Curry udon recipe

Name: Recette Curry udon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 180g de nouilles udon; 1 c.à.s d’huile neutre; 150g de viande de bœuf; 1/2 poireau; 800ml de dashi; 2 c.à.s de mirin; 2 c.à.s de sauce soja; 60g de curry roux japonais; 1 c.à.s de Fécule de Pomme de terre; graines de sésame, sanshō. shichimi (optionnel)

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Portion

Preparation time

10 minutes

Cooking time

20 minutes

Curry udon (カレーうどん) is a warm and flavorful Japanese dish, combining udon with a fragrant curry sauce. A balanced, comforting dish that will delight your taste buds.

Author:

iRASSHAi

Ingredients

180g udon noodles
1 tbsp neutral oil
150g beef
1/2 leek
800ml dashi
2 tbsp mirin
2 tbsp soy sauce
60g Japanese curry powder
1 tbsp Potato starch
sesame seeds, sanshō. shichimi (optional)

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Instructions

Cut the beef into thin slices and the leek into small pieces.
Heat a little oil in a saucepan, brown the beef, then add the dashi, mirin and soy sauce.
Mix a spoonful of potato starch with a little water. Set aside.
Break the curry roux into pieces and stir until completely dissolved. Add the leek.
Once everything has come to a gentle boil, add the water and potato starch mixture to thicken the sauce to your liking.
Cook the udon noodles according to package directions, drain well and arrange in a bowl. Pour the curry sauce over them.

Video recipe

@irasshai.paris RECIPE CURRY UDON 🍜 For one bowl you need: - 1 onion - 700 ml dashi - 1 tbsp neutral oil - 2 tbsp soy sauce - 180g udon noodles (dry) - 150g beef - 50g curry powder - 1 green onion (topping) - sesame seeds (topping) Find this recipe and many others on our irasshai website.co 🧑‍🍳 #irasshai #recipe #recette #udon #curry #food #paris ♬ MUTT - Leon Thomas

Recipe notes

Origin of udon curry

Curry was introduced to Japan in the late 19th century, during the Meiji era, when the country was opening up to Western influences. The combination of curry and udon appeared in the 20th century, and is thought to have been favored by the simplicity of preparation and popularity of these two ingredients.

This dish quickly became a staple of Japanese cuisine, and over time, many variations were created, with the addition of vegetables, meats or seafood.

Tips

If you prefer a thicker sauce, add a teaspoon of cornstarch mixed with a little cold water at the end of cooking.

Premium vegan udon broth ⋅ Sakuta ⋅ 180ml

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