![\"09\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/09-1.jpg\")
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Curry Udon is one of the popular comfort foods in Japan.<\/p>\n
It’s super easy to make because many people use pre-made\/store-bought curry roux.<\/p>\n
I used to be one of them, but when I checked their long list of ingredients, I was not very excited.<\/p>\n
And when I saw an unattractive blob that jiggled like gelatin sitting at the bottom of a pot the next morning, I told myself “that’s it!”<\/p>\n
![\"08\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/08.jpg\")
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So I made this Japanese-style curry from scratch.<\/p>\n
It turned out great.<\/p>\n
So great that I almost got confused.<\/p>\n
Why didn’t I make it from scratch if you can make it this tasty and easy, and without ingredients unwanted!<\/p>\n
Curry Udon<\/strong><\/p>\n 1~2 tablespoons flour 1. Combine flour and oil in a pot. Over low-medium heat cook while constantly stir to make roux until dark browned. It was time for me to get a “paper” calendar.<\/p>\n Terry always reminded me that I had a calendar on my phone, but it wasn’t the same!<\/p>\n I do love a lot of apps, gadgets, and technology, but when it comes to the calendar, I’m old-fashioned, I guess.<\/p>\n","protected":false},"excerpt":{"rendered":" Curry Udon is one of the popular comfort foods in Japan. It’s super easy to make because many people use pre-made\/store-bought curry roux. I used to be one of them, but when I checked their long list of ingredients, I was not very excited. And when I saw an unattractive blob that jiggled like gelatin […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12,28,29],"tags":[],"class_list":["post-42670","post","type-post","status-publish","format-standard","hentry","category-starches","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42670"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42670\/revisions"}],"predecessor-version":[{"id":42678,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42670\/revisions\/42678"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1~1.5 tablespoons canola oil
\n3~4 cups water
\n1 5×5 inch dried Kombu sheet
\n1~2 tablespoons cane sugar
\n1~2 tablespoons soy sauce
\ncurry powder
\nJapanese worcestershire sauce
\nsalt and pepper
\n100g Udon noodles, cooked
\nA-Ge (Japanese fried soy curd, sliced)
\nchopped scallion<\/p>\n
\n2. Add water and Kombu sheet. Boil and then turn down to low heat.
\n3. Add sugar, soy sauce, curry powder, Japanese worcestershire sauce, salt, and pepper.
\n4. Serve with cooked Udon noodles and chopped scallion.<\/p>\n![\"34\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/34.jpg\")
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