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Prep time
5 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
Have you ever wondered what makes Japanese curry so unique? It boasts a complex blend of spices, with notes of turmeric, cumin, coriander, and a hint of apple or honey for sweetness. While it's often enjoyed as a thick stew over rice, Japanese curry's adaptability shines in this creamy udon. Available in both roux blocks and powder form, I prefer using powder when I'm not making a traditional stew, as it offers more control over the final flavor. Udon noodles, with their thick, slippery texture, are the perfect vehicle for the rich, creamy curry sauce. —César Pérez
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Ingredients
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16 ounces
udon noodles, frozen
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2 cups
water
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2 teaspoons
hondashi granules
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2 tablespoons
butter
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3 tablespoons
Japanese curry powder (such as S&B brand)
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1 teaspoon
turmeric powder
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1 teaspoon
ginger, grated
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1 teaspoon
sugar or honey
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2
garlic cloves, minced
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½ cups
heavy cream
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Salt and freshly ground black pepper, to taste
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Chopped scallions, for garnish.
Directions
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Bring a large pot of water to a boil. Add the udon noodles and cook according to package directions until tender. Drain, reserving 2 cups of water, and set aside. Into the reserved 2 cups of hot udon water, dissolve the hondashi granules. Set prepared dashi aside.
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In a separate saucepan, melt the butter over medium heat. Add the curry powder, turmeric, sugar, ginger, and garlic. Sauté for 1 minute until fragrant.
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Gradually whisk in the prepared dashi. Bring to a simmer, then reduce heat to low and simmer for 10 minutes, or until the sauce thickens slightly. Stir in the heavy cream and cook for an additional 2-3 minutes, or until heated through. Season with salt and pepper to taste.
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Add the cooked udon noodles to the curry sauce and toss gently to coat. Garnish with sliced scallions.
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