カレーうどん

Serves 2
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Directions

  1. 1Cut the green onion into rounds.
  2. 2Cut the komatsuna into 3 cm pieces.
  3. 3Cut the carrot into thin strips.
  4. 4Thinly slice the onion.
  5. 5Pour boiling water over the fried tofu to remove excess oil and cut into 5 mm wide strips.
  6. 6Cut the pork into 1 cm wide pieces.
  7. 7Heat oil in a pan and sauté the carrot and onion over medium heat for 3 minutes.
  8. 8Add the pork and curry powder and sauté until the pork is cooked through.
  9. 9Add a small amount of dashi stock, mix and then add the remaining dashi stock, and bring to a boil.
  10. 10Add the green onions, komatsuna, fried tofu, soy sauce, and mirin, and simmer over low heat for 10-15 minutes.
  11. 11Turn off the heat and add the dissolved katakuriko.
  12. 12Turn the heat to low and mix until thickened.
  13. 13Boil the udon noodles in hot water, drain and place in a bowl.
  14. 14Pour curry sauce over the udon.

Ingredients

  • 800 ml だし汁
  • 0.33 本 にんじん
  • 0.2 個 玉ねぎ
  • 0.33 本 長ねぎ
  • 1 株 小松菜
  • 0.5 枚 油揚げ
  • 100 g 豚こま切れ肉
  • 1 小さじ 油
  • 2 小さじ弱 カレー粉
  • 1.25 大さじ しょうゆ
  • 0.66 大さじ みりん
  • 0.66 小さじ 塩
  • 1.66 大さじ 片栗粉
  • 2 大さじ 水(片栗粉用)
  • 2 玉 ゆでうどん

Equipment

knifecutting boardpotcolanderpan

Tips

  • When cutting green onions, tilt the knife blade slightly inward to prevent them from scattering.
  • For children with impaired swallowing function, chop the leaves more finely.
  • If you have time, sauté the vegetables for about 5 minutes to bring out the flavor.
  • Add the curry powder first to bring out the aroma.
  • Add the katakuriko after turning off the heat to prevent clumping.
  • Adjust the seasoning and thickness by adding water.
  • For elementary school-aged children, boil the udon noodles for about 5 minutes to make them easier to chew.

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