Japanese Curry Udon (Kare Udon)

• μερίδες: 4 servings

Υλικά

3 tbsp (42g) unsalted butter

5 tbsp (42g) all-purpose flour

2 tbsp S&B curry powder (note 2)

4 servings udon noodles (note 3)

1 lb (450g) very thinly sliced, shabu-shabu style beef, pork or chicken – defrosted (notes 4 & 5)

2 large carrots, peeled and cut into ½” pieces

1 medium white onion, thinly sliced lengthwise

5 C broth of choice (I use chicken broth), plus 1 additional cup of broth (or hot water) to thin out consistency if desired

1 x 8g packet instant dashi, optional (note 6)

1 tbsp soy sauce

1 tbsp mirin (note 7)

2 tbsp honey, more or less to taste

15g or a few small squares of dark chocolate, optional (note 8)

Salt to taste

Oil for cooking (I use avocado oil)

chopped scallions

Οδηγίες

Make the curry roux: Melt butter in a small pot over medium-low heat. As soon as butter is melted, whisk in flour and cook until roux has turned a golden brown (not dark brown), about 10-12 minutes. Whisk almost continuously and watch closely so as not to burn the butter, adjusting heat as needed. Add curry spice and whisk well. Cook for 30 seconds more. Remove from heat.

Boil pot of water for udon: Start bringing a large pot of water to a boil for blanching udon.

Sauté meat and vegetables: Heat a pot over medium-high heat. Once hot, add a drizzle of oil and sliced meat. Sauté with a little bit of salt until meat is just done. Don’t overcook. Scoop out and set aside. Pour out any excess oil. Turn heat down to medium. Add a drizzle of oil (if there was no fat from cooking the meat) and add the carrots and onions. Add a sprinkle of salt and sauté until carrots are just tender and onions are softened.

Add remaining curry ingredients: Add broth, instant dashi (if using), soy sauce and mirin. Bring to a simmer. Add the dark chocolate (if using) and the curry roux. If the curry roux hardened from cooling, scoop ladle of hot broth to loosen until scoopable. Simmer and stir until curry roux is incorporated and no lumps remain. You can smoosh any stubborn roux lumps with the back of a spatula against the side of the pot to break it apart. Taste and add honey as needed to take off any bitter edge of the spices, depending on curry blend used. Simmer low uncovered 3 minutes or until slightly thickened. Check consistency. Thin with more broth or hot water for a thinner soupy consistency or simmer a little longer for a thicker, sauce-like consistency. Once happy with consistency, taste a final time and add any salt, soy sauce or honey to taste. Turn heat to very low and add back cooked meat just to heat through but don’t overcook the meat.

Cook udon: A couple of minutes before the sauce is ready, blanch udon according to package directions (freezer udon usually cook from frozen only a minute or so, until loosened and fully heated through). Drain.

Serve: Divide noodles among serving bowls. Ladle curry on top. Garnish with scallions. Enjoy!

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