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

Ingredients

(Servings: 2)

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)

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

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

Cold Curry Udon

Ingredients

For The Toppings

For The Seasoning

Steps

Nutrition Facts

Comments

Cold Curry Udon

Ingredients

For The Toppings

For The Seasoning

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts