What To Know
- Curry udon, a delectable combination of rich curry broth and chewy udon noodles, is a culinary masterpiece that will tantalize your taste buds.
- To enhance the flavor, add a tablespoon of grated ginger or minced garlic to the curry broth.
- Can I cook the udon noodles in the curry broth.
Transform your leftover curry into an exquisite Japanese noodle dish with this easy-to-follow guide. Curry udon, a delectable combination of rich curry broth and chewy udon noodles, is a culinary masterpiece that will tantalize your taste buds.
Ingredients
For the Curry Broth:
- 2 cups leftover curry
- 1 cup dashi or chicken broth
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sugar
For the Udon Noodles:
- 1 package (10 ounces) udon noodles
- 1 tablespoon vegetable oil
Toppings (Optional):
- Green onions, sliced
- Red bell pepper, julienned
- Corn kernels
- Boiled egg
- Crispy shallots
Instructions
1. Prepare the Curry Broth: In a medium saucepan, combine the leftover curry, dashi or chicken broth, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring occasionally.
2. Cook the Udon Noodles: In a large pot of boiling water, cook the udon noodles according to the package instructions. Drain and rinse under cold water.
3. Heat the Vegetable Oil: In a large skillet or wok, heat the vegetable oil over medium heat.
4. Sauté the Noodles: Add the cooked udon noodles to the skillet and sauté for 2-3 minutes, or until heated through.
5. Add the Curry Broth: Pour the curry broth over the noodles and bring to a simmer.
6. Simmer: Reduce heat to low and simmer for 5-7 minutes, or until the noodles have absorbed the broth.
7. Serve: Transfer the curry udon to individual bowls and top with your desired toppings.
Variations
- Spicy Curry Udon: Add a teaspoon of chili powder or Sriracha to the curry broth.
- Seafood Curry Udon: Add shrimp, scallops, or mussels to the dish.
- Vegetarian Curry Udon: Omit the meat from the leftover curry and add extra vegetables such as carrots, celery, or bell peppers.
Tips
- For a thicker broth, add 1 tablespoon of cornstarch dissolved in 2 tablespoons of water to the curry broth before simmering.
- To enhance the flavor, add a tablespoon of grated ginger or minced garlic to the curry broth.
- If you don’t have leftover curry, you can use store-bought Japanese curry roux. Simply follow the package instructions to prepare the curry base.
Health Benefits of Curry Udon
- Rich in Nutrients: Curry is packed with antioxidants, vitamins, and minerals, including vitamin C, vitamin A, and potassium.
- Anti-inflammatory: Curcumin, a compound found in turmeric, has anti-inflammatory properties that can reduce inflammation throughout the body.
- Boosts Metabolism: The capsaicin in chili peppers can help boost metabolism and burn calories.
The Perfect Pairing
Curry udon is a versatile dish that can be enjoyed on its own or paired with other Japanese sides. Some popular accompaniments include:
- Tempura: Deep-fried vegetables or seafood
- Edamame: Steamed soybeans
- Onigiri: Rice balls filled with various fillings
FAQ
1. Can I use any type of leftover curry?
Yes, any type of leftover curry can be used, whether it’s chicken, beef, vegetable, or seafood-based.
2. How can I make the curry broth without dashi?
If you don’t have dashi, you can use chicken broth or vegetable broth instead.
3. Can I cook the udon noodles in the curry broth?
No, it’s best to cook the udon noodles separately and then add them to the curry broth to prevent them from becoming mushy.
4. What if I don’t have udon noodles?
You can use other types of noodles, such as soba noodles or ramen noodles.
5. How can I store leftover curry udon?
Leftover curry udon can be stored in an airtight container in the refrigerator for up to 2 days.
