Japanese curry is milder than Indian curries, with a comforting warm flavor accented by dashi and tamari. Dashi is a mild dried seaweed and fish broth used in many Japanese soups, often easily found in dashi tea bags (or sub a mild seafood stock if desired). Our recipe is fast and easy, poured over delicious udon noodles.
Serves: 4
Difficulty: moderate
Prep time: 10 minutes
Cook time: 5-8 minutes
Ingredients
2 T safflower oil
1 large onion, cut into thin strips
2 medium carrots, peeled, cut thin
8 oz pork loin chop, sliced into thin strips
1 t kosher salt
6 c dashi (or seafood stock)
¼ c Japanese curry roux* (sub Golden Curry cubes if desired)
2 T tamari
2 lb fresh udon noodles, or 10 oz. dry
4 oz baby spinach
2 green onions, sliced for garnish
Curry Roux
3 T curry powder
½ t salt
¼ t white pepper (or pinch black)
½ c butter
¾ c flour
Steps
Make dashi by boiling water and adding dashi bags to steep, according to package directions. Keep warm. Heat oil in large soup pot over medium heat. Add onions and carrots and cook until soft, 5 minutes. Add pork and cook just until lightly browned, 3 min. Add dashi stock and tamari and bring to a boil. Add roux and stir until dissolved and soup thickens slightly. Stir in spinach, taste and adjust seasonings as desired. Dip fresh udon into a pot of boiling water; divide noodles among four serving bowls and ladle curry soup over each bowl, garnishing with green onions.
