Japanese Curry Udon

Japanese Curry Udon

by miko's small kitchen

4.9 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

3

On a cold night, come to a bowl of warm noodle soup, rich curry hot head, Q-bomb udon noodles, one bite of soup and one bite of noodles, warm your heart and stomach.

Ingredients

Japanese Curry Udon

1. Prepare all the ingredients.

Japanese Curry Udon recipe

2. Soak the mushrooms half an hour in advance, squeeze out the water after the soaking is complete, and set aside.

Japanese Curry Udon recipe

3. The Zhixin balls are thawed half an hour in advance.

Japanese Curry Udon recipe

4. Dice the onion.

Japanese Curry Udon recipe

5. Peel and wash the carrots, and use an embossing machine to press out the shape of a flower.

Japanese Curry Udon recipe

6. Pour a little oil in the pan, and sauté the onions when the oil is hot.

Japanese Curry Udon recipe

7. Pour carrots, shiitake mushrooms, and Zhixin balls into the pot, add two large bowls of water to submerge the ingredients, add two curry cubes and boil.

Japanese Curry Udon recipe

8. Cook until the curry cubes are completely melted, pour the udon noodles, and slowly stir the udon noodles with chopsticks.

Japanese Curry Udon recipe

9. Add a spoonful of salt to taste and cook for five minutes on low heat to allow the ingredients to fully absorb the flavor of curry. Stir while cooking to prevent the udon from sticking to the pan. (If there is less soup, you can add some water appropriately)

Japanese Curry Udon recipe

10. Take a small piece of seaweed and cut it into thin strips 8 cm long and 3 mm wide.

Japanese Curry Udon recipe

11. Put the udon noodles on the plate, sprinkle with Shanghai Tess and cooked sesame seeds and you're done!

Japanese Curry Udon recipe

Tips:

When cooking, turn it over from time to time. Udon noodles tend to stick to the pot.

Comments

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