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カレーうどん｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Frozen udon : 2 balls
Dashi pack : 1 piece
水 : 500ml
長ネギ : 1/2本
玉ねぎ : 1/2個
豚バラ肉 : 100g
カレールウ : 2片
カレーパウダー : 小さじ1（3g）
鰹節 : 2.5g
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ2
(A) Sake : 50ml
(A) Water : 100ml
塩 : ふたつまみ
水溶き片栗粉 : 小さじ2ずつ

Time required

20minutes

Procedure

1) Take the soup stock 00:55
Put the soup stock pack and water in a pot and heat over low heat.
When it boils, turn it to a simmer and simmer for 5 minutes.
Transfer the boiled soup stock to a measuring cup and set it aside.
2) Cut the material 01:59
Cut the green onions into thin slices and wrap them in a wrap.
Cut the onions into thin slices and cut the pork belly into bite-sized pieces and transfer to a frying pan.
3) Make a seasoning 04:05
Mix (A).
4) 鰹節パウダーを作る 04:52
耐熱皿に鰹節を入れ、600wの電子レンジで40秒温める。
温かいうちに手ですりつぶし、パウダー状にする。
5) 材料を加熱する 06:42
Add oil to the frying pan of 2 and entangle it all over and heat it over medium heat.
Add 2 pinches of salt and fry until the onions are tender.
When the onions are tender, add curry powder, fry lightly and turn off the heat.
Add seasoning and simmer over low heat for 1 minute.
Turn off the heat again, add roux and preheat to melt.
6) 冷凍うどんを解凍する 08:17
Heat the frozen udon in a 600w microwave for 5 minutes.
7) Finish 08:22
Add soup stock and water-soluble potato starch to 5, mix and heat over low medium heat until boiling.
Add green onions and simmer for 1 minute.
When the thickening is stable, reduce the heat to medium, add udon and dried bonito powder, and bring to a boil again.
Serve on a plate and you're done.

Point

・ The ingredients are for 2 people.
・ By using the soup stock pack, you can easily get full-fledged soup stock.
・ When melting curry roux, be sure to turn off the heat and melt it by preheating because it will be lumpy if it is melted in a boiling state.
・ If you like looseness and thickening, use half the amount of water-soluble potato starch.