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Curry Udon ｜ Koh Kentetsu Kitchen [Cooking Researcher Koh Kentetsu Official Channel]'s Recipe Transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Sliced pork : 120g
Green onion : 4-5
Curry powder : 2 tsp
Curry roux : 40g
Mentsuyu (3 times concentrated) : 2 tablespoons
water : 2 and 1/2 cups
Water-soluble potato starch : 2 tsp
Frozen udon : 2 balls
Salad oil : 1 tablespoon
salt : a little
Green onion for finishing : Appropriate amount

Time required

30minutes

Procedure

1) Prepare the ingredients 01:15
Cut the green onions into thin slices.
Cut the pork into pieces that are easy to eat.
2) Fry green onions 01:50
Add oil to a frying pan and heat to fry the green onions until browned. When it gets brown, pick it up on the bat.
3) Fry the pork 03:16
Put the pork in a frying pan and fry until cooked. Season with salt, curry powder, and mentsuyu.
4) Stew the ingredients 04:32
Add water to a frying pan and heat on high heat. When it comes to a boil, remove the lye and simmer on medium heat for 3-4 minutes.
Turn off the heat in the frying pan, add the curry roux, and when it melts, heat it again and simmer for 3-4 minutes. If you get lye, remove it.
Put the roasted green onions in the curry, turn off the heat, add the water-soluble potato starch, turn on the heat again and simmer until thickened.
5) Finish 08:22
Sprinkle curry on the thawed udon noodles as shown and sprinkle green onions to complete.

Point

・ The ingredients are for 2 people.
・ Although green onions are used, long onions can be used instead.
・ Prepare water-soluble potato starch with 1 teaspoon of potato starch + 1 teaspoon of water.
・ By frying green onions first, the scent of green onions is transferred to the oil.
・ Even if you add mushrooms and onions to the ingredients, it will be delicious.
・ Cook the curry powder quickly while entwining it with the pork so that it does not burn.
・ By using both curry powder and curry roux, spices and richness can be produced.
・ If the sweetness is not enough after tasting, add the required amount of mirin and mentsuyu to adjust the taste.