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Udon with Curry Sauce / Japanese Food

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JAPANESE TREND / Japanese Cooking (51) / Japanese Cooking (53)

Actually, curry has been a part of Japanese cuisine for more than a hundred years.
The Japanese navy adopted it in the nineteenth century from their British counterparts, who ate it on ships.

Soon, eating curry on Friday became a Japanese naval tradition. And not just for sailors.
Japanese citizens fell in love with curry, too, especially kids. I should know - I am one of them.

You can use any cut of beef that you like. If you want to go upscale, try rib eye, but even beef scraps work just fine.

Ingredients (Serves 4)

*150g thinly sliced pork shoulder
*1 small bamboo shoot (boiled)
*1 Japanese leek
*200g pak choi
*2 packages Udon noodles

Udon soup

*6 cups dashi stock
*8 tbsp soy sauce
*3 tbsp mirin sweet cooking sake
*2 tbsp sugar
*4 tbsp curry powder
*2 tbsp potato starch
*2 tbsp water

1. Cut the pork shoulder into two or three pieces. Slice the bamboo shoot.
Cut the leek into 5-6 cm lengths. Slice it thinly vertically.
Cut the pak choi in half and separate the stem and leaves.
Then cut it into 5-6 cm long pieces.

2. Put the dashi in a pan and bring it to a boil. Add the pork and simmer.
Skim the scum off and add the bamboo shoot. Add the soy sauce, mirin and sugar.


3.Add the stem parts of the pak Choi to the pan and simmer for a while. Add the leek and the leaf parts and heat it shortly.


Dissolve the curry powder and thicken it with the potato starch dissolved in water.


4. Boil the udon. Drain it in a strainer.

5. Serve the udon in a bowl and pour the curry over top.

By J.S. on Nov 14, 2009
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。