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Udon noodles in a mushroom curry broth
Course:
Breakfast, Lunch, Main Course
Cuisine:
Asian Inspired, Japanese
Keyword:
broth, curry, mushrooms, udon, vegetarian
Servings:
4
people
Author:
Steve Paris
Udon noodles in a curry broth is a typical combination at udon noodle bars. This mushroom curry udon recipe gives that tasty broth a whole lot more character with the addition of both fresh and dried mushrooms.
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Ingredients
Mushroom curry paste
2
cups
dashi
2
cups
hot water
40
g
dried mushrooms
porcini, shiitake, forest
2
medium carrots
for stock
1
large red pepper
for stock
4
stalks celery
for stock
2
fennel bulbs
optional
1
onion
for stock
1
onion
for roux
1
red pepper
for roux
4
Tbsp
butter
3
Tbsp
all purpose flour
8
cloves
garlic
crushed
2
Tbsp
grated ginger
4
Tbsp
Japanese curry powder
S&B preferred
2
tsp
dried chilli flakes
1
Tbsp
smoked paprika
3
Tbsp
tomato paste
1
Tbsp
black sesame paste
optional
1
Tbsp
soy sauce
200
g
button mushrooms
Tsuyu
3
cups
dashi
3
Tbsp
soy sauce
3
Tbsp
Mirin
3
Tbsp
sake
The rest
800
g
fresh udon noodles
or 400 g dried
2
large portobello mushrooms
Nori flakes or finely diced green onions
Instructions
Mushroom curry paste
Preheat the oven to 200 degC.
Wash and dice the “for stock” vegetables - the carrots, celery, fennel, 1 red pepper, and 1 onion.
Lay the diced vegetables out on a baking tray, drizzle with olive oil, toss, and bake for 1 hour.
In a small saucepan soak the dried mushrooms in the 2 cups hot water for 10 minutes then bring up to a low simmer for another 10 minutes.
Remove the rehydrated mushrooms from the water and set both aside.
In a large saucepan, add the 2 cups of dashi, the 2 cups of water from rehydrating the mushrooms, and the vegetables that had been roasting.
Simmer for 1 hour, stirring occasionally.
Finely dice the other onion.
Finely dice the other red pepper.
Wash and quarter the button mushrooms.
Finely dice the rehydrated mushrooms.
In a skillet or wok, melt 1 Tbsp butter, then add the diced button mushrooms. Sauté until starting to brown. Set aside.
Add the other 3 Tbsp butter to the pan and sauté the diced onion and red pepper until starting to brown.
Add the garlic and ginger and sauté for a couple more minutes.
Add the curry powder, paprika, and dried chilli flakes and sauté until fragrant, less than a minute.
Add the flour and stir to form a paste.
Sauté the paste for a couple of minutes, stirring all the time.
Add the tomato paste, soy sauce, and black sesame paste (if usinand stir.
Slowly add the 2 cups dashi and 2 cups water from rehydrating the dried mushrooms, stirring all the time to combine.
Add the sautéed button mushrooms and diced rehydrated mushrooms.
Check for seasoning and add a little more soy sauce if necessary.
Simmer over a low heat for 30 minutes, stirring occasionally.
Tsuyu
In a saucepan, add the soy sauce, mirin, and sake.
Bring to a boil and boil for a minute. This causes the alcohol to evaporate.
Remove from the heat and allow to cool.
Add dashi to the soy sauce, mirin, and sake mixture.
Putting it together
Slice the portobello mushrooms into long strips.
Sauté the portobello mushroom strips until golden.
Drain on paper towels.
Reheat the curry paste and tsuyu if necessary.
Cook or reheat the udon noodles.
Add 1/3 cup of curry paste and 2/3 cup tsuyu to each boil and stir together.
Add 1 serving of udon noodles to each bowl.
Top with portobello mushroom strips and diced green onions or nori flakes.
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