1. Katsu Curry Udon
Ingredients (1 serving)
・7 oz (200g) Boiled udon noodles
Curry soup
・2 oz (60g) Onion
・1/2 tsp Oil
・1.25 cups (300ml) Water
・1 Curry roux cube☆
・1 tsp Sake☆
・1 tsp Soy sauce☆
・1 tsp Mirin☆
・1/2 tsp Sugar☆
・A pinch of Dashi powder☆
・0.2 cup (50ml) Milk
Tonkatsu
・3.5 oz (100g) Pork loin or fillet
・A pinch of Salt and pepper
・2 tsp Flour
・2 tsp Flour★
・2 tsp Beaten egg★
・1 tsp Water★
・1-2 tbsp Panko
・Oil for frying
Topping
・Minced green onion
Direction
1. [Tonkatsu] Sprinkle salt and pepper on both sides of pork. Coat it with flour, batter (made with ★), and then panko. Fry in oil for 3 minutes on each side until golden brown.
2. [Curry soup] Cut onions into thin slices, and stir-fry with oil. When it gets soft, add water and simmer for 10 minutes.
Turn off heat once. Add ☆ and dissolve curry cube well. Simmer for 2-3 minutes on low heat.
Add boiled udon noodles and simmer for 1-2 minutes. Then add milk. Cook for another minute and when the milk is lightly boiling, turn off the heat and serve in a bowl.
2. Tempura Udon
Ingredients (1 serving)
・7 oz (200g) Boiled udon noodles
Standard udon soup
・1.5 cups (350ml) Water☆
・1.5 tbsp Soy sauce☆
・1.5 tsp Sake☆
・1.5 tsp Sugar☆
・1 tsp Dashi powder☆
Shrimp tempura
・1.7 oz (50g) Shrimp
・1 tsp Flour
・1.3 oz (35g) Flour★
・2 tsp Beaten egg★
・3 tbsp Cold water★
・Oil for frying
Topping
・Wakame seaweed
・Minced green onion
・Kamaboko (Boiled fish paste)
Direction
1. [Tempura] Remove the backs of the shrimp and pat dry. Coat it with flour and batter (made with ★). Fry in oil for about 2 minutes on each side.
2. [Udon soup] Put ☆ in a pot. When it boils, add boiled udon noodles. Simmer for 2-3 minutes.
Serve in a bowl, and top with shrimp tempura and your favorite toppings.
3. Tonkotsu Style Udon
Ingredients (1 serving)
・7 oz (200g) Boiled udon noodles
・1.7 oz (50g) Pork belly (other part of pork is fine)
・1 tsp Grated garlic☆
・1 tsp Grated ginger☆
・1 tsp Sake☆
・1 tsp Soy sauce☆
・1 cup (250ml) Water★
・2-3 tbsp Minced green onion★
・1 tbsp Miso paste★
・1 tsp Chicken stock powder★
・1 tsp Soy sauce★
・1 tsp Sugar★
・0.4 cup (100ml) Milk
・A pinch of Salt
Topping
・Minced green onion
・Red pickled ginger (Beni-shoga)
Direction
1. Stir-fry pork with ☆. When the pork changes color, add ★.
2. Once all the miso is dissolved, cover and bring to a boil.
3. Add boiled udon noodles and cook for 2 minutes. Then add milk. Cook for another minute and when the milk is lightly boiling, turn off the heat.
Serve in a bowl, and top with minced green onion and red pickled ginger.
4. Fluffy Egg and Tomato Udon
Ingredients (1 serving)
・7 oz (200g) Boiled udon noodles
・4.2 oz (120g) Bok choy
・1.4 oz (40g) Onion
・1.4 oz (40g) Sausage
・Half clove of Garlic
・1/2 tsp Sesame oil
・0.6 cup (150ml) Water★
・0.8 cup (200ml) Tomato juice★
・1 tsp Soy sauce★
・1 tsp Sugar★
・1/2 tsp Chicken stock powder★
・A pinch of Salt and pepper★
・1 Egg
・1/2 tbsp Miso paste
Topping
・Cilantro
Direction
1. Cut all the ingredients into small pieces. Cook minced garlic with sesame oil. Add onion, bok choy, and sausage. Stir-fry for a while.
2. Add ★. Mix well, and add boiled udon noodles. Bring to a boil.
3. Add beaten eggs to the boiling soup. Stir gently, and when the eggs are cooked, turn off the heat. Dissolve miso. (Add a little more miso or a pinch of salt if the taste is too light.)
Serve in a bowl, and top with minced cilantro as you like.
5. Miso Simmered Udon
Ingredients (1 serving)
・7 oz (200g) Boiled udon noodles
・1.7 oz (50g) Chicken
・1.4 oz (40g) Carrot
・1.4 oz (40g) Green onion (Negi)
・1 sheet of Thin fried tofu (Abura-age)
・1 Egg
・1/2 tsp Sesame oil
・1.5 cups (350ml) Water☆
・1.5 tbsp Miso paste☆
・1 tbsp Mirin☆
・1 tsp Sugar☆
・1 tsp Soy sauce (optional)
Direction
1. Cut all the ingredients into small pieces. Cook chicken and carrot with sesame oil. When the chicken changes color, add green onion and fried tofu. Add ☆. Simmer for few minutes until carrot is soft.
2. Add boiled udon noodles. Simmer for 1-2 minutes.
3. Add beaten eggs to the boiling soup.
Serve in a bowl when egg becomes desired consistency.
6. Dandan Style Udon
Ingredients (1 serving)
・7 oz (200g) Boiled udon noodles
・2.8 oz (80g) Chinese cabbage/Napa cabbage
・2 oz (60g) Ground pork
・1 oz (30g) Green onion (Negi)☆
・1 tsp Grated garlic☆
・1 tsp Grated ginger☆
・1 tsp Doubanjiang☆
・1 tsp Sesame oil☆
・1.25 cups (300ml) Water★
・1 tbsp Ground sesame★
・1 tbsp Miso paste★
・1/2 tsp Chicken stock powder★
・1 tsp Sake★
・1 tsp Soy sauce★
・1 tsp Sugar★
・0.2 cup (50ml) Milk
Topping
・Boiled bok choy
・Ra-yu (Chili oil)
Direction
1. Mince green onion and cut Chinese cabbage into small pieces. Stir-fry ground pork with ☆. When the pork changes color, add Chinese cabbage and ★.
2. Simmer until Chinese cabbage is soft. Add boiled udon noodles and simmer for 1-2 minutes. Then add milk. Cook for another minute and when the milk is lightly boiling, turn off the heat.
Serve in a bowl, and top with boiled bok choy and ra-yu.
