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