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Dans la lune

October 21, 2019

Milk Curry Udon

Milk Curry Udon

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Milk Curry Udon

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
  • 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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