00:00This Japanese curry udon is the perfect comfort dish made with thick udon noodles
00:04coated in a glossy and mildly spicy curry flavoured dashi soup.
00:14You'll need a large pot to make your soup. Reheat it on medium with about 1 teaspoon of
00:19cooking oil and then add 150 grams of thinly sliced pork belly. I'm using scissors to cut
00:25into bite-sized pieces so that the meat will distribute more evenly through the soup.
00:30Fry until it's browned on both sides. You could also use different meat if you prefer,
00:35but the mild sweetness of the pork fat adds extra depth and flavour to the soup,
00:40so I prefer to use pork. Once it's browned, add 500ml of dashi stock, 3 tablespoons of soy sauce,
00:472 tablespoons of mirin, 1 teaspoon of sugar, and bring it to a boil.
00:55While I wait, I'm going to make a curry flavoured slurry with 3 tablespoons of curry powder,
01:011 tablespoon of potato starch, and 5 tablespoons of cold water. Mix it until it's smooth.
01:07I'm using my homemade curry spice mix for this, and you can find the recipe on my blog. Otherwise,
01:13just use your favourite curry spice mix. If you want Japanese style, check out SMB Oriental Curry Powder.
01:20Once your broth is bubbling, reduce the heat to a simmer, and gradually pour in the curry slurry,
01:26while whisking continuously. I use a whisk to ensure there are no lumps.
01:38When that's all incorporated, increase the heat back to medium,
01:44I'm using 50g of Japanese leeks, 2 sheets of sliced tofu pouches,
01:5050g of sliced shiitake mushrooms, and 8 slices of kamaboko fishcakes.
01:56You can customise the soup with any of your favourite vegetables. I add the tofu and kamaboko
02:02because they are typical udon ingredients, and I like to keep the essence of udon in the dish,
02:07but of course, you can leave them out if you can't get them.
02:11I'm going to let the simmer for about 10 minutes, but if you decide to use vegetables that need longer
02:16cooking, such as carrots or onions, feel free to add them a bit earlier before the slurry,
02:22so that they have time to soften up. Use these 10 minutes to boil a pot of water,
02:28and start cooking your udon so that the noodles and soup are ready at the same time.
02:33After 10 minutes, your soup should look thick and glossy like this. Take it off the heat,
02:38and let's dish up. Divide your drained udon noodles into serving balls,
02:43then pour a generous amount of soup on top.
02:51Sprinkle it with some chopped green onions, and some Japanese chilli powder called shichimi togarashi.
02:57And that's it, warm, comforting and delicious Japanese curry udon.
03:02And great news, I've launched a free mobile app that makes following along with my recipes even easier.
03:08It's the perfect kitchen companion after watching my videos. You can access step-by-step instructions
03:13right on your phone while you cook. The download link is in the description below.
03:19If you want the written version of this recipe, you can find it on my blog, the link is on
03:23the screen,
03:23and if you're interested in more noodle videos, check out the noodle playlist on the screen too.
03:28Thanks so much for watching, and I hope to see you in the next one. Bye!
