Curry Udon has been a popular menu item in Japan for a long time but still not so well known yet in the US. No worries, nowadays you can buy a box of Japanese Curry Roux at many American supermarkets. It’s very tasty so I hope you try Japanese curry if you haven’t tried it before.
Japanese curry when compared to Thai or Indian curry is much thicker and the spices are milder. Some people do make curry roux from scratch and that’s definitely on my to-make list. But for today it’s going to be a quick curry recipe.
Since I won’t be posting tomorrow, I’d like to say Happy Valentine’s Day to all my dearest readers. I hope you have a fun & romantic day with your loved one.
If you missed my posts last week, I have super easy and quick chocolate desserts that you can surprise the special someone in your life with: Nama Chocolate (Homemade Chocolate) and Chocolate Covered Strawberries. It’s not too late to make them and you just need a few ingredients. Both recipes takes less than 30 minutes to make from start to finish.
Today I’m guest blogging at Jen’s blog Smoky Wok (formally known as Tastes of Home).
If you’ve never heard of Smoky Wok, I’m really delighted to be able to introduce you to this great blog. The author Jen shares easy Asian home cooking recipes including Chinese, Malaysian, Thai, Korean, and even Japanese cuisines. You will notice right away her beautiful food styling and photography, if you are interested some of her photos are available for purchase at Getty Images. When you are visiting her blog, check out her quick meal recipes to get some inspiration for this week’s dinners. 😉
As I’m a big fan of Jen’s noodle dishes, I made Curry Udon for the guest post. Have you had Japanese curry before? Please click HERE to view the Curry Udon recipe at Smoky Wok!
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- 3 cups dashi stock
- 1 Tbsp. oil
- ½ large onion, sliced
- ½ lb your choice of meat/seafood (I used pork “komagire” (thinly cut scraps) today), cut into small pieces
- 1 Tbsp. sake
- 2 pieces/blocks of Japanese curry roux or Homemade curry roux
- ½ Tbsp. soy sauce
- Salt to taste
- 2 packages udon (I like sanuki udon)
- 1 green onion, finely chopped
- Ito Togarashi (Korean Chili Threads) (optional)
- Prepare dashi stock.
- In a large frying pan, heat oil on medium high and sauté onion until soft, about 7-10 minutes.
- Add your choice of meat/seafood in the pan and increase the heat to high. Stir fry until the meat/seafood is almost cooked through.
- Add dashi stock and sake in the pan and bring it to a boil.
- When boiling, skim off the scum and fat from the stock. Reduce heat to medium and cook 5-7 minutes.
- Turn off the heat and add curry roux. Using chopsticks or wooden spoon, dissolve the roux completely. Heat the curry on medium high for 10 minutes. Make sure you stir once in a while so the curry will not get burnt on the bottom.
- Meanwhile Boil a lot of water in a large pot and cook udon for 2-3 minutes and drain well.
- Add soy sauce and season with salt (optional).
- Serve udon in a bowl and pour over curry. Top with green onion and Ito Togarashi.