It’s the time of year again! The first MoFo challenge is your favorite food.
The path of my favourite food twists and turns sometimes, but it always leads to the same place: Curry Udon.
In Asian stores, as well as some larger supermarkets, you will be able to find a box of Japanese curry roux. They look something like this:
Many are vegetarian (although most in Japan were not). Follow the instructions, sautéing onions and carrots then adding potato chunks (the classic ingredient combo) and simmering until they are cooked.
At this point, it is perfect. Perfecter with short grain rice. Maybe even with some broccoli on the side.
But that is curry RICE my friends, not curry udon.
For this you must get the CORRECT type of udon. It should NEVER be the dried variety. I don’t know what they’re trying to pull, but it’s otter nonsense.
You can find the luxurious thick udon noodles in vacuum packed or frozen. Cook separately to the curry. Save some of the noodle water and add it to the curry. It’s lovely thick for curry rice, but we want it a bit soupy for the udon.
Place udon in a bowl and ladle the curry soup & veg on top. Top with spring onions! Perfection.