00:13Hey everyone, it's Yuto from sudashirecipes.com and today I'm going to show you how to make a
00:19very delicious and warming noodle dish called curry udon. This recipe uses thick and chewy
00:25udon noodles and we serve them in a thick Japanesey curry soup. I'm making it with chicken today.
00:33Like most udon recipes, the soup is going to start with a dashi base which I'm going to show you
00:39how
00:40to make now. For two portions of curry udon you will need 600ml of cold water, two sheets of kombu
00:49which is a dry kelp you can buy easily at Asian supermarkets and 15g of bonito flakes which are
00:58called katsuobushi in Japanese. If you have instant dashi you can skip this step but I find it always
01:05tastes better when I make it myself. So we start by pouring the cold water into the bowl, add the
01:12kombu and let it soak for about 30 minutes. If you have time soak it for longer but the main
01:18point is
01:18we want it to become softened. After 30 minutes have passed we transfer it to a pot, turn on the
01:28heat
01:28and just as it starts to boil we remove the kombu and add the katsuobushi.
01:42Turn down the heat and simmer the katsuobushi for about 5 minutes.
01:48Katsuobushi is very fine and will have little bits in the dashi so to make the broth clear we're going
01:56to
01:56strain it. I'm just going to line a sieve with a paper towel to catch all those little bits.
02:25And that's my clear awasedashi broth. Let's set it aside for later.
02:31Next here are the ingredients that you'll need for 2 portions of curry udon.
02:37For the broth we'll use 3 tablespoons of soy sauce, 2 tablespoons of mirin,
02:431 teaspoon of sugar, 2 to 3 tablespoons of curry powder, 1 tablespoon of cornstarch,
02:511 teaspoon of flour, 4 to 5 tablespoons of cold water.
02:58And for the rest of the dish you'll need 2 portions of udon noodles, 1 teaspoon of sesame oil,
03:05150 grams of chicken thigh,
03:08100 grams of spring onions plus 2 tablespoons of green part finely chopped to garnish,
03:1550 grams of shimeji mushrooms. I also use Japanese fish cake called kamaboko and a fried tofu called
03:23aburage in this recipe but if you can't get them it's okay, you can leave them out.
03:30So first I'm gonna cut the spring onions. They're usually cut diagonally like this.
03:53So next I have this aburage. I'm just gonna cut it into slices. Aburage is a sweet deep fried tofu
04:02and it's pretty common in soupy dishes. Like I said before, if you can't find this
04:07ingredients, just leave it out. So let's get on with the rest of the dish.
04:15I've got a pot here and I'm gonna heat it on medium and add a drizzle of sesame oil.
04:21Once it's hot enough, add the chicken. I'm using chicken thigh with the skin on,
04:26so I place the skin side down first and seal the surfaces. To be honest, you don't have to use
04:33chicken
04:33chicken thigh. This dish is also good with pork, beef, seafood or just vegetables on their own.
04:40But if you're using meat, just make sure to seal the surfaces to lock in the flavour and juices.
04:49Once it's all sealed, add the dashi broth.
04:54Now we're gonna add the soy sauce, mirin and sugar and give it a mix.
05:13Let's bring it to a boil.
05:22Once it's boiling, lower the heat to a simmer.
05:28Next, we're gonna make the curry paste. First, take two tablespoons of curry powder. I have some
05:35S&B curry powder here, which is Japanese, but any curry powder works for this recipe.
05:40Just use a curry powder you know you like. The spiciness also depends on the curry powder. This
05:47one is quite spicy. Then add one tablespoon of cornstarch and one teaspoon of weak flour.
05:58Finally, add about four tablespoons of water and mix it up. We want the consistency to be a bit
06:04similar to a thin pancake batter. If it's too thick, it's gonna go lumpy when it's added to the soup,
06:12so feel free to add more water if you need to.
06:22Once it's well mixed, add it to the broth and mix it straight away.
06:43When it's well incorporated, add your spring onions, mushrooms and kamaboko and abarage if you have them.
07:03We're gonna leave this to cook on a low heat for about 10 minutes. Make sure to stir occasionally.
07:09If it's still too thin after 10 minutes, try turning up the heat and keep mixing until it gets to
07:15the
07:16desired thickness. Now we can cook the udon. Add them to some boiling water and cook for the time stated
07:25on the packaging. You can buy udon noodles dried, refrigerated or frozen. I like frozen ones because
07:33they cook quickly and the texture is very chewy, but any udon works.
07:48Once they're cooked, drain the water and place them in the serving bowl.
07:58My kairi has been simmering for 10 minutes and I'm happy with the thickness of the broth so I'm just
08:04gonna pour it over the noodles. You can rearrange the meat and vegetables so that the presentation looks
08:19nice. Finally, garnish with chopped spring onion and there you have it, tasty, thick and warming chicken kairi udon.
08:32Thank you for watching. If you enjoyed watching this recipe, click like and subscribe to our channel
08:38for more tasty Japanese recipes. Have a great day!
Comments