I love curry udon or soba. Heck, I love Japanese curry. I found this recipe from JOC and it's not what I'm used to but it's not bad. It's more soupy than the curry roux but there's the added flavour of a good broth. This is my adaptation.
Ingredients (serves 4)
4 carrots, cubed
600g chicket thigh fillet, cubed
2 tbsp flour
2 tbsp light soya sauce
Dash of pepper
½ onion, chopped
1 packet dashi powder
8 cups water
½ box of curry roux (4 cubes)
1 packet (500g) preferred noodles. Being fresh out of udon or soba, I used Singapore yellow noodles which are skinnier than Hokkien mee, and wasn't a too bad a substitute.
Method
1) Marinate chicken in soya for between 15 mins to 6 hours.
2) Saute onions in a pot for about 10 minutes on low heat till aromatic but do not brown.
3) Dredge chicken pieces in flour and add to the pot. Brown of both sides.
4) Add carrots and mix, then add water and dashi powder.
5) Let it come to the boil and skim off any fat and scum. Cover and let it simmer on medium low high heat for 10 minutes or till chicken is cooked.
6) Meanwhile, prepare the noodles according to the packet instructions. My noodles only needed soaking in boiling water for 10 minutes, then drained and distributed to bowls.
7) Break up the roux cubes into the simmering liquid and simmer for another 5 minutes to thicken slightly.
8) Pour the curry gravy on top of the noodles and eat!
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