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We hope you got benefit from reading it, now let’s go back to udon restaurant style curry udon noodles with lots of dashi stock recipe. You can cook udon restaurant style curry udon noodles with lots of dashi stock using 9 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Udon Restaurant Style Curry Udon Noodles With Lots of Dashi Stock:
- Take 2 packs Udon noodles
- Provide 100 grams Beef (or pork)
- Take 1/2 Onion
- Use 450 ml Water
- Take 150 ml Mentsuyu (diluted to dipping sauce strength)
- Get 2 to 3 pieces Curry roux (block)
- Provide 1 tbsp Bonito-based dashi stock granules
- Use 1 tbsp ○ Katakuriko
- Get 1 tbsp ○ Water
Steps to make Udon Restaurant Style Curry Udon Noodles With Lots of Dashi Stock:
- Cut the beef into easy-to-eat pieces. Slice the onion.
- Put the water and mentsuyu sauce in a pan and bring to a boil, then put in the beef and onion.
- Skim off any scum. When the beef and onion are cooked, add the curry blocks and dashi granules.
- When the curry blocks have dissolved, mix together the ingredients marked ○ (katakuriko slurry) and add to the pan to thicken the soup.
- Boil the udon noodles and drain well. Put in a serving bowl, pour the sauce over it and it's done. Sprinkle some chopped green onion to taste.
- 2 servings for my wife and myself, finished!!
Curry Udon is hot Udon noodles in a curry soup and is one of the popular items on menus at Udon restaurants in Japan. These hearty noodles are loved by a lot of Japanese people even though it is not really like the more traditional clear Udon soup. This is not just a simple bowl of udon noodles but curry flavoured noodles with pork, shallots (scallions), aburaage (deep fried tofu) and fish cakes. I made the curry sauce from scratch and flavour is amazing. Omit meat and fish cakes and make it a vegetarian version of curry udon with konbu dashi stock.
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