Saturday, 29 April 2017

Japanese Curry Sauce to dip Udon Noodles

Dipping cold noodles into hot broth or thick sauces is very common in Japanese kitchen.
It would be called Tsukemen if the dipping noodles were Ramen.
In Japan you find so many of these combinations, Ramen or Soba Noodles with a  dipping sauce.

Making the dipping sauce is easy, depending on the type of broth you will need. Make a dashi stock with Bonito flakes or use any kinds of stock you have.  I used the chicken stock I had leftover from the Freekeh dish I made last week. The Udon noodles are a ready pressed kind from the supermarket shelf.

recipe for 2:
400 ml broth of any kind
60 g bacon bits
1 tbsp soy sauce
1 tbsp sake
1 tbsp sugar
2 shallots
1/2 cup carrots and other root veg
2 blocks Japanese curry roux
400 g ready pressed Udon noodles
1 spring onion

Brown the bacon and drain the fat and set it aside.
Make the dipping sauce with broth, heat it up and add soy sauce, sake and sugar and let it cook a bit.
Peel the onions and cut into slices, slice the veggies and put that into the stock to soften. Add the bacon.
When the veggies are done, take a small sieve and cut the roux cubes a little and dissolve it in the cooking broth until it thickens. Add some pepper.

Cook the Udon noodles and wash them under cold water to get rid of some starch.
Place the noodles on a plate and put the sauce in a smaller bowl.
Chop the spring onion into small strips and put it on top.

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