It is delicious. And not hard to make. Don't let the roux fool you. I often see butter and flour and think myeh, don't want to deal. I confess to being an extremely lazy cook.
|Dry Udon noodles|
|Boiled Udon noodles|
One other note. You may find it strange that instead of chicken stock, the recipe calls for bouillon. In Japanese and Chinese recipes, I often use bouillon dissolved in hot water. In fact, in Japan you can't find canned chicken stock easily. I use powdered bouillon or a Chinese chicken stock paste you dissolve in water, much more convenient than the canned stuff.
|Adding veg to the curry soup mixture|
2/3 c soy sauce
1/3 c vinegar
2 TB sake
1 tsp chopped garlic
1 tsp chopped ginger
2 TB minced onion
Mix together and keep in a separate bowl
5 TB butter
7 TB flour
3 TB curry powder
the equivalent of 4 chicken bouillon cubes dissolved in 5 cups of water
2 cup milk
200 grams (1/2 lb) pork cut in small pieces or sliced thinly
1 onion, chopped
3 Japanese small green peppers (or 1 US sized pepper); in bite sized pieces
4 leaves of Chinese hakusai cabbage (I used regular green cabbage, worked fine); sliced
2 green onion; sliced
4 fresh shiitake mushrooms, sliced (I used portobello)
3 packs of boiled udon noodles
1. Set your noodles to boil. Udon noodles take about 12-13 minutes.
2. Make the seasoning sauce and set aside
|Cooking the roux|
|adding the noodles|
4. Add the bouillon soup and stir. Add veggies and meat and bring to a boil. Turn down to a simmer. Continue to stir because the sauce will thicken. (I waited to add my meat until the simmer because I used thinly sliced pork and wanted it to stay tender).
5. When the veggies are softened and meat is cooked through, add the boiled noodles.
6. Add seasoning sauce, stir well, and heat through before serving.
Enjoy! My family did. Thanks to Cheryl Crowder, we've got a new go-to meal!
Feel free to send me your expat recipes to share on the Expat Returneth. If it's not too difficult for me to make, I'd love to try them!