Curry Udon

Ingredients

• Onion

  raw

  162g

• Scallions

  tops only

  2 stalk or 24g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Tofu

  firm, pressed, extra dense, raw

  170g

• Sake

  1 tbsp or 15g

• Fish stock

  home-prepared

  3 cup or 699g

• Curry paste

  50g

• Soy sauce

  regular sodium, shoyu

  2 tsp or 11g

• Udon

  Myojo

  500g

Directions

1. (source: https://www.justonecookbook.com/curry-udon/)
2. Gather all the ingredients. For curry roux, you will need to break into cubes and use 2 pieces. Prepare dashi with your preferred method, if you haven't made yet.
3. Thinly slice the onion and green onions.
4. In a medium pot, heat oil on medium heat and add the onion.
5. Saute the onion for 2-3 minutes, and then add the tofu.
6. Cook the tofu and add sake.
7. Add dashi and cover with the lid. Reduce the heat to medium-low and cook for 5 minutes.
8. When simmering, skim off the scum and fat from the stock and continue to cook.
9. Meanwhile, start boiling a large pot of water for udon.
10. After 5 minutes, turn off the heat. Put the curry roux in a ladle, letting dissolve.
11. With chopsticks or spoon, let the roux dissolves completely in a ladle, before releasing it to the soup. Tip: You don't want to eat a chunk of undissolved curry roux, so take your time to dissolve the roux completely.
12. Add soy sauce and mix well. Turn off the heat and cover the lid to keep it warm.
13. When water is boiling, cook your udon noodles according to the package instruction (For this Sanuki Udon, cook frozen noodles in boiling water for 1 minute).
14. Drain the noodles and divide into two bowls. Pour the curry over the udon noodles. Top with green onion and serve immediately.