Karei Udon (Japanese Style Curry Udon) - 'Japanese Cooking: Contemporary & Traditional' by Miyoko
Nishimoto Schinner
4 tbsp oil
1/2 cup plus 2 tbsp flour 1 to 2 tbsp curry powder 5 cups hot vegetable or mushroom stock 4 tbsp soy
sauce 2 tsp maple syrup or other sweetener 8 to 10 ounces udon noodles, or 4 bundles water for
boiling udon noodles 3 to 4 scallions or green onions, chopped
In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat.
add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will
thicken almost instantaneously. Add the soy sauce and sweetener and cook until thick enough to coat
the back of a wooden spoon.
Meanwhile, cook the udon in a large pot of boiling water. When al dente, drain well, rinse and place
into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.