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Marugame Seimen-Style Tomato and Egg Curry Udon (Copycat Recipe)
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Mince 5 g of garlic. If measuring is difficult, eyeball it; a little extra is no problem.
Garlic 5 g
12:00
~2 min
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Ingredients
1
Mince 5 g of garlic. If measuring is difficult, eyeball it; a little extra is no problem.
Garlic 5 g
12:00
~2 min
2
Mince 5 g of ginger as well.
12:53
~2 min
3
Cut 60 g of pork into small pieces. This gives it a chunky texture that pairs well with the udon.
13:38
~2 min
4
Roughly chop 100 g of fresh tomato so it holds some shape. The tomato is used as an ingredient rather than melted into the soup.
14:02
~3 min
5
Put 1 1/2 teaspoons of olive oil in a pot and lightly stir-fry the garlic and ginger over low heat. Stainless steel pots conduct heat well, so watch out for burning.
14:59
~2 min
6
Once fragrant, add the pork and stir-fry. When making this at home, feel free to add plenty of ingredients.
15:28
~3 min
7
Pour in 300 cc of water and turn the heat to high. Add 1/2 tablespoon of Japanese dashi granules and 1/2 tablespoon of chicken stock granules to make a double broth of Japanese dashi and Chinese-style stock.
15:53
~3 min
8
Once boiling, add 1 tablespoon of curry powder, then add the chopped tomato. Using curry powder rather than curry roux is the key.
16:47
~3 min
9
Season with salt and about 1 teaspoon of soy sauce. Always taste before thickening.
17:19
~1 min
10
Dissolve 1 tablespoon of potato starch in water, drizzle it in, and thicken well. Making it quite thick brings it closer to the original.
17:53
~2 min
11
Meanwhile, boil the frozen udon for 3 to 3 1/2 minutes to thaw it.
18:23
~4 min
12
Lower the heat and, while the soup is simmering, drizzle in 1 beaten egg in thin streams. Because the soup is thickened, the egg will not clump and will form fine ribbons. Stir everything together.
18:36
~2 min
13
Finally, add a pinch of salt and drizzle in 1 teaspoon of sesame oil, then stir lightly to finish with aroma.
19:57
~1 min
14
Place the boiled udon in a bowl and pour plenty of the curry over it. Sprinkle green onion on top to finish.
20:33
~1 min
15
For the finish, add rice to the leftover soup and top with cheese as desired for a curry risotto-style dish.
23:48
~2 min
1
Step 1
Mince 5 g of garlic. If measuring is difficult, eyeball it; a little extra is no problem.
Garlic
5 g
2
Step 2
Mince 5 g of ginger as well.
Ginger
5 g
3
Step 3
Cut 60 g of pork into small pieces. This gives it a chunky texture that pairs well with the udon.
Pork
60 g
4
Step 4
Roughly chop 100 g of fresh tomato so it holds some shape. The tomato is used as an ingredient rather than melted into the soup.
Tomato
100 g
5
Step 5
Put 1 1/2 teaspoons of olive oil in a pot and lightly stir-fry the garlic and ginger over low heat. Stainless steel pots conduct heat well, so watch out for burning.
Garlic
5 g
Ginger
5 g
Olive oil
1 1/2 teaspoons
6
Step 6
Once fragrant, add the pork and stir-fry. When making this at home, feel free to add plenty of ingredients.
Pork
60 g
7
Step 7
Pour in 300 cc of water and turn the heat to high. Add 1/2 tablespoon of Japanese dashi granules and 1/2 tablespoon of chicken stock granules to make a double broth of Japanese dashi and Chinese-style stock.
Water
300 cc
Japanese dashi granules
1/2 tablespoon
Chicken stock granules
1/2 tablespoon
8
Step 8
Once boiling, add 1 tablespoon of curry powder, then add the chopped tomato. Using curry powder rather than curry roux is the key.
Tomato
100 g
Curry powder
1 tablespoon
9
Step 9
Season with salt and about 1 teaspoon of soy sauce. Always taste before thickening.
Salt
a pinch
Soy sauce
1 teaspoon
10
Step 10
Dissolve 1 tablespoon of potato starch in water, drizzle it in, and thicken well. Making it quite thick brings it closer to the original.
Potato starch
1 tablespoon
11
Step 11
Meanwhile, boil the frozen udon for 3 to 3 1/2 minutes to thaw it.
Frozen udon noodles
1 portion
12
Step 12
Lower the heat and, while the soup is simmering, drizzle in 1 beaten egg in thin streams. Because the soup is thickened, the egg will not clump and will form fine ribbons. Stir everything together.
Egg
1 piece
13
Step 13
Finally, add a pinch of salt and drizzle in 1 teaspoon of sesame oil, then stir lightly to finish with aroma.
Salt
a pinch
Sesame oil
1 teaspoon
14
Step 14
Place the boiled udon in a bowl and pour plenty of the curry over it. Sprinkle green onion on top to finish.
Frozen udon noodles
1 portion
Green onion
to taste
15
Step 15
For the finish, add rice to the leftover soup and top with cheese as desired for a curry risotto-style dish.
Rice
as desired
Cheese
as desired
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