Kare Udon (カレーうどん)
Japan
Warm Japanese udon noodles in a fragrant dashi broth seasoned with curry, with vegetables and mushrooms. The dish is served in a thick broth that creates a rich umami flavor.
Ingredients
- 120 grams onion
- 60 grams carrot
- 2 piece shiitake mushrooms
- 0.25 piece bamboo shoots
- 30 grams katsuobushi
- 1.4 liters water
- 4 tablespoon soy sauce
- 1 teaspoon salt
- 2 teaspoon sugar
- 0.5 tablespoon curry powder
- 3 tablespoon potato starch
- 600 grams udon noodles
Steps
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Bring 1.4 liters water to a boil, add 30 grams katsuobushi and simmer for 2 minutes. Strain the broth through a sieve.
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Thinly slice 120 grams onion, cut 60 grams carrot into 4 cm×1 cm strips, slice 2 shiitake mushrooms, and cut 0.25 piece bamboo shoots diagonally into thin strips.
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Mix 0.5 tablespoon curry powder with 1 tablespoon water. Dissolve 3 tablespoons potato starch in 3 tablespoons water, mixing thoroughly.
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Add 2 teaspoons sugar, 4 tablespoons soy sauce and 1 teaspoon salt to the broth. Add onion, carrot and shiitake mushrooms, bring to a boil and cook for 5 minutes, skimming off foam.
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When the vegetables are tender, pour in the diluted curry mixture and add the bamboo shoots. Turn off the heat.
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Stir the starch solution well and pour it into the soup, stirring constantly.
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Turn the heat back on, bring the soup to a boil, add 600 grams cooked udon noodles, wait for it to boil again and remove from heat.
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Divide the udon noodles among deep bowls, top with the vegetables and pour the hot broth over.