Curry Udon

Bahan-bahan

2 tablespoons neutral oil

½ onion, thinly sliced lengthwise

1 cup shiitake mushrooms, sliced

2 ½ cups dashi stock

2 teaspoons sake

1 ½ teaspoons soy sauce

2 cubes curry roux

1 package udon noodles

1 green onion (like scallion), thinly sliced, for garnish

Homemade Roux

1 part butter

1 part flour

By weight

Petunjuk

1) Heat the oil in a medium sauté pan over medium heat. Add onions and mushrooms to the pan, and cook until softened, 5–7 minutes.

2) Meanwhile, bring a large pot of water to a boil.

3) Add dashi, sake, and soy sauce to onion and mushrooms, and bring to a boil. Lower the heat to medium, and add cubes of roux one at a time, stirring to dissolve fully. Remove from heat, and cover. Set aside.

4) Add noodles to boiling water and cook according to package instructions (cooking times for frozen, dried, or fresh will vary). Drain and portion the noodles into serving bowls.

5) Ladle the curry soup over the noodles and garnish it with scallions.