Monday, May 7, 2012

Curry Udon

Whenever I cook Japanese Curry, I like to serve it with flavored rice for one meal and use the leftovers to make the soup and serve with Udon. I love soups and this is one of my favorite ways to eat Udon. Udon is a thick noodle, mainly made of flour and has a chewy texture which sets it apart from other types of noodles. I usually buy the frozen kind so that I have it handy whenever I need them.

For the soup base, I usually like to make Kombu Dashi (Kelp Stock) and add curry and bring it to a boil but if I’m out of Kelp then I would just use water to make the soup.


Curry Udon

Serves: 1
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:
1 – 3 inch piece of Kombu (Dried Kelp) – wiped clean with damp cloth
1 1/2 cups Water
1 1/2 cups prepared Curry (recipe here)
Salt to taste (optional)
1 serving of Udon – cooked per package instructions
1 Green Onion – thinly sliced or shredded

Directions:
  1. In a pot, place Kombu and water and let sit for about 15 minutes.
  2. Bring water to a boil and just before boiling, remove Kombu and discard.
  3. Add Curry to the water, stir and bring it to a boil. Add salt if desired.
  4. In a bowl, place Udon and pour the soup over. Garnish with green onions and serve hot.
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