Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, stewed curry udon noodles. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Stewed Curry Udon Noodles is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Stewed Curry Udon Noodles is something that I’ve loved my whole life. They’re fine and they look fantastic.
Thick chewy udon noodles soaked in a rich, fragrant curry sauce! This Japanese Curry Udon will satisfy your noodles craving in an instant. It is thicker, milder and sweeter, with a stew-like consistency. An ideal curry for curry beginner, or for people who prefer a gentler, sweeter flavor.
To begin with this recipe, we have to prepare a few components. You can have stewed curry udon noodles using 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Stewed Curry Udon Noodles:
- Prepare 1 serving Frozen udon noodles
- Take 1/3 Chicken thigh
- Make ready 1 Egg
- Get 3 Green onion or scallion
- Get 2 Shiitake mushrooms
- Take 1 Aburaage
- Prepare 3 slice Kamaboko
- Take 500 ml Strong bonito dashi stock
- Prepare 2 blocks Japanese-style curry base
- Take 1 tbsp Curry powder
- Prepare 1 tbsp Mirin
- Take 1 tsp Soy sauce
- Get 1 Ichimi or shichimi spice
I love udon noodles so much that Mike and I went on a udon pilgrimage to the birthplace of udon. Nor did it do anything to ease my intense craving for udon noodles. Udon noodles are the best: thick and chewy, infinitely slurpable, and so so easy to cook and eat. Curry Udon is a bowl of curry flavoured noodles with pork, shallots (scallions), aburaage (deep fried tofu) and fish cakes.
Steps to make Stewed Curry Udon Noodles:
- Top with the udon noodles, scallions, aburaage, kamaboko and crack the egg in the center. Cover with a lid and cook until the egg is cooked half way through and it's done! Sprinkle with ichimi or shichimi spice if desired.
- Boil the dashi in a clay pot and add the Japanese style curry base, curry powder, mirin and soy sauce and bring to a simmer. Add the chicken and shiitake mushrooms and cook for 1-2 minutes until cooked through.
- Add the udon noodles, scallions, aburaage, kamaboko and crack the egg in the center. Cover with a lid and cook until the egg is cooked half way through and done! Sprinkle with ichimi or shichimi spice if desired.
Udon noodles are the best: thick and chewy, infinitely slurpable, and so so easy to cook and eat. Curry Udon is a bowl of curry flavoured noodles with pork, shallots (scallions), aburaage (deep fried tofu) and fish cakes. Plain udon noodles with clear broth and minimal toppings are great when I feel like a bowl of light noodle soup. But sometimes I crave a hearty curry flavoured udon noodle soup. Udon noodles are added to a thick vegetable broth flavored with curry powder and soy sauce in this quick and easy Japanese-inspired soup.
So that is going to wrap it up for this exceptional food stewed curry udon noodles recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
