Had to try and make this soul warming recipe for this cold and rainy Parisian day. The curry cubes and noodles are storebought. Nonetheless, the flavor was magnificent.
For the “tare” :
– Kombu and bonita dashi
– Half an onion
– A carrot
– 2 cloves of garlic
For the rest of the dish:
– 100 g beef – I used entrecote, next time I will choose a fattier meat
– 2 green curry cubes
– 2 tablespoons of soy sauce
– Sake for cooking
Toppings:
– 1 pak choi
– 1 soft-boiled egg
– Green onion
– 1 teaspoon chili oil
– Japanese Shichimi-Togarashi seasoning
– Salt and pepper to taste
Prepare all the ingredients from the beginning as the recipe requires quick cooking times.
1. Sauté the onion and garlic in neutral oil then, once the onion has become translucent, add the carrot and cook for 2-3 minutes over medium heat.
2. Add the meat and a tablespoon of cooking sake (you can use essentially any other type of alcohol except wine) and cook until it is 80% absorbed.
3. Add the dashi (as a rule, for one packet of dashi if you don’t want to make it from scratch, add 360 ml of water and boil for 5 minutes) and leave on low-medium heat, I used double the amount so 2 packets for 720 ml of water.
4. At the same time, bring water to a boil in a different pot and prepare the noodles.
5. Once the meat is cooked and infused with flavors, dissolve the 2 curry cubes one by one using the already made soup (having a roux – flour in the composition – can form lumps) and add 2 tablespoons of soy sauce. It is best to turn the heat to minimum or even turn it off because the curry can stick to the bottom of the pot and burn. Again on low-medium heat until it slowly boils then remove from heat and cover.
6. Once the noodles are cooked and drained through cold water, proceed to assemble the bowl: udon -> curry -> toppings (give free rein to your imagination).
3 Comments
Perfect!
Recipe! Now please
Leaving you the recipe here also :
Ingredients:
– A portion of dry udon
For the “tare” :
– Kombu and bonita dashi
– Half an onion
– A carrot
– 2 cloves of garlic
For the rest of the dish:
– 100 g beef – I used entrecote, next time I will choose a fattier meat
– 2 green curry cubes
– 2 tablespoons of soy sauce
– Sake for cooking
Toppings:
– 1 pak choi
– 1 soft-boiled egg
– Green onion
– 1 teaspoon chili oil
– Japanese Shichimi-Togarashi seasoning
– Salt and pepper to taste
Prepare all the ingredients from the beginning as the recipe requires quick cooking times.
1. Sauté the onion and garlic in neutral oil then, once the onion has become translucent, add the carrot and cook for 2-3 minutes over medium heat.
2. Add the meat and a tablespoon of cooking sake (you can use essentially any other type of alcohol except wine) and cook until it is 80% absorbed.
3. Add the dashi (as a rule, for one packet of dashi if you don’t want to make it from scratch, add 360 ml of water and boil for 5 minutes) and leave on low-medium heat, I used double the amount so 2 packets for 720 ml of water.
4. At the same time, bring water to a boil in a different pot and prepare the noodles.
5. Once the meat is cooked and infused with flavors, dissolve the 2 curry cubes one by one using the already made soup (having a roux – flour in the composition – can form lumps) and add 2 tablespoons of soy sauce. It is best to turn the heat to minimum or even turn it off because the curry can stick to the bottom of the pot and burn. Again on low-medium heat until it slowly boils then remove from heat and cover.
6. Once the noodles are cooked and drained through cold water, proceed to assemble the bowl: udon -> curry -> toppings (give free rein to your imagination).
Bon appetit!