Curry udon is hands down my all time favorite food ever (even though my husband prefers rice).
Today's version includes: ground beef, yellow onion, red onion, Brussel sprouts, sweet potato, broccoli, zucchini, Java Curry (hot) roux. Garnished with a poached egg and scallion greens.
If anybody has suggestions, I'm all ears! Not a huge fan of adding apple as I feel it makes it a bit sweet, but I love a bit of dark chocolate when I have it on hand or blanched baby bok choy.
by imanoctothorpe
46 Comments
I add gochujang to mine for some spice but I like the spicy curry.
Drizzle a little bull-dog tonkatsu sauce on it. It adds a nice touch sweetness and flavor.
Add a bit of dashi powder
Adding tomatoes change the flavor profile.
Cheese
Eat it with rakyu, those little pickled onions.
A common household one is to add apple and or/honey.
Personally, when I’m making a really spicy curry, I like to add a bit of mango paste or mango chutney, to make it a sweet-spicy. Mango in particular seems to go really well with the higher spice levels.
I prefer chicken with mine. I always add carrots. Sometimes Daikon . Sometimes Kombucha squash or potatoes. I always stir in 1/2 of a grated apple at the end.
I always make a double batch. It is tastier on the second day!
**fukujinzuke**
Make it as curry soup with seafood as the Hokkaido style.
Kimchi as a side, cause i dont like pickles but somehow kimchi works well for me
A tablespoon of peanut butter!
Mix brands: my favorite blend is kokumaru with Vermont. And a squirt of bulldog sauce.
Also don’t just let the curry blocks dissolve in the soup like the instructions say, but melt the blocks in a pan to let them take on a bit more browning and then add your broth in a little at a time and whisk it in, like the way you’d use a French roux to thicken stock.
Sweet potatoes instead of white potatoes!
Soft omelette eggs
If you aren’t a fan of thr grated apple thing, try adding parsnips to your curry.
Also for extra oompth (not technically a word but it makes sense here), freeze some mushrooms, then defrost them and add the mushroom water to the curry sauce. Gives it a depth that just gives it a yum factor.
Also try serving in a jacket potato
I would omit the green veggies as they introduce bitterness into the curry. Some other additions I sometimes do are…
Dark chocolate
Corn
Coconut milk
Small diced apples
Honey
Ok I used to go to a curry restaurant that had seafood curry w shrimp, clams, squid,fish. I loved the mushroom curry which used a variety of mushrooms w some spinach. I serve it with katsu pork or chicken. I’ve used the base for ramen and udon. Japanese pumpkin is great in it as well.
No cheese tho. Never saw that.
Braised cubes of choice chuck.
Katsu. Always katsu.
A secret to amp the flavor of pouch curry (reheat in boiling water) which works equally well for the handmade kind is to put a little kewpie mayo on each bite. Mellows out the spice nicely. Sacrilegious for sure, but enjoyable nonetheless!
Grate apples in the curry, try different apples
Play with the roux base, try higher grade Garam masala mixes. Add msg to it, tomato paste is great but that umami only takes you that far
I’ve been putting rice cake in mine lately
Looks good!
I need Japanese friends!
I havent tried it yet but i saved a recipe for basically a japanese curry pot pie and it looks divine
This may be completely sacrilegious, but when I make cottage pie I use a curry block for the gravy. The carrots, veg and ground meat go so well with the curry with a bunch of potatoes on top.
If you are using primarily beef based curry – especially if using beef stock instead of water for that richness – then try a small square of dark chocolate. Also, some dark roast powdered coffee as well.
These two sound unusual but I swear by them.
Have with udon noodles
Pickled radishes! My fav and adds some crunch and sweetness to it.
Oo! Also! A friend of kine suggested using coconut milk instead of water and it was a game. changer. Makes it milkier and a bit sweeter so its not for everyone but I love it. Also, a GOOD squeeze of ketchup helps add a lot of flavor!
Ketchup, soy sauce, and apricot preserves (or apple, or just honey).
I’m not a fan of most additions beyond the norm. But have found water chestnuts to be a nice addition.
I always have a to make some kinda tempora with mine 🙂
Hi! We’re twinsies, curry is my favorite as well. I’ve tried it with meat marinated, bulgogi style. I used what is called in Argentina as bondiola (according to ChatGPT is called Boston butt in the US lol). It gives you extra flavor, it’s insane.
Apple
Apple
Natto. I’m not joking
I just ate curry too 😋 yummy
Have tried lots of variations over the years, our current favorite is adding some freshly minced garlic. Adds a different flavor profile. Will use beef or pork from time to time but our favorite is chicken curry.
Shellfish🦪🍛😋
fish balls sliced thin
Chocolate
Cheesesteak meat or meatballs
Japanese pickles
I sometimes mix in coconut milk.