A classic, hearty, every-day Curry Udon meal from Japan. Easy to make, it can be as spicy as you want it to be – no hard rules here. Enjoy!
Serves : 4
Cooking time: approx. 30 minutes
You will need: two pots, a colander and a frying pan
- 4 Tbsp oil,
- 1/2 cup + 2 Tbsp of flour,
- 1 to 2 Tbsp curry powder,
- 5 cups hot vegetable stock, or Shiitake mushroom stock,
- 4 Tbsp soy sauce,
- 4 bundles Udon noodles,
- 3 to 4 scallions, chopped.
- Dice the scallions.
- First, heat up the vegetable stock. You want it hot but you don’t want it boiling or scalding hot.
- Put the pan on the stove, add the oil and turn the fire on to medium-high heat.
- After the oil is heated turn the fire down to low-heat.
- Add the curry powder and stir for a minute or two.
- Add the flour and stir for another minute or two. Make sure you that curry and flour are mixed well in the pan.
- Now it’s time for the hot vegetable stock: pour it into the frying pan all at once and stir well. The mixture will become thick in no time.
- Add the soy sauce and stir.
- Simmer until the mixture is thick enough to coat a wooden spoon.
- While the sauce is simmering, start cooking the Udon noodles: boil water in a pot, add the Udon and cook them to al dente.
- Drain the boiling water, and rinse the Udon with cold(ish) water.
Distribute the Udon noodles in 4 bowls, ladle curry sauce into each bowl and garnish with the scallions. Serve immediately.
Notes on Karei (Curry) Udon Noodles
- When it comes to cooking oil, rapeseed oil is one of the cooking oils traditionally used in Japanese Cuisine. Olive oil will also do.
- You can substitute wheat flour with rice flour, too.
- Do adjust the Curry powder quantity depending on the type and heat of your Curry.
- You could use mushroom stock instead of vegetable stock. See below.
- If your vegetable stock is not hot, instead of pouring it in all at once pour it in little by little while whisking the mixture – otherwise the sauce will turn out lumpy. (Don’t want that.)
- If you don’t already have a vegetable stock here’s a generic recipe on How to Make Vegetable Stock and/or Shiitake Mushroom Stock.