Curry Udon
A go-to Japanese dish, this Curry Udon recipe is made with dashi (fish stock) and curry roux. For a hearty bowl of rich flavours, keep reading this recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Pot
- Stove
- Fine-mesh sieve
- Spoon
- Ladle
- Serving bowl
- Chef's knife
- Cutting board
Ingredients
- 2 packs udon noodles (cooked and drained)
- 2 potatoes (peeled, cut in chunks)
- 2 carrots (peeled, cut in chunks)
- 250g pork (sliced)
- Oil
- ½ onion (thinly sliced)
- 1 tbsp sake
- 3-4 blocks Japanese curry roux
- ½ tbsp soy sauce
- Salt (to taste)
- Spring onion (chopped, for garnish)
- Sesame seeds (for garnish)
- 1L water
- 3 tbsp dried bonito powder
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