Curry Udon
A classic menu in the cold winter. Add seasonal vegetables to your liking and enjoy. You can make it more flavorful by using a thick dashi soup stock.
Ingredients
Adjust Servings
| 25 | grams | Udon noodle |
| 30 | grams | Onion |
| 50 | grams | Sliced beef |
| a little | Ginger | |
| for garnish | Leek | |
| 150 | ml | Dashi |
| 1.5 | tablespoon | Soy sauce |
| 1 | tablespoon | Mirin |
| 1 | teaspoon | Curry powder |
| 0.5 | tablespoon | Potato starch |
| 1 | tablespoon | Water |
Equipments
- Saucepan
Method
1.
After boiling the Udon noodle in hot water, wash them in running water and dish them up on a plate.
2.
Slice the ginger and turn on the pot with oil.
3.
Stir-fly sliced onion and beef. When the beef is cooked, add curry powder.
4.
Add a mix of dashi, soy sauce and mirin and simmer on medium heat.
5.
Add a mix of potato starch and water and thicken the Udon noodle.
6.
Garnish with the leek.