Japanese Curry Udon

June, 05/2022 - 09:39

With home cook Trần Thị Hồng Nhung from bake.it.glamorous

With home cook Trần Thị Hồng Nhung from bake.it.glamorous

Home cook Trần Thị Hồng Nhung

Thick chewy udon noodles are served in a thick, aromatic curry soup with this dish. Follow home cook Hồng Nhung's recipe and you'll be able to make this noodle meal in an instant. It’s simple enough to throw together on a tight week night.

Ingredients 

Serves: 2-3

For Udon Noodles:

- Flour: 200g

- Water: 80ml

- Salt: ½ tsp

For Curry Soup: 

- Thinly sliced pork tenderloin: 500g

- Cooking oil: 2tbsp

- Spring onion: 3 branches

- Onion: 1 

- Sake (optional): 2tbsp

- Dashi broth (or vegetable broth, chicken or pork broth): 1.5 litres

- Curry roux: 4 pieces

- Soy sauce: 2tbsp

Method

To make the noodles:

- Pour flour and salt into the mixing bowl. Mix well and then add water to the bowl.

- Mix the flour and knead the dough for about 15-20 minutes until the dough is smooth.

- Cover the dough with cling film and let it rest for 1 hour at room temperature.

- After 1 hour, rub a little flour on the surface of the rolling pin, then roll the dough until it is 0.5cm thick.

- Cut into 0.5cm wide noodles.

- Coat a little more flour on the noodles and shake the flour evenly so that the noodles do not stick together.

- Boil the noodles in boiling water for 10-12 minutes, then take out the noodles and dip them in cold water. Let the noodles drain.

 

To make the curry soup:

- Peel the onion and slice it thinly. Wash the spring onions, remove roots, cut into small pieces, keep the white onion head and green onion leaves separate.

- Heat the pot on high heat and then add cooking oil to the pot. Next, add the onion and white onion head and sautee for about 3-4 minutes.

- Put the meat in and stir-fry with onions until the meat is just cooked, then add the sake.

- Put the dashi stock in the pot, cover the pot, reduce the heat and cook for about 5-7 minutes until boiling.

- Skim off the foam floating on the surface of the pot of water, then cover the pot and cook for about 10 minutes until the meat is tender.

- Meanwhile, divide the cooked noodles into bowls.

- When the pork and onions are soft, put the curry roux cubes in the pot and stir to dissolve until the sauce is just right.

- Ladle the curry soup into a bowl of udon noodles, sprinkle with spring onions and serve immediately when still hot. VNS

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