Japanese Curry Udon

Instructions

1. 1Cut the 1 medium onion into 1.27 cm dice. Peel the 1 large carrot and cut it into 1.27 cm thick rounds. Peel the 2 medium potatoes and cut them into 2.54 cm cubes. Chop the 2 stalks of green onions.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 1 tablespoon of vegetable oil over medium heat (approximately 175°C/175°C). Add the diced 1 medium onion, 1 large carrot rounds, and 2 medium potato cubes. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables begin to soften.
3. 3Pour in the 4 cups of beef broth, 2 tablespoons of soy sauce, and 2 tablespoons of mirin. Stir to combine the ingredients, then bring the mixture to a gentle simmer, where small bubbles consistently break the surface.
4. 4Add the about 113 g of Japanese curry roux blocks to the pot. Stir continuously for about 5 minutes, until the roux blocks are completely dissolved and the broth has thickened into a rich curry sauce.
5. 5If you are using the 1 cup of cooked chicken, add it to the curry sauce now. Stir gently and allow the chicken to heat through for 2 to 3 minutes.
6. 6While the curry simmers, bring a large pot of water to a rolling boil. Add the about 450 g of udon noodles to the boiling water and cook for 2 to 3 minutes, or until the noodles are tender. Drain the cooked noodles thoroughly in a colander.
7. 7Divide the drained about 450 g of udon noodles evenly among four serving bowls. Ladle the hot Japanese curry sauce generously over the noodles. Garnish each bowl with the chopped 2 stalks of green onions before serving.

Related Guides