Curry Udon

…photos by Tess of food cooked and served in her own home…design of this post was make by Tess…

Curry Udon
adapted from Takashi’s Noodles
written by Takashi Yagihashi
serves 4
page 68

• 1 ½ Tablespoons vegetable oil
• 1 cup thinly sliced yellow onion
• 1 teaspoon curry powder
• 6 cups udon broth
• 3 ounces medium-hot Japanese curry mix
• 1 ¼ cups whole milk
• 12 ounces thinly sliced beef
• 1 pound dried udon noodles
• 2 scallions, both white and green parts, thinly sliced

recipe called for a cup peeled and thinly sliced salsify and for garnish mitsuba leaves but I was fresh out

Set a large sauté or wide-bottomed pan over high heat and add 1 ½ Tablespoons oil. When the oil is hot, add the onions and salsify. Cook for 1 minute, then decrease heat to medium and cook stirring often, until the onions are soft, approximately 45 seconds longer. Add the curry powder and continue cooking, stirring often, until it has been absorbed, about 30 seconds.
Pour the broth over the vegetables and increase the heat to high. Add the curry sauce mix and stir until dissolved, about 2 minutes. Stir in the milk and heat for 1 minute. Stir in the beef and cook over medium heat until the meat is cooked through, 2 ½ to 3 minutes.
Place a large pot of water over high heat and bring to a boil. Add the noodles and cook, following package instructions. Drain well. Divide the noodles among 4 bowls. Into each bowl pour one-fourth of the curry broth and the beef. Garnish with scallions and mitsuba leaves.

Udon Broth

• 3 cups dashi
• ½ cup Japanese soy sauce
• ½ cup mirin

Combine all ingredients in a saucepan and bring just to a boil. Decrease heat and keep warm until ready to serve.

…photos by Tess of food cooked and served in her own home…design of this post was make by Tess…
 

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