- 140g Chicken thighs
- 1/2 Thin deep-fried Tofu (15g)
- 2 Shiitake mushrooms (30g)
- 1/4 Carrot (40g)
- 1/2 Green onion (20g)
- 2 servings Udon noodles
- 10 tbs Mentsuyu -Japanese Noodle Soup Base- (double strength)
- 600ml Water
- 2 Curry sauce mix (35g )
- 2 tbs Starch
- 2 tbs Water
- 1 tbs Vegetable oil
*This recipe is for two people. (The amount of Udon noodle in the video is for one serving)
*You can use either frozen or dried udon noodles to make this dish. You can also sprinkle powdered chili pepper on top if you like.
*1 tbs=15ml / 1 tsp=5ml
*The temperature setting of the induction cooker is for reference only.
A staple Japanese dish that combines curry and udon, and is very popular in Japan as well. The spices in the curry and the aroma of the dashi stock will stoke the appetite, and have you coming back for more.
How to make it
Cut chicken thighs into 1.5cm cubes, thin deep-fried Tofu and carrot into 1.5cm x 3cm pieces, Shiitake mushrooms into 2mm thin slices, green onion into 3cm lengths.
Add vegetable oil to a pan and cook chicken thighs. When the surface turns white, add thin deep-fried Tofu, carrot and Shiitake mushrooms and cook over high heat (1300W 190-200℃).
Add Mentsuyu and water then let simmer over high heat (1300W 190-200℃). When the vegetables are cooked, add the curry sauce mix and let simmer for an additional 5 minutes over medium heat (800W 170-180℃).
Add the starch slurry (2tbs starch and 2tbs water) little by little and mix well to prevent lumps. When the soup starts to thicken, add the green onion. When the green onions are cooked, turn off the heat.
Put the boiled Udon noodles in a bowl and pour the soup.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)