Curry Udon, fit for newbie.

Best Pasta and Noodle Recipes

Wish to be a better chef? Who doesn't! Searching for some new, enjoyable, and also intriguing menu suggestions? That isn't! The wish to prepare far better meals as well as attempt brand-new recipes is something most of us want to do. Curry Udon recipe perhaps the one you are searching for.

Curry Udon

Curry Udon

To cook Curry Udon you only need 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Curry Udon :

  1. You need Cooked Udon 4 Servings.
  2. You need to prepare Beef Steaks *thinly sliced.
  3. Provide medium size Onions *coarsely sliced.
  4. Use Oil.
  5. You need Dashi Stock (OR Water 800ml & Instant Dashi Powder 1 teaspoon).
  6. You need to prepare Soy Sauce.
  7. You need to prepare Mirin.
  8. Use Salt *optional.
  9. Provide &1/2 tablespoons Curry Powder (*Japanese or Asian Curry powder recommended).
  10. Use Potato Starch Flour.
  11. Prepare Water.
  12. You need Spring Onion *sliced.

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step by step :Curry Udon

  1. Slice Onion and Beef Steaks..
  2. Heat Oil in a pot and cook Onion and Beef. When the Beef changed the colour, add Dashi Stock (or Water and Dashi Powder), Soy Sauce, Mirin and Curry Powder. Cook until Onions are tender. Check the flavour of the soup and add salt if necessary..
  3. Prepare Udon Noodles same time. If you are using already cooked Udon, heat them in hot water..
  4. Mix Potato Starch Flour and Water. When Onions are tender, gradually add the starch mixture to the soup stirring until the right thickness is achieved. (You don’t need to use all starch mixture.).
  5. Place hot Udon in a large bowl, pour the curry mixture and sprinkle some sliced Spring Onion on top..

You do not need to be a pro to cook a fantastic meal. There are numerous recipes that look tough as well as overwhelming, but are in fact, quite basic among it is Curry Udon recipe. We really hope, this recipe has instilled some self-confidence in you for the following time you are in the kitchen.

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Curry Udon, fit for newbie.
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