Japanese Curry Udon

This has to be my favorite Japanese food out of my list of Japanese food.

Japanese Curry. Served with either Rice, Ramen, Udon and even Bread.

Here's Wikipedia's take on Japanese Curry

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Curry (カレー karē^?) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス karē raisu^?), karē udon (thick noodles) and karē-pan (bread). Curry rice is most commonly referred to simply as 'curry' (カレー karē^?).

A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, chicken and sometimes duck are the most popular. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.

Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under the administration of theBritish. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.^[1]

[with credits to http://www.wikipedia.com/ ]

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Some grocery shopping first. Hunt for your Japanese Curry blocks. They come in varieties of brands and intensiveness of curry hotness, eg, mild, medium, hot.

I tried with this brand first. The mild taste of honey and apple sounded really tempting and nice to me. Haha! :D

Let's start cooking! *Puts on apron*

Ingredients - Cooks for 5

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- 1 small package of Japanese Curry of your choice.

- 1 large white onion

- 2 medium sized potatoes

- 2 medium sized carrots

- 2 fillet of chicken thigh without bone/ breast (or any meat you desire)

- 3 cups water

- 5 packages of Udon.

Instructions

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1. Dice up your onions, rolling cut the potatoes and carrots ( a cutting method where you roll the vegetable per cuts you make.) and chop your chicken meat into bite size pieces.

2. Heat up the pan, oil the pan and saute the onions till aromatic and translucent in color.

3. Add in your chopped vegetables and lightly brown them.

4. After the vegetables has been lightly browned, add the meat in and also lightly cooking them.

5. Add in the water ( make sure it covers the ingredients nicely )

6. Chop the curry blocks into pieces and put them into the pan, distributing them evenly and stir to mix in.

7. Let the curry simmer for at lest 20 minutes under low heat. This will thicken the curry.

8. After simmering for 20 minutes, cook your udon accordingly to the manufacture's instruction on the package.

9. Scoop and pour curry over the udon and serve!

Yummy yum yum!

I'm taking away the printable link for a while till I can get a better one.

Sorry Dearies! >_<

Anyway, enjoy cooking this wonderful japanese curry!

With love,

Sheila <3<3<3!