Tokyo Curry Udon Recipe
Ingredients (for 2 servings)
Curry★
・1.4 cups (330ml) Water
・1.7 oz (50g) Pork belly
・3.5 oz (100g) Onion
・1.7 oz (50g) Carrot
・2 pieces of Curry roux
・1-2 tsp Oil
・1/3 tsp Grated garlic or Garlic paste
Carry soup
・Curry★
・0.6 cup (150ml) Water
・0.3 cup (75ml) Milk
・0.3 cup (75ml) Heavy cream
・1 tsp Soy sauce
・1 tsp Mirin
・1/2 tsp Dashi powder
・1/2 tsp Sugar
・A pinch of Salt
Udon ingredients
・14-18 oz (400-500g) Udon noodles
・2 oz (60g) Pork belly
・2 oz (60g) Green onion
・1 sheet of Thin fried tofu
・1 tsp Oil
Direction
1. [Curry] Slice onion and carrot. Stir-fry them with oil. When they get soft, add pork and grated garlic. When pork is cooked, add water. Simmer for 30-40 minutes.
2. Add curry roux and simmer for 10 minutes. Cut the curry ingredients with a spatula to eliminate large lumps.
3. [Curry soup] Put curry you just made into a pot. Add water, milk, heavy cream, soy sauce, mirin, dashi powder, sugar, and salt. Stir to combine. Bring to a slight boil, then turn off the heat.
4. [Udon ingredients] Oil a pan, and cook pork, green onion, and thin fried tofu. Cook until the pork belly gets crispy.
5. [Udon] Cook udon noodles in boiling water. Drain the hot water. Put [4] into [3]. Warm up a little and add the udon into the soup. Toss with udon noodles and finish by topping with green onions.
Ready to eat!
