Make Ultimate Japanese Curry Udon Noodle with Golden Curry Block ! The Rich Soup is Delicious!

Konnichiwa! Welcome to Japanese Cooking Ichie. Today, I will introduce you to how to make curry udon. Curry udon is a Japanese dish where curry is eaten with udon noodles instead of rice. I won't just make any curry, but a curry that pairs perfectly with udon. It's easy and very delicious, so please give it a try. Let's get started. This recipe is for one serving. Please check the description for the list of ingredients. Now, let's get ready for cooking. First, peel one garlic clove. Set it aside for later use. Next, prepare one quarter of an onion. Slice the onion thinly to about this thickness. Once it's sliced like this, it's fine. After slicing, place the onion in a bowl. Next, let's cut one bunch of komatsuna. Remove the tough roots to improve texture. Then cut it into pieces about 3 to 4 centimeters wide. If you don't have komatsuna, you can substitute it with bok choy. You can also skip it, but having ingredients with texture makes it even more delicious. It's fine once you've cut it like this. Next, prepare 80 grams of thinly sliced pork belly. The sweet fat from the pork is the key to the deliciousness, so even if using a different cut, choose one with plenty of fat. Cut it into bite-sized pieces about 5 centimeters wide. No more knife work is needed after this. Let's start making the curry udon soup. This time, use a small pot. Add one teaspoon of oil and heat over medium heat. First, add the sliced onions and saute until they get a light char. By sauteing the onions first, you bring out their aroma and sweetness, making the curry udon even more delicious. It might take some time, but stir occasionally with chopsticks to ensure it gets charred evenly. The onions are starting to char nicely. When they have a light char and are soft, add the sliced pork belly to the pot. Once the pork belly is in, season lightly with less than half a teaspoon of salt and pepper. Mix and saute to blend everything together. Be careful not to overcook the pork as it can become tough. It's fine once there's a bit of pink left on the pork. Turn off the heat for now. This step of drawing out the pork's umami and the onions' sweetness is crucial. Now, add 170ml of water and half a teaspoon of dashi powder. You can substitute with 170ml of prepared dashi if you prefer. Reheat over low heat, adding one block of curry roux and 5g of butter, stirring to dissolve thoroughly. Adding butter deepens the flavor and enhances the aroma. By the way, turning off the heat earlier prevented difficulty in dissolving the curry roux at boiling temperatures. Next, for a hidden flavor, add half a teaspoon of sugar and for aroma, grate one garlic clove and add it. Adding sugar enhances the dish with a bit of sweetness and richness, making it delicious. Finally, add the komatsuna. By adding it at this timing, you can achieve the best result with a little of the komatsuna's texture remaining. It's coming together nicely. If cooking takes too long and reduces the liquid too much, adjust by adding 1 to 2 tablespoons of water. However, be cautious about adding too much water, as this recipe intentionally uses less liquid to cling the curry soup well to the udon noodles. Once the komatsuna is cooked well, the curry udon soup is complete. Turn off the heat again and start cooking the udon noodles. This time, I'll cook the udon noodles in the microwave. Cover with plastic wrap and heat at 500 watts for about 2 minutes. If using frozen udon, heat a bit longer for 3 to 4 minutes. This time, I'll cook the udon noodles in the microwave. Cover with plastic wrap and heat at 500 watts for about 2 minutes. If using frozen udon, heat a bit longer for 3 to 4 minutes. Here's the udon cooked in the microwave. Okay, no need for boiling water. It's easy, so give it a try. Finally, add the udon to the pot and heat over low heat. Mix well to coat the noodles with the soup. Once it's well mixed and blended, it's done. Let's plate it. This time, I'll be using a beautiful Japanese bowl for serving. First, place the udon noodles in the bowl. Then, pour the ingredients and soup over the top to complete the plating. Try arranging the komatsuna on top for a nice color. This is optional, but adding sliced Tokyo long white bunching onion as a topping can improve the presentation. For those who like it spicy, adding shichimi togarashi is recommended. The aroma of the roasting combined with the scents of garlic and butter is really appetizing. Let's dig in right away. Since it's made with less liquid, the curry soup clings perfectly to the udon noodles, making it extremely tasty. The combination of the pork's umami, the richness of the butter, and the sweetness of the sugar is excellent, making it easy to keep eating. The texture of the komatsuna also plays a good role. It's very delicious, so be sure to give it a try. I hope you are enjoying today's video. If you enjoyed the recipe, please let me know. If you liked this video, please subscribe to the channel and give it a thumbs up. We also have social media like Instagram, so please check them out in the description. Thank you for watching and see you in the next video. Arigato!