Recipe Cuisine: Japanese
Theme: One Bowl Wonder
Curry Udon
By: Belinda Hingston
Ingredients
- 1 tbsp rice bran oil
- 1 carrot - peeled and cut into half moons
- 1 white onion - peeled and sliced
- 2-3 medium potatoes - peeled and diced
- 4 Golden Curry Roux Blocks
- 4 cups boiling water
- 10g dashi granules
- 1 tbsp mirin
- 30 ml sake
- Udon noodles
- 500g shabu shabu beef or pork (do not defrost)
- Spring onions - thinly sliced
- 1 tsp black sesame seeds
Product used in recipe
- HAKUBAKU - ORGANIC UDON NOODLES
- OBENTO - MIRIN SEASONING
Method
- Chop all veggies per above.
- Boil a pot of water to cook the udon noodles.
- Add rice bran oil to a saucepan or high sided frying pan on medium heat. Once hot, add the carrots, onion and potatoes to saute for 10 minutes.
- Meanwhile, boil 4 litres water and add the roux blocks to it to dissolve. You will need to stir occasionally to assist it to break down.
- De-glaze your vegetable pan with sake. After your vegetables have sauteed for 10 minutes, start cooking your udon (assuming a 10 minute cook time).
- Simmer vegetables for about 4 minutes then add the roux mix, dashi and mirin (at this point there should be 6-minutes left on the udon timer). Stir occasionally and add slightly more boiling water if it gets too thick.
- After 3 more minutes (when there is 3 minutes left on the udon timer) add your meat to the vegetables.
- 9. When the udon timer finishes, all is done! Serve curry over udon, sprinkle with spring onions and black sesame seeds.
