First blog and curry udon

Ok, so now I am blogging.  I gave in.

On Tuesday while zoning out on the training machine, I was watching this gross, yet compelling, eating competition where four women were competing to eat as many bowls of soup noodles as they could in 30 minutes.  Rather than being put off, I was actually inspired to eat noodles, so last night I made some pretty good curry udon from my own "recipe".

Curry Udon

600ml water
1 japanese curry cube
1 tbsp miso paste
1 tbsp sake
1 tbsp soy sauce
dashi bag (or vegetable stock cube)
1/2 carrot - sliced into rounds
1/4 Japanese squash (or pumpkin if you can't get it) - cut into small cubes
100g udon
4 mushrooms
1 small eggplant (actually - this one was the first one from my garden.  YUM.)
150g pack silken tofu (kinotofu)
chopped spring onion as garnish
sesame oil

Simmer the water in the saucepan with the curry cube, miso, sake and dashi bag.
Add the carrot and squash and simmer until tender, then turn off.
In another saucepan cook the udon until tender, then drain and put aside.
Slice the eggplant and soak in water with a little salt for about 5 minutes
Slice the mushrooms
Fry the eggplant and mushrooms in a tiny bit of sesame oil (the curry cubes are pretty oily, so you don't want to be using too much oil.  Alternatively, you can just use a little water.)
Slice the tofu into about 8 slices.
Put the noodles into two bowls, add the eggplant and mushrooms on top.
Reheat the stock with the squash and carrot until it is hot.
Remove the dashi bag and pour the contents equally into the two bowls.
Arrange the sliced tofu on top and then garnish with spring onion.

YUM!  Perfect for a winter comfort food treat..although I made it in summer in Tokyo, but hey!


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