ready to assemble Curry Udon.

ASSEMBLE

  • Divide boiled and drained udon noodles between four large soup bowls.
  • Add ½ cup of Mentsuyu to each bowl.
  • Add one cup of the curry to each bowl and gently stir to combine.
  • Top each bowl with chopped scallions and Shichimi (optional) before serving.
  • DONE
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