MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Doi's Kare Udon: Curry Udon
Categories: Japanese, Tofu, Curry, Beef, Noodles
Yield: 4 servings
250 g Beef; sliced
2 Bean curd; fried
1 Onion (200g)
1/2 lg Chikuwa (fish paste roll)
1 Scallion
Broth For Udon:
7 c Water
1/2 c Light soy sauce
1/4 c Mirin
1 Konbu (sea kelp) about 10 cm
- long
20 g Shaved bonito
2 tb Curry powder
4 tb Potato starch
Cut the fried bean curd into thin rectangles, slice the onion into 5mm
width strips, and cut both the scallion and the chikuwa diagonally.
Heat the udon broth in a pan over medium heat, and when it comes to a
boil, remove any scum on the surface. Heat for 1 to 2 minutes, then
strain. Set aside a small amount of stock and let it cool down. Use
the broth to dissolve the potato starch. Similarly, dissolve the curry
powder in the same manner.
Heat the udon stock in a pot with sliced beef, fried bean curd, onion
and chikuwa. When it comes to a boil, then remove any scum on the
surface. Add the dissolved curry powder in and simmer for 2 to 3
minutes. Then add the dissolved starch to thicken the soup.
Warm the udon by briefly boiling, take it out and drain. Place the
udon in a bowl and pour liberal amount of curry and garnish some
scallion.
Recipe by Yoshiharu Doi, Japanese chef and food consultant
Translated by Yoshiko Fukuda
http://oishii-web.hp.infoseek.co.jp
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