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Home >> NIMONO - STEWED Recipes

CURRY UDON

INGREDIENTS :

340g beef slices, 454g dried udon noodles, 1 onion, 1 salsify, 1 stalk of spring onion, 1.5T oil, some mitsuba (i.e. Japanese wild parsely).

SEASONINGS:
(1) some lemon juice, 1 tsp caster sugar, some ground black pepper.
(2) 5 cups of Dashi broth, 255ml Japanese soy sauce, 200ml mirin.
(3) 1 tsp curry powder.
(4) 85g medium-hot Japanese curry sauce mix.
(5) 1.25 cups of milk.

PREPARATION :

1. Rinse beef in running water for 5 minutes; Drain; Marinate in seasoning (1) for 30 minutes.
2. Rinse spring onion; Cut off both ends; Shred.
3. Rinse mitsuba; Discard the stems.
4. Peel a salsify; Rinse; Cut off both ends; Slice.
5. Peel, rinse and slice and onion.
6. Blanch udon in boiling water for a few minutes (according to the package instructions); Immediately lift the udon up; Transfer to a fine-mesh sieve; Rinse in running water till cool; Drain.
7. Add seasoning (2) to a pot; Stir to mix; Bring to the boil over a high heat; Turn to a low heat; Simmer over a low heat till ready to use.
8. Heat a non-stick pan with 1.5T oil over a high heat; Turn to a low heat; Add the onion and the salsify; Turn to a high heat; Stir-fry over a high heat for 1 minute; Turn to a low heat; Saute over a low heat till the onion is soft; Add seasoning (3); Simmer over a low heat till it has been absorbed; Pour the broth from the step 7 into the pan; Turn to a high heat; Gradually stir in seasoning (4); Stir over a high heat till dissolved; Gradually stir in seasoning (5); Stir over a high heat for 1 minute; Turn to a medium heat; Add the beef from the step 1; Cook over a medium heat for 3 minutes; Turn off the heat.
9. Arrange the udon in serving bowls; Pour the curry mixture from the step 8 over the udon; Garnish with the spring onion and mitsuba; Serve immediately.