If you’ve ever craved a warm, comforting hug from your dinner, you’re in for a treat.
Today, we’re making a Homemade Japanese Udon Curry Soup – a bowl of pure happiness that’s surprisingly easy to whip up!
Background and Origins:
Picture this: a steaming bowl of udon noodles, a dance of sweet mirin, a dash of golden curry, and the heartiness of tender chicken.
This dish borrows its charm from the vibrant streets of Japan, where the marriage of udon and curry creates a symphony of flavors that warms the soul.
Get ready for a flavor explosion! The golden curry brings a comforting warmth, the mirin adds a sweet touch, and the udon noodles soak up all the goodness.
It’s like a culinary cuddle – crispy chicken, velvety noodles, and a broth that feels like a cozy blanket for your taste buds.
Tips and Techniques:
- Marriage of Mirin and Soy Sauce: Balancing mirin’s sweetness with soy sauce’s savory kick is the secret handshake to flavor town.
- Juicy Chicken: Half-cook the chicken with a bit of soy sauce, mirin, and brown sugar so that it stays tender before adding the broth.
- Golden Curry Love: Break down those golden curry cubes into the pot. Let them melt away, turning your broth into a savory masterpiece.
- Top It Like a Pro: Finish it off with fresh green scallions for that extra pop of color and freshness. It’s the chef’s kiss to your bowl.
Here’s what I used for this recipe:
Japanese Curry Udon
Ingredients
- 200 g Udon Noodles
- 1 Chicken breast (approximately 200g, cut into cubes)
- 2 Scallions (green parts for topping, white parts for the broth)
- 2 cubes Golden Curry
- 1 tbsp Brown Sugar
- 2 tbsp Mirin
- 1 tsp Dashi powder
- 2 tbsp Soy sauce
- 1 Onion sliced
Instructions
- Slice the onion.Cut the chicken breast into bite-sized cubes.Separate the green and white parts of the scallions.
- In a large pot, sauté the sliced onions and the white parts of the scallions until they become soft and translucent.
- Add the 200g of chicken cubes to the pot.Season with 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 tablespoon of brown sugar.Allow the chicken to cook halfway through, absorbing the flavors.
- Sprinkle 1 teaspoon of dashi powder over the chicken and onions.Pour in 4 cups of water to create the broth.Break the 2 golden curry cubes into the pot, allowing them to dissolve into the broth.
- Adjust the taste by adding more soy sauce, mirin, or brown sugar if needed. This step ensures the perfect balance of sweet, savory, and umami flavors.
- Add the 200g of udon noodles to the simmering broth. Cook according to the package instructions until they become tender.
- Ladle the piping hot udon curry soup into bowls.Garnish each serving with the green parts of the scallions for a fresh and vibrant topping. Enjoy!