Thick, chewy, slippery udon noodles are so delicious! Lorna demonstrated this Creamy Seafood Udon recipe in the Gilmore Park Community Kitchen the same day Minoo made the Walnut Balls. I haven’t made this with my homemade curry roux yet (I should! The dashi was clutch, gave it that really comfort food taste. I know, we miss being in Japan too! It is thicker, milder and sweeter, with a stew-like consistency. Hi Nami! They should have a bouncy, springy texture, a cross between Italian gnocchi and spaghetti, which works brilliantly with truffles. If i want to use your homemade recipe for curry roux instead of the 2 blocks, how much do i need? I think the oil temperature is the key. Thank you for all the curry variations. I then decided next on the menu shall be curry udon! In a pan or wok, cook the onions with the vegetable broth on medium-high heat for about 6-7 minutes, until the onions have softened and most of the broth is gone. If you have any further question, feel free to email me. Hi Selina! . Hello Nami, I just tried your beef udon recipe the other day and my husband simply loves it! I never thought of using Udon but now I am dying to try it. I’m using a plugin that send my response to the commenter so I don’t have the control. Using the same pan, on medium heat, add olive oil followed by udon noodles and sauté. I’m not sure which direction to go for a “light” and crispy batter. I want to make this and share with my friends in the future, but do you know how well leftovers could keep in the fridge? Question, is it possible to share a Kakiage Tenpura Corn recipe if you have one? This rich and creamy 15 minutes noodle dish is found in heavy rotation in Japan, especially in winter. Thanks for another great recipe as always I just have a quick question. Ingredients 200g Udon 2 tablespoons oil 1/2 onion, chopped 2 cloves garlic, minced When simmering, skim off the scum and fat from the stock and continue to cook. Hi Po! Oh my, the udon is marvelous! Add carrot, onion, … This Japanese Curry Udon will satisfy your noodles craving in an instant. Let me step back and explain about Mentaiko Pasta in case you are not familiar with this Japanese-Italian fusion pasta.. Mentaiko Pasta is spaghetti tossed with mentaiko, butter and cream. Required fields are marked *. It’s a great quick meal! Hope you enjoy this recipe Rekha! , So firstly, just thaw the udon in boiling water for 1 minute. . You are my go to for Japanese cooking aloha from Hawaii!! I made Curry Rice today and there is leftover curry (with meat, carrot and potato). I apologize for my “loose” measurement for this recipe. A delicious, creamy dish with an asian twist on a classic Italian dish. Design by, has been a popular menu item in Japan for a long time. Now regarding the amount, it’s up to preference. It is lesser-known compared to, And to me, the silky noodles have a way to soothe the soul in a comforting way unlike the other. CREAMY KIMCHI UDON RECIPE & MUKBANG (VEGAN) // Munching Mondays Ep.50. Keep up the good work. Add dashi and cover with the lid. Watch my MUKBANG (eating show) video above! This curry udon is dashi based, more liquid version (for example, my mom prefers thick curry sauce udon and made that for us growing up). I like the recipe, it’s simple and filling. Hi Josephine! Thank you so much for sharing this delicious recipe! Soon you don’t need my recipes anymore and you can make all the Japanese food! Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Hope you enjoy the recipe! I love udon and curry. Your email address will not be published. I think next time I will add a small amount of other vegetables that I add to the curry beside onions. What I meant is that storebought-curry roux came in a package like this ( Each square roux has divided lines (kind of like bar chocolate? Mmmmm yum, Hi Leigh, Thank you very much for trying this recipe! I can never get it “light” and fluffy. Add vegetable broth and cook, uncovered, until it … In a medium pot (I used a 2.75 QT Staub), heat oil on medium heat and add the onion. With chopsticks or spoon, let the roux dissolves completely in a ladle, before releasing it to the soup. Thanks so much! I happen to have a few blocks in the fridge from earlier this week and can’t wait to try this out tomorrow. Thank you so much for trying this recipe! Could I used dried udon noodles instead? 8 ounces … Hetty McKinnon’s cacio e pepe udon noodles Serves 4 Preparation time: 15 minutes Cooking time: 15 minutes. In Australia we can get dry udon and frozen udon. Bonus: it’s simple enough to throw together on a busy weeknight. Enjoy! Homemade curry roux from scratch is, of course, the best, but there’s always an option of using the convenient store-bought curry roux when needed. . A satisfying noodle dish whipped up under 30 minutes! Notify me of followup comments via e-mail. . I added a bit of mustard to add some depth to the sauce but otherwise didn’t need to make adjustments. . (I also tried it with a bit of aonori at the end and that worked nicely too and amped up the umami a bit.) Hope you enjoy the curry udon! I’m so glad to hear you liked this recipe! 1 piece (block/cube) is 3 x 3 cm (really roughly) and 20 grams. January 7, 2019 / 3 Comments. Love your recipes Namiko! After 5 minutes, turn off the heat. Buy our best-selling e-cookbook for 33 more easy and simple recipes! I hope your home cooked udon is much cheaper than when you eat out at the restaurant so you can justify your purchase. Ingredients 200g Udon 2 tablespoons oil 1/2 onion, chopped 2 cloves garlic, minced 1 cup broccoli […] Put the cube of the curry roux in a ladle, letting dissolve one cube at a time (We'll use 2 cubes total). Hi Anita! Thank you for writing, Po! p/s: I couldn’t find Ito Togarashi though, not even in Isetan. Thank you for your kind words! Hi Jackie, Thank you for trying this recipe and sharing your cooking experience/tips with us! I’m so glad you and your daughter enjoyed this recipe! I’m glad your husband enjoyed it. I recommend keeping the udon noodles and curry separately. Thick chewy udon noodles soaked in a rich, fragrant curry sauce! See more ideas about recipes, food, ethnic recipes. I’m so happy to hear your husband liked the beef udon recipe. I'm Nami, a Japanese home cook based in San Francisco. I needed a simple recipe as I didn’t have any cream and just some chicken to use up. Thanks a lot for the quick response However, I only managed to read your reply now as the notification somehow ended up in the Spam mailbox (maybe because the email address of the notification is different from the newsletter one). Tip: You don't want to eat a chunk of undissolved curry roux, so take your time to dissolve the roux completely. Aloha! Ingredients. I’m with a Japanese friend now and both of us never heard or tried stir fry kare udon before! Instead of using a block of Japanese curry roux like you, I really want to try your curry roux recipe. I used 2oz of the vermont curry and 2 teaspoons of dashi powder from the jar. Thank you! Yes, 3 cups = about 720 ml. Sanuki udon is three times more expensive than the udon I normally purchase (some random brands) but since it is recommended, I have decided to give it a go when I plan to try out this curry udon recipe. For information about our privacy practices, please visit our website. There is no correct measurement as everyone has different amount/thickness of curry leftover and hard to explain. This post may contain affiliate links. Thank you so much for your kind words! Thank you for sharing. Now the udon! It is lesser-known compared to Curry Rice, but the creamy curry is just as fulfilling when you enjoy it with udon. Before I buy fresh udon noodles I want to use up more of the dried Udon I accidently bought in bulk. Oh by the way, if it’s in the middle of summer, try Cold Curry Udon! Thank you so much for this recipe! Hi Dani! I love Japanese curry and I love Udon so what could be wrong. The texture of sanuki udon is very much better than the regular one so I guess there’s a price to pay : ). I tried it out today with the only difference that I substituted the meat for shiitake mushroom since I didn’t have any meat to use, and it was delicious! Shiitake has great umami flavor and perfect thing to add in curry! The Curry Udon was a very nice and fast to make, which was what I just needed for tonight as I was home a bit late. I’m so happy to hear you liked this recipe. Thank you for sharing your cooking experience with us. Hi Carmela! Is there any correct way to dilute the leftover curry to make this Curry Udon? Hi Barbara! Or would you recommend using half of the listed ingredients to make a Single Serving? This recipe is super easy. My family loved it very much, the curry is very mild so we get to enjoy the taste, will definitely make it again . Im wonderinf if you also have a recipe for stir fry kare udon? Super delicious! If you like classic Mentaiko Pasta (Spicy Cod Roe Pasta), you have to try this udon noodle version, Mentaiko Udon!. I hope you get to try this. I’ll add it to my list. I just tried it out and it’s awesome. , Thank you Nami! Great recipe for when the cupboard is bare. An ideal curry for curry beginner, or for people who prefer a gentler, sweeter flavor. Then add your fully cooked pasta (see my recipe … Hi Adam, Thank you very much for trying this recipe and for your kind feedback! Making this again. I just like to play with flavor. Pour the curry over the udon noodles. Thank you for your feedback, Christina! Top with green onion and serve immediately. Hi Maria! Hi Janelle, Thank you very much for trying this recipe and for your kind feedback. Bonus: it’s simple enough to throw together on a busy weeknight. I made this for my dinner last evening. I’m sorry it’s so expensive. This Creamy Spicy Korean Udon Noodles with Bulgogi Chicken is Asian style comfort food at its best and completely perfect for feasting at home on a weeknight! Homemade Udon Noodles (手打ちうどん) Udon is a thick Japanese noodle made with all-purpose flour, salt, and water. Anyway, this was still great and I’ll definitely be messing around with it some more. The Crispy tofu sounds delicious! 12 packs of udon… my daughter will be happy if I have endless stock of udon noodles. This dish is inspired by both “Kamatama-udon noodleーfreshly cooked udon tossed with egg yolk and soy sauce” and “Pasta Carbonara”, of course! The flavours of the sauce mostly come from 3 important ingredients: Korean red pepper paste (gochujang), … I do not recommend using dried udon noodles for this recipe. Probably 5 minutes is a bit too short so I think your heat was a little too strong. Hi Nadia! So you probably need a few Tbsp. I’ve been a bit busy…. Thank you for your wonderful recipes:). This was delicious! Everyone loved it. Curry Udon (カレーうどん) has been a popular menu item in Japan for a long time. dashi (Japanese soup stock; click to learn more), Seafood Doria (Rice Gratin) (Video) シーフードドリア, Sorry it went into the spam folder. Thank you for sharing all these great recipes. However, there was too much dashi in my opinion, the curry was too diluted for my taste. Curry Udon is one of our favorite comfort foods. . Thank you for trying this recipe! Am I able to use chicken instead of pork? Food amount was maybe too much for the four of us. xoxo . The homemade curry roux should be enough as long as you don’t exceed using one box of store-bought curry roux. for 1 block, but my mistake was that I forgot that the curry would thicken so after 4 minutes of heating the curry, it was really really thick and I had to add some water. Udon is mostly known to be served in Japanese restaurants, but you can easily purchase it online or at some supermarkets. . Thanks for writing! I’m glad to hear you enjoyed it and thanks for your kind feedback. Hi Brittni! Ingredients 800g udon noodles 80g butter, cubed 1 tbsp freshly ground black pepper, plus extra to serve 2 tbsp white (shiro) miso 60g pecorino, finely grated sea salt Really mash it up in there and warm it in the cream a bit. I apologize for my late response. I tried to convert tablespoons in grams and maybe it’s here I made a mistake. i used chicken stock instead of dashi and it still turned out delicious thanks for sharing the recipe, will definite make this for dinner again . Hope this helps. I might add a little more curry next time or maybe more dashi. Thank you for letting me know! I’m so happy to hear you two enjoyed this recipe! Do you remember the little Mom and Pop Udon noodle shop in Nakaodai that was walking distance from our house? I’m so happy to hear you two enjoyed this dish. (1 1/2 cups, per person.) Editor’s Note: This post was originally published on February 13, 2012. Stir fry the onion and your choice of protein in the frying pan. Hope this helps! I hope you find some recipes you like on my blog. So delicious, especially on cold nights. Just as the udon I eat in the fine dining Japanese restaurants. Hope you have some option of dried udon and sometimes splurge on Sanuki udon. Filling and totally indulgent. Maybe I will fake them by cutting the dried chili into tiny threads next time I cook curry udon : ) They look so beautiful as toppings! Next time, I’ll cook it with curry sauce mix and I will get the right taste! Not sure what kind of flavor the chef used besides curry (since it’s not a common dish, I’m sure he/she created their own version), but I’ll see what I can make. I have marked it as not spam now , Hi Selina! Yay! Nowadays, you can even find the rectangular packages of Japanese Curry Roux sold at major American grocery stores. I want a little stronger flavor. Hi Meria, Sure, you can. This creamy spicy udon is so so flavourful with the most luxurious, smooth, creamy spicy sauce. This was also a slightly different way of enjoying curry because of the Japanese seasoning with Dashi stock, Sake and Soy Sauce. , Dear Nami this was a simple and delicious recipe! I also had a hard time finding in the US, so I asked my mom to send it. I suggest to check out this homemade curry roux to make Japanese curry recipe, so you don’t need to use cubes but it’s homemade curry. Thank you so much for stopping by to let me know! She said it was not easy to find either. We are so happy to hear you enjoyed this recipe, and it brings back some yummy memory for you.. Also I added an extra block of curry roux…. Hi Cassandre! Saute the onion for 2-3 minutes, and then add the meat. The nearby typhoon was bringing loads of super cold rain and this was just perfect. We often order this side dish at one of our favorite ramen shop here in Hawaii and now that corn is in season I’d like to give it a try at home. First, I made homemade curry roux according to your recipe. So please adjust as you like. Hi Alan! you posted the recipe. Easy and so yummy. どうもありがとう!. Curry Udon was my favorite dish from Japan. But I tend to favor intense Thai-style curries. Delicious! This recipe is for two. . , Hi Cassandra! You might want to try dried udon one time. I used thinly sliced pork loin in the recipe as it cooks in seconds, but feel free to use your choice of protein such as chicken, beef, seafood, or tofu. Yes, you are absolutely right, Nami! Prepare dashi with your preferred method, if you haven't made yet. Since the Japanese modify the food from other cuisines to suit their palate, you can expect Japanese curry to be quite different from Indian curries or Thai curries. , This may seem like a silly question, but I love your soup skimmer. The soup is delicious and luxurious — the roux really makes it have a wonderful consistency — although for my taste the curry flavor was just a tiny bit on the weak side. Hi Leo! I’m glad you liked the recipe. This curry udon is rich and flavorful, with just a tinge of sweetness in each spoonful. Since these ingredients can be hard to find outside of Japan, I wanted to create a chicken udon recipe … Curry Udon (カレーうどん) has been a popular menu item in Japan for a long time. To make the curry sauce, we’ll need to make curry roux. You'll need 3 cups of cooked pasta total for this recipe. I really like “thick” curry udon (my mom used to make thicker version), but my family likes thinner curry udon. . Our favorite place for sure. I also happened to have frozen udon noodles in the freezer. Hope all of us can go back to Japan soon. Gather all the ingredients. Add noodles and sausage to bowl of cheese mixture and fold delicately until all noodles are completely covered and mixture thickens slightly to a creamy consistency. I was just wondering if instead of curry cubes I could use powder. But not as thin as “soup”. Since it was udon, I used Japanese flavoring ingredients, and it was surprisingly good! When you blanket it with a rich curry sauce, you just want to g. To make the curry sauce, we’ll need to make curry roux. ), and with hands, you can easily break it into 4-6 smaller blocks/cubes depending on brands. Sauté until you can smell aroma, about 2 minutes. Thought I was ordering soba and ended up with 12 packages of udon to use up. Add 3/4 of the block of uni … As an Amazon Associate I earn from qualifying purchases. Will 2 packet udon be too much then? I made a double curry roux per the directions elsewhere on this site, also made homemade dashi, and finally doubled this one, all for my family of four. Simple, easy-to-follow recipes and serving suggestions with ingredients from Zairyo for hosting beautiful home dinners and everyday fuss-free dining! Scroll down for the delicious recipe. Maybe if it’s good I’ll share one day. Add liquid on simmer and see the consistency. Where did you get it? I think when we were converting the recipe to a different plugin, some of the serving size got changed, and I truly apologize for the confusion. Meanwhile, start boiling a large pot of water for udon. Hi Adam, Thank you very much for trying this recipe and for your kind feedback! Hi Julia! Hi Stephanie! Thank you for your feedback. This Creamy Seafood Udon is loaded with scallops, squids, mussels, shrimps, imitation crab meat, fish balls and vegetables. We love the medium House curry in the green package, if we make it at home. With leftover curry, you could use dashi or simply water to dilute. But it was good, not the taste of Japanese curry I expected but good nonetheless! Udon Carbonara. The texture of sanuki udon is definitely better than regular udon, and once you like sanuki udon, it’s hard to go back to regular kinds. Use of this website is subject to mandatory arbitration and other terms and conditions, select. Thank you so much! Keyword creamy miso udon, creamy udon, japanese noodles, japanese recipe, miso cream sauce, mushroom with noodles, yoshoku. I actually enjoy thicker leftover curry udon instead of soupy one by diluting just a little bit so it’s not thick sauce like one for curry. Warm up the cream and 1 smashed clove of garlic in a sauce pan, do not let it boil. =). Thank you very much in advance. Hi Elaine! This Creamy Seafood Udon is loaded with scallops, squids, mussels, shrimps, imitation crab meat, fish balls and vegetables. Thank you so much for letting me know! I’m sorry the curry roux didn’t turn out well. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Thanks for bringing it up to my attention. Sure, you can use dried udon noodles and I sometimes use it too! Lorna demonstrated this Creamy Seafood Udon recipe in the Gilmore Park Community Kitchen the same day Minoo made the Walnut Balls. Reduce the heat to medium-low and cook for 5 minutes. BEST Creamy Udon Recipe (HEALTHY TOO!) I’m so happy you enjoyed this recipe. The tender sweet slices of beef go very well with the warm soup udon. Thank you fore the recommendation, Nami : ). I served it with crispy tofu rather than the pork, and a sprinkle of sesame seeds. 3 times more expensive? I think I get it, not really an exact science but more like cooking with your taste buds and heart, right? Used instant dashi – Hondashi brand. Tenpura batter is a little tricky for me. Sure, you can use curry powder, but you will need to thicken the soup to make it Japanese curry (otherwise, it’ll be curry “soup”). And 3 cups dashi will be how much in volume? Hi Karin! I have been making Curry Rice with S&H Curry for many years and made last week. Easy, quick and flavorful! I’ve recently begun to cook with curry. Thank you so much for trying this recipe and for your kind feedback. I can’t find any like it. Turn off the heat and cover the lid to keep it warm. I had leftover heavy cream in the refrigerator. If you prefer soupy type, then you can add more water/dashi. I usually get frozen udon from Asian or Japanese grocery stores. If so, how much powder per ml of water? . Hi Neeki! For curry roux, you will need to break into cubes and use 2 pieces. Udon comes in many different forms. The entire process took about two hours; for anyone trying to rush dinner to the table (I was, and I failed in that regard), that all-homemade plan is probably not your best bet … but this was very easy, and I highly recommend it. Truffle must never be cooked, and it … Add garlic and shallot … Dec 03, 2020 We are so glad to hear everyone loved it! Please keep warm with this Curry Udon and stay safe!. Hi Barbara! I made this tonight and was going to take a picture, but my husband ate everything! Simmer for 10 mins or until cream has thickened. You can buy frozen, refrigerated, or dried udon noodles at Japanese or Asian grocery stores, and refrigerated ones in American grocery stores. Sorry I couldn’t write you back sooner. We’re doing okay. Noodles in a creamy spicy sauce … Creamy Udon with Mushroom Scallops (Vegan) When I first started looking into a vegan diet, I discovered that there was so … Remove from heat. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering.

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