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Curry Udon

Course: Soup
Cuisine: Japanese
Servings: 5

Ingredients

Roux

  • 5 tbsp unsalted butter
  • 1/4 cup flour
  • 1 1/2 tbsp garam masala, ground
  • 1/2 tbsp turmeric, ground
  • 1/2 tsp cumin, ground
  • 1 tsp fennel, ground
  • 1 tsp fenugreek seeds, ground
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp cayenne pepper, ground
  • 3 tbsp tomato paste
  • 2 tsp tonkatsu sauce
  • 1 tbsp honey

Curry Udon

  • 1/2 onion, sliced
  • 1/4 red onion, sliced
  • 9 shiitake mushrooms, sliced
  • 2 baby boky choy, quartered and halved lengthwise
  • 4 cups vegetable broth
  • 2 cups water
  • 2 carrots, peeled and cut into bit sixed pieces
  • 1 brown potato, peeled and cut into bit sized pieces
  • 1/4 cup soy sauce
  • 1/4 cup mirin

Additional

  • 2 scallions, diced
  • 250 grams udon, cooked (per serving)
  • 2 pieces of aburaage tofu, sliced (per serving)

Instructions

  • Combine the flour and spices in a small bowl. In a pan, over medium-high heat, melt the butter. Add the flour and spices to the melted butter. 
  • Mix together until the flour has absorbed all the butter. Add the tomato paste, tonkatsu sauce, and honey. Once combined, turn off the heat and set the roux aside.
  • Heat a pot with 1 tablespoon of canola oil over medium-high heat. Add the onions and shiitake mushrooms. Cook until softened, about 5 minutes. 
  • Add the vegetable broth, potatoes, and carrots. Bring to a boil, then reduce the heat to have the liquid at a simmer. Place the lid slightly ajar and simmer for 20 minutes. 
  • Add the bok choy and simmer for an additional 10 minutes.
  • Take a small portion of the roux and place it in a ladle. Place the ladle in the liquid of the pot and slowly mix in the roux. Repeat in small portions until all the roux is added to the pot. Add the soy sauce and mirin. Let simmer for 5 minutes. 
  • To serve, add the cooked udon to a bowl. Top with the curry broth, scallions, and aburaage tofu.