The Best Curry Udon Noodles Recipe with Dashi Broth | Cooking with Dog
Enjoy the delicious Curry Udon. The dashi stock really brings out the flavor of this Japanese-style curry.
How to make Curry Udon Noodles
(1 person) Cook Time: 30 minutes
1 package of Frozen Udon Noodles (200g/7.1 oz)
50g Beef Slices or substitute: pork or chicken (1.8 oz)
50g Onion (1.8 oz)
50g Shimeji Mushrooms or substitute: shiitake (1.8 oz)
10g Carrot (0.4 oz)
½ tbsp Vegetable Oil
1 tbsp Curry Powder
- Udon Broth -
250ml Dashi Stock, relatively rich and savory broth (8.5 fl oz)
1 tsp Sugar
1⅓ tbsp Usukuchi Soy Sauce or substitute: regular soy sauce
* usukuchi is both saltier and lighter in color than regular soy sauce.
- Diluted Starch -
½ tbsp Potato Starch
1 tbsp Water
12cm White part of a Long Green Onion (4.7)
Vegetable Oil
1 Spring Onion Leaf, chopped
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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Perfect Japanese Chicken Curry At Home (2 Ways)
Authentic Japanese curry made without the curry blocks, for maximum flavor and love. Also, we did a little somethin somethin at the end for a surprise.
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Recipe:
Japanese Curry (Kare Raisu) | Kenji's Cooking Show
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I highly recommend reading Just One Cookbook's article on Japanese kare raisu for a lot more detail than I gave in this video:
She also has a great video of how to make it from scratch here, using quite a different technique than I do:
Japanese Curry Rice Recipe (serves 4):
4 tablespoons clarified butter or oil
1 pound chicken breast, cut into 1 1/2-inch chunks
1/2 a large yellow onion, cut into 1/2-inch slices
Kosher salt and freshly ground white or black pepper
3-4 medium cloves garlic, minced
1-inch knob fresh ginger, minced
2-3 tablespoons Japanese curry powder, such as S&B
4 tablespoons flour
4 cups chicken broth or water
1 large Yukon gold potato, peeled and cut into 1 1/2-inch chunks
1 large carrot, peeled and cut into 1 1/2-inch chunks
1 tablespoon honey
1/2 cup golden or regular raisins
1 cup frozen green peas
Steamed white rice, sliced Chinese chives or scallions, and pickled daikon or eggplant for serving
1. Heat the butter over high heat until lightly smoking. Reduce heat to medium-high. Add the chicken and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the onions, season with salt and pepper, and cook, stirring, until the onions are softened, about 3 minutes.
2. Add the garlic and ginger and cook, stirring, until aromatic, about 30 seconds. Add the curry powder and cook, stirring, until lightly toasted, about 30 seconds.
3. Add the flour and cook, stirring, until no pockets of dry flour remain, about 30 seconds. Add the broth or water and stir to dissolve the flour. Add the potatoes, carrots, honey, and raisins. Bring to a simmer, then reduce heat to maintain a bare simmer. Cover and cook until the potatoes and carrots are tender but not falling apart, about 10 minutes.
4. Season to taste with salt, pepper, and more honey if desired. Stir in the peas. Serve with steamed white rice, thinly sliced Chinese chives or scallions, and Japanese pickles.
Red Lentil Curry in 30 minutes
⭐️ Get Recipe:
You’ll love this lentil curry because of its rich, velvety texture and bold, fragrant flavors. Also, you can make it with minimal effort for a wholesome, warm, and delicious weeknight dinner.
⭐️ INGREDIENTS
1½ tablespoon (15 grams) olive oil
1 medium (70 grams) onion chopped
2 cloves garlic grated
1 inch (2½ cm) ginger grated
2 teaspoons curry powder
1 teaspoon cumin
⅓ teaspoon red pepper flakes
1 teaspoon turmeric powder, optional
1 teaspoon coriander, optional
2 cups (500 grams) vegetable stock or more if you prefer a more soupy curry
1 small can (15-ounce) (400 grams) crushed tomatoes
1 small can (14-ounce) (400 grams) coconut milk
1 cup (220 grams) of red lentils,best if split red lentils
1 teaspoon salt
⅛ teaspoon black pepper
1 teaspoon garam masala optional
SERVING SUGGESTIONS
4 wedges lemon
1 handful cilantro or flat-leaf parsley
4 tablespoons Greek-style yogurt or unsweetened non-dairy yogurt
2 cups (400 grams) basmati rice
❤️ Nico & Louise
Theplantbasedschool.com
Vegetable Stock or Vegetable Broth Recipe | Show Me The Curry
Vegetable Stock is a very important ingredient when making soups or just making daals and pulaos more nutritious and flavorful. This vegetable stock recipe is very simple yet it’s packed with goodness and so much more flavorful that using water. Homemade broth or stock is not just cheaper but a lot healthier and tastier (and no preservatives or MSG). Give this vegetable broth recipe a shot and you’ll see that it does not get any easier than this! We have used it extensively in recipes on our website!
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How to make homemade vegetable stock broth, what is the difference between vegetable stock and vegetable broth, organic vegetable broth recipe, vegan stock recipe, what vegetable are used to make vegetable stock broth at home, what kind of stock can be used for Indian cooking.