February 10, 2012
As we continue to celebrate the almighty noodle here, I give you one of my most delicious, yet absurdly lazyass recipes in my repertoire: curry udon. I love making Japanese-style curry in the winter, it is so soul-warming, with all the carrots, onions, meat and potatoes. But living alone means getting bored of having the same meal over and over for breakfast, lunch AND dinner.
You solo-dwellers know what I’m talking about. Who wants to have the same exact meal for a week straight?
So here’s my go-to variation after the first two days of having curry rice. Curry + UDON!
Packet of frozen or dry udon (for however many people you have curry for)
1-2 cup of dashi or meat stock
1/3-1/2 cup tsuyu (soup base) in a bottle (or make your own)
Green onions for garnish
1. Heat up the curry over medium heat.
2. Add dashi or stock. I’m obsessed with homemade chicken stock right now and keep an endless supply of it in little baggies in my freezer.
3. Boil noodles in a separate pot.
4. Add tsuyu and let it all come to a boil. The consistency needs to be soupy. Add more tsuyu or dashi accordingly.
5. Once the noodles are ready, you can do two things. You can either add the noodles into the curry pot and cover for a minute, so it becomes sort of a nikomi (stewed) udon, like nabeyaki udon. OR, you can just strain the noodles into a bowl, and ladle the soup over it. Ultimately, I recommend the former tactic for better textures and flavors.
Add green onions and slurp away! This dish is also good for you folks with children who complain about having the same meal two nights in a row (and are annoying brats about it). Waaa!