Curry Udon

Whenever I cook Japanese Curry, I like to serve it with flavored rice for one meal and use the leftovers to make the soup and serve with Udon. I love soups and this is one of my favorite ways to eat Udon. Udon is a thick noodle, mainly made of flour and has a chewy texture which sets it apart from other types of noodles. I usually buy the frozen kind so that I have it handy whenever I need them.

For the soup base, I usually like to make Kombu Dashi (Kelp Stock) and add curry and bring it to a boil but if I’m out of Kelp then I would just use water to make the soup.

Curry Udon

Serves: 1
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:
1 – 3 inch piece of Kombu (Dried Kelp) – wiped clean with damp cloth
1 1/2 cups Water
1 1/2 cups prepared Curry (recipe here)
Salt to taste (optional)
1 serving of Udon – cooked per package instructions
1 Green Onion – thinly sliced or shredded

Directions:

1. In a pot, place Kombu and water and let sit for about 15 minutes.
2. Bring water to a boil and just before boiling, remove Kombu and discard.
3. Add Curry to the water, stir and bring it to a boil. Add salt if desired.
4. In a bowl, place Udon and pour the soup over. Garnish with green onions and serve hot.

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Japanese Curry with Chicken

Japanese Curry is quite different from the Indian Curries. It is quite mild compared to Indian Curries but I like both of them. It does taste better when cooked with beef but when you’re short with time, chicken is a good option. It is quick and easy to prepare as I’m using the readymade curry spice cubes (Java Curry Sauce Mix). I usually like to serve this with Curry flavored rice (recipe here) wrapped in an omelet and pour the curry sauce over the egg wrapped rice.

Japanese Curry with Chicken

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:
14 ounces Boneless Skinless Chicken Breast – cut into bite size pieces
Black Pepper to taste
1/2 tablespoon Oil
1 large clove Garlic – finely chopped
1/2 box of Japanese Curry Sauce Mix (about 4 ounces)
1/2 large Onion – cut into 1/2 inch cubes
2 medium Potatoes – cut into 1/2 inch cubes
1 large Carrot – cut into 1/2 inch cubes
1/2 Sweet Apple or Asian Pear – peeled and grated
1 to 1 1/2 tablespoons Honey (adjust to taste)

Directions:

1. In a bowl, combine chicken pieces with black pepper and keep aside.
2. Heat oil in a pot over high heat and once hot, add garlic and sauté for few seconds.
3. Add chicken and sauté for few minutes until lightly browned. Add about 1 tablespoon worth of Curry Sauce Mix to the pot and stir till dissolved.
4. Add onion, potatoes, & carrots and continue cooking for further minute.
5. Add 2 cups of water, cover the pot and bring it to a boil.
6. Once it comes to a boil, reduce heat to low and let it simmer covered for about 10 minutes or until vegetables are tender.
7. Add the remaining Curry Sauce Mix and stir well until it is all dissolved.
8. Add apple and honey and let simmer over low heat for about 8 minutes until the sauce has thicken and chicken & vegetables are cooked through.
9. Serve hot with steamed rice or curry flavored rice.

Note:

• To make wrapped omelet, use about 2 large eggs per omelet, season with salt & pepper and 1 teaspoon of milk or cream. Cook just until the egg is set but little wet. Fill rice in middle of omelet, wrap and serve with prepared curry sauce.
• If I’m making Curry Flavored Rice the same day, I keep one cube of Curry Sauce Mix for the rice and use the remaining for Curry Sauce. 

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Curry Flavored Rice

This is a simple rice dish that I usually prepare when I cook Japanese Curry (recipe here). It is easy to prepare and taste particularly good when wrapped in an omelet.

Curry Flavored Rice

Serves: 2 to 4
Preparation Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:
1 tablespoon Butter or Oil
1 large Shallot – finely chopped
1 large clove Garlic – finely chopped
1 cup Rice – rinsed and drained (I use Basmati Rice)
1 cube of Japanese Curry Sauce Mix
2 cups Water or Stock
A small pinch of Salt

Directions:

1. Heat a pot over high heat and add butter. Once melted, add shallot & garlic and sauté for few minutes until lightly golden in color.
2. Add rice and sauté for about a minute. Add salt, Curry Sauce Mix and stir till dissolved by adding little water if required.
3. Add water and bring it to a boil. Reduce heat to very low, cover pot with a tight lid and cook undisturbed for 20 minutes.
4. Fluff up the rice with a fork, remove from heat and serve.

Note:

• If using stock, you might not need to add salt.
• To make wrapped omelet, use about 2 large eggs per omelet, season with salt & pepper and 1 teaspoon of milk or cream. Cook just until the egg is set but little wet. Fill rice in middle of omelet, wrap and serve with prepared curry sauce.

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