In this video, I'll show you how to make restaurant-quality Japanese curry udon in just 30 minutes! I'll let you in on the secrets to making that perfectly thick curry sauce and chewy noodles that'll warm you up on any cold day. It's perfect for beginners and you can customize it however you like!
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📌 RECIPE DETAILS:
⏰ Time: 30 mins
👥 Servings: 2
🥕 Ingredients:
Broth
- 500 ml dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- 3 tbsp curry powder (Recommended: S&B Oriental Curry Powder - https://amzn.to/495PX4M)
- 1 tbsp potato starch or cornstarch
- 5 tbsp cold water
Curry Udon
- 1 tsp cooking oil
- 150 g thin sliced pork belly
- 50 g Japanese leek (naganegi) diagonally sliced
- 50 g mushrooms of your choice, I usually use shiitake or shimeji
- 8 slices kamaboko fish cake kamaboko, optional
- 2 fried tofu pouch (aburaage) thinly sliced, optional
- 2 portions udon noodles
- 2 tbsp green onion green part, finely chopped (garnish)
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
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