Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, udon restaurant style curry udon noodles with lots of dashi stock. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Udon Restaurant Style Curry Udon Noodles With Lots of Dashi Stock is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Udon Restaurant Style Curry Udon Noodles With Lots of Dashi Stock is something that I have loved my entire life. They are fine and they look fantastic.
I wanted to make dashi-rich curry udon!! I think that frozen udon noodles have the best texture and taste for this dish. Recipe by Ryoutanchan Great recipe for Udon Restaurant Style Curry Udon Noodles With Lots of Dashi Stock.
To get started with this particular recipe, we have to first prepare a few components. You can cook udon restaurant style curry udon noodles with lots of dashi stock using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Udon Restaurant Style Curry Udon Noodles With Lots of Dashi Stock:
- Get 2 packs Udon noodles
- Make ready 100 grams Beef (or pork)
- Take 1/2 Onion
- Make ready 450 ml Water
- Make ready 150 ml Mentsuyu (diluted to dipping sauce strength)
- Get 2 to 3 pieces Curry roux (block)
- Get 1 tbsp Bonito-based dashi stock granules
- Make ready 1 tbsp ○ Katakuriko
- Take 1 tbsp ○ Water
From time to time, especially in colder months, everyone craves the warmth of rich and heavy. But sometimes I crave a hearty curry flavoured udon noodle soup with meat and vegetables as toppings. It is something about the combination of curry and dashi stock that is quite different from the curry sauce used on rice. Whoever invented this curry flavoured broth for udon noodles must be a clever person.
Instructions to make Udon Restaurant Style Curry Udon Noodles With Lots of Dashi Stock:
- Cut the beef into easy-to-eat pieces. Slice the onion.
- Put the water and mentsuyu sauce in a pan and bring to a boil, then put in the beef and onion.
- Skim off any scum. When the beef and onion are cooked, add the curry blocks and dashi granules.
- When the curry blocks have dissolved, mix together the ingredients marked ○ (katakuriko slurry) and add to the pan to thicken the soup.
- Boil the udon noodles and drain well. Put in a serving bowl, pour the sauce over it and it's done. Sprinkle some chopped green onion to taste.
- 2 servings for my wife and myself, finished!!
Dried udon noodles; While any udon should work for this recipe, you may be surprised to learn that the best option is frozen udon noodles. The refrigerated udon noodles are less elastic than their frozen counterparts, making them prone to breakage while stir-frying. (The one exception seems to be the brand we used in our Shanghai Fried Noodle. This udon noodle soup recipe is so simple to make at home - all you need are a few basic Japanese ingredients: dashi powder, soy sauce, and mirin (sweet rice wine). Even better, these ingredients can also be used as the base for a wide range of essential Japanese dishes - our favourites are okonomiyaki savoury pancakes, onigiri rice balls and gyoza dumplings. To make udon soup, you need to boil udon noodles, prepare the broth by bringing dashi to a boil and then adding in the soy sauce, mirin, and sugar, and then assemble by dividing the noodles into bowls and pour broth over along with thinly sliced green onions and seven-spice blend (shichimi).
So that’s going to wrap it up for this exceptional food udon restaurant style curry udon noodles with lots of dashi stock recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
