ingredients for 2~3 people
< dashi (soup) >
‐ konbu ... 2~3 small piecesdried bonito shavings ... 1 grab
(or you can use dashi pack about 2~3 packs instead of konbu and dried bonito shavings)
- water ...about 1200ml(adjust by amount of dashi pack (or konbu and bonito))
< condiments for dashi>
- Japanese sake … 2 tablespoons- salt … 2 teaspoons
- mirin (kind of Japanese sake, but it's higher sugar content according to wiki. I didn't know that... lol) … 1 teaspoon
- soy sauce … 2 teaspoons
- udon (I usually use refrigerated one, but dried and frozen ones also delicious!) 2~3 servings
- curry roux (I use store bought.) 2~3 cubes
- Potato starch ... 2 tablespoons (dilute 2 tablespoons water)
< vegetables and meat >
This time I use:
-half of carrot
-1 medium size onion
-1 sheaf of spinach
-about 200g of sliced poke
instruction
1, make dashi.when you use konbu and dried bonito shavings,
①put konbu into the water and put the bot on a low heat. Until boiling cut vegetables and meat.
②After it boiled take konbu and put dried bonito servings.
③Boil in 2 to 3 minutes and take dried bonito servings.
when you use dashi pack, put dashi packs into the water and boil 2 to 3 minutes.
2, Slice vegetables and meat.
Peel coat of the carrot and onion, then slice them thinly.
Carrot takes time to be soft, so in picture I cut carrot first and put it to the pot during make dashi.
3, Stop the fire. Take carrot and dashi pack from the pot, then simmer meat until its colour is changed.
By taking carrot temporary, it's easier to skim the broth when the water boiled again.
By taking carrot temporary, it's easier to skim the broth when the water boiled again.
5, cut spinach and water down potato starch during simmering.
6, add curry roux to the pot.
When I googled, some sites recommended me to "stop the heat a first. Then add curry roux and leave it with closing lid for 10 minutes."
I tried that.
After adding potato starch, mix up right away not to become a mass.
8, add fredged udon and cut spinach, then simmer about 2 minutes.
