Ingredients
- 1 tbsp vegetable oil
- 2 garlic cloves - finely chopped
- 20g fresh ginger - cut into julienne
- 400g pork belly or beef - sliced or cut into bite sizes
- 1 to 1.5 carrot - cut into julienne
- 1 onion - cut into julienne or sliced
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- 1.7L water
- 2 tsp hondashi
- 1 tbsp mirin
- 1 tsp sugar
- 200g (about) (7 to 8 blocks - depends on how thick you like it) curry roux (Japanese) - choose mild or medium hot as you like.
- 300ml milk
-
- a dash of salt to taste
-
- Udon noodle for 5 people
Instructions
- 1. In a cooking pot, heat vegetable oil until hot. Cook garlic and ginger until fragrant, then add the pork (or beef) and fry for a few minutes.
- (Optional) Remove from the heat and roast with your cooking torch if you like roasted taste :)
- 2. Add carrot and onion and fry for a few more minutes.
- 3. Add the water (1.7L) and stir to combine. Cook over high heat and bring it to a boil. Once boiled, then simmer for about 10 minutes, adding the seasoning (hondashi powder, mirin, sugar and curry roux). Dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Then pour the milk (or 300ml water, if you prefer just curry udon) and bring it to a boil. A dash of salt to taste if necessary.
- 5. Meanwhile bring a big pot of water to a boil. Once boiling, cook the udon until cooked through. Set aside.
- 6. Add cooked udon into the cooking pot and cook for about 5 minutes together with the curry soup. (Or you just serve the udon in a bowl and pour milk curry over.) Top with green onion (chopped) if you like.
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