Curry udon recipe

Name: Recette Curry udon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 cube de roux de curry japonais; 300 ml de bouillon dashi (ou bouillon de légumes); 1 cuillère à soupe de sauce soja; 1 cuillère à café de mirin (facultatif); 200 g de nouilles udon; 100 g de bœuf finement tranché (ou tofu pour une version végétarienne); 1/2 oignon, émincé; 1 carotte, coupée en rondelles fines; 1 pomme de terre moyenne, coupée en petits dés; 1 cuillère à soupe d’huile végétale; 1 oignon vert, ciselé (pour la garniture)

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Portion

Preparation time

10 minutes

Cooking time

20 minutes

Curry udon (かれーうどん) 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

For the curry sauce

1 cube Japanese curry roux
300 ml dashi broth (or vegetable stock)
1 tablespoon soy sauce
1 teaspoon mirin (optional)

For noodles and toppings

200 g udon noodles
100 g thinly sliced beef (or tofu for a vegetarian version)
1/2 onion, thinly sliced
1 carrot, thinly sliced
1 medium potato, finely diced
1 tablespoon vegetable oil
1 green onion, chopped (for garnish)

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Instructions

Cook udon noodles according to package instructions (usually 2-3 minutes in boiling water). Drain and set aside.
Heat the oil in a saucepan or deep frying pan over medium heat. Add the onion, carrot and potato. Sauté for 3-4 minutes until slightly tender.
Stir in the sliced beef (or tofu for a vegetarian version). Fry until the meat is cooked or the tofu is golden brown.
Pour the dashi stock into the saucepan. Add the roux curry cube and stir well to dissolve. Add the soy sauce and mirin. Simmer over low heat for 10 minutes, or until the vegetables are tender and the sauce has thickened slightly.
Divide the udon noodles between two bowls. Pour the curry sauce, vegetables and meat (or tofu) on top.
Garnish with chopped green onion for a touch of freshness.

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.

Curry udon noodles 2 portions ⋅ Kurata Shokuhin ⋅ 240g

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