Curry Udon.
Udon is Japanese wheat noodle. You can get it as frozen, or dry, or raw. Or you can make it at home id you like, but it will be a lot of work. Usually we make curry udon when we made Japanese curry and got leftover next day. This time.. you can get double recipe. Curry and curry udon.However. It is just add dashi stock to the curry. Pretty simple. I added tempeh for the topping, however you can substitute it as tofu. Keeping tempeh in your freezer is very handy. Whenever you need protein for your meal, you can add it on. If you are in Vancouver, I'd recommend to have tempeh from Tempeafoods <Ingredients> Onion, mideum size, 1/2 piece, sliced Garlic, 1-2 cloves, crushed Ginger 1/4 inch, chopped Carrot 1 small size, cut in pieces Potato (Yellow or purple) 1, cut in pieces Bayleaf, 3 pieces Shitake mashrooms, a few small ones Okura(optonal) Curry powder 1/4 cup Miso, 1/4 cup Soy sauce, 3 Table spoon Tomato paste, 3 Table spoon Dashi stock : 3 litters + 1 litter separate or vegetable stock Corn starch, 3 table spoons, add 1/2 cup water and set aside Green onion (optional), chop in small Tempeh(optional), cut in small pieces, fried Udon( dry or wet), cook in last minute Oil, salt and pepper <Method> In a deep thick pot, stir fry sliced Onions until they got slightly caramelized, add garlic and ginger, potatoes and carrots. Once carrots and potatoes got cooked, add curry powder and mix well, then add dashi stock(or veggie stock) and reach to boil. Change the heat as mideum heat, add tomato paste and miso, soysauce, mushrooms and okura. Cook it for a while, and add cornstarch mixture and stir. Add good amount of salt. Likely 3 Table spoons. You can add sweetner like sugar or mirin, I don't really like taste too sweet personally, I didn't add sweetner. It will get good thickness after you added the corn starch mixture, if you want to have curry rice, just have it with rice. If you like curry udon, add little more stock. Cook udon and put in a bowl, then add the curry sauce.
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AuthorTomoko Tahara A.K.A.#cookhatter Archives
March 2019
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Links<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant The birds and beets : Cafe Pizzeria bufala:Pizzeria Cacao Vancouver:Modern latin The mackenzieroom:Modern coastal Pourhouse:Bar Pizzeria farina:Pizzeria <Cafes> Birds and beets <Food suppry> Tempea food: tempeh maker <Restaurant in Japan> Bon Gout: Bakery and wine Bar Pancho:Spanish tapas Takanoya :Gastro pub |