Creamy Tokkijung-Style Curry Udon
Recreating Tokkijung’s Famous Creamy Curry Udon at Home!
This recipe is a home-friendly adaptation of the popular creamy curry udon from the renowned restaurant ‘Tokkijung’. After reviewing various Japanese creamy curry udon recipes, I’ve perfected a dish that balances the rich flavor of curry with the smooth texture of potato cream. Why not try enjoying curry and udon together in this delightful dish? It’s a unique and satisfying meal experience.
Curry Ingredients
- 100g Beef (cut suitable for curry)
- 1/2 Green Onion
- 1/2 Onion
- 1/2 Potato
- Cabbage (equivalent amount to potato and onion)
- 4 cloves Garlic
- 4 cubes Roux-style Curry Mix
- 1/2 Tbsp Instant Coffee Granules (enhances curry flavor)
Creamy Potato Sauce Ingredients
- 1 Boiled Potato (medium-sized)
- 1 slice Processed Cheese
- 100ml Heavy Cream
- Pinch of Salt
- Pinch of Black Pepper
- 1 Boiled Potato (medium-sized)
- 1 slice Processed Cheese
- 100ml Heavy Cream
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Since we’ll be eating this with udon noodles, finely chop all the ingredients for easy eating. Finely chop 1/2 green onion.
Step 2
Cut the potato into small pieces as well, making them easy to eat and quick to cook. This size helps them cook evenly and faster.
Step 3
Onions are crucial for a smooth curry! Adding more onions will result in a much smoother texture and natural sweetness. Cut them to a similar size as the potatoes.
Step 4
Finely julienne the onions. This will give a nice texture to the curry.
Step 5
Mince or crush 4 cloves of garlic. Using minced garlic will significantly enhance the curry’s aroma and flavor.
Step 6
Heat some cooking oil in a pan over medium heat. Add the chopped onions, cabbage, and minced garlic.
Step 7
Sauté the ingredients until the onions become translucent and fragrant. Stir continuously to prevent burning.
Step 8
Add the beef you have prepared and cook. Beef is great, but chicken or pork would also be delicious, so feel free to use what you have on hand.
Step 9
Once the beef has changed from pink to a grayish-brown color and is fully cooked, carefully pour in the water. Refer to the curry roux package for the recommended amount of water.
Step 10
Here’s a secret tip to enhance the curry’s flavor! Add 1/2 tablespoon of instant coffee granules to deepen the curry’s complexity.
Step 11
Add 4 cubes of your favorite roux-style curry mix to the pot. Stir well to dissolve the curry cubes completely.
Step 12
Add the curry cubes along with the coffee granules in step 9. Continue to stir until the cubes are fully melted into the broth.
Step 13
Curry’s flavor intensifies with simmering time. Once the curry is added, reduce the heat to low and let it simmer for about 5 minutes until it thickens. Remember to stir occasionally to prevent sticking.
Step 14
While the curry is simmering, let’s prepare the creamy potato sauce. This sauce will mellow out the curry’s spiciness and add a luxurious touch.
Step 15
In a blender, combine the boiled potato, 1 slice of cheese, and 100ml of heavy cream. Blend until smooth. If you don’t have a blender, you can mash the potato very well and mix in the other ingredients.
Step 16
Your smooth and creamy potato sauce is ready! Adjust the consistency by adding more cream if it’s too thick.
Step 17
Briefly boil the udon noodles in simmering water for about 30 seconds, just to separate them. Be careful not to overcook, as they can become mushy.
Step 18
Drain the udon noodles and arrange them attractively in a serving bowl.
Step 19
Pour the rich, simmering curry generously over the udon noodles in the bowl.
Step 20
Finally, dollop the smooth and creamy potato sauce on top of the curry. You can adjust the amount of sauce to your preference.
Step 21
Garnish with Japanese pickles or other toppings as desired to complete this beautiful creamy curry udon. The garnishes are for decoration, so feel free to use anything you like. Enjoy your delicious creation!
