Izakaya Sakura Curry With Udon Noodles Food

CURRY UDON

Steps:

• Cut shallots diagonally into about 5cm (2") long pieces. Slice chikuwa diagonally into 4 cm long, 5mm (3/16") wide pieces.
• Pour boiling water (not in ingredients) over the aburaage to remove excess oil and squeeze moisture out. Cut the aburaage into two lengthwise, then cut them crosswise into 1.5 - 2cm (½") wide pieces.
• Add all the Curry Mixture ingredients to a bowl and mix well using a whisk, ensuring that corn flour is dissolved.
• Add oil to a large fry pan or a saucepan and heat over medium high heat. Add pork, season with a pinch of salt and pepper, and cook for 1-2 minutes until the pork pieces are nearly cooked.
• Add shallots, chikuwa and aburaage to the pan and cook further 30 seconds.
• Add dashi stock and turn the heat up to high. When it starts boiling, scum might surface. Remove as much as possible.
• Mix the curry mixture in the bowl again ensuring that corn flour has not collected at the bottom of the bowl. Add the mixture to the pan and turn down the heat to medium.
• The sauce will start to thicken. When the sauce starts boiling, turn the heat off.
• Transfer heated udon noodles to two serving bowls and pour curry sauce over the udon.
• Serve immediately.

IZAKAYA SAKURA CURRY WITH UDON NOODLES

Steps:

• In a medium-size sauce pan, add water and memmi noodle soup base. Cook on medium-high heat until it begins to boil.
• Reduce heat to medium; add curry sauce and cook until curry is hot, stirring occasionally.
• In a separate sauce pan, boil water and cook udon noodles.
• Place udon in a bowl and cover with curry sauce.
• Add chopped green onions and boiled egg and serve immediately.

IZAKAYA SAKURA KURO CURRY (BLACK CURRY)

Steps:

• Heat the oil in a large saute pan over medium high heat.
• Salt and pepper the pork cubes then add to the pan in a single layer. Let the meat brown on one side, then use tongs or chopsticks to flip them over and brown the other side. Transfer the pork to a bowl and turn the heat down to medium low.
• Add the onions and cover with a lid for 10 minutes. Remove the lid and continue caramelizing the onions until they are dark brown and glossy (about 1 hour). Stir occasionally.
• Add the browned pork, wine, water, carrots, potatoes, salt, tonkatsu sauce, tomato paste, applesauce, and black garlic oil then bring to a boil over high heat. Turn the heat down to medium low and simmer partially covered until the carrots are tender (about 45 minutes).
• Meanwhile, make the roux by melting the butter over medium low heat. Add the flour, stirring while cooking until the mixtures turns a golden brown. Add the curry powder and black pepper and stir to incorporate (it will turn into a paste). Remove from the heat and set aside until the carrots are tender.
• Make a batch of tonkatsu (breaded pork cutlets) or grill some vegetables to serve the curry sauce on.
• Finish the curry by ladling some of the liquid the meat and veggies have been cooking in into the roux and whisk until there are no lumps. Pour this mixture back into the other pot and gently stir until the curry is thickened. Taste for salt and adjust as needed. When you're happy with it, add the peas and chocolate and stir until the chocolate is melted and incorporated.
• Slice the tonkatsu or portion the grilled vegetables and plate along with some cooked rice. Pour the sauce all over the plated food and serve.