Curry Udon
Kare udon is a Japanese curry noodle dish that takes the familiar Japanese curry and transforms it with dashi stock, creating a flavor profile distinct from curry rice. Thinly sliced pork and onion are stir-fried, then dashi stock is added and brought to a boil before curry roux blocks are dissolved into the liquid. The combination of dashi, with its katsuobushi and kombu depth, and the warm spice of the curry roux produces a broth more complex than either element alone. The thick sauce clings to the fat, chewy udon strands so that every bite carries the full flavor of the broth. Stirring on low heat after the roux dissolves prevents the starchy sauce from burning on the pot bottom. Despite using the same curry roux as kare raisu, the addition of dashi and the substitution of noodles for rice makes this a distinctly different eating experience.
Adjust Servings
Instructions
- 1
Stir-fry pork and onion until softened.
- 2
Add dashi stock and bring to a boil.
- 3
Dissolve curry roux into the broth and simmer until thickened.
- 4
Add udon noodles and cook through.
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