We love Japanese curry, and we decided to try making curry udon: https://www.justonecookbook.com/curry-udon/.
First, we doubled the recipe as follows in a medium nonstick Dutch oven: 1 medium onion (sliced along the axis), 1 Tbsp microplaned ginger (which we added), which we sauteed in 2 Tbsp neutral oil; 1/2 lb minced chicken, 1 small Yukon potato (peeled and cubed), and 1/4 head green cabbage (cut into 2 x 4” slices); 6 cups dashi broth (see recipe below); 4 cubes S&B curry cubes (1 sealed package); 2 oz baby spinach; 1 Tbsp 1 tsp soy sauce; and a few minced scallion greens (about 2 Tbsp) and the reconstituted shiitakes as garnish.
Second, we learned a useful tip from this recipe. Using a large ladle of broth, we dissolved a cube of Japanese curry with chopsticks in a ladle of hot broth. We did this with each of four cubes, one at a time.
Third, we made 2 servings of udon.
Dashi recipe: in a separate pot, we combined 5 inches kombu, 2 dried shiitake mushrooms, and 6 dried anchovies (cleaned and gutted) with 6 cups water. We brought this to a boil, reduced to simmer, and let simmer for 10 mins. (Oct. 2026)
