Hey there everyone! Today is Curry Udon day, and I am so excited to make this one. It combines two things I love – Curry and Udon. Let’s get started, shall we?
I think I am starting to see a pattern with a lot of these recipes. Prepare the ingredients, cook the veggies, cook the meat, make some sauce, add some noodles or serve on top of rice. It’s really a no-fail plan for cooking. Honestly, when you get the technique down, you can make anything your stomach desires.
This recipe is no different. It’s got some delicious flavor players and some of my favorite vegetables. I used pork instead of the thinly sliced beef she uses in the video. I’m making butadon (pork bowl) tomorrow, so it makes sense to buy extra pork instead of both. Not that I could tell the difference really, the spices were the dominant flavor of this dish.
There is something so comforting about the is soup, it feels more like a stew than most of the dashi-based soups I’ve made. It was certainly a hit with my boyfriend, he ate two full bowls! This definitely goes on the “Make Again” list!
See you next time!