bohemianwanderer – This vegetable curry udon combines rich Japanese flavours with simple, fresh ingredients. Start by making the dashi, the broth base for this dish. You can infuse the kombu overnight or use a quicker stovetop method. For the cold infusion, place two 12cm pieces of kombu in one litre of cold water. Cover the container and leave it in the fridge overnight. The next morning, remove the kombu, and your dashi is ready.
For the faster method, gently heat the kombu in a saucepan with the water. Keep the heat low and avoid boiling. Just before the liquid boils, remove the kombu, and the dashi is ready to use. Next, begin the curry. Melt two tablespoons of butter in a heavy-based pan or donabe over medium heat. Add four centimeters of peeled and finely grated ginger, one sliced onion, half a diced aubergine, and a pinch of salt. Stir for two minutes to coat the vegetables in butter, taking care not to burn the onion. Add one peeled and chopped carrot and 200 grams of potato. Stir in one tablespoon of Japanese curry powder and two teaspoons of garam masala to enhance the flavour.
Pour in two tablespoons of mirin or sake, followed by one litre of prepared dashi and one tablespoon of soy sauce. Bring the mixture to a gentle simmer and cook for about ten minutes, until the vegetables are tender. Add half a thinly sliced green bell pepper and cook for another two minutes.
Thickening the Curry and Serving With Udon Noodles
While the vegetables cook, prepare a slurry by dissolving two teaspoons of potato starch in a splash of water. Make sure the starch is fully dissolved to avoid lumps in the curry. Stir the slurry into the curry along with two tablespoons of miso, mixing thoroughly so the flavors combine evenly. Allow the curry to bubble and thicken for one minute, stirring occasionally to prevent sticking. This step will give the sauce a smooth, velvety texture and enhance the overall depth of flavor, ensuring the vegetables are coated beautifully in the rich, savory curry.
Meanwhile, cook four servings of udon noodles according to the package instructions. Drain the noodles and rinse them under cold water to give them a firm, springy texture. Divide the noodles evenly among four bowls. Pour the vegetable curry over the top, ensuring each serving receives a mix of vegetables and rich broth.
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This curry udon is hearty, comforting, and full of umami from the homemade dashi. The large 7,000 mAh battery of patience ensures the flavours develop beautifully, while the mix of spices keeps the dish balanced and aromatic. Serve immediately for the best taste, and enjoy a warming, nutrient-rich meal that is perfect for family dinners or casual gatherings. With this method, even novice cooks can create an authentic Japanese curry udon at home.
