Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 608kcal 30%
Fat 22g 33%
Saturated Fat 5g 25%
Carbohydrates 75g 25%
Fiber 7g 28%
Sugar 13g 26%
Protein 24g 48%
Cholesterol 75mg 25%
Sodium 1,640mg 68%

Percent Daily Values are based on a 2,000 calorie diet.

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Cold Curry Udon

Name: Cold Curry Udon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); 4 oz thinly sliced pork (6 pieces; skip for vegan/vegetarian); 2 servings udon noodles (1.1 lb/500 g frozen or parboiled udon noodles; 6.3 oz/180 g dry udon noodles); For the Toppings:; 1 Japanese eggplant; 1 Tbsp neutral oil (for cooking the eggplant); ½ onion (3 oz, 75 g); 1 Japanese or Persian cucumber; 1 tomato; 1 bunch mizuna (Japanese mustard green) (or any leafy salad); 1 hard-boiled egg (cut in half lengthwise; skip for vegan); 1 tsp toasted white sesame seeds; For the Seasoning:; 1 cube Japanese curry roux (1 oz, 32 g); 1 Tbsp sake (I used Takara Sake® Sho Chiku Bai); 3 Tbsp mirin (I used Takara® Mirin); 2 Tbsp soy sauce

Prep 10m

Cook 20m

Total 30m

This Cold Curry Udon is a refreshing and flavorful Japanese noodle dish. Made with udon noodles, Japanese curry roux, and a variety of toppings including eggplant, pork, and mizuna greens, it's a delicious and satisfying meal. Vegan and vegetarian options are easily available by omitting the pork and egg.

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Nutrition Facts

Cold Curry Udon

Ingredients

For The Toppings

For The Seasoning

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Nutrition Facts

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