Recipes
Japanese Udon 3 Ways
Japanese Udon 3 Ways
Recipe Details
by Demae Iccho
Ingredients
Japanese Curry Udon with Cheese Tonkatsu
Sergestid Shrimp Cold Udon with Japanese Soft-boiled Egg
Spicy Tomato Cheese Udon Bolognese
Step by Step Instructions
Step 1
Japanese Curry Udon with Cheese Tonkatsu
Step 2
Pound the meat with the back of the knife until the size is doubled.
Step 3
Marinade the pork chop for 15 minutes.
Step 4
Place the cheese in the middle of pork chop, dap some flour on the edges and place another pork chop on top. Press to combine.
Step 5
Dredge the pork chop in flour, dip into the egg, then evenly coated with bread crumbs.
Step 6
Heat the oil over medium high heat, deep fry the pork chop until golden brown.
Step 7
Boil 600ml of water, add bar udon and cook for 6 minutes. Add soup base and cook for another 2 minutes.
Step 8
Place udon and soup into a bowl, pour in the seasoning oil and mix gently. Top with the cheese Tonkatsu and serve immediately.
Step 9
Sergestid Shrimp Cold Udon with Japanese Soft-boiled Egg
Step 10
Add 1000ml water into a pot and bring to boil. Off the heat and add another 200ml of cold water. Put in the egg and set aside for 11 minutes with the lid on.
Step 11
In medium heat, pan fry the sergestid shrimp without oil for 1 minute then set aside
Step 12
Bring a pot of water to boil, add udon and cook for 8 minutes. Drain the udon and place into an ice bath and let cool completely.
Step 13
Mix the bonito soup base with 250ml of cold drinking water.
Step 14
In a bowl, place the udon, bonito soup, soft boiled-egg and sprinkle with some sergestid shrimp and shredded seaweed. Ready to serve!
Step 15
Spicy Tomato Cheese Udon Bolognese
Step 16
Bring a pot of water to boil, add udon and cook for 8 minutes.
Step 17
Heat the pan over medium heat, add 1 tbsp of oil and pan fry the onion until fragrant.
Step 18
Add garlic, chilli, minced beef and cherry tomato and cook through completely.
Step 19
Add seasoning sauce and mix well.
Step 20
Pour in 75ml of udon cooking water and followed by adding the soup base. Sprinkle some cheese and cook until the sauce reduced.
Step 21
Put the cooked udon into the pan and stir into the Bolognese sauce. Sprinkle with some more parmesan cheese when served.
Ingredients
Japanese Curry Udon with Cheese Tonkatsu
Sergestid Shrimp Cold Udon with Japanese Soft-boiled Egg
Spicy Tomato Cheese Udon Bolognese
by Demae Iccho
Step by Step Instructions
Step 1
Japanese Curry Udon with Cheese Tonkatsu
Step 2
Pound the meat with the back of the knife until the size is doubled.
Step 3
Marinade the pork chop for 15 minutes.
Step 4
Place the cheese in the middle of pork chop, dap some flour on the edges and place another pork chop on top. Press to combine.
Step 5
Dredge the pork chop in flour, dip into the egg, then evenly coated with bread crumbs.
Step 6
Heat the oil over medium high heat, deep fry the pork chop until golden brown.
Step 7
Boil 600ml of water, add bar udon and cook for 6 minutes. Add soup base and cook for another 2 minutes.
Step 8
Place udon and soup into a bowl, pour in the seasoning oil and mix gently. Top with the cheese Tonkatsu and serve immediately.
Step 9
Sergestid Shrimp Cold Udon with Japanese Soft-boiled Egg
Step 10
Add 1000ml water into a pot and bring to boil. Off the heat and add another 200ml of cold water. Put in the egg and set aside for 11 minutes with the lid on.
Step 11
In medium heat, pan fry the sergestid shrimp without oil for 1 minute then set aside
Step 12
Bring a pot of water to boil, add udon and cook for 8 minutes. Drain the udon and place into an ice bath and let cool completely.
Step 13
Mix the bonito soup base with 250ml of cold drinking water.
Step 14
In a bowl, place the udon, bonito soup, soft boiled-egg and sprinkle with some sergestid shrimp and shredded seaweed. Ready to serve!
Step 15
Spicy Tomato Cheese Udon Bolognese
Step 16
Bring a pot of water to boil, add udon and cook for 8 minutes.
Step 17
Heat the pan over medium heat, add 1 tbsp of oil and pan fry the onion until fragrant.
Step 18
Add garlic, chilli, minced beef and cherry tomato and cook through completely.
Step 19
Add seasoning sauce and mix well.
Step 20
Pour in 75ml of udon cooking water and followed by adding the soup base. Sprinkle some cheese and cook until the sauce reduced.
Step 21
Put the cooked udon into the pan and stir into the Bolognese sauce. Sprinkle with some more parmesan cheese when served.