JAPANESE CURRY FROM SCRATCH | EASY VEGAN RECIPE WITH UDON NOODLES (日本のカレーレシピ)

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LEARN HOW TO MAKE AN EASY JAPANESE CURRY UDON RECIPE FROM SCRATCH!

LAY HO MA!! There’s nothing more delightful that having a warm bowl of noodles coated in delicious curry. I’ll show you how to make a Japanese curry powder from scratch, and once you have that on hand, whipping up this amazing curry udon is a breeze! Join me in this episode and learn how to make a Japanese curry udon recipe from scratch. Let’s begin

JAPANESE CURRY POWDER RECIPE
Ingredients:
4 tbsp cumin
1 tbsp turmeric
2 tbsp coriander
1 tsp fenugreek
1 tsp nutmeg
2 tsp cinnamon
1 tsp chili powder (cayenne)
1 tsp all spice
1 tsp cloves

Directions:
1. Combine all of the spices in a jar, close the lid, and give it a good shake!

VEGAN JAPANESE CURRY UDON NOODLES RECIPE
Ingredients:
4-5 Japanese baby sweet potatoes
1 white onion
1 carrot
drizzle of olive oil
1 tbsp Japanese curry powder
1 tbsp cane sugar
2 1/2 cups vegetable stock
1 1/2 tbsp soy sauce
250g frozen udon
few sprigs cilantro

Directions:
1. Roughly chop the potatoes. Peel and slice the onions. Roughly chop the carrot
2. Heat up a sauté pan to medium heat. Add a drizzle of olive oil
3. Sauté the onions and carrots for about 5min
4. Add in the potatoes and sauté for another 3-5min
5. Add in 1 tbsp Japanese curry powder and the cane sugar
6. Add in the vegetable stock and soy sauce
7. Turn the heat up to bring to a boil, then simmer on medium for 10-13min
8. Bring another pot of water to boil for the noodles
9. Cook the noodles to package instructions. Remember to stir occasionally to keep them from sticking
10. When the potatoes are fork tender, turn the heat off. Transfer the curry to a blender using a sieve to catch the solid ingredients
11. Add about 1/2 cup worth of potatoes into the blender (you can always add more if not thick enough)
12. Blend on high until smooth. Then, pour the curry back into the sauté pan along with the veggies
13. Stir around for a couple of minutes on medium and you’re done
14. Strain out the water from the noodles
15. Plate the noodles and curry. Garnish with some freshly chopped cilantro

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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24 COMMENTS

  1. VERY NICE! Especially appreciate that the sweet potatoes are used to thicken the sauce ( instead of flour as a thickener…or even KUZU ). Would it be alright to use toasted sesame oil in place of olive oil? My first time to your channel. Nice surprise! Thank you 🙏🏽 .

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