Recortareis que hace unos días, en este post , estuve preguntando acerca de la forma de hacer un "Curry Udon/Kare udon/fideos udon con curry" ... un plato de sopa japonesa que no encontraba por ningún lado y que me encanta.
En fin, después de MUCHO investigar y no encontrar la receta por ningún lado, solo un montón de variantes del tipo "restaurante caro", o que no eran sopa, conseguí hacerme una idea de cómo podría hacerse esa sopa.
Y ya que la receta no está available anywhere, here goes ...
CURRY-UDON (Kare udon)
> Category: starters, soups ... although it is so nutritious that serves a single meal.
> Number of People: for 4, but goes a long way.
> Level of difficulty: medium-high, depending on experience.
> Time: over an hour.
> Ingredients:
If you have oriental food cooked before, you will know that the soup broth y los tropezones van por separado, así que lo pondré de esa forma.
*Caldo:
-2 pastillas de curry japones o curry rojo, que ya viene preparado. Mejor del suave, que lo puede haber muy picante.
-4 cucharadas de polvo de dashi, una por persona.
-2cucharadas de vino de arroz.
-Un chorrito de salsa de soja.
-1cucharada de vinagre de arroz.
-Agua.
(estas cantidades varían según el gusto)
*Tropezones:
-4 contramuslos de pollo trozeados.
-Espinacas crudas, un puñado de hojas por persona.
-Wakame seaweed, a bundle per person.
-Carrots (2 or 4, depending on how big they are)
-1 / 2 onion or a little more as third. Shitaki
-Mushrooms, and Chinese tree.
-golden mushrooms. (Comes in cans)
-Bamboo.
-Udon Noodles. (They sell fresh single-serving packets, although in this case, a package used for 2 servings)
-Oil for frying.
* Finishing touches:
-party thinly sliced leek.
-Tofu, cut in dice. Let's say a slice per person. Alaska
-wedges, surimi fish, meat crab ... call it whatever you want. A log per person.
As you see, has practically everything.
* Recipe:
The first and it takes longer to cook the Chinese shitaki mushrooms in water in a separate saucepan until soft. This may take a while depending on how old they are. When ready, removing them and cut them into slices without the trunk. The same
with wakame seaweed, which is dried, put in a container with water to swell, which can take up to 15 '.
addition, chop the onion and chicken drumsticks, and a pan, reogarlos together until almost done. As opportunities arise through, add mushrooms, bamboo and carrots and peeled and cut into large pieces. Give them a soft reogo all ingredients together and set aside.
in a bowl with water is melted tablespoons of dashi, rice vinegar, wine idem and a dash of soy sauce. Then pour the mixture into a pot with water and boil. When boiling, add two ounces of red curry paste and cook until it is dissolved and the stock purchase stock appearance.
in the pot with boiling broth, pour everything before has been reogado together: chicken, onion, carrots and mushrooms. Simmer 5 to 10 minutes and add water as requested.
Then the vegetables are cast as such: a handful per person clean of leaves and spinach, drained wakame seaweed and udon noodles. Boil the same.
when she was about to be served, add the chunks of crab meat and mushrooms brown. These mushrooms grow in bunches, so it would be one per person. Give a final boil all together.
Finally, remove from heat, and as on plates (preferably a bowl) pour over tofu and chopped leek, but without boiling it all together.
And eat.
The amounts vary slightly depending on the taste, if you like strong, would be better 3 ounces of curry instead of two. The same with soybeans, and even not to leek at the end. That depends of individual taste. ***
the recipe after I collect all the variations I found, some without even soups. But I have been very good, enough to like people who do not even know what tofu. Moreover, as often happens in Japanese food, as it has no fat, really like the stomach; and silly, you eat plenty of vegetables.
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