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Hi, I'm Francis, the host of this show 'Cooking with Dog.' Konnichiwa. Today, using packaged curry sauce mix and shiro-dashi or noodle soup base, we're making delicious curry udon that is perfect for this cold season. It can be easily prepared by anyone. First, let's sauté the vegetables. In a frying pan, place the kabocha squash, lotus root, and string bean pods. Add a small amount of olive oil and toss to coat. To achieve a sear, spread them out without overlapping. Turn on the burner.
Sprinkle on some water, cover, and cook on medium heat. When you hear a crackling sound, reduce the heat slightly. The kabocha squash and lotus root should be about 5-6 mm (0.2") thick, and the string bean pods should be cut into thirds after removing the stem ends. Cook for about 3 minutes until a sear develops, then flip them over. If the water has evaporated during cooking, add water as needed.
Cover and continue to cook for about 1 more minute. The ingredients now have a delicious sear. Turn off the heat and sprinkle lightly with salt. Next, let's make the curry broth. Place the long green onion into a deep frying pan. Arrange the pork belly slices without overlapping. Add the stalks of komatsuna spinach. Add 1 tablespoon of Shiro-dashi, a light-colored seasoning, and 300 ml (10.1 fl oz) of water.
Bring it to a boil on medium heat. The long onion is cut into about 5 mm (0.2") thick slices diagonally, and the pork slices are cut into about 5-6 cm (2"-2.4") lengths. By the way, you can also use noodle soup base instead of the Shiro-dashi seasoning. Since the salt concentration varies by product, adjust the amount of Shiro-dashi or noodle soup base to achieve an equivalent salt content of 2.2g (0.08 oz). When it comes to a boil, reduce the heat. When the vegetables are almost cooked through, add the leafy part of the komatsuna spinach.
Once the komatsuna leaves become vibrant in color, turn off the heat. Now, add the chopped curry sauce mix. Take some of the broth with a ladle and dissolve the curry sauce mix in it. Let it sit for a few minutes to slightly cool to help it dissolve more easily. Adding the curry sauce mix directly into the hot broth can cause the starch to form a sticky coating and make it difficult to dissolve quickly. Now, distribute the curry sauce mix into the broth. Then, mix thoroughly from the bottom to fully incorporate. Next, stir the water-dissolved potato starch thoroughly and add it to the curry broth.
Once added, mix from the bottom. Turn on the heat and stir occasionally. When it comes to a boil, simmer for an additional 30 seconds to fully cook the potato starch. The curry broth is now ready. Mmmm. Looks so delicious, doesn't it? Let's boil the udon noodles. Place the frozen udon in boiling water.
Release the udon just above the hot water to prevent it from splashing. Lightly loosen the udon noodles. Bring it to a rolling boil. Boil the udon slightly softer, as it pairs well with the curry broth. Remove the udon, drain the excess water, and place it into a bowl. Ladle the hot, savory curry broth generously over the udon. Pull out the udon noodles onto the surface to enhance its appearance.
Arrange the vegetables for toppings: kabocha squash, lotus root, and string bean pods sautéed earlier. Finally, place a soft-boiled egg at the center. The soft-boiled egg was cooked for 7 and a half minutes in boiling water. This curry udon has plenty of vegetables in the broth and toppings. It's also delicious to top it with vegetable and mushroom tempura. The broth is rich in umami flavor, and it has plenty of vegetables. If you like soba, please give it a try with soba noodles instead of udon.
Delicious! Good luck in the kitchen! For lunch today, I plan to have oyster fry at a restaurant in front of Mejiro Station. I'm looking forward to it. I'm heading to Shunkotei, a Western-style (Yoshoku) restaurant on the second floor of this building. It's a very popular place, so I arrived at the opening time of 11 am. It has been selected for the Bib Gourmand and the Top 100 Yoshoku Restaurants.
I'll be having the popular lunch set, and I chose the oyster fry. There's also an English menu available. You can choose seasonal soup or miso soup, and I opted for the soup. It has a rich taste with the aroma of mushrooms, warming me up pleasantly. Here is the main dish, the oyster fry. Using a decompression cooker for preparation, the oysters are plump, and you can feel the flavor packed inside. First, I'll dip the oyster fry in tartar sauce. The exquisite harmony of the crispy and light texture of the coating and the juicy oyster flavor is delightful.
The fresh accompanying vegetables provide a crunchy texture. While tartar sauce and lemon come with the oyster fry, it's also nice to have a choice of tonkatsu sauce and Worcestershire sauce. The spicy and rich Worcestershire sauce enhances the umami of the oysters, providing a different yet enjoyable taste. The oyster's essence oozing out from the crispy coating was incredibly delicious. I still have some other dishes that I'm interested in, so I'm looking forward to next time. See you again. Thank you so much for watching until the end.
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