The authentic Curry Udon has Japanese soup flavour because the curry soup was made from dashi-based udon soup. Udon soup is traditionally made by seasoning dashi stock with soy sauce, mirin and salt. Basically you add curry powder to the udon soup and thicken it with potato starch flour. Here is one recipe for you to try.
4 Servings Cooked Udon
400 to 500g Beef Steaks *thinly sliced, Pork can be used
2 Onions *coarsely sliced
1 tablespoon Oil
800ml Dashi Stock *OR 800ml Water & 1 teaspoon Dashi Powder
4 tablespoons Soy Sauce
4 tablespoons Mirin
1 to 1 & 1/2 tablespoons Curry Powder *Japanese or Asian Curry powder recommended
2 to 3 tablespoons Potato Starch Flour
2 to 3 tablespoons Water
1 Spring Onion *sliced or finely chopped
- Slice Onion and Beef (OR Pork) Steaks.
- Heat Oil in a pot and cook Onion and Beef. When the Beef changed the colour, add Dashi Stock (OR Water and Dashi Powder), Soy Sauce, Mirin and Curry Powder. Cook until Onions are tender. Check the flavour of the soup and add Salt if necessary.
- Prepare Udon Noodles same time. If you are using already cooked Udon, just heat them in hot water.
- Mix Potato Starch Flour and Water. When Onions are tender, gradually add the starch mixture to the soup stirring until the right thickness is achieved. (You don’t need to use all starch mixture.)
- Place hot Udon in a large bowl, pour the curry mixture and sprinkle some sliced Spring Onion on top.
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