CURRY UDON
CURRY UDON
#SIAintheKitchen
There’s just something so comforting about a bowl of curry udon. Seriously.
My girlfriend Ceci was coming over and it was a while since we last met up properly. The last time we had properly seen each other was in Zurich, Switzerland for New Year’s. The trip felt a bit suffocating and forced but we had traveled so much together in the last four years or so I didn't think it was anything.
We both had had extremely tough 2019s. Our careers were going in different directions, our love lives were anything but… we had gone through a lot. Things were shifting and that was something I knew was occurring right in front of me. We had different priorities now. We talked about it over these big bowls of curry udon and after many tears, we knew that this made our friendship even stronger. Strong like the sanuki udon noodles we were consuming.
The chat we had might have been difficult but the meal was a breeze. Leftover Japanese beef curry + frozen sanuki udon noodles + hot pot beef curls (found at most Asian grocery stores, pre-sliced) + dashi made this meal super flavourful and filling - and quick! Feel free to simply use a Japanese curry roux block in place of the leftover Japanese curry - that’ll work well in this. Finally, top it off with shredded nori, scallions and sesame seeds. Done!
CURRY UDON - serves 3
6 cups leftover Japanese beef curry
4 cups water
1 tbsp dashi powder
300g hot pot beef curls
200g sanuki udon noodles, frozen
roasted nori, shredded
toasted sesame seeds
2 scallions, sliced
Heat together the leftover Japanese curry, water and dashi powder together. Bring to a boil and add in the beef curls. Submerge until cooked through, about 5 minutes.
In a heatproof bowl, pour boiling water over the udon noodles. Break up with chopsticks and drain. Divide into 3 bowls and ladle the hot broth over top. Garnish with roasted nori, sesame seeds and scallions.