Japanese Curry Udon (Kare Udon) カレーうどん - Vegetarian

Pig bought 4 packets of udon from NTUC yesterday, as there was a promotion of 'Buy 3 Free 1'. Bit Bit started thinking about what kind of udon should Bit Bit make, and Kare Udon sounds great.

The making of kare udon took about 1.5 hours.

Things that Bit Bit found out about kare udon:

• Mirin gives the curry gravy much flavour, and so Bit Bit added quite an amount to it.
• Perhaps flour is needed for japanese curry, as Bit Bit did not include it into the recipe and the gravy was not as thick as it should be, though potato starch was added to thicken it.
• When adding potato starch into the soup, mix it well with warm or hot water so that it will dissolve well, and would not form small little solids in the gravy.
• Adding beansprouts to this recipe will make the dish have a slight taste of mee rebus.
• For a beginner cook like Bit Bit who likes experimenting and does not like to follow exactly to recipes, making japanese curry from scratch is not as easy as Bit Bit thought. Bit Bit should have used the japanese curry roux instead.

Ingredients that Bit Bit used for Kare Udon:

1. Chinese Dried Black Mushroom (Shiitake) - 11 Small Pieces
2. Potato - 4 Small Whole
3. Carrot - 1 Large Whole
4. Red Chilli - 2 Pieces
5. Beansprouts - 1 Cup
6. Oil - 2 Tbsp
7. Curry Powder - 2 Tbsp
8. Light Soy Sauce - 3 Tbsp
9. Salt - 1 Tsp
10. Mirin - 1/2 Cup
11. Coconut Milk - 1/4 Cup
12. Potato Starch - 2 Tbsp
13. Pre-cooked Udon - 2 Packets of 200g Each
14. Water - 3 Cups & 4 Tbsp

Method that Bit Bit used to make Kare Udon:

1. Wash and soak the shiitake in 3 cups of water overnight. Place them in the fridge.
2. Take out the soaked shiitake from the fridge. Cut the mushrooms into slices, and put them back into the soaking water.
3. Pour the mushrooms and soaking water into a pot.
4. Bring the pot of mushrooms and soaking water to a boil, and then simmer for about 20 minutes. This will be the shiitake dashi.
5. Wash the potatoes, peel off the skin and cut into medium cubes.
6. Wash the carrot, peel off the skin and cut into medium cubes.
7. Wash the red chilli, cut off the head, remove the seeds in the middle and cut into medium slices.
8. Wash the beansprouts and place them in a bowl.
9. Heat up a pan and add oil.
10. Add in the potato cubes and carrot cubes.
11. Also, add in the curry powder and mix well.
12. Stir fry for about 3 to 5 minutes.
13. Pour the shiitake dashi and the mushrooms into the pan.
14. Add in light soy sauce, mirin and salt.
15. Turn heat to low when soup comes to a boil, and simmer for 3 to 5 minutes.
16. Add in coconut milk, mix well, and simmer for 3 to 5 minutes.
17. In a small bowl, mix the potato starch and 4 tbsp of water.
18. Pour the starch mixture into the soup and stir.
19. Simmer for about 3 to 5 minutes.
20. When the curry soup has thicken, and potatoes are soften, add in the pre-cooked udon.
21. Turn heat to medium, push the udon underneath the soup, and cook for 3 to 5 minutes.
22. Stir all the ingredients in the pan.
23. Serve and slurp!