Tokyo

Curry udon

Name: Curry udon
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 packs frozen udon (250 g each) udon noodles; 5 cups water; a 10 cm piece kombu; 3 dried shiitake mushrooms; 1 large thickly sliced onion; 1 thin half moons carrot; 1 tbsp cooking oil (vegetable oil); 2 sheets fried tofu pouches in strips aburaage; 3 tbsp soy sauce; 1 tbsp sugar; 1 1/2 tbsp butter; 3 tbsp maida (all-purpose flour, plain flour); 2 tbsp Japanese style if you have it curry powder; 1/2 tsp garam masala; 1 tbsp in 3 tbsp water cornflour (cornstarch); Salt, to taste; 3 stalks sliced spring onion (green onion, scallion)

Japanese curry thinned with dashi and poured over thick udon. Wear a dark shirt.

40 minTime

12 gProtein each

mildSpice

When curry met the noodle shop3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

480kcal

12 gprotein

6 gfibre

40minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Udon noodles4 packs frozen udon (250 g each)

Water5 cups

Kombua 10 cm piece

Dried shiitake mushrooms3

Onion1 large, thickly sliced

Carrot1, thin half moons

Cooking oil (vegetable oil)1 tbsp

Aburaage2 sheets fried tofu pouches, in strips

Soy sauce3 tbsp

Sugar1 tbsp

Butter1½ tbsp

Maida (all-purpose flour, plain flour)3 tbsp

Curry powder2 tbsp, Japanese style if you have it

Garam masala½ tsp

Cornflour (cornstarch)1 tbsp, in 3 tbsp water

Saltto taste

Spring onion (green onion, scallion)3 stalks, sliced

Method

5 steps

1Soak the kombu and shiitake in the water for 20 minutes, then heat slowly. Remove the kombu at the first bubbles, simmer 5 minutes, then slice the shiitake and return them.
2Melt the butter in a small pan on low heat, stir in the maida and cook for 4 minutes. Stir in the curry powder and garam masala for 30 seconds and take off the heat.
3Heat the oil in a large pot and cook the onion and carrot on medium for 5 minutes. Add the dashi, soy sauce, sugar and aburaage and simmer for 8 minutes.
4Whisk a ladle of hot broth into the roux until smooth, then stir it back into the pot. Add the cornflour slurry and simmer 3 minutes, stirring. Taste for salt.
5Drop the frozen udon into boiling water for 1 minute, drain and divide into bowls. Ladle the curry over and scatter spring onion.

Serve it like this

Serve in a deep bowl with the curry poured over so a few noodle tops peek out. Pile the spring onion high in the centre.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tokyo

Curry udon

Japanese curry thinned with dashi and poured over thick udon. Wear a dark shirt.

40 minTime

12 gProtein each

mildSpice

When curry met the noodle shop3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

480kcal

12 gprotein

6 gfibre

40minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Udon noodles4 packs frozen udon (250 g each)

Water5 cups

Kombua 10 cm piece

Dried shiitake mushrooms3

Onion1 large, thickly sliced

Carrot1, thin half moons

Cooking oil (vegetable oil)1 tbsp

Aburaage2 sheets fried tofu pouches, in strips

Soy sauce3 tbsp

Sugar1 tbsp

Butter1½ tbsp

Maida (all-purpose flour, plain flour)3 tbsp

Curry powder2 tbsp, Japanese style if you have it

Garam masala½ tsp

Cornflour (cornstarch)1 tbsp, in 3 tbsp water

Saltto taste

Spring onion (green onion, scallion)3 stalks, sliced

Method

5 steps

1Soak the kombu and shiitake in the water for 20 minutes, then heat slowly. Remove the kombu at the first bubbles, simmer 5 minutes, then slice the shiitake and return them.
2Melt the butter in a small pan on low heat, stir in the maida and cook for 4 minutes. Stir in the curry powder and garam masala for 30 seconds and take off the heat.
3Heat the oil in a large pot and cook the onion and carrot on medium for 5 minutes. Add the dashi, soy sauce, sugar and aburaage and simmer for 8 minutes.
4Whisk a ladle of hot broth into the roux until smooth, then stir it back into the pot. Add the cornflour slurry and simmer 3 minutes, stirring. Taste for salt.
5Drop the frozen udon into boiling water for 1 minute, drain and divide into bowls. Ladle the curry over and scatter spring onion.

Serve it like this

Serve in a deep bowl with the curry poured over so a few noodle tops peek out. Pile the spring onion high in the centre.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Curry udon

Make it your way

Ingredients

Method

Curry udon

Make it your way

Ingredients

Method

Make it a meal