Curry udon without curry roux
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 1 tbsp vegetable oil
- 3 garlic cloves - finely chopped
- 20g fresh ginger - finely chopped
- 1 onion - sliced
- 1 carrot - cut into strips
- 400g beef or pork belly (shoulder) - thinly sliced
Ingredient A
- 45g plain flour (T45 or cake flour)
- 25g curry powder
- 1 tsp cumin powder
- 1 tbsp brown sugar
- 25g unsalted butter
- about 1.75 L water
Ingredient B
- 1/3 tsp instant coffee powder
- 1 tsp unsweetened cocoa powder
- 1 1/2 tsp kosher salt
- 1 beef stock cube
- 2 tbsp worcestershire sauce
- 2 tsp soy sauce
- 4 tsp hondashi powder
- 1 tsp honey
- 1 tbsp mirin
- fresh udon noodle or dried udon noodle for 5 people
Instructions
- 1. In a frying pan, heat 1 btsp oil and fry beef (or pork) and carrot until wilted. Set aside.
- 2. In a cooking pan, heat 1 tbsp oil and fry the garlic and ginger until fragrant. Add the onion and cook until lightly browned.
- 3. Add the butter and "Ingredient A". Mix to combine and cook over low heat till the butter is melted.
- 4. Add the water little by little, mix well after each addition.
- 5. Once it boils, add the ingredient B.
- 6. Add the cooked carrot and pork from #1 and bring it to a boil. Simmer for about 15 to 20 minutes.
- 7. Meanwhile boil a lot of water in a large cooking pot and cook udon according to package directions. Drain well.
- 8. Serve udon in each serving bowl and pour the curry soup on top of it.
- Serve hot!
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