HOMEMADE INSTANT NOODLE MIX SERIES: Instant cheesy Japanese curry udon/noodle mix
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THE UNFAILING WONDER OF AMERICAN SINGLES THAT MELTS INTO THE MOST VISCOUS INTENTION TO BRING OUT A BIT OF CHILDISHNESS IN ALL OF US
WHAT: Using Japanese curry cubes – another one of their culinary ingenuities – as a building foundation for an even more complex, cocoa-y and cheesy curry paste that will bring instant late-night slurping to a new height.
WHY: It’s creamy. It’s delicious. And if you need more than that then slap on nostalgic as well. Because Japanese curry, or shall I say kare, is a deep-rooted comfort in just about every Asian’s dietary habit. And if done right, it will withhold the same standing in your life as well.
HOW: Japanese curry cube, on its own, can be a bit sweet and lacking of intensity, born out of this culture’s rounder and more reserved disposition on tastes as well as, I suspect, philosophy. In the effort to deviate from its original path, I have been for years adding my own “defectors” to bring it just where I like it, more curry powder for spiciness, cocoa powder for complexity, instant coffee for a touch of bitterness and fragrance, and a kiss of Dijon mustard for acidity. Then last but not least, the junky yet unfailing wonder of American singles that melts into the most viscous intention to bring out a bit of childishness in all of us.
This versatile paste can be used to create, instantly if I may stress, an array of noodle-companions ranging from a milder and drinkable broth for a Japanese staple called kare udon, to a more powerful and creamy gravy to dress any noodles “dry-style” (my favorite), all the way to possibly being used as an instant mix for this fried rice. A soft-boiled egg, an extra single, or even a nub of cold butter, hell let’s put a few McNuggets on top. There’s really no possible way to go overboard with it. And even if there is, it won’t judge.
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Ingredients Instructions Notes * Japanese curry cubes, or curry sauce mix, can be easily found in all major Asian supermarkets and/or online. This recipe calls for one regular box, which ranges from 230~250 grams depending on the brands (but they do come in smaller packaging sometimes so make sure you check the package). And they also come in "mild", "medium", and "hot". Here I'm using "hot".
* Japanese curry cubes, or curry sauce mix, can be easily found in all major Asian supermarkets and/or online. This recipe calls for one regular box, which ranges from 230~250 grams depending on the brands (but they do come in smaller packaging sometimes so make sure you check the package). And they also come in "mild", "medium", and "hot". Here I'm using "hot".
RobJune 4, 2018 at 10:50 PM
Your a true inspiration… I
am a professional chef with my own cooking and I just adore your style and blog thanks for the effort and style simple sexy food with STYLE and taste !
MaureenJune 5, 2018 at 6:36 AM
Keep it coming, I made two of your “instants” today, this is next!
junJune 6, 2018 at 12:24 AM
I remember the comfort of that curry from my gap year in Tokyo, but haven’t eaten it since going organic, years ago. But now that I know I can make a healthier American cheese at home, (the LA Times recipe is good), I feel ok about making this instant mix for occasional use. The curry is still full of weird science but as a rare late night treat, what the hey. Moderation…This series is such a great resource, thanks!
MaureenJune 13, 2018 at 10:36 PM
I am loving these “instants” and I think you are genius to tackle them. I keep telling my daughter about them and she complains she doesn’t have all the ingredients so I am putting together a package of everything except the american singles and sending her the recipe, too!
LauraJune 14, 2018 at 7:31 AM
Hi Mandy! Long time reader, first time commenter.
I cannot get enough of your “instant noodle” series- thank you so much for writing these!!
We’ve now tried the Crack Slurp and this Cheesy Curry Udon with great success. Batch cooking makes it so easy for me to turn out a repeat dish when my husband likes it so much he wants it the next night too :)
ShannonSeptember 14, 2020 at 8:50 PM
Made this last night. Truly amazing. At first I wondered how I could bring myself to do combine all these seemingly incompatible ingredients together, but I am so glad that I did. Even more glad that I now have some leftover paste in a jar for a quick meal next time. Genius recipe. Thank you!
Lynda BotsfordSeptember 19, 2021 at 6:06 AM
Just tried it. I used to just use the vermont curry and now I have the good stuff
Lynda BotsfordOctober 21, 2021 at 7:24 AM
Ok. I made it. This is a crazy recipe. A step up front straight Vermont curry cubes. I love to make dips. So I mixed it with cream cheese. Yum and Yum.