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This recipe guides you through creating a rich and aromatic Japanese curry udon from scratch. Featuring deeply caramelized onions for a sweet and savory base, a blend of fragrant spices, and a variety of vegetables like lotus root and spinach, it's a hearty and satisfying meal. The highlight is the homemade udon noodles, kneaded and cut for the perfect chewy texture to soak up all the delicious curry.
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Prepare the curry roux by caramelizing onions and mixing them with toasted spices and rice flour. → Sauté lotus root, mushrooms, and spinach, then add water and the curry roux to create the curry soup, seasoning with salt and sugar. → Make udon dough with flour, salt, and water. Use a pasta machine to roll and cut the noodles. → Boil the fresh udon noodles for a few minutes until cooked. → Serve the udon in a bowl and pour the hot vegetable curry on top.
Prepare the curry roux by caramelizing onions and mixing them with toasted spices and rice flour. → Sauté lotus root, mushrooms, and spinach, then add water and the curry roux to create the curry soup, seasoning with salt and sugar. → Make udon dough with flour, salt, and water. Use a pasta machine to roll and cut the noodles. → Boil the fresh udon noodles for a few minutes until cooked. → Serve the udon in a bowl and pour the hot vegetable curry on top.
This recipe guides you through creating a rich and aromatic Japanese curry udon from scratch. Featuring deeply caramelized onions for a sweet and savory base, a blend of fragrant spices, and a variety of vegetables like lotus root and spinach, it's a hearty and satisfying meal. The highlight is the homemade udon noodles, kneaded and cut for the perfect chewy texture to soak up all the delicious curry.
Thinly slice the onion. Grate the garlic and ginger.
Heat 30g of coconut oil in a wok over medium-high heat. Add the sliced onions and 1 tsp of salt. Sauté, stirring frequently, until the onions are deeply caramelized and brown, which takes about 10-15 minutes. Add small amounts of water as needed to deglaze the pan and prevent burning.
In a separate small, dry pot, add cumin powder, coriander powder, turmeric powder, five spice powder, and chili powder. Toast over low heat, stirring constantly, until fragrant.
Once the onions are fully caramelized, add the toasted spice mixture and the rice flour to the wok. Stir everything together to form a thick curry roux paste.
Prepare the vegetables. Thinly slice the lotus root. Separate the shimeji mushrooms and slice the cremini mushrooms. Roughly chop the spinach.
The key to a deep, rich curry flavor is to patiently caramelize the onions until they are a dark brown color. This process can take 10-15 minutes.
Adding small splashes of water while frying the onions (deglazing) helps prevent burning and incorporates the flavorful browned bits from the pan back into the onions.
Toasting the spices separately before adding them to the roux enhances their aroma and flavor.
When making the udon, repeatedly folding and passing the dough through the pasta machine develops its chewy texture.
Store-bought udon noodles can be used as a convenient substitute for homemade ones.
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