Best Japanese Style Curry Udon Noodles Karei Udon Recipes

CURRY UDON

Steps:

• Cut shallots diagonally into about 5cm (2") long pieces. Slice chikuwa diagonally into 4 cm long, 5mm (3/16") wide pieces.
• Pour boiling water (not in ingredients) over the aburaage to remove excess oil and squeeze moisture out. Cut the aburaage into two lengthwise, then cut them crosswise into 1.5 - 2cm (½") wide pieces.
• Add all the Curry Mixture ingredients to a bowl and mix well using a whisk, ensuring that corn flour is dissolved.
• Add oil to a large fry pan or a saucepan and heat over medium high heat. Add pork, season with a pinch of salt and pepper, and cook for 1-2 minutes until the pork pieces are nearly cooked.
• Add shallots, chikuwa and aburaage to the pan and cook further 30 seconds.
• Add dashi stock and turn the heat up to high. When it starts boiling, scum might surface. Remove as much as possible.
• Mix the curry mixture in the bowl again ensuring that corn flour has not collected at the bottom of the bowl. Add the mixture to the pan and turn down the heat to medium.
• The sauce will start to thicken. When the sauce starts boiling, turn the heat off.
• Transfer heated udon noodles to two serving bowls and pour curry sauce over the udon.
• Serve immediately.

COLD CURRY UDON

Steps:

• Gather all the ingredients.
• In a small pot, add dashi and bring it to boil over medium heat.
• Cook the sliced pork one at a time in the dashi. Try not to overcook as it gets tough. Once the pork is no longer pink, quickly remove it from the dashi.
• Place the cooked pork in iced water. Once cooled, transfer to a plate.
• Skim off fat and foam on the surface of dashi.
• Add the curry roux cube in a ladle and let it dissolved completely in the ladle. If you drop the curry roux cube in the dashi, it's much harder to dissolve.
• Add 1 Tbsp sake and 3 Tbsp mirin.
• Add 2 Tbsp soy sauce and mix together. Bring the sauce to a simmer.
• Skim off foam and cook for 1 minute. Let cool in an ice bath. Once it's cool, you can move to the refrigerator.
• Cut the eggplant into 4 wedges lengthwise. Heat the oil in the pan. I use a cast iron grill pan to get the grill mark.
• Cook all sides of eggplant until tender.
• Slice the onion thinly. I use the mandolin slicer to get thin onions. Soak in iced water to remove bitterness.
• Peel the cucumber skin alternatively. Slice the cucumber and cut into julienne strips.
• Cut the tomato into wedges. Cut the mizuna into small pieces.
• Pour the curry soup into serving bowls. You can remove fat on the surface of the curry soup with a fine mesh skimmer or strain the curry soup through a fine mesh sieve.
• Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions. Drain and run under cold water to chill the udon.
• Place the udon in the curry soup and add toppings (boiled egg, pork, eggplant, onion, cucumber tomato, and mizuna) on the top.

JAPANESE-STYLE CURRY (KAREI RAISU)

Steps:

• Heat the butter and oil in a medium pot over medium-high heat until the butter melts and bubbles. Add the onion and cook, stirring occasionally, until it's translucent and slightly wilted, about 5 minutes. Add the beef and cook, stirring occasionally, just until the pieces are no longer pink on the outside, about 5 minutes.
• Add potatoes and carrots, stir well, and add 7 cups of water. Bring the water to a boil over high heat, skim off any froth that appears on the surface, then reduce the heat to maintain a strong simmer. Cook, stirring occasionally, until the beef is very tender, about 1 hour. Add the curry paste and salt and continue cooking, stirring and scraping the bottom frequently, for 15 minutes more. To store, cool to room temperature and keep in an airtight container in the fridge for up to 3 days.
• Divide the rice among shallow bowls, spoon on the curry, and serve immediately.

JAPANESE STYLE CURRY UDON NOODLES (KAREI UDON)

Steps:

• In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. Add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and syrup and cook until thick enough to coat the back of a wooden spoon.
• Cook the udon noodles in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.

CURRY UDON

Steps:

• Bring a large pot of salted water to the boil, add the udon and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients. Keep the pot out for making the curry broth. (No need to rinse.)
• To make the curry roux, place a medium saucepan over medium heat. Add the butter and allow it to melt completely. Add the flour and whisk until smooth. Cook, whisking constantly, for 4 to 5 minutes, until the roux turns a light caramel color. Whisk in the curry powder, garam masala and ground cayenne. Remove from the heat and set aside.
• Place the large pot from Step 1 over medium-high heat and add the neutral oil. Add the onion and stir for 1 to 2 minutes until slightly softened and fragrant. Add the potatoes and carrots, and stir. Pour in the dashi or stock, soy sauce or tamari, sugar and ½ teaspoon of salt, and stir to combine. Bring to a boil, then reduce heat to medium, cover and simmer for 10 to 12 minutes, until the vegetables are just tender.
• When the vegetables are tender, add the curry roux (if you are using store-bought curry bricks, add them now, checking package instructions to determine how many bricks to add) and stir until the broth thickens. It should be the consistency of a thick soup broth (like chowder). If it is too thick, add some water to loosen.
• Add the udon to the broth, along with the spinach. Cook for about 2 minutes, until the noodles are just warmed through and the spinach is just wilted.
• Divide the noodles and broth equally among four serving bowls, and eat immediately.

KAKE UDON - BASIC JAPANESE UDON NOODLE SOUP

Steps:

• Heat a large pot of water for cooking the udon noodles.
• Meanwhile, bring dashi to a simmer. Add mirin, soy sauce and salt (optional). Continue simmering until ready to use.
• Cook the udon noodles according to the package instructions.
• Divide drained, cooked udon into two large, deep serving bowls.
• Top with grated ginger, chopped green onion, and fish cake slices (optional).
• Pour in simmering broth to fill both bowls.
• Top with optional toasted sesame seeds, shichimi togarashi, and/or tenkasu.
• Drinking all the broth is not recommended. Additional noodles can be added to the remaining broth in the bowl as desired.