I'm made this 3 times now, and I still can't get my head around how it's able to be that tasty when it's that quick and easy?! The flavour immediately takes me back to a small udon shop near Kayashima train station that my other half and I would regularly visit during our time in Okada. Mark, you're a genius, mate. Thank you so much. Much love from the UK.
Thanks Alex! I'm glad to hear you've been enjoying this. The secret is science (and a lot of experimentation 😆). Good to hear this was able to bring back some memories for you.
I just made this using very improvised substitutes: - Walmart brand curry powder (use only 1/2 the suggested amount) instead of Japanese curry powder - Homemade chicken stock instead of dashi - Taiwanese wheat noodles - No sour cream (for the chinese thin soup consistency) and it still came out great
Fantastic recipe! My family loved it and I got so many compliments. It is amazing how good the flavour was even without the roux. Thank you and keep up the great work in brining us these recipes Marc!
The baking soda trick is nothing short of genius. It's like a Heston Blumenthal level of cooking tip. I'm going to use it from now on even when using normally cut veggies.
Thank you! The link between pH and Maillard browning is not something I can take credit for (there's scientific literature behind it dating back at least 20 years), but I'm glad to hear I was able to introduce you to the technique.
your recipes are always easy and affordable, I've made up my mind, I'll be choosing random recipes of yours to make daily, I really want to learn how to cook Japanese meals ❤️
Holy Crap!! That was sooo damn good. I love noodle dishes and am very particular to the places I go, and this was an absolute HIT! I made it a bit more soupy do to the extra dashi base (my mistake), but we all slurped it up nonetheless. You know its good when no one speaks and all you hear is slurps... This one is going in full rotation at our place. Thank you!
😆Glad to hear you enjoyed it so much Paul! This has been showing up regularly over here as well. I'm now working on adapting some of the learnings form this to make a quick Japanese curry from scratch recipe.
The way noodles turned out is awesome , always love your detailed way of explaining the recipes especially Japanese curry. Love your recipes in Bento Expo.
Thank you, I try and include a level of detail that I would be satisfied with without making the video an hour long. I actually have a lot more details on the written versions of the recipes on my website if you ever want more info. Also thanks for watching Bento Expo!
@@NoRecipes I have tried a few of your recipes now and let me just say I was delighted (the cream strew was my favourite so far). By far you provide the best guides for cooking on RU-vid! Can't wait to see more :).
Beautiful video and recipe! Love the time-lapse of caramelizing the vegetables. I'm wondering, what is the main difference between Japanese Curry powder and American Curry powder? I grew up on the American one and I've never tried the Japanese version.
Thanks Kathy 😊 Curry powder is kind of an ill-defined spice blend that varies from brand to brand (even in the US), so it's hard to pinpoint an exact difference, but Japanese curry powders tend to include asian spices such as star anise and citrus zest (yuzu or mandarin), and they're also heavier on fenugreek and bay leaves. Tastewise they're kind of somewhere between western curry powder and garam masala with the addition of the asian spices.
@@NoRecipes Curry is such a crazy catch-all term. I have had what I think is close to Japanese curry in a Hawaiian restaurant. I haven't met a curry that I didn't love yet! Found a recipe for blending the spices. I might just get some at a Japanese grocery store soon, since I'm vaccinated now.😃
@@kathcares Curry originally just meant "sauce" so I think that's why it's so poorly defined. I've tried a number of the online recipes for Japanese-style curry powder and have also worked on making my own blend, but none of them have been quite right. I you can get to a a Japanese grocery that's your best bet, otherwise you can try ordering it online from Amazon. Glad to hear you've been able to get vaccinated! The doctors in Japan still haven't gotten their vaccines so I think it will be quite some time before it comes around to the general public.
I wonder if the way you made the curry roux for this Curry Udon can be applied to how you made the curry roux in your Japanese Curry recipe from scratch?
yesterday made my first attempt and it was terrible (put too much baking soda so it was uneatable crap). But i got my redemption today and it tastes delicious! :D
Sorry to hear your first attempt didn't go well. Did you measure out the amount of baking soda? You only need a very small amount. Glad to hear the second attempt went better.
You can make curry udon from S&B curry roux, but you'll need to use a different recipe. Roux cubes have all the salt, sugar and seasonings in them so using them in this recipe will make it too salty.
It depends on where you live but if you have Amazon where you live, they usually carry it. Otherwise I have recipe for making Japanese curry powder on here (link is in the video description).
Hi Luke, curry powder and curry roux blocks are two very different things. Curry powder is just a blend of spices. The roux blocks have all the other ingredients of curry including salt, sugar, meat flavor, fat, thickener, etc. While it does require some more ingredients and a bit more time (about 5 minutes extra) than using the roux blocks, I think making this from scratch tastes better and it's better for you than the instant roux.
@@NoRecipes I made your curry paste and added one small block of extra spicy 🌶 curry, I had no powder unfortunately, I’m also slow cooking, taking your video as a baseline and then making a ramen curry because I’m short on ingredients
@@lukenorris2009 Sounds like you might be a little light on the curry flavor and a little heavy on the seasonings (assuming you followed the rest of the recipe), but I hope you enjoy it 😀
Chunou sauce is a Japanese condiment that's in the same family of sauces as tonkatsu sauce, and okonomiyaki sauce. If you have either of those you can substitute.
I often make myself Japanese Dishes for my Lunch break and more often then not the ingredients are hard to find (If you don´t want to resort to online shopping that is). So this recipe is quite nice. Could the Dashi be substituted by a veggie or chicken stock?
Veggie or chicken stock would make for a delicious curry soup and a fine substitute, But to get the taste of Japanese curry udon, dashi is a key part of the flavor. If you plan on making Japanese food often, I would recommend trying to find dashi as it is one of the pillars of Japanese cuisine. I have a video about dashi here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-92tSuuKkOis.html
Hi Vault Ceeper, I already have a Zaru Soba recipe here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-00bkvOzDOso.html and my kitsune udon recipe will be out next Sunday😉
Hi Andrea, it's very similar to both Tonkatsu sauce and Okonomiyaki sauce, but slightly thinner. You can substitute either of those without a problem. If you've never had any of those, they're fruit-based sauces that taste like sweet Worcestershire sauce. That's why you can use a 50/50 mixture of Worcestershire sauce and ketchup as a substitute.
Thanks Carol! Chuno sauce is a fruit and spice sauce that is similar to Tonkatsu sauce or okonomiyaki sauce. These can be substituted in one to one. Another option is to use a 50/50 mixture of Worcestershire sauce and ketchup.
I had to google that, but wow... The stupidity is just mind-boggling. When it comes to matters of gender and race, some Japanese people are pretty clueless. As a Japanese-American, it's sad and embarrassing to see.
Hi Harriet, the dashi, sour cream and chicken would all need to be swapped out. You could use vegetable stock or mushroom stock in place of the dashi, and mushrooms in place of the chicken, and pureed raw cashews with a little lemon juice for the sour cream.