Curry Udon

Chef's notes#

I use the 'Golden Curry' brand Roux. It feels like cheating in my mind but it still tates great and saves lots of time. Use whatever roux you prefer. Also the mesurements are rough and not exact. Im a firm beliver that a recipe is more of a rough guideline and not gospel do everything to taste. I.E. if you want more potatos add them!

Details#

• ⏲️ Prep time: 10 ish min
• 🍳 Cook time: 45 Min
• 🍽️ Servings: 2

Ingredients#

• 150 g thinly sliced beef
• 1/2 onion
• 1 tbsp olive oil
• 2 cups of water
• 1 pinch of Dashi flakes
• 2 pieces of curry roux
• 1 mid sized potato cut into small chunks
• 2 carrots cut into small rounds
• 1 chopped scallions (garnish)
• 1 Pack Udon

Directions#

1. Slice the beef very thinly and chop the onions.
2. Heat 1 tbsp oil in an oven proof frying pan over medium heat.
3. Add the chopped onion and cook for a couple minutes.
4. Add the beef and cook until the meat colour change.
5. Add 2 cups of water and bring it to boil. Remove the scum as often and as necessary.
6. Add carrots and potatos
7. Add 2 pieces of curry roux and dashi
8. When all the roux has dissolved, the soup has thickened and the potatos are soft, turn the heat off.
9. Meanwhile, in a separate pot, bring 2 litres of water to boil and add the udon noodle and cook it for one minute.
10. Turn the heat off and drain the cooking water.
11. split noodles and broth in a bowl
12. garnish with Scallions and eat!