How to make Japanese curry udon with thick meat soup
It tastes much better than what I ate in Japan because I made curry udon myself at home. The meat broth is strong and the curry scent is strong, so it's delicious!! It's not spicy, so I recommend it as a baby meal. Japanese curry udon, which is simpler than I thought! Here's how to make it.
2 serving
Within 20 minutes
별바라기쿡방
Ingredients
  • Udon noodles
    2serving
  • the front legs of pork
    280g
  • onion
    1/2ea
  • Water
    4cup
  • cooking wine
    1TS
  • Curry
    6TS
  • Soy sauce
    2TS
  • crushed garlic
    1TS
  • Scallions
    little
Cooking Steps
STEP 1/9
Cut pork into 3 pieces to make it easy to eat.
STEP 2/9
Chop the onions and prepare them.
STEP 3/9
Grease the preheated wok slightly and stir-fry the onions.
When the onion smells good, add the pork and stir-fry 1 tablespoon of cooking wine.
STEP 4/9
When the meat is done, add 4 cups of water (800ml) and simmer over high heat.
STEP 5/9
When the broth boils, scoop out all the bubbles on the top.
STEP 6/9
Curry powder was used as the powder in Queen Curry (Grilled Village & Onion).
The basic Ottogi curry has a lot of bright yellow color and lacks deep taste, so I recommend Ottogi Baekse curry, Jeongjeongwon Curry Queen, or Jeongjeongwon Bamond curry.
If you use Japanese block curry, you can put 2 to 3 pieces.
STEP 7/9
After removing all the foam, boil it down for 10 to 15 minutes over medium-low heat with 1 tablespoon of minced garlic, 2 tablespoon of soy sauce, and 6 tablespoon of curry powder.
STEP 8/9
Boil water in a pot, add 2 servings of udon noodles, and boil for 1 minute and 30 seconds.
After that, strain it through a sieve to remove the water and immediately divide it into a bowl.
STEP 9/9
Place curry stock and meat right on top of noodles.
Add chopped chives or green onions little by little.
Cooking review
5.00
score
  • 671*****
    score
    Thank you for the food
    2022-09-20 19:37
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