By Robert Holian
38. Kare Udon
8 steps
Prep:20minCook:1h 15min
If you can’t find kombu, use 1.5L of a low salt vegetable stock, or a powdered dashi. If you can’t find fresh or frozen udon noodles, you can still use dry udon noodles. You’ll need about 360g dried noodles for this recipe and cook as per instructions.
Updated at: Thu, 17 Aug 2023 09:46:03 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
83
High
Nutrition per serving
Calories815.8 kcal (41%)
Total Fat18.6 g (27%)
Carbs140.4 g (54%)
Sugars11.3 g (13%)
Protein25 g (50%)
Sodium2964.2 mg (148%)
Fiber23.8 g (85%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Trim the kombu with scissors if needed to get a 15g piece. Submerge it in 1.5L of room temperature water, and slowly heat. When the liquid shows signs of making bubbles and getting closer to boiling, turn the heat right down, and leave it for about an hour. When making dashi, the optimal temperature for flavour extraction is about 65 degrees Celsius (about 150 degrees Fahrenheit).
Step 2
An hour later, the liquid will have reduced by about 250mL, and have turned a lovely golden colour. Remove the kombu, which should now be quite squidgy.
Step 3
Add the dried shiitake mushrooms to the kombu dashi, and bring to the dashi to a gentle boil. Cook for a further 5-10 minutes before turning off the heat. It should be a darkly coloured, flavourful stock. Add more water to make 1.5L again if needed. If using whole mushrooms, scoop them out and slice, before returning them to the stock.
Step 4
In a large pot, place the onion and the lighter parts of the spring onion with two tablespoons of oil and a tiny pinch of salt to help them soften. Deglaze with the sake.
Step 5
Add the kombu and shiitake dashi to your pot with the onion, and begin to add your curry roux. Smaller pieces will dissolve and thicken quicker than larger ones. Stir the soup thoroughly, and add the mirin, soy sauce and apple cider vinegar. Taste and adjust the seasoning as needed, every curry roux is a little bit different.
Step 6
Add your snow peas and carrot, and cook for no more than 5 minutes before turning the heat off, keeping the soup warm by keeping the lid on your pot. Vegetables that are a little on the firm side are much more pleasant than if they are overly soft.
Step 7
Cook the udon noodles as per packet instructions. Usually the right way to go is to place the noodles in boiling water for about a minute, and drain immediately, portioning into bowls.
Step 8
Ladle over your soup on top. I like to tease out some of the noodles with chopsticks on one side, so they appear to be poking out. Top with the green part of your spring onions.
Notes
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