Curry Udon Recipe
Veggie tempura, caramelized onions, Sapporo-style curry, thick Japanese noodles.
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Ingredients
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Curry Udon Ingredients
Method
Curry Udon Directions
- 1
Prepare the Tempura
In a large bowl, mix the tempura batter mix with water until smooth. Heat vegetable oil in a deep pan over medium heat. Dip the sliced vegetables (sweet potato, zucchini, carrot, and bell pepper) into the batter and carefully place them in the hot oil. Fry until golden brown, then remove and drain on paper towels.
- 2
Caramelize the Onions
In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and caramelized, about 15-20 minutes.
- 3
Prepare the Curry Broth
In another pot, combine the vegetable broth, Sapporo-style curry powder, and soy sauce. Bring to a simmer and allow the flavors to meld for about 10 minutes.
- 4
Cook the Udon Noodles
In a large pot of boiling water, cook the udon noodles according to package instructions (usually about 8-10 minutes). Drain and rinse with cold water.
- 5
Assemble the Dish
In serving bowls, place a portion of udon noodles. Ladle the hot curry broth over the noodles, add the caramelized onions, and top with the tempura vegetables. Garnish with chopped green onions.
