●KARE UDON- Curry Udon
＜Ingredients(for four)＞
4 servings pre-made udon noodle
250g sliced beef
2 fried bean curd
1 onion (200g)
1/2 large chikuwa (fish paste roll)
1 scallion
Broth for udon:
7 cups water
1/2 cup light soy sauce
1/4 cup mirin (sweetened rice wine)
1 konbu (sea kelp) about 10cm long
20g shaved bonito
2 tablespoons curry powder
4 tablespoons potato starch
1)Cut the fried bean curd into thin rectangles, slice the onion into 5mm width
strips, and cut both the scallion and the chikuwa diagonally.
2)Heat the udon broth in a pan over medium heat, and when it comes to a
boil, remove any scum on the surface. Heat for 1 to 2 minutes, then strain.
Set aside a small amount of stock and let it cool down. Use the broth to
dissolve the potato starch. Similarly, dissolve the curry powder in the same
manner.
3)Heat the udon stock in a pot with sliced beef, fried bean curd, onion and
chikuwa. When it comes to a boil, then remove any scum on the surface.
Add the dissolved curry powder in and simmer for 2 to 3 minutes. Then
add the dissolved starch to thicken the soup.
4)Warm the udon by briefly boiling, take it out and drain. Place the udon in a
bowl and pour liberal amount of curry and garnish some scallion.