『Nanban-fū Karē Udon | Aromatic Chicken Curry Udon』
Hi everyone, I'm MASA
ah.. this time I would like to share a very tasty curry cuisine to you all
it's called ~ ah.. Karē Udon
ah.. in Mandarin it's called " Ga Li Wu Long Mian "
Usually we will eat curry served with rice
well this time I'm going to introduce using Udon noodle
because the Udon noodle shop also began to sell curry Udon noodles
so method of this are slightly different from them
I'm going to make a very simple & yet tasty curry Udon
OK ~ Alright ! Let's do it !
* chicken thigh - 1 piece ( receive the bone )
# Can make broth together !
* trimmed
* sinew free with knife point
* sprinkle with salt for both sides
* leave it for 5~10 minutes, set aside
* onion - 1/4 piece ( finely sliced )
* spring onion - 1~2 stalks ( separate white & green portion )
* green portion - finely diced
* reserve white portion of the spring onion
* Shimeji mushroom - 1/2 bag
* remove the root portion
* tear to small pieces by hands
* medium-high heat
* skin faces down
* pan fry chicken skin until golden brown !
* once chicken oil comes out, add white portion of the spring onion
# Pan fry until golden brown for both ingredients, very aromatic ~ ! ^^b
* remove from the pan once both ingredients are golden brown..
I only pan fried for the outer skin first
on the other side does not have to be fully cooked
which it goes well with the curry broth to done at remaining time
and for this spring onion
I just slightly pan fried until golden brown
which is can bring out sweetness flavor from the spring onion
* cut cooked white portion of the spring onion diagonally
* slice chicken meat into small pieces
* reserve the bone & cook together with broth !
There are many flavors retained in the pan which is chicken oil
if you're not prefer to eat too much of fat from animal
just wipe off excess grease from the pan with kitchen paper
add your choice of vegetable oil or olive oil
or same like me using this aromatic of chicken oil
prepare the sliced vegetables & add to stir fry
it's tastes better
* medium-high heat
* add onions & Shimeji mushrooms
* stir fry until golden brown is good enough !
* add roughly 1 teaspoon of curry powder
# It will be easy to get burnt if is add too much of curry powder
# Add small amount of curry powder first & stir fry until aromatic !
* Dashi broth - 300cc / Sake - 2 tablespoons / Mirin - 1 tablespoon / sugar - 1 teaspoon / soy sauce - 1 tablespoon / curry powder - 2 teaspoons
* when it starts boiling, add the pan fried chicken meat & spring onion
* reduce heat to low & cook roughly 1~2 minutes
* off heat once chicken meat is fully cooked..
* add some sort of starch / # Turn off heat first & add starch, it will not easy to get lump !
* stir well & ensuring starch is dissolve..
* heat the curry broth until thicken
* add Udon noodle / # I'm using frozen Udon noodle from Sanuki, which can add in directly into curry broth
# Can use any types of noodle you like !
# If is use dried Udon noodle, boil until cooked first & transfer into curry broth
* cover with lid & simmer over low heat for 1 minute..
* flip & continue to simmer
* after 1 minute..
* Udon noodles are scattered, can transfer into a serving bowl ~ ! (￣¬￣) saliva
* sprinkle with chopped spring onion
OK ~ A tasty looking good chicken curry Udon is done ~
Let me ~ try on it
Dewa Itadakimasu ~
Aromatic ~
Hmm ~ !
Really tasty !
Udon noodles absorbed curry broth
curry broth is so aromatic
and the chicken meat is very tender right after tasting ~ o(≧∇≦)o
which is can smell the aroma of chicken
Potato starch is used to thicken the curry broth
you can adjust the consistency for the curry broth
because when we eat this curry Udon, there's often a problem
which is the curry broth will spatter on the clothes from my past experienced
so it's safety to adjust the curry broth make it slightly thickened
OK ~
Method for making this are very simple
well ~ let's give a try ! Thank you !